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–+ servings
Gluten free waffles

Gluten Free Waffles with Summer Berry Compote or Apple-Pear Compote

These gluten free waffles are perfect for those who need to avoid gluten in their diet. It comes with recipes for two amazing toppings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 5 Servings
Calories 355 kcal

Ingredients
 
 

  • 3 tablespoons water
  • 1 tablespoon powdered egg replacer
  • 2 cups almond milk
  • 3 tablespoons agave nectar
  • 1 tablespoon sunflower oil, or safflower
  • 2 teaspoons almond extract
  • 1 1/2 cups brown rice flour
  • 1/2 cup almond meal
  • 1/4 cup tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon xanthan gum
  • Nonaerosol nonstick cooking spray
  • Apple-Pear Compote, recipe follows or Summer Berry Compote (recipe follows)
  • Soy whipped topping or Tofu Whipped Cream, recipe follows, for serving
  • Pure maple syrup
  • Toasted sliced almonds

Instructions
 

  • Preheat a standard waffle iron over high heat. Whisk the 3 tablespoons water with the egg replacer in a medium bowl until well blended. Whisk in the 2 cups almond milk, the agave nectar, oil, and almond extract.
  • Whisk the brown rice flour, almond meal, tapioca flour, baking powder, baking soda, salt, and xanthan gum in a large bowl to blend. Stir the wet ingredients into the dry ingredients just until moistened, being careful not to overmix. Let the batter sit for 10 minutes to thicken.
  • Spray the hot waffle iron generously with cooking spray. Pour about 2/3 cup of the batter onto the waffle iron. Close the lid and cook until the waffle is golden brown and crisp, about 5 minutes. Using tongs, gently loosen the waffle from the iron and transfer it to a plate.
  • Immediately top the hot waffle with the compote and soy whipped topping, or with maple syrup. Garnish with toasted almonds and serve immediately. Repeat to make more waffles.

Notes

A note from the recipe developer Ann Gentry:
  • The key to this recipe is to allow the heat to soften the berries to the point where they're just about to begin losing their shape: When you bite into them, they'll be even sweeter than when picked. These berries go perfectly on top of waffles, and they also make a delicious ice cream or sorbet topping. Leftovers can even be added to your granola in the morning.

Nutrition

Calories: 355kcalCarbohydrates: 57gProtein: 7gFat: 11gSaturated Fat: 1gSodium: 1013mgPotassium: 150mgFiber: 4gSugar: 10gCalcium: 253mgIron: 2mg
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