Getting to Know My Waffle Maker and GF Vegan Waffles

Gluten Free Vegan Waffles

I bought a new Belgian Waffle Maker at Walmart.

1 ½ cup soy milk or other non dairy milk

1/4 cup vegan protein powder of your choice

1 tsp cinnamon

1 tsp canola oil

1 tsp vanilla

1 tsp lemon juice

1 TBSP Stevia or other sweetener of your choice

1 cup GF Vegan Baking Mix-see recipe bottom of page

1 tsp GF Baking Soda

1/3 cup fruit optional

Preheat the waffle maker.

In a 4 cup measure(this makes it easier to pour out the batter) whisk together the soymilk, vegan protein powder until frothy. 

Then add cinnamon, canola oil, vanilla, lemon juice and chosen sweetner and whisk again until blended.

In a small bowl measure out the GF Vegan Baking Mix and the GF Baking Soda. Blend together.

When the waffle maker is at the correct temperature, THEN add the GF Vegan Baking Mix with the GF Baking Soda to the wet ingredients. Whisk together quickly.

The batter will become very thick and fluffy.

Fold in the fruit if adding.

Follow the waffle maker’s directions for cooking the waffle. Cook until desired doneness.

When I poured out the waffle mix I used a silicone spatula to spread it evenly around.

Makes 2 -7 inch round Belgian Waffles

The inside of the waffle was fluffy.

                           2 perfect Gluten Free Waffles

Some suggested toppings: fruit, vegan chocolate sauce, vegan whipped cream, icing sugar, fruit syrups, maple flavoured agave syrup, vegan ice cream.

Gluten Free Vegan Baking Mix

– this is like GF “Bisquick” based on Ginger Lemon Girl’s Master Baking Mix

3 cups brown rice flour

2 cups sorghum flour

11/2 cups arrowroot starch

1/2 cup tapioca starch *

1/4 cup vegan protein powder of your choice

1/4 cup ground flax seeds

1 tablespoon xanthan gum

2 teaspoons salt

3 tablespoons baking powder

1/2 cup unsalted non-hydrogenated margarine

Add rice flour, sorghum flour, arrowroot starch, tapioca starch and vegan protein powder together. Whisk thoroughly until there is no lumps of starch.

Add in the ground flax seeds, xanthum gum, salt and baking powder and whisk thoroughly again.

Cut the margarine in until the mixture looks like grains of sand. Store in a tightly sealed container in a cool place.

I use a Lock “N” Lock container. It was sturdy enough to take camping and keep the contents dry.

*I changed the potatoe starch in the original recipe to tapioca starch, because potatoe starch is in the nightshade group and may cause inflammation in some people.

NOTE: GF Betty Crocker Mixes are currently not available in Canada including their brand name Gluten Free Bisquick. Ginger Lemon Girl has come up with a good approximation of this product which I have changed to suit my needs.

       Karen