Following some recent feedback, I updated the recipe for the Buckwheat Rice Molasses Gluten-Free Vegan Waffles, so they’re less likely to stick to the waffle iron. (Generously spraying the iron with oil before each waffle is still important, though!) The improved version is also slightly denser and just a little bit sweeter. As always, your thoughts are welcome.
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I think these will be my horse of choice for an upcoming gluten-free waffle-making adventure. My hubs doesn’t like buckwheat, so I may try using teff flour (been looking for a reason to use it anyway). Cheers!
Sarah,
I like teff myself, and would love to hear how they work out! Note that different flours often have slightly different liquid absorption properties, so you may find the amount of flour or liquid needs to be adjusted slightly.
Love it!
I wish there were more egg-replacer free waffle recipes, I never buy the stuff and started using apple sauce, but then the darn waffles never cook through and are all squishy on the inside.
This recipe was a great success! I put peanut butter and drizzled agave on mine. Nummy yummers for my tummers!
The peanut butter and agave sound like a great addition; may have to try that myself!