Allergy Free Waffles are a delicious breakfast staple that those with top 8 allergens can also enjoy. This recipe makes perfect waffles that are suitable for vegan diets as well as those with other food restrictions. These brunch specialties pair well with glossy maple syrup and sweet berries to top the waffles.
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Why We Like This Recipe
We started making waffles because our kids used to love them and we didn't want to deny them anything, despite their allergies. We tried a lot of adaptations of how we used to make waffles in our life before allergies from our family recipe. This is the tried and true allergy friendly waffle recipe we developed from our old recipe.
Ingredients
- Ground Flax or egg replacer such as Bob’s Redmill and 6 Tbsps water
- All purpose Gluten Free Flour with xanthan gum
- Gluten Free Baking Powder
- Salt
- Vanilla Sugar (or regular granulated)
- Vanilla Extract
- Plant Milk of Choice (we use gluten free oat or rice but others can be used)
- Coconut Oil, Melted
- Water
See recipe card for quantities.
Gluten Free Flour-
Choose one that has xanthan gum in it or add ¼ teaspoon per cup of xanthan or guar gum. Always spoon the flour into the measuring cup with gluten free flours to get an accurate measurement. 1 to 1 gluten free flours will also work. Avoid using a gluten free flour intended for yeasted doughs.Our favourites are Robin Hood Gluten free and Bob’s Red Mill.
Baking Powder-
Double check your preferred brand is gluten free as some are not.
Egg Replacer-
Either ground flax, ground chia, ground psyllium husk will all work in this recipe. We have also tried it with the Bob's Red Mill Egg Replacer that is also gluten free and it worked really well.
Vanilla Sugar-
We make our own by saving the pod after we use a vanilla bean. Most recipes call for the caviar, the little seeds inside the vanilla pod. After using the seeds we dry out the pod skin by leaving it out on a paper towel for a couple of days. Once it is dry enough to snap you can grind it and put it in a jar with 2-3 cups of sugar. I prefer not to grind the pod as it can leave a powdery residue if used in cakes or drinks, you can however use the sugar with ground vanilla in it immediately, though the full flavour will take a couple of weeks to permeate.
Instead, I break the pod in a few pieces and submerge it in 2-3 C of sugar in a jar that seals. Every couple of days I shake the jar and in 1-2 weeks it is ready. If it starts to clump I pull the lid off and put a coffee filter between the jar and lid to protect the sugar and let some moisture out.
You can buy Vanilla sugar from Dr Oetker in small packets. Empty the packet into a measuring cup and fill the rest with the desired amount of sugar. Use one packet for a ½ cup of regular granulated sugar.
Instructions/Directions and Tips
- Heat up the waffle iron as per the instructions on the appliance.
- Mix the ground flax or egg replacer with the 6 Tbsps of water in a small bowl. Set aside and let sit for 3-5 mins to form a slurry.
- In a large bowl mix the dry ingredients, gluten free flour, baking powder, salt, and vanilla sugar. Stir well.
- In a medium bowl combine the water and flax/egg replacer slurry with the vanilla extract, plant milk, and coconut oil. Stir well to combine.
- Make a well in the dry ingredients in the large bowl and pour the wet ingredients into the well.
- Whisk to combine until just combined.
- Add up to ¼ C of water, if needed. The mixture should not be runny like ketchup or too thick like cookie dough. It needs to be able to spread slightly on the waffle iron on its own.
- On a heated and oiled (if needed) waffle iron place ¼ C heaping of the waffle mix on each square of the iron. If using a round iron ⅓ C heaping or thereabouts should be able to cover half the iron.
- Spread out the mix on the iron carefully to avoid being burnt. Close the lid and cook as per the waffle iron’s instructions. Do not be tempted to open the iron early or it will split.
- When done as per the machine/s instructions remove the cooked waffle and place on a plate.
- Serve with coconut whipped cream, fresh berries, and maple syrup.
Hint:
To remove the milk free waffles we use a non scratching chopstick that is only for this purpose and not used on any allergen foods. Make sure it will not damage the finish on the waffle plates. Silicone works best.
Substitutions
Regular granulated sugar
If vanilla sugar is hard to find, you don’t have time for it or just want to use regular granulated sugar you can. The waffles will have less of a vanilla taste.
Sugar substitute
We do not often bake of cook with sugar substitutes, if you try this recipe with one please let us know how it went and what measurements work so we can update the recipe for others.
Other flavouring pairings
Using orange or lemon extracts in place of vanilla and ¼ teaspoon of cardamom is an example in using other flavourings to make this recipe your own.
Variations/Adaptations
Chocolate Allergy Free Waffles-
You can replace ¼ C of flour with gluten free allergen safe cocoa to make a great chocolate waffle.
Flavourings-
We make our own extractions like coffee and different fruits with potato vodka and various flavours of sugars. Shaking the taste up means you can use different flavourings and sugars to take the waffles in a new flavour journey. To make sugars and extracts check out this article on making vanilla extract. For making other extracts check out this site.
If we are using ready made flavourings we use Lorann brand oils, check with the manufacturer to ensure they are safe for you.
Equipment
The equipment needed to make Allergen Friendly Waffles.
A waffle iron - a good one is best as they won't stick to the plates as much and can get hotter faster so you can make more quicker. Our waffle maker takes forever to get back up to temperature after making one milk free waffle. This article has great reviews on waffle makers. Good doesn't mean expensive.
Instruments to remove the waffles from the machine - I like a non scratching spatula and chopstick.
Mixing bowl, measuring cups (liquid and dry). Measuring spoons, whisk, spoon.
Storage and Reheating Instructions
Storage
When storing in a larger sealable bag or container where the allergy free waffles will be layered, place a piece of parchment paper or wax paper in between each layer. This will stop them from sticking together and allow you to take out one or two rather than having to defrost them all.
-Fridge
In a sealed container store the waffles for up to 3 days.
-Freezer
Waffles will store for 3 months in the freezer in a sealed container.
Reheating
To defrost the allergy free waffles, place in the fridge the night before to thaw. Waffles can be reheated from frozen, if they are reheated at a lower heat for a bit longer to heat the inside and not just the exterior.
If you are doing a big brunch you can make these ahead and reheat them in the oven right before serving to crisp them back up.
-Oven
On a cookie sheet spread the waffles without milk out in a single layer and reheat at 350F for 4-6 minutes. Flip the waffles and then continue reheating for another 3-5 minutes or until the outsides are slightly crispy but not burnt.
-Toaster
- Microwave
Place one gluten free waffle on a microwave safe dish and microwave starting with 30 seconds. Flip with a utensil careful not to get burnt. Microwave for another 25 seconds and check to see if the waffle is heated through.
Top Tip For Making Allergy Free Waffles
If the milk less waffles are sticking:
1- Ensure your iron is very hot before the batter is put on it.
2- Some irons need oiling and others do not. We use a high smoke point oil on ours and brush it on with a silicone bbq brush.
3- Make sure the batter is thicker and not runny.
4- Do not omit the oil in the recipe as it helps to stop the sticking on the waffle iron.
5- Check out this article for more info.
What To Serve With
Allergen Friendly Waffles are best served with real maple syrup. Cut up fresh fruit to serve on the waffles as a fruit salad for this brunch recipe. Chickpea vegan eggs and herb roasted potatoes are excellent brunch and breakfast side dishes.
A fun way to have the waffles without milk is for a breakfast for dinner on those nights when you just don’t know what to cook.
Other Recipes You May Enjoy
📖 Recipe
Ingredients
- 2 Tbsps Ground Flax or egg replacer such as Bob’s Red Mill and 6 Tbsps water
- 2 ½ C All purpose Gluten Free Flour with xanthan gum
- 1 tablespoon Gluten Free Baking Powder
- ½ teaspoon Salt
- ¼ C Vanilla Sugar or regular granulated
- 1 ½ tablespoon Vanilla Extract
- 2 C Plant Milk of Choice we use gluten free oat or rice but others can be used
- 3 Tbsps Coconut Oil Melted
- ¼ C water if needed
Instructions
- Heat up the waffle iron as per the instructions on the appliance.
- Mix the ground flax or egg replacer with the 6 Tbsps of water in a small bowl. Set aside and let sit for 3-5 mins to form a slurry.
- In a large bowl mix the dry ingredients, gluten free flour, baking powder, salt, and vanilla sugar. Stir well.
- In a medium bowl combine the water and flax/egg replacer slurry with the vanilla extract, plant milk, and coconut oil. Stir well to combine.
- Make a well in the dry ingredients in the large bowl and pour the wet ingredients into the well.
- Whisk to combine until just combined.
- Add up to ¼ C of water, if needed. The mixture should not be runny like ketchup or too thick like cookie dough. It needs to be able to spread slightly on the waffle iron on its own.
- On a heated and oiled (if needed) waffle iron place ¼ C heaping of the waffle mix on each square of the iron. If using a round iron ⅓ C heaping or thereabouts should be able to cover half the iron.
- Spread out the mix on the iron carefully to avoid being burnt. Close the lid and cook as per the waffle iron’s instructions. Do not be tempted to open the iron early or it will split.
- When done as per the machine/s instructions remove the cooked waffle and place on a plate.
- Serve with coconut whipped cream, fresh berries, and maple syrup.
Notes
- Ensure your iron is very hot before the batter is put on it.
- Some irons need oiling and others do not. We use a high smoke point oil on ours and brush it on with a silicone bbq brush.
- Make sure the batter is thicker and not runny.
- Do not omit the oil in the recipe as it helps to stop the sticking on the waffle iron.
- Check out this article for more info.
Nutrition
Food Safety
- Use waffle irons in a safe place that will not cause a fire or burns. Only use them on a steady surface with lots of room around them.
- Do not use the same utensils on allergen free food, that previously touched allergens
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always follow the manufacturers instructions when using kitchen appliances
See more guidelines at USDA.gov.
Have you made this recipe? Please leave a comment and us know how much you liked it.