This month I had a lot of fun creating all things breakfast for the club. Naturally I needed to go back to my roots & bring back the Extra Crispy Waffles!! I will be posting the original ever so popular paleo version here in the club too. But- I also wanted to bring you a BRAND NEW variation that met the gluten free + Vegan dietary restrictions! The top two most common allergies/ sensitivities among club members seem to be both dairy & eggs- so I do my best to avoid those two things as often as possible.

What makes these waffles so magical?? They are LIGHT and crispy. They remind me of EGGO Waffles - only I think they are even better :)

HOW TO MAKE THEM SUGAR FREE

You can skip the sugar entirely and leave it out of the recipe if you wish!

How to make them CORN FREE

Double acting baking powder contains TWO acids instead of one. The first acid is the same as regular, the second is an acid that reacts only to heat. This means it doesn’t activate until its sitting in your hot oven. My preference is double for this reason it gives more assurance that the recipe will rise perfectly every time. If you cant use that due to the corn- feel free to sub in whatever corn free baking powder or soda that you use. The waffles will still turn out :)

Using other gluten free all purpose flour blends

The bad news is that there isn’t truly a gluten free measure for measure flour or cup for cup. Its a marketing ploy. There are blends that work decent in place but never exactly. Each and every blend is totally different. For example I LOVE better batter - but in this recipe it would make for some seriously gummy muffins. I chose King Arthur as its lower in gum and therefore I knew my muffins would end up soft, light and delicate.

So of course you are welcome to experiment. But please keep in mind that there are no guarantees. Any change means the recipe will change.

Expandex

So many of my recent recipes turn out amazing thanks to the magic of expandex. It is a modified form of tapioca starch that was formulated to improve gluten free baking. The word Modified tends to worry people- so let me explain further. Essentially they studied tapioca and removed portions of it leaving only the parts that would allow for it to cause amazing elasticity (aka its name) in gluten free recipes. This flour allows me to get an incredible rise with everything I use it in. It traps the air bubbles in the dough just like regular flour with gluten does! Its honestly incredible. If you eat any processed or store bought foods you have eaten many forms of modified starch. Its nothing new- its just semi new to the home baker. Its non gmo and I typically get it from the brand Judee’s on amazon. Under no conditions can you sub it out for another regular starch.

Outside of the US there is a product called Ultratex 3 I have not worked with it but from what I understand its comparable! I would use that in the exact same quantity as the expandex amount that I call for.

The waffle iron that you use will make a difference in the thickness/level of crispness! I have used the same waffle iron for many years. I bought This one about a decade ago and its still works like new! https://amzn.to/3A8KF8Y

Gluten Free + Vegan Extra Crispy Waffles