Savory G-Free Waffles- for breadcrumbs & panini

Vegan G-Free Waffles
Savory waffles for grilled sandwiches and gluten-free breadcrumbs.

Several readers have requested my savory waffle recipe- the base recipe I use to make those golden Crunchy Gluten-Free Breadcrumbz. And who am I to refuse such a worthy request? Average waffles these are not. Not only are these crispy vegan gems wheat-free and egg-free, they are infused with herbs and garlic, rendering them suitable not only for conjuring Italian style crumbs, but grilling up warm and melty panini as well. Use these like you would use sandwich bread.

So take this simple recipe as a blueprint, add your own creativity to the mix and do great things. For nothing is as noble as cooking something delicious and food allergy safe for those you cherish.

Savory G-Free Waffles Recipe


The flour blend used for these crispy waffles includes a bit of cornmeal for flavor and texture. If you cannot use cornmeal, substitute your preferred grainy flour choice. (Changing flours may effect texture, so experiment with your favorite combos or mixes.)

Ingredients:

1 cup sorghum flour
1/4 cup teff flour or GF millet flour
1/4 cup Bob's Red Mill gluten-free corn meal
1/2 cup potato starch
1/4 cup tapioca starch
1 teaspoon sea salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons xanthan gum
1 tablespoon dried Italian herbs
1/2 teaspoon garlic powder
1 teaspoon minced onion
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water
1/4 cup light olive oil
Enough fresh water to thin the batter- about 1 1/2 cups

Instructions:

Prepare your waffle iron.

Mix the rice flour, cornmeal, potato starch, tapioca flour, sea salt, baking soda, baking powder and xanthan gum. Add the herbs, garlic and onion; stir together.

Mix up the egg replacer; add it to the dry ingredients, along with the oil; stir a bit and start adding water a little at a time to create a pancake/waffle style batter. The batter needs to be pourable, but not too thin.

Spoon the batter onto the waffle iron and spread it a bit; close and cook according to your waffle iron manufacturer's instruction, until the waffles are golden and crispy.

Cool on a wire rack- they will get even crispier as they cool.

Makes about 8 large waffles.

Use the waffles for fabulous gluten-free bread crumbs, or make panini-style grilled sandwiches.



Karina's Notes:

  • I know there is a temptation to use non-dairy milk instead of water in a recipe like this, but honestly? The alternative milk makes a softer (sometimes gummy) waffle.
  • If you prefer a softer waffle for sandwiches, adding some plain non-dairy milk might just do the trick.
  • The amount of herbs, garlic and minced onion is a moderate to light amount. If you want to kick up the flavor, add more. If you like spicy, add some red pepper flakes!





Recipes that feature these waffles as a crunchy bread crumb style topping:

Pesto Zucchini Tomato Gratin
Kicked-Up Mac and Cheese
The Best Vegan Baked Mac and Cheese
Jazzed Up Turkey Tetrazzini
Karina's Savory Vegetable Kugel

Recipes that feature these waffles zapped as bread crumbs:

 
Vegan Garden Loaf with Maple Apricot Glaze
Karina's Maple-Apricot Glazed Meatloaf
Italian Meatballs


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