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.)


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


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


Paula said...

Another terrific idea from your kitchen! I'm learning so much from you!

Kerrie said...

This recipe makes me want a wafflemaker. NOW. Let's see if the better half will run out for me tonite.....

Amy said...

Karina, Do you brush the waffles with olive oil before you grill them as panini? Thanks.

Karina said...

Paula- Aw, thank you! :)

Kerrie- I only got one this year- wish I'd had one six years ago when I first went gluten-free. ;)

Amy- I do- I lightly brush the panini on both sides with olive oil.

Note: Waffles from the freezer will not be crisp; they'll be soft. They crisp when you bake them as breadcrumbs, or grill them whole as panini.


Kimi Harris said...

What a great recipe! I never thought of making savory waffles before. Wonderful idea.

CeliacChick said...

That is a great idea! Now I want a panini!

Carola said...

Well, I made the waffles without the seasonings to serve for breakfast. They came out very well and my husband enjoyed them. There was a bit of a chew to them. I do think I need to stop comparing to when I was able to use wheat flour. Do you think it effects the outcome leaving out the seasonings? I'm hoping to then make plain "breadcrumbz" with the leftover waffles and then try the seasoned ones next time.
Your recipes are very much appreciated by this grandmother trying to learn new recipes to keep family members safe.

Karina said...

Kimi- They're terrific zapped as crumbs- we made some last night for baked pasta. So yum! And the other day I toasted one up with olive oil to eat with pesto. ;)

CeliacChick- Thanks, Sweetie! Wish I could send you some. :)

Carola- Thanks for commenting.

First- kudos to you, Grandmother, for taking the time to learn gluten-free/allergy-free cooking for your family! :)

To be clear, the intention of this recipe is not to bake a breakfast waffle.

It's better suited for savory panini or Italian style crunchy bread crumbs- so please don't judge it by breakfast/sweet standards.

I also make breakfast waffles that are tender and sweet- not this recipe, though.

Coming soon- banana waffles inspired by my son Alex. He made them for us on his last trip out here- they were totally fabulous- and rival any wheat waffle I've ever eaten for breakfast.

Stay tuned. ;)


Abbi said...

Anxiously awaiting banana toe GFCFSF boys love bananas.

Kristina said...


I am only just really getting into cooking my own GF food (just got settled into a relatively permanent place instead of moving around every three or four months). And I LOVE paninis.

These excite me. :D

Kelly said...

If you use the dry Egg Replacer instead of the eggs, do you have to modify the amount of the water. My son is allergic to corn. Thanks for the recipes.

Karina Allrich said...

Hi Kelly- I used Ener-G Egg Replacer in this recipe, following instructions for how much water to add.

If your son is allergic to corn, replace the cornmeal with buckwheat or brown rice flour.


Jeff said...

Wow those are tasty!

I'm wondering what you mean by pourable but not too thin. 1.5 c left me with a batter that was close to drop biscuit consistency. Is that what you were thinking? I'm kind of an OCD sandwich maker - if the top and bottom don't "fit" together, I think something is wrong.

Karina Allrich said...

Hi Jeff- Sounds like the batter was a little thick. It should be closer to pancake batter. I usually end up adding a little more liquid as I go; as the batter stands (while you cook the waffles) it can thicken.


Clara said...

I just want to say THANK YOU for this recipe! I made these last night and they turned out pretty good! Since I am not Vegan, I decided to use 2 eggs rather than the replacer, and I think that in combination with a few other facts created a more chewy waffle, but it still worked! I will probably reduce the xanthan gum next time just to see if that helps a bit. Also, we only have a Belgian waffle maker, so the waffles were more soft/gooey than crispy and super tall/thick, but the flavor was really good, and they didn't break apart or crumble, so I was a happy camper! I imagine that if/when I toast them, they may be a bit crispier. Yum. I will totally make these again! Thank you so much for sharing this recipe and idea. As a gluten/dairy/soy/yeast intolerant person, bread is never an easy option for me, but this worked perfectly for sandwiches!

mira said...

Can these also be made as pancakes if one does not have a waffle maker?

Karina Allrich said...

Mira- I've never made these as savory pancakes, but I suspect you definitely could- and if you thin the batter to crepe thickness they'd make tasty roll-ups. Let us know how they turn out. (I'm thinking you could add corn and scallions for a real savory treat!)


cece said...

My one, three, and five year olds love these - for breakfast even! Yum. (I left out the herbs and substituted cinnamon and vanilla). I'm curious if you have any recommendations to make them sweeter without compromising the recipe (I've tried the pumpkin waffles and can't seem to keep them from sticking to the waffle maker. When I did get them 'unstuck' they made a yummy pumpkin waffle mountain that the kids had fun eating). I'm really loving your recipes, thank you!

Karina Allrich said...

Cece- I'll have to experiment with a sweeter version. I do have a sweeter pumpkin waffle recipe- have you seen that? ~Karina

Anonymous said...

Can I freeze them, then take out as needed for a sandwich? I would love to have some on hand to pull out when I want to make a sandwich.


Angil said...

Can one freeze the batter for later use?

These are great but with three kids pulling out fours can be a MESS! We all love cooking the waffles so freezing precooked waffles takes some of the magic away. :)

Kelly said...

I just bought me a cheapy ($15) waffle-maker from Walmart just to try this recipe out. I so miss breadcrumbs! I haven't gotten them into crumb state, because I tasted them as soon they were done. They were excellent! Thanks so much for sharing!