Gluten-free Vegan Gingerbread Waffles (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 waffle squares
Aromatic, full of flavor waffles that add a punch to your typical breakfast. Soft, yet crispy waffles are perfect for any breakfast, brunch or breakfast-for-dinner. These gluten-free vegan gingerbread waffles are free of: gluten, dairy, egg, soy, peanut & tree nuts. These allergy-friendly waffles are also top-8-free and vegan!
  • 1 and ½ cups plain or vanilla rice milk
  • 1 and ½ tsp apple cider vinegar
  • ⅓ cup brown sugar
  • ¼ cup coconut oil, melted
  • 6 Tablespoons of aquafaba (the liquid in a can of chick peas)
  • 2 cups gluten-free flour
  • 2 tsp ginger
  • 1 and ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp xanthan gum (omit if you're using regular flour, or your gluten-free flour blend already has xanthan gum in it)
  • ½ tsp salt
  1. Preheat waffle iron. (Use a non-stick spray to grease it, if that is what your iron calls for. I find mine stick far less if I do this in between each waffle.)
  2. In a small bowl, whisk together the rice milk, vinegar, brown sugar, melted coconut oil, and aquafaba (chick pea brine).
  3. In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, xanthan and salt (aka all the dry ingredients).
  4. Stir the wet mixture into the dry mixture and stir until everything is smooth and incorporated.
  5. Scoop the batter into the waffle iron and cook until the waffles are set and the edges are crispy. Do not overfill your waffle iron.
  6. These are best when served fresh and hot, with a safe butter substitute on top and pure maple syrup. It's also great with powdered sugar or jam on top too!
  7. These freeze well! Be sure to toast them after you've frozen them instead of microwaving them to keep their texture.
Recipe by Allergy Awesomeness at