Homemade waffles, with a delicate texture and enticing aroma and flavor, make such a beautiful weekend breakfast. And these waffles contain very few additives that can detract from the flavor and texture. Most store bought gluten-free frozen waffles, especially, tend to contain soy lecithin and a legume-based flour. For those who suffer from soy, peanut or legume allergies, the store-bought gluten-free waffles are not an option.
Homemade waffles are surprisingly easy and budget-friendly. With a $10 dollar Rival waffle iron, we used a standard gluten-free flour mix and adapted a classic wheat recipe to omit several food allergens while retaining all the texture and flavor of a waffle that we agreed is superior to the frozen waffles. This recipe is gluten-free, soy-free, peanut-free, treenut-free and dairy-free.
An egg-free version is still in testing. We attempted to make an egg-free version using applesauce as a replacement but applesauce is not recommended as causes the outer layer to caramelize and stick to the waffle iron (even with extra oiling). This article will be updated when a successful egg-free version is achieved.
These waffles are slightly sweet and perfect with our favorite Log Cabin All Natural syrup – made without caramel color or high fructose corn syrup. If you plan on adding a lot of sweet toppings, omit the sugar in this waffle recipe.
Note: Please be sure to double-check all of your ingredients to ensure you avoid your particular food allergens.
Tender Waffles (Gluten-free, Dairy-free, and Bean/Soy-free)
Makes approximately 8-10 waffles
In a medium sized mixing bowl, combine:
1.5 cups (12 oz or 150 grams) Basic Gluten-free Flour Mix
2 teaspoons baking powder
2 teaspoons sugar (optional)
1/2 teaspoon salt
Then add:
3 Tablespoons of canola or grapeseed oil
2 eggs
1 cup (8 oz.) water
Following the instructions of your waffle iron manual, heat and prep the surface of your waffle iron. TO AVOID SOY, do not use a spray cooking oil. Instead, use a brush to apply a light coating of canola or grapeseed oil to the iron.
Mix together the ingredients above with a fork until ingredients are well-combined and lumps are removed. You will notice that the mixture will bubble a little and take on a frothy texture. This is good and exactly what you want to make a tender light waffle.
Using a 1/3 measuring cup, ladle waffle mixture onto each waffle section of the iron. You do not have to fill every square entirely or else the mixture will spread and overflow during the baking time.
When your waffle iron light indicates that the cycle of baking is complete, lift the lid and use a fork to pull up a corner. The waffle should then come up very easily.
And just one more picture to show the tender deliciousness. Enjoy!
Safe Eats 
I got news for you… Vegetable oil IS Soy Bean oil…might want to change to unrefined coconut oil or just use applesauce.
Vegetable oil is an oil that is derived from a plant. There are vegetable oils that are without soy such as sunflower seed oil, canola oil, corn oil, grapeseed oil, and olive oil. Coconut oil is also a good option, but should then be melted to blend in with the batter. However, when it cools to room temperature, it will solidify. However, as it is very often that all purpose vegetable oil blends do indeed contain soy oil, I have changed the wording in the article to suggest vegetable oils that are specific to a plant and not all-purpose vegetable oils which may contain soybean oil. Thank you for reading and I do hope you’ll try the recipe.