These gluten-free vegan buckwheat waffles are yeast-raised, but you prepare them the night before so the batter is ready in the morning. This technique makes them light and airy, even though they’re healthy and made with 50 percent buckwheat flour.
Gluten-Free Vegan Buckwheat Waffles that Rise Overnight
Way back in 2008, a man named Dave Wheitner launched the Global Vegan Waffle Party. For many years it was a scheduled event in May with sign ups and multiple “parties” held worldwide. Dave has continued the tradition, but now welcomes party sign ups throughout the year. And he’s provided numerous recipes so that you can enjoy a billowing plate of piping hot vegan waffles any time.
This overnight gluten-free vegan buckwheat waffles recipe is one of the first recipes Dave shared with us back in his first waffle party year. We’ve recently updated it for you to enjoy.
I was in the mood to experiment with a relatively neutral gluten-free waffle that wasn’t quite as dense as one using only buckwheat flour. These are pretty light and fluffy, bind quite well without using an egg replacer, and are a great basic waffle for any type of topping.
As with some other yeast-raised waffles I’ve tried, the exterior is relatively soft and bread like, not that crispy – they’re great syrup sponges! This recipe was inspired by a pancake recipe from what some call the mother of many vegetarian and vegan cookbooks, The New Farm Vegetarian Cookbook.
Special Diet Notes: Gluten-Free Vegan Buckwheat Waffles
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.
Gluten-Free Vegan Buckwheat Waffles
Author: Dave Wheitner
Recipe type: Breakfast
- 1 cup buckwheat flour
- 1 cup white rice flour
- ¾ teaspoon salt
- ¾ cup + 1 tablespooon warm water
- 2 teaspoons active dry yeast or quick rise dry yeast (make sure it’s gluten-free, if needed)
- 1 cup unsweetened dairy-free milk beverage (Dave uses soymilk)
- ⅓ cup hot water
- ¾ teaspoon baking soda
- 3 tablespoons dairy-free buttery spread (can sub oil but add ⅛ teaspoon salt)
- 2 teaspoons raw sugar, blackstrap molasses, or other sweetener of choice
- Maple syrup, for serving
- The night before you plan to make the waffles, whisk together the buckwheat flour, rice flour, and salt in a large bowl.
- In a separate bowl, dissolve the yeast in the warm water. Whisk in the milk beverage.
- Add the liquid yeast mixture to the flour mixture. Stir until very well blended (this is a case where the batter doesn’t have to be lumpy).
- Cover the bowl and allow the dough to rise slightly at room temperature, then refrigerate it overnight.
- The next morning, dissolve the baking soda in the ⅓ cup hot water in a small bowl. Stir in the buttery spread and sweetener. If necessary, place the mixture in the microwave just long enough to soften the margarine (for our microwave it’s 30 seconds). Whisk to melt and incorporate the buttery spread.
- Pour the buttery baking soda liquid over the waffle dough, and stir until well blended. Let it sit for another 30 minutes at room temperature before preheating your waffle iron.
- Make the waffles according to the waffle maker directions.
- Serve with maple syrup.
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