These waffles come together from a hearty gluten free flour blend, whisked with baking powder and baking soda for that signature lift and a golden, crisp exterior. A touch of sugar and pure vanilla extract round out the batter, giving every bite a warm, lightly sweet flavor before it even hits the iron. The batter gets a short rest so the flour blend fully hydrates, which is the trick to a waffle that's crisp on the outside and tender inside instead of gummy. Once cooked, each waffle turns deep golden brown and pulls away from the iron cleanly, ready for a pour of maple syrup and a scattering of fresh sliced strawberries. Keep them spread out on a rack in a low oven while you finish the batch, and they'll stay crisp instead of steaming into sogginess. It's a reliable, satisfying breakfast that fits neatly into a vegan spread.
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Preheat your waffle iron to medium-high heat according to the manufacturer's instructions. Whisk together the gluten free flour blend, baking powder, baking soda, salt, and sugar in a large bowl until evenly combined.
In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.
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