These crispy and gluten-free waffles are a weekend hit
The magic ingredient is „Ribelmais“, whole corn flour, which gives the waffles their crispy bite.
Corn flour is less common here in Switzerland. Most likely, you will find sweet cornbread with raisins and tortilla chips. Of course, polenta, i.e. Bramata corn, is extremely popular.
the History of corn
Did you know that corn was originally grown in America thousands of years ago? At some point, the gluten-free grain found its way from Turkey to the Rhine Valley. The climatic warm and humid conditions here and in the Lindthal were ideal. About 300 years ago, „Ribelmais“ (corn) became one of the staple foods in this area.
The sowing takes place until the end of May, and after about five months, the cobs can be harvested. They are dried at around 50°C / 120°F and ground for further processing. In contrast to polenta, the grain is ground with the husk, which produces corn grits, corn vapor, and corn flour.
„The Rheintaler Ribelmais has a sweet and intensely nutty aroma.“
The waffles are made in no time. It is important that the plant milk is lukewarm and the vegan butter can melt in it. The addition of lemon juice creates a kind of vegan buttermilk.
Once the dry and wet ingredients are in the bowl, the batter should be stirred just enough to combine them uniformly. I strongly advise against stirring vigorously for a long time. The mixed dough should be allowed to rest for 15 minutes for the best results.
For baking, the waffle iron is preheated and rubbed with a little oil. Portion 1 to 2 tablespoons of batter per waffle (depends on the waffle iron, mine is for Belgian waffles, and two spoons are ideal).
„The waffles are ready and crispy when no more steam comes out.“
Ideally, the oven is preheated to 80°C/175°F to keep the finished waffles warm. As a side dish, I served juicy filleted oranges, oat cream, granola, and maple syrup. “Birnel” (pear syrup) also tastes wonderful. In summer, of course, all kinds of berries taste delicious.
Serving ideas
In cooler seasons, top applesauce waffles with orange slices, warm skillet cinnamon apples, or blueberry compote.
For extra protein, add a sprinkle of nuts or seeds—pecans, walnuts, pumpkin seeds, or hemp hearts work great.
Have fun cooking!
PrintDeliciously crispy corn waffles
Wanna know how to make waffles from scratch with this easy waffle recipe? Crisp and golden on the outside, light and fluffy on the inside—these are simply the best waffles. Bonus: they freeze beautifully, so you can save extras for a quick treat later. Curious about egg-free waffles? It’s easy!
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 10 pcs.
Ingredients
1 cup „Ribelmais“ or (whole) corn flour
1 cup oat flour
1 tbsp baking powder
1 pinch salt
4 tbps coconut sugar
2 tsp vanilla powder
1 tbsp vegan butter
1 cup plant mylk (soy milk works best)
2 tsp lemon juice
½ lemon, the zest
4 tbsp applesauce unsweetened
4 tbsp soy quark or soy skyr
Plant oil for the waffle iron
Instructions
1. Place dry ingredients in a bowl and mix.
2. Heat plant drink with vegan butter lukewarm; stovetop or microwave.
3. Add lemon juice to the plant drink, let curdle for 10min.
4. Mix plant milk, lemon zest, applesauce, and soy quark with dry ingredients, rest for 15 minutes.
5. Heat the waffle iron and rub it with a little vegetable oil.
6. Preheat the oven to 80°C/175°F.
7. Portion approx. 2 tablespoons per waffle. Bake until no more steam escapes, about 5-8 min. Keep warm in the oven, and continue until the mixture is used up.
8. Serve with fruit, whipped oat cuisine, maple syrup, and granola.
Notes
- Heat the plant drink on low heat and let the vegan butter melt in it
- Let the mixed dough rest for 15 minutes
- The waffles are done and crispy when no more steam comes out
- The waffles can easily be frozen for a few weeks
- After defrosting, briefly place in the toaster and „tadaa“ the waffles are ready