Notes: For the gluten-free flour, I recommend the following: 1 cup (120g)
millet flour, ¾ cup (90g)
tapioca flour, ½ cup (60g)
brown rice flour, and 1 ½ teaspoons
xanthan gum. Most store-bought gluten-free flour blends (like
this one!) will also work, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
It’s very important to measure the flour correctly, using
this method or a
kitchen scale. (← That’s the one I own!) Too much flour will make your waffles dry.
I prefer my gingerbread on the spicy side! If you prefer a less strong ginger flavor, then reduce the ginger to 1 tablespoon (5g).
Any oil will work in place of the butter or coconut oil.
The molasses is essential to create the gingerbread flavor. It’s inexpensive, shelf-stable, and keeps for ages. I do not recommend substituting for it! In a pinch, you can substitute pure maple syrup, honey, or agave, but the waffles will no longer have that classic gingerbread taste.
I prefer my waffles on the not-very-sweet side because I know how much syrup my family drizzles on theirs before eating! If you prefer sweeter waffles, you can substitute 2-4 tablespoons of pure maple syrup, honey, or agave for an equal amount of water.
Do not omit or substitute for the vinegar! It’s absolutely required. It reacts with the baking soda to make your waffles rise better and end up with a more tender texture. The vinegar flavor completely disappears after baking—I promise!
Any milk may be substituted for the nonfat milk.
These are the waffle pans that I use. They’re totally affordable and worth every penny!
This recipe was specifically designed for baking. You can use the batter in a traditional waffle iron, but the waffles will turn out more limp and soggy compared to the thick, firm, and fluffy baked waffles. If making the waffles in a regular waffle iron, do NOT skip Step 4 for crispy waffles—it makes a HUGE difference in the final waffle texture! Toasting your waffle iron waffles will make them much firmer, rather than limp and soggy!
I do NOT recommend skipping Step 4! It makes a HUGE difference in the waffles’ texture! Without it, your waffles will be fluffy and tender, but they won’t have crispy outsides. You can easily toast leftover waffles straight from the refrigerator, too!
This recipe is easily halved, if needed!
For more information, please read through the “Nerd Alerts” in my blog post above!{gluten-free, clean eating, low fat}