Buckwheat Rice Molasses Gluten-Free Vegan Waffle Recipe

Someone recently commented on the Buckwheat-Rice Yeast-Raised Vegan Waffle Recipe, asking if it could be made without yeast. (Mandee, thanks for your inspirational question!) It did require a number of modifications, but here’s what tinkering produced. Please let me know how they turn out for you!

Buckwheat Rice Molasses Gluten-Free Vegan Waffle Recipe
Prep time
Cook time
Total time
A yeast-free version of the Buckwheat-Rice Yeast-Raised Vegan Waffles, these are tasty in their own waffleicious way. Makes 4 (7-inch) round Belgian waffles.
Cuisine: Vegan, Gluten Free
Yields: 4
  • 1 C rice flour
  • 1 C buckwheat flour
  • ½ C tapioca flour
  • 1 t salt
  • 2 t baking powder
  • 1 t baking soda
  • 2 t xanthan gum
  • 2½ C soymilk, plain unsweetened
  • ¼ C canola oil
  • 2 T molasses
  • 2 T sugar
  1. In a large bowl, sift or whisk together the flours, salt, baking soda, baking powder and xanthan gum.
  2. In a medium bowl, mix together the soymilk, oil, molasses and sugar. Pour the wet ingredients into the dry and mix just until blended - you don't want chunks of dry flour, but it should still be a bit lumpy.
  3. Allow the batter to sit for 3 minutes while preheating the waffle iron, and then stir another 5 to 10 strokes.
  4. Spray both grids of the waffle iron generously with oil. This is important even with “no stick” irons.
  5. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles.
  6. Bake each waffle for 3 to 5 minutes, or until it reaches the desired level of brownness and can be easily removed. Spray the iron grids with oil prior to each additional waffle.


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