Buckwheat Rice Molasses Gluten-Free Vegan Waffles

Someone recently commented on the Buckwheat-Rice Yeast-Raised Vegan Waffles, asking if they 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 Waffles

Dave W.
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.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine Gluten-free, Vegan
Servings 4 waffles

Ingredients
  

  • 1 C rice flour
  • 1 C buckwheat flour
  • 1/2 C tapioca flour
  • 1 t salt
  • 2 t baking powder
  • 1 t baking soda
  • 2 t xanthan gum
  • 2 1/2 C soymilk plain unsweetened
  • 1/4 C canola oil
  • 2 T molasses
  • 2 T sugar

Instructions
 

  • In a large bowl, sift or whisk together the flours, salt, baking soda, baking powder and xanthan gum.
  • 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.
  • Allow the batter to sit for 3 minutes while preheating the waffle iron, and then stir another 5 to 10 strokes.
  • Spray both grids of the waffle iron generously with oil. This is important even with “no stick” irons.
  • 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.
  • 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.
Keyword buckwheat, molasses, waffles

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