Zero Excuse Rice Coconut Waffles (Gluten-Free)
While all vegan waffles are already dairy-free, egg-free, and cholesterol-free, these are also wheat-free, gluten-free, oil-free, and relatively low-sugar. They have a slightly crispy exterior and are relatively neutral in flavor, with a molasses overtone. While they won't meet all dietary needs or preferences, they should leave few excuses for not eating a waffle. Not that there were that many to begin with... Makes 5 (7-inch) round Belgian waffles.
- 1 3/4 cups warm water
- 1/4 cup ground flaxseed
- 2 cups brown rice flour
- 1/2 cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups canned coconut milk see note
- 3 tablespoons molasses preferably blackstrap
- Whisk the ground flaxseed into the warm water in a medium bowl, set aside, and allow to sit for 2 to 3 minutes.
- In the meantime, sift or whisk together the rice flour, tapioca flour, baking powder, baking soda, and salt in a large bowl.
- Whisk the coconut milk and molasses into the water and flaxseed mixture.
- Pour the wet ingredients into the dry and mix until the batter is only slightly lumpy, with lumps smaller than peas.
- Preheat the waffle iron for 3 to 5 minutes while allowing the batter to stand.
- Stir the batter another 5 to 10 strokes, breaking up any clumps of rice flour that haven't absorbed moisture.
- Spray both grids of the waffle iron generously with oil. 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 4 to 5 minutes, or until it can be easily removed, spraying the grids with oil prior to each.
Use full-strength coconut milk, not a "light" version that's more watered-down. Lately I've had more difficulty finding canned coconut milk that doesn't have any water and guar gum added, and find that even "non-light" versions of different brands can differ in thickness slightly. Because of this, you may get better results by increasing the coconut milk by 2 to 4 tablespoons while decreasing the water by an equal amount, if you're not satisfied with the initial results.