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Dave W.

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 5 waffles
Course: Breakfast
Cuisine: Gluten-free, Vegan
Calories: 525
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Whisk the ground flaxseed into the warm water in a medium bowl, set aside, and allow to sit for 2 to 3 minutes.
  2. In the meantime, sift or whisk together the rice flour, tapioca flour, baking powder, baking soda, and salt in a large bowl.
  3. Whisk the coconut milk and molasses into the water and flaxseed mixture.
  4. Pour the wet ingredients into the dry and mix until the batter is only slightly lumpy, with lumps smaller than peas.
  5. Preheat the waffle iron for 3 to 5 minutes while allowing the batter to stand.
  6. Stir the batter another 5 to 10 strokes, breaking up any clumps of rice flour that haven't absorbed moisture.
  7. 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.
  8. Bake each waffle for 4 to 5 minutes, or until it can be easily removed, spraying the grids with oil prior to each.

Notes

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.