These Gluten-Free Brown Rice Waffles Will Become a Morning Staple
These simple brown rice waffles are free of gluten but they're full of healthy goodness
Get full access to Outside Learn, our online education hub featuring in-depth nutrition, fitness and adventure courses, and more than 2,000 instructional videos when you sign up for Outside+..
Those who can’t tolerate gluten know that a tender yet crispy waffle can be hard to come by. Many gluten-free waffles are either too dry, too gummy or contain sketchy ingredients — they’re not exactly the breakfast of champions. But a simple combination of gluten-free starches, brown rice flour, and a teaspoon of xanthan gum yields waffles with a delicate center and a crispy, crunchy exterior that also happen to be egg- and dairy-free.
Tip: For homemade toaster waffles, double the recipe and freeze the extras.
Ingredients
- 1 1/2 cups brown rice flour
- 1/4 cup cornstarch
- 1/4 cup tapioca flour
- 1 tsp. xanthan gum
- 1 Tbs. baking powder
- 1 tsp. salt
- 3 Tbs. sugar
- 1/4 cup olive oil or coconut oil
- 2 cups unsweetened nondairy milk, such as soymilk
Preparation
- Whisk together brown rice flour, cornstarch, tapioca flour, xanthan gum, baking powder, salt, and sugar in large bowl. Make well in center of mixture, and pour in oil and milk. Whisk vigorously until thin batter forms (it will thicken as it rests).
- Preheat waffle iron, and coat with cooking spray. Pour batter into center of waffle iron, and clamp down to close. Cook according to waffle iron directions. Waffles will keep up to one day in an airtight container in the refrigerator, or up to three months in the freezer.
Nutrition Information
- Serving Size Per waffle
- Calories 322
- Carbohydrate Content 50 g
- Cholesterol Content 0 mg
- Fat Content 12 g
- Fiber Content 3 g
- Protein Content 5 g
- Saturated Fat Content 2 g
- Sodium Content 695 mg
- Sugar Content 7 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g