Brown Rice Waffles Recipe | Vegetarian Times Skip to main content

Brown Rice Waffles

Try these gluten-free classics topped with maple syrup; or dress them up with a fruit compote and a dollop of yogurt; or dredge 1 cup fresh or frozen berries in brown rice flour, and mix them into your batter just before cooking.



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1 ½ cups brown rice flour
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¼ cup cornstarch
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¼ cup tapioca flour
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1 tsp. xanthan gum
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1 Tbs. baking powder
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1 tsp. salt
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3 Tbs. sugar
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¼ cup olive oil or coconut oil
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2 cups unsweetened non-dairy milk, such as soymilk


1. 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).

2. 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: 

5 g
Total Fat: 
12 g
Saturated Fat: 
2 g
50 g
0 mg
695 mg
3 g
7 g
Makes 6 waffles

Comments on this Recipe

This is by far the best GF and vegan waffle I have ever had. My none GF family loved it. Kids approved.

Does anyone know if these can be made into pancakes instead of waffles?

Guar gum is a better healthier alternative

I've been craving waffles for a while now, I think these guys will do it :)

We liked it so much we featured an adapted version in a weekly meal plan, Vegetarian Menu 1, at!

Excellent recipe, very tasty. By the way, why anyone might be worried by their health being decimated by 1/6th of a teaspoon of xanthan gum per waffle is beyond me...

turned out SO good! even with a substitution (as I did not have cornstarch..I put a little more tapioca flour and added arrowroot powder). Saving this recipe for sure!