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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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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.

Servings
6

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 non-dairy milk, such as soymilk

Preparation

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

  • 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