Buckwheat-Brown-Rice Waffles, Gluten-Free

My Saturdays start out with tons of plans but very little planning. All through the week I  keep in my head a running list of all the things I just have to do on that glorious day filled, at least from afar, with nothing but time. It’s the day I will sleep late. The day I will call those friends I’ve been meaning to for weeks now. The day I will finally run that important but easy-to-put-off errand.

But come Saturday morning, it’s quite a different story.

Well before the alarm can go off the cats start singing for their breakfast at the door and the dogs start licking our faces in hopes of getting us out of the house for a walk. Soon, unable to sleep with all this activity, either Desi or I gets up and gives in. And from there on the day pretty much spirals into a madly busy flurry of things that just have to get done, including a super-long walk for the irrepressible wag-tails.At the end of the day, though, it still feels like nothing really did get done.

In the midst of all this activity, I try my best to make breakfast a little more special than it usually is, although I just as easily give in to Desi’s invitation of oatmeal.

This past weekend, I did find the time to cook up a recipe that had been floating in my head for a while now: a gluten-free waffle richly nutty with buckwheat and crispy with brown rice flour.

Each time I make waffles, I try to make them just a little different. But I realized I almost always include wheat flour, either whole-wheat flour or whole-wheat pastry flour. This time I substituted the wheat with buckwheat which really has no relation to wheat. It is a darker-colored, rich-tasting wholegrain flour that’s a pretty popular addition to gluten-free pancakes and other desserts.

I also threw in some brown rice flour which I love because I knew it would make the waffles crispy. Some oat flour, which always adds a fresh, clean taste and lots of healthy goodness, also went in. The waffles turned out beautifully although they did take almost twice as long to get perfectly done in the waffle iron than my whole-wheat waffles usually take. We polished them off with some of the Apricot-Walnut Syrup left over from the previous Saturday’s crepes.

Here’s the recipe now. Enjoy, all!

Buckwheat-Brown-Rice Waffles (Gluten-Free)
 
Prep time
Cook time
Total time
 
Recipe makes 4 servings of 2 waffles per person
Author:
Recipe type: Waffles
Cuisine: American, Vegan, Gluten-free
Serves: 4
Ingredients
  • Dry ingredients:
  • 1 cup buckwheat flour
  • ½ cup oat flour
  • ¼ cup brown rice flour
  • 1 tbsp baking powder
  • ¼ tsp baking soda
  • 1 tbsp sugar
  • ¼ tsp salt
  • Whisk these together in a bowl and set aside.
  • Wet ingredients:
  • 1½ cups soy milk mixed with 1 tsp vinegar and set aside to curdle, about 5 minutes
  • 2 tbsp ground flax whisked with 6 tbsp water
  • 2 tbsp canola oil
  • 1 tsp vanilla extract
Instructions
  1. Whisk the wet ingredients together and add to the dry ingredients. Mix together but let some lumps remain.
  2. Heat a waffle iron
  3. and spray lightly with oil. Make waffles per instructions.
  4. These waffles take longer to bake and I give them twice as much time to hang out in the waffle iron than if I were making my usual whole-wheat waffles. One word of advise: don’t force the waffle iron open if you feel a resistance: just let them go for a little longer and try again.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

18 thoughts on “Buckwheat-Brown-Rice Waffles, Gluten-Free

  1. Permalink  ⋅ Reply

    Priya

    February 23, 2011 at 7:42pm

    Those waffles looks out of the world, irresistible!

  2. Permalink  ⋅ Reply

    divya

    February 23, 2011 at 8:18pm

    Yumm, very tempting and mouthwatering …

  3. Permalink  ⋅ Reply

    Vidya

    February 23, 2011 at 8:50pm

    Wow, the waffles look so inviting! Where did you get the buckwheat? And did you make the brown rice flour yourself? Btw, your whole-wheat pancakes are a staple at my house now, we had them for breakfast today :)

  4. Permalink  ⋅ Reply

    Vaishali

    February 23, 2011 at 9:10pm

    Priya, Divya, Thanks.

    Vidya, Glad you like those pancakes– they are a favorite breakfast at our house as well :)
    I got the buckwheat flour at Whole Foods where I usually buy most of my flours. You can also find it online.

  5. Permalink  ⋅ Reply

    Manasi

    February 23, 2011 at 10:07pm

    I so prefer waffles to pancakes and crispy ones… oh yum! love these!

  6. Permalink  ⋅ Reply

    spandana

    February 23, 2011 at 11:26pm

    Hi

    I am new to vegan cooking. Can i used Almond milk instead of soy milk in making these waffles? Please advice.

  7. Permalink  ⋅ Reply

    Jess@HealthyExposures

    February 23, 2011 at 11:32pm

    Wonderful recipe!! I love buckwheat flour, but like you, all too often find myself reaching for a wheat flour. With that apricot-walnut syrup, I don’t think you could go wrong with having these for breakfast :)

  8. Permalink  ⋅ Reply

    Pavani

    February 24, 2011 at 2:06am

    mmm..mmm.. waffles look yummy. I’m always looking for new waffle recipes and these look perferct. Will try soon.

  9. Permalink  ⋅ Reply

    Chitra

    February 24, 2011 at 10:49am

    New recipe to me. Looks & sounds interesting :)

  10. Permalink  ⋅ Reply

    Romantic Dinner

    February 24, 2011 at 12:59pm

    Yummy , Lovely and tested its recipe . Great your idea for food and interesting details shared in the post. Really i loved its recipe and thanks for nice sharing

  11. Permalink  ⋅ Reply

    Latha

    February 26, 2011 at 1:58am

    Waffles look yummy and beautiful Vaishali.

  12. Permalink  ⋅ Reply

    Vidya

    March 1, 2011 at 7:17am

    Thanks for the info, Vaishali, will look for them next time I am at WF.

  13. Permalink  ⋅ Reply

    Mihl

    March 1, 2011 at 1:00pm

    I have been meaning to make waffles for days now. I was looking for a recipe that called for several different flours and here I am. Your recipe sounds absolutely perfect. Thank you for sharing it.

  14. Permalink  ⋅ Reply

    Kia

    March 3, 2011 at 4:27pm

    Hi! I love sweet food!!! I discover your blog right now and I like it!!! I’m Vegan and I have a blog equoecoevegan.blogspot.com…come in and leave me your review about it! Bye ^__^

  15. Permalink  ⋅ Reply

    Anonymous

    March 6, 2011 at 9:42pm

    Tried the recipe today and really enjoyed it (as did my husband and 3 yr old son). Followed the recipe exactly (with exception on the soy milk- didn’t have soy so substituted cow’s milk- gasp! but they turned out great anyway). I also ground up some oatmeal to make the oat flour- I used an omega juicer but a food processor would probably also work. Thanks for posting!

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