I love waffles in the morning. When I’m mixing my flours to make them gluten-free, I imagine I’m crafting a warm, nourishing bowl of grains and beans—because that’s exactly what these waffles are made of. Brown rice flour, chickpea flour, and potato starch come together for a hearty, wholesome base, while flax meal adds a touch of omega-3 magic. The result? A waffle that’s crunchy on the outside, tender on the inside, and really delicious.
Makes about 4 waffles.
Dry Ingredients
• 48 g flax meal
• 240 g brown rice flour
• 32 g chickpea flour
• 44 g potato starch (sifted to avoid clumps)
• 32 g coconut sugar
• 4 g cinnamon
• 4 g sea salt or Himalayan salt
• 4 g baking powder
Wet Ingredients
• 332 g water (room temperature)
• 16 g vanilla extract
• 28 g melted coconut oil
Directions
1. Preheat your waffle maker to medium-high heat.
2. In a medium bowl, mix all the dry ingredients. Sift the potato starch—it tends to clump.
3. In a separate bowl, combine the wet ingredients. Make sure the water is at room temperature so the coconut oil doesn’t solidify.
4. Combine wet and dry ingredients. Stir with a spatula or whisk until fully mixed. Let the batter sit for 2 minutes so everything binds.
5. Scoop about ¾ cup of batter into the waffle maker. Use a spatula to spread evenly.
6. Cook based on your waffle maker’s instructions until golden and crisp.
7. Repeat and enjoy warm.
