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Rice Flour Waffles are an allergy-friendly, 100% rice flour baked good! No other flours are used from grains, starches or nuts. No milk is used to make this recipe either. I hope you love this new breakfast staple that can also be used as a bread option. I like to eat mine savory, but feel free to eat it sweet with syrup — whatever you need, this recipe is here for you!
Rice Flour Waffles are inexpensive and take only 10 minutes to make in one bowl. They’re perfect for Gluten-free, some Paleo who have introduced rice, VAD (Low Vitamin A and Low Copper) and most real food diets.
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Ingredients in Rice Flour Waffles
This recipe does contain psyllium and one egg white to make the recipe work, so hopefully those ingredients work well for you.
Ingredients
- white rice flour, or brown rice flour (the recipe stays the same; the outcome is slightly different, but both are excellent)
- psyllium husk whole (not powder; this brand is preferred and recommended)
- baking powder
- clean salt
- water
- 1 egg white
- fat of choice, melted if solid (such as olive oil, avocado oil, or I use duck fat for fruit-free.)
This very simple recipe yields a waffle that’s crispy on the outside, light and satisfying.
White rice or brown rice waffle
The brown rice version of this recipe is extra light; the white rice version has a chewier, fluffy and tender middle.
I like both very much.
How to make Rice Flour Waffles
- Preheat waffle iron.
- Place all dry ingredients together in large mixing bowl. Stir together.
- Add wet ingredients, and stir until evenly combined.
- Scoop onto hot iron, and cook to desired doneness (about 5 minutes).
- Makes 3 big waffles or 8 small.
Batter keeps in the fridge for 3 days, so you can make hot fresh waffles with no prep work whenever you want! This makes a lovely easy breakfast, with some protein on the side.
Rice Flour Waffles (Gluten-free, Dairy-free)
Equipment
- electric handheld mixer or similar for mixing the thick batter
Ingredients
- 1-½ cups white rice flour or brown rice flour (the recipe stays the same; the outcome is slightly different, but both are excellent)
- 1 Tablespoon + 1 teaspoon psyllium husk whole, not powder <-- this brand is preferred and recommended
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1-¼ cups water
- 1 egg white
- 1 Tablespoon fat of choice, melted if solid (such as olive oil, avocado oil, or I use duck fat for fruit-free.)
Instructions
- Preheat waffle iron.
- Place all dry ingredients together in large mixing bowl. Stir together.
- Add wet ingredients, and stir or use mixer, until evenly combined. Batter will be very thick but soft if you use white rice flour (or much thinner at first with brown rice flour, and then it will thicken if it sits before being cooked).
- Scoop onto hot iron, and cook to desired doneness (about 5 minutes). Eat plain, with meat, a sprinkle of good salt, fat of choice (like coconut oil) and/or syrup/fruit sauce, jam, nut butter, hummus etc.
- Makes 3 big waffles or 8 small. Batter keeps in the fridge, covered, for 3 days, so you can cook waffles with no prep whenever you want (= easy hot breakfast).
Nutrition
Pin Rice Flour Waffles here:
Natalia says
I don’t eat eggs and I wonder if this recipe will work without the egg white. The psyllium is a binder and seems that that would be sufficient, but I don’t know.
Megan says
Hi Natalia, unfortunately, no. The egg white offers fluffiness as well as binding properties. I’m sorry; I know it’s hard to find that perfect bread recipe to meet all your needs. You might try looking at my other egg-free waffle and bread recipes; I have SO many because neither of my boys eat eggs (meaning my husband and my son still living at home lol).