Last weekend we ate these Gluten-Free Brown Rice Waffles on the dock of a lakeside cabin we rented (for road trips, I always bring our waffle maker!), and I joked that I wanted to start a dockside waffle shop. Like a food truck, fly by style. These simple waffles would always be on the menu, (and these too) with the best seasonal fruit and Minnesota maple syrup.
When most days I feel rushed with breakfast, the idea of making and eating these to the tune of slow is a welcomed change of pace – whether that be on vacation or at home. I’ll never tire of the sizzle as the batter hits the hot iron and their warmly spiced, vanilla laced scent drifting through the air.
Made with brown rice flour, these waffles meet my ideal standards that I’ve come to require in this classic breakfast dish. Thatched pockets that are crisp, yet give way to a tender and light inside. I love everything about them, including the outer ridges, left golden and bare.
They rise as they steam between the hot iron, and end up the perfect thickness. And they only take a few minutes to cook.
You’ll taste the sum of all the parts, from the warmly spiced “bread” to the nutty almond butter and blueberry lavender jam, and the finishing touch of maple that sinks into each square valley. These grids are good.
Kefir or buttermilk is one of the ingredients that makes these the best gluten-free waffles I’ve ever made – and a nutritional powerhouse at the same time. Both are proven winners for waffle making because of the acidity, which helps them rise, and moisture to keep their interior soft.
Brown rice flour is an accessible gluten-free ingredient that you can find at almost any grocery store, or online. It has a neutral flavor that allows the other ingredients to shine, unlike an alternative flour like quinoa.
I love using brown rice flour in combination with tapioca starch to produce a tender waffle, that rivals classic waffles.
Also known as the cousin of yogurt, kefir is a cultured milk product made with kefir grains, which aren’t actual grains, but made of bacteria and yeast instead that are allowed to ferment. It’s naturally mild, a little tart and tangy.
The difference between the two is that kefir is made by fermenting milk with 10 to 20 different types of bacteria and yeasts, whereas yogurt is usually just fermented with a handful of types. This results in a higher probiotic count in the final product.