Allergen Free Waffles (Gluten-Free)

Recipe submitted by: Amy Pickett

Recipe courtesy of:

Some for now, Some for later. Make up a bunch and freeze the extra. Free of dairy, eggs, nuts, corn.
cook Approx 5 waffles

What's in it


1 ¾ cups warm distilled water
1 ¾ cups full fat coconut milk
½ cup ground flaxseed
2 ¾ tablespoons blackstrap molasses
½ cup tapioca flour
2 cups gluten-free rice flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt

How to cook it


  • Start by grinding the flax seeds in your blender or food processor until it reaches a finely ground consistency.
  • Mix the ground flax seed with the warm water in a medium glass bowl, set aside, let sit for 3 minutes.
  • Whisk together the rice flour, tapioca flour, baking powder, baking soda, and salt in a large glass bowl. Blend the coconut milk and molasses into the water and flax seed mixture.
  • Pour the wet ingredients into the dry ingredients and mix together until the batter is slightly lumpy.
  • Preheat the waffle iron until warm.
  • Mix the batter again briefly, breaking up any remaining balls of rice flour.
  • Completely grease both sides of the waffle iron.
  • Pour the batter into the center of the iron, covering the iron enough but not too much that the batter overflows.
  • Bake each waffle until it is brown and can be removed from the iron without breaking or falling apart.