Someone recently commented on the Buckwheat-Rice Yeast-Raised Vegan Waffle Recipe, asking if it could be made without yeast. (Mandee, thanks for your inspirational question!) It did require a number of modifications, but here’s what tinkering produced. These do have a different flavor than the yeast version, but I think they’re still tasty in their own way. Please let me know how they turn out for you!
- 1 C rice flour
- 1 C buckwheat flour
- 1/2 C tapioca flour
- 1 t salt
- 2 t baking powder
- 1 t baking soda
- 2 t xanthan gum
- 2 1/2 C soymilk, plain unsweetened
- 1/4 C canola oil
- 2 T molasses
- 2 T sugar
In a large bowl, sift or whisk together the flours, salt, baking soda, baking powder and xanthan gum. In a medium bowl, mix together the soymilk, oil, molasses and sugar. Pour the wet ingredients into the dry and mix just until blended – you don’t want chunks of dry flour, but it should still be a bit lumpy. Allow the batter to sit for 3 minutes, and then stir another 5 to 10 strokes. Cook on a waffle iron generously sprayed with oil for 1 to 2 minutes past the iron manufacturer’s suggested average cooking time. Makes 4 (7-inch) round Belgian waffles.
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