Combine the rice flour, tapioca flour, almond meal, baking powder, baking soda, ginger, cinnamon, cloves, salt, black pepper, and cardamom in a large bowl and stir with a whisk.

Combine the water, ground flaxseed, brown sugar, oil, molasses, and vanilla extract in a medium bowl and mix thoroughly.

Pour the liquid mixture into the flour mixture and stir until well blended, and any large clumps of rice flour are gone.

Let the waffle batter stand for 3 to 5 minutes while preheating a waffle maker according to the manufacturer's directions. This will allow the rice flour to absorb a bit more of the moisture, and will allow the flaxseed to thicken the batter a bit.

Stir the batter a bit more if necessary to get rid of any remaining rice flour clumps.

Spray both grids of the waffle iron very generously with oil. Pour or ladle the batter onto the center of the iron. If the first waffle is either too small or significantly overflowing, just adjust accordingly for subsequent waffles.

Bake each waffle for 3 to 5 minutes, or until it can be removed easily, spraying both grids generously with oil prior to each waffle.

If the waffle falls apart when trying to remove it all at once, quickly and gently cut the waffle into quarters with a pizza cutter while it’s still in the iron, and then lift each quarter out individually with two chopsticks. You may need to lower the baking time slightly since it takes a bit longer to remove the whole waffle this way.