Do you like the idea of eating buckwheat but not the intensity of its flavor? Try out these crispy-on-the-outside-soft-on-the-inside, easy-peasy waffles. The tapioca flour helps neutralize the buckwheat-y flavor a bit and lends a lighter texture than the Buckwheat Waffles I recipe.

A friend of mine recently confided that while her body feels good when she eats buckwheat, the flavor was just a bit overpowering and difficult to balance. I divulged that, for all of its minerals, antioxidants and low-glycemic properties, it was years before this pseudo-grain was accepted by my taste buds as well. Maybe if I had this recipe it would have sped up the process. 🙂

This approach to adding starch to the buckwheat was inspired by Brittany Angell. She is a bit of a genius and has the flour-to-starch ratio in gluten-free breads down to a science. With a little tinkering and a small leap of logic, I was pleased to see this ratio successfully result in a grain free, plant-based & vegan, soy free, nut free, low FODMAP, nightshade free waffle as well!