Making gluten free buttermilk waffles requires a waffle iron and perhaps a little more time than making pancakes…but isn’t that what weekend breakfasts are all about? To me making waffles is more about enjoying a slower pace in the kitchen and spending some time together at the table.
Some might say it’s about filling all the little indents with syrup. Whatever the reason you like waffles gluten free waffles can become standard fare if you like. Serving them midweek out of the freezer is a bonus.
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Your waffle iron should last a life time so be sure to buy the one you like. A Belgian style waffle iron has deep indents to hold all those toppings, for the romantics out there you might choose the heart-shaped waffle iron. For large families and serious breakfast entertainers you can even purchase a double waffle iron like the kind you see in hotel breakfast rooms. Once you buy one you will find lots of different recipes and many ways to enjoy it.
To achieve the desired texture for waffles you cannot just use pancake batter in a waffle iron. I mean, you can, but they are actually intended to be different. Pancakes are soft and spongy while waffles are crispy on the outside, light and airy on the inside. Waffle batter generally has more fat, sugar and egg.
If you are perfecting your waffle recipe, try using this homemade gluten free flour mix but substitute ⅓ or ½ cup of the mix with oat flour, teff flour, buckwheat flour or any new flour you are learning about. If you make waffles often you can compare week after week and perfect your recipe.
The challenge with gluten free baking is that many of the traditional baking tricks you know or read about do not apply. I would have said that for waffles the egg whites should be beaten separately and folded in for lightness. This recipe is adapted from America’s Test Kitchen where they test recipes until they perfect them then share that information with us so we can repeat the recipe in our own kitchen. They tested, tasted and adjusted…and said don’t beat the egg whites. Okay, I’m not arguing with them.
For me the biggest challenge with successful baking is learning what baking tricks do not apply when you are using all the different gluten free flour combinations. Those tricks that you have been taught or learned over time, like beating the egg whites to make fluffy waffles. I often remind myself that the learning never ends. Remember that.
Buttermilk gives a subtle tang to baked goods and enhances the action of baking soda to lighten a batter. This remains true with gluten free baking but what if you don’t have buttermilk in your fridge?
No problem, there is a substitute. Simply put 1 tablespoon of vinegar or lemon juice into a measuring cup and add milk to measure 1 cup. Stir and let sit for a few minutes while you are doing some prep and you can use this soured milk in any recipe calling for buttermilk. I prefer the thicker store bought buttermilk but when I don’t have it this works. It also works with dairy free milk.
So if you have a waffle iron give these buttermilk waffles a try. Let me know in the comments below if you did a little experimenting and what you learned.
|2⅔ cups gluten free flour mix (I used my GF flour mix)|
|2 Tbsp sugar|
|½ tsp salt|
|½ tsp baking soda|
|1¾ cups buttermilk|
|¼ cup melted butter|
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