Use your favorite GF Pastry Flour for the other cup of flour, and you're set. If you don't have pastry flour on hand, try your All-Purpose GF flour mix and sub out a few tablespoons of potato starch. Mix it up and have a some great waffles! This recipe is particularly good with buttermilk instead of regular milk.
If you love both the taste of corn and the taste of buckwheat, try using 1/2 cup corn flour and 1/2 cup buckwheat flour instead.
Buckwheat Waffle Recipe:
1 cup buckwheat flour
1 cup Deluxe GF Pastry Flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum (omit if your flour already has it)
1/4 cup sugar
Beat until stiff in a separate bowl (preferably copper):
the egg whites and a pinch of cream of tartar.
You will know they are ready when the eggs stick to the bottom of the bowl when tilted. At this point, stop beating immediately - you don't want the egg whites to be dry.
In a medium bowl mix together:
the 2 egg yolks
2 cups milk or buttermilk
1 tsp vinegar (skip this if you are using buttermilk)
5 Tablespoons unsalted butter, melted.
Add the wet ingredients to the dry ingredients and mix until combined. Pour 1/4 of the fluffy egg whites into the batter and gently fold them in with a rubber spatula, then fold the rest of the egg whites in to the batter as well. you can stop folding when only a tiny amount of egg white is still distinguishable.
Pour 1/2 to 1 cup of the batter into a heated, greased waffle iron and cook until the amount of steam coming out of the iron starts to decrease. Repeat until batter is used. Serve waffles right off the iron or put them in a 250 degree oven to keep them warm if needed.
A note about leftover pieces: waffles freeze really well. Just make sure they are cool before you put them in the freezer bag or container. When you're ready to eat them, just heat them up in the toaster and you're set!
New items: try my Quick Buckwheat Waffles, Buckwheat Pancake Recipe and my Easy GF DF Waffle Recipe!