Gluten-free Buckwheat Waffle Recipe: the Variations

For those of you who can't eat corn, I have not forgotten you.  I adore the taste of buckwheat, and it is by far my favorite variation on the waffle theme. All of these variations simply change the type of flour used, but not the quantity, which always comes to 2 cups total. Some flours will make the batter thicker than others, but the waffles almost always turn out no matter what the consistency of the batter.


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

Separate:

2 eggs

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!



Comments

Lindsay Kelley said…
gina, i was JUST NOW eating a gluten-free waffle from trader joes! i love them! i think they taste better than the wheat ones. you've inspired me to try making them myself.
March 10, 2009 at 8:13 AM
Liz said…
Mmmmmmmm. I love buckwheat AND waffles. This is the perfect recipe for me :)
March 10, 2009 at 5:18 PM
Linda said…
For some reason I have trouble finding buckwheat flour. I never see it at the healthfood store. I'll have to ask next time. Your waffles look good.
March 10, 2009 at 6:30 PM
l'actrice said…
Great Idea Gina! I love buckwheat!
March 11, 2009 at 1:12 PM
Åsa said…
I just tried the receipe. Very tasty. Good balance between buckwheat and the other flour. Best GF buckwheat I've tried so far. I did not add any sugar to the batter, but served them with fried apple slices, a bit of cheese and maple syrup.
March 14, 2015 at 6:47 AM
Gina said…
Asa - the apples, cheese, and maple syrup sound great on these buckwheat waffles!
March 14, 2015 at 11:03 AM
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