Waffles (with buttermilk)
For the best gluten free waffles the secret is not beating the egg whites. It's one of those tricks that gluten free cooks need to learn and it means one less bowl (gotta love that).
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Ingredients
DRY INGREDIENTS
- 2⅔ cups EGFG gluten free flour blend*
- 2 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
WET INGREDIENTS
- 1¾ cups buttermilk
- 3 eggs
- ¼ cup melted butter
Instructions
- In a large bowl whisk together dry ingredients: flour, sugar, salt and baking soda.
- In another bowl whisk together wet ingredients: buttermilk, eggs and melted butter.
- Pour the wet ingredients into the dry and whisk together until all lumps disappear and batter is slightly thickened, about 1 minute.
- Pour batter on preheated waffle iron, close and bake according to waffle iron directions, about 3 minutes.**
- Set cooked waffles on a wire rack inside a baking sheet to avoid steaming.
- Preheat oven to 200°F then turn it off. Keep waffles in warm oven while cooking.
- Serve with butter, syrup, fresh fruit or any toppings you like.
Notes
*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour. Makes ~ 8 cups.
**Every waffle iron is a bit different so it's worth learning the exact amount of batter you need to add to make a waffle without holes that doesn't drip batter all around the edges. Use a measuring cup and figure it out!