Gluten-Free Buckwheat Waffles
Try this simple yet delicious Gluten-Free Buckwheat Waffles recipe for a nutritious and satisfying breakfast or brunch.
Try this simple yet delicious Gluten-Free Buckwheat Waffles recipe for a nutritious and satisfying breakfast or brunch.
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 large egg
- 1 1/4 teaspoons baking powder
- 1 cup buckwheat flour
- 1 tablespoon sugar (i used coconut sugar)
- 1/4 teaspoon cinnamon
- 1 1/4 cups buttermilk shaken (see notes to learn how to make your own with any kind of milk)
- 1/4 cup (4 tablespoons) melted butter or coconut oil
- topping suggestions: maple syrup almond butter and/or fresh banana slices
- Carbohydrate 510.11212109616 g
- Cholesterol 143.176666668132 mg
- Fat 60.75912735244 g
- Fiber 71.7499133919446 g
- Protein 94.8127787443496 g
- Saturated Fat 28.931722504303 g
- Serving Size 1 1 small waffle (854g)
- Sodium 440.116466771774 mg
- Sugar 438.362207704216 g
- Trans Fat 6.54522196986439 g
- Calories 2774 calories
Step-by-step
- Preheat your waffle iron. If desired, preheat oven to 200 degrees Fahrenheit to keep waffles warm until you're ready to serve.
- In a medium-sized mixing bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, salt and cinnamon.
- In a liquid measuring cup or another bowl, whisk together the buttermilk, melted butter and egg. Pour the wet mixture into the dry mixture and stir them together until there are only a few small lumps remaining. Give it a few more stirs if you see any liquid that hasn't fully incorporated.
- Pour batter onto the hot waffle iron plates, close the waffle iron and cook until the waffles are barely letting off steam and they are lightly crisp to the touch. Carefully lift waffle out of the waffle iron and serve immediately or place in the oven to keep warm. Avoid stacking the waffles or they will lose their crispness. Repeat with remaining batter as necessary. Serve with maple syrup, almond butter and/or sliced banana on top.
Why do homemade waffles sometimes steam themselves into soggy disks instead of holding a crisp exterior? Managing moisture and heat transfer makes the difference between a brittle crust and a limp result.
- Preheat the waffle iron completely before adding batter, ensuring the exterior proteins set instantly upon contact.
- Hold finished waffles on a wire rack inside a 200 degrees Fahrenheit oven rather than stacking them, because trapped steam softens the crust within seconds.
- Stir the wet and dry ingredients just until combined, leaving small lumps to prevent gluten development and tough textures.
- Substitute coconut oil for melted butter at a one-to-one ratio without altering the structural integrity of the batter.
- Make a quick buttermilk alternative using standard milk combined with one tablespoon of lemon juice or white vinegar per cup, letting it sit for five minutes before mixing.
Proper stacking prevention preserves texture long after the irons finish cooking. Hot equipment yields superior browning every single time.
