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Simple Gluten Free Buttermilk Waffles

I've said it before, and I'll say it again, I love a good waffle. Before my diagnosis I received a fancy Belgian waffle press and practically every weekend I would make waffles and top them with whipped cream, lemon curd, and mint (it's a killer combo, give it a try).

This waffle recipe is simple to put together on even a weekday morning if you're craving something a little more special than just an egg and toast. It requires only two types of flour and doesn't contain xanthan gum or psyllium husk. My favorite way to make them is with mini chocolate chips. I sprinkle them on top of the batter right in the press!

Special Equipment

I will be honest, this is a little bit of a pitch for a mini waffle iron. Yes, that's an affiliate link, but I have had so many waffles because of this tiny thing. It's cheap, it's cute, and it makes a mean waffle. They're perfectly Eggo waffle sized too! It's quick, it's simple. I honestly cannot recommend it enough. If you're a fan of waffles and only get them at restaurants, go get yourself one of these $10 waffle irons, you won't regret it.

Recipe Tips and Notes

This is a pretty simple recipe, just whisk the dry ingredients together, add the wet ingredients, and beat until smooth.

Melt your butter, then weigh out your dry ingredients and whisk to combine.

Add the buttermilk, the egg, and the vanilla extract and beat until mostly smooth. Whisking constantly, drizzle in the butter. This helps prevent the butter from congealing on contact with the cold ingredients. An alternative method is to allow the buttermilk and egg to come to room temperature before baking, but I seldom have the patience when I'm craving waffles.

Buttermilk and egg only
After adding butter

Congratulations! Now you're ready to make waffles! I use two serving-sized spoonfuls of batter for the mini waffle maker.

You can also add in any number of toppings, just sprinkle them on top of the batter once it's been poured into the press. I really enjoy adding mini chocolate chips.

Enjoy!

Courses
Time
Prep Time: 15 mins Cook Time: 5 mins
Ingredients
  • 200 g brown rice flour
  • 60 g tapioca starch
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 310 g buttermilk (may need 1-2 tablespoons extra)
  • 1 egg
  • 42 g butter (melted)
  • 1 tbsp honey (sub any other sweetener (sugar, maple syrup, etc.))
  • add-ins, if desired (mini chocolate chips, fruit chunks, dried fruit, cinnamon swirl, etc.)
Instructions

  1. Whisk together all dry ingredients. Whisk in buttermilk, egg, and vanilla extract. DO NOT add the butter yet. Whisk until smooth, adding more buttermilk if the batter is too thick.

    Whisking constantly, drizzle in the butter.

    Use a waffle iron to make pancakes, adding toppings as desired. Store excess batter in the fridge for up several days.

Read it online: https://gluttonysansgluten.com/recipe/simple-gluten-free-buttermilk-waffles/