gluten free buttermilk waffles

Breakfast for the gluten free boy is a bit of a chore–not because he is allergic to wheat but because he insists he is not hungry at 7:15 am AND he is a picky eater–no eggs, fish and cheese only in moderation – in the form of topping on pizza. For protein before school the gluten free boy drinks an 8 ounce chocolate milk chug.   Would it be better if the kid would eat an egg?  Yes, it would be better–but he won’t go near eggs so I am left with the old stand by of homemade waffles and chocolate milk chugs.

gluten free buttermilk waffles
These are crispy on the outside and light and airy on the inside.  The recipe makes approximately five 7″ waffles-I make one recipe and freeze the cooked waffles. Re-heat in the oven or toaster oven.
      a little extra sugar and chocolate never killed anyone, has it?


getting ready for the freezer
Adapted from The Silver Palate Cookbook: The New Basics

2 cups gluten free flour blend (use your favorite blend, I use gluten free pantry)
2 tablespoons dark brown sugar-packed
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups buttermilk*
2 eggs, separated
1/3 cup unsalted butter, melted and cooled
3/4 cup mini chocolate chips (optional)

-in a medium bowl whisk together buttermilk, egg yolks and melted butter
-in a large bowl whisk together flour, sugar, and baking soda-
-in ANOTHER bowl beat the egg whites until stiff
-stir the buttermilk mixture into the dry ingredients–then gently fold in the egg whites and chocolate chips if desired.

-heat the waffle iron to medium, it should beep when it is ready!  use approximately 1/4 cup mix for each waffle section.  cook the waffle according to the directions on your machine.

-separate the cooked waffles with parchment paper and freeze.

-re-heat in a 350 oven for 6-8 minutes

*if you do not have buttermilk and you absolutely have to make this recipe RIGHT NOW–do this: use 2 cups 2% or whole milk and add 1 tablespoon lemon juice-this will sour the milk and create buttermilk!


2 Responses to gluten free buttermilk waffles

  1. Ellen says:

    These would make some decadent ice cream sandwiches!

  2. John Holzmann says:

    Oh, yum! I just made these this evening.

    Used kefir instead of buttermilk, almond oil instead of butter, and Bob's Red Mill GF All-Purpose Flour.

    WOW! Light, crispy and smooth on the outside, tender on the inside. Did a great job of actually FILLING the waffle iron. (Other recipes only seem to rise halfway. These waffles completely filled both top and bottom.

    Don't forget to add the cinnamon since adding and mixing cinnamon is not part of the instructions. . . .

    Thanks for the recipe!

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