The Best Weekend Gluten Free Buttermilk Waffles
These waffles are buttery and crisp with a slight hint of tang from the buttermilk. Serve them for breakfast with warm maple syrup or honey, or for dessert, topped with fresh fruit and whipped cream. Yum!
Equipment
- Waffle Iron
Ingredients
- 1½ cups all-purpose gluten free flour blend
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon xanthan gum omit if your flour blend already contains it
- 2 tablespoons sugar
- 3 large eggs lightly beaten
- 1½ cups buttermilk
- ½ cup melted butter cooled (1 stick)
- ¼ cup milk
Instructions
- Spray waffle iron with gluten free cooking spray and preheat to a medium heat. Heat oven to 250 degrees.
- Whisk flour with baking powder, baking soda, salt, xanthan gum and sugar. Add eggs, buttermilk, butter and milk. Whisk until no lumps remain. If the batter seems overly thick, add additional milk (up to ¼ cup more) to thin it.
- Bake in a hot waffle iron according to manufacturers directions. You can remove the waffle to a baking sheet and keep warm in the oven, but I think it's best if it's eaten immediately. Serve with additional butter and warm maple syrup or honey.
Notes
These waffles are best eaten hot out of the waffle iron. To keep them warm, set them on a rack over a baking sheet and place in a 200°F oven. Extra waffles may be frozen. To freeze, cool waffles completely and place in a large zip-top bag, separating each with a sheet of parchment. Freeze for up to three months. To reheat, place frozen waffle in the toaster or toaster oven.
Nutrition
Serving: 1waffleCalories: 247kcalCarbohydrates: 23gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 98mgSodium: 524mgPotassium: 102mgFiber: 2gSugar: 7gVitamin A: 530IUCalcium: 148mgIron: 1mg
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