Multi-Grain Gluten Free Buckwheat Waffles
This hearty and satisfying multi-grain gluten free waffle makes a great part of a complete breakfast. What makes them taste so good? The abundance of Buckwheat, which is loaded with the flavonoid rutin. These are not your average sad and floppy freezer waffles. This is a proper waffle, and when you realize how easy they are to make you won’t want another freezer waffle for the rest of your life! You can also prepare this batter and store it short term in a pourable container in the refrigerator. This makes for a quick batch of waffles when you’re on a time squeeze.
Working Around your Allergies
As written, the only allergens present are egg and milk. The good news is, Bob’s Red Mill Egg Replacer works great for this recipe. If you do go this route be sure to follow the package’s instructions and note that you are replacing 2 eggs per batch. The other good news is that the milk is equally easy to get around. Simply replace cup for cup with your favorite non-dairy milk alternative such as rice milk or oat milk. Remember to make each recipe your own!
Ingredients:
1 Cup (163 g) All Purpose Gluten Free Flour Blend
1 Cup (163 g) Buckwheat Flour
2 TBSP Sugar
1 tsp Baking Powder
¼ tsp Salt
½ tsp Vanilla
2 Eggs
1 ½ Cups Milk
½ Cup Oil
1 tsp Cinnamon
1 Pinch Nutmeg
Instructions:
Plug in your waffle iron. Sift the All Purpose Gluten Free Flour Blend, Buckwheat Flour, Sugar, Baking Powder, Salt, Cinnamon, and Nutmeg into a large mixing bowl. Stir to combine. In a separate container, beat the eggs, then add the Milk, and Oil, whisk thoroughly. Pour the wet ingredients over the dry ingredients and stir thoroughly with a rubber spatula. When the mixture is even and smooth, scoop some batter onto your waffle iron. My waffle iron does best between ½ Cup and ⅔ Cup of Batter, this may vary for you. The size and heat of your iron and the amount of batter used will impact cook time, but I cook mine for 6 minutes. Remove from iron and let cool on a wire rack. Serve with jam, syrup, or a full breakfast platter.
Tips:
- Be sure to let your waffle iron get hot before pouring any batter on.
- Mixing the batter even may take longer than you think, but it will come together and form a smooth sticky pourable batter.
- If your iron does better with thinner batter you can increase the amount of non-dairy milk.
Buckwheat Waffles
Equipment
- Waffle Iron
Ingredients
- 1 cup All Purpose Gluten Free Flour Blend
- 1 cup Buckwheat Flour
- 2 tbps Sugar
- 1 tsp Baking Powder
- ¼ tsp Salt
- 1 tsp Cinnamon
- 1 pinch Nutmeg
- 1 ½ cups Milk
- 2 Eggs
- ½ tsp Vanilla
- ½ cup Oil
Instructions
- Sift 1 cup All Purpose Gluten Free Flour Blend, 1 cup Buckwheat Flour, 2 tbps Sugar, 1 tsp Baking Powder, ¼ tsp Salt, 1 tsp Cinnamon, and 1 pinch Nutmeg into a large mixing bowl. Stir to combine.
- In a separate container, beat the 2 Eggs, then add the ½ tsp Vanilla, 1 ½ cups Milk, and ½ cup Oil, whisk to combine.
- Plug in your waffle iron to preheat.
- Pour the wet ingredients into the dry ingredients and stir thoroughly with a rubber spatula.
- When the mixture is smooth and evenly mixed, scoop ½ cup to ⅔ cup of batter into your waffle iron, being carful not to overfill. Depending on the size of your iron you may need more batter.
- Cook each waffle for 6 minutes. Time could vary depending on the size of your waffles.
- After cooking remove from the waffle iron and let cool on a wire rack.
- Serve with your favorite toppings and enjoy!
Notes
- Be sure to let your waffle iron get hot before pouring any batter on.
- Mixing the batter evenly may take longer than you think, but it will come together and form a smooth sticky pourable batter.
- If your iron does better with thinner batter you can increase the amount of non-dairy milk.