Gluten Free Buttermilk Waffles

Submitted by: Jacie Wiggs
Sweet or Savory, you decide!

Serves: Yield is 12 waffles
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: v n g 

Tags: bread ·


* Batch Mixture of Rice Flour (keep refridgerated when not using, store so you can easily dip in and make more of your favorite treats.)

6 cups Brown Rice Flour
2 Cups Potato Starch (not Potato Flour)
1 cup Tapioca Flour

* Spoon Flour into a measuring cup with a flat top that you can level off with a knife, rather than scoop with the measuring cup into the flour. This is important with Gluten Free Baking in order not to have the flours too densely packed. Do this with all your measuring of Gluten Free flours.

Gluten Free Buttermilk Waffles
1 cup of Brown Rice Flour Mix
2 Tbsp. of Buttermilk Powder
1 Tbsp. of Sugar
1/4 Tsp of Salt
1 3/4 Tsp of Baking Powder
1/2 Tsp of Baking Soda
1/ 4 Tsp. of Cinnamon
1 Large Egg, well beaten
2 Tbsp. of Canola Oil
1/2 Cup plus 1 tbsp. of water
1/2 Tsp of Pure Vanilla Extract

Savory Waffles: leave out the sugar and vanilla, but add a dash of paprika and also basil or parsley. When whisking the egg, water and oil mixture add 1/3 Cup of Sour Cream and some freshly grated parmesan.


Preheat Waffle Iron

Combine dry ingredients in a medium bowl and mix with a whisk. Add Wet ingredients and whisk until well blended.

Pour batter into the centre of each waffle square to avoid it overflowing ( bin there done that! ha!)


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