What's For Breakfast: Gluten-Free Buttermilk Waffles


It pretty much goes without saying that I adore many breakfast foods, and oftentimes, the carbier, the better. Pancakes, French toast, waffles ... these are just a few of my favorite breakfast indulgences. We were lucky enough to inherit an electric Belgian waffle maker from my grandparents, and I like to put it to use as much as possible. Since Belgian waffles are a hearty meal, we often have them as part of a breakfast-for-dinner meal. But I found myself in the mood for waffles the other morning, and having come across a recipe for gluten-free buttermilk waffles from America's Test Kitchen, I decided to lug the waffle maker from the pantry and make a batch for breakfast.

These buttermilk waffles are fantastic. They are crisp on the outside, but tender and chewy inside. Like the other America's Test Kitchen gluten-free recipes I have tried thus far, I would be hard-pressed to tell you these weren't made from all-purpose flour. They taste just like the real thing!


Gluten-Free Buttermilk Waffles (printer-friendly version)
makes 5 Belgian waffles

2 2/3 cups gluten-free all-purpose flour mix
2 tablespoons granulated sugar
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1 3/4 cups low-fat buttermilk
1 teaspoon vanilla extract
3 large eggs
4 tablespoons unsalted butter, melted and cooled

1. Heat your waffle iron according to the manufacturer's instructions.
2. In a large bowl, whisk together the gluten-free flour, sugar, salt, and baking soda.
3. In a medium bowl, whisk together the buttermilk, vanilla, eggs, and cooled melted butter.
4. Add the wet ingredients to the dry ingredients and stir until well-combined.
5. Bake the waffles in your waffle iron according to the manufacturer's instructions. (I find that a measuring cup works best to pour the batter onto the iron; I used about 2/3-3/4 cup of batter per waffle.)
6. Serve immediately or place in a warm oven to keep hot before serving.

(adapted from this America's Test Kitchen recipe)

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