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Wednesday, 14 September 2016

Buckwheat Waffles! Gluten & Dairy-free!

This is a light and crispy waffle with a hearty flavor.  Perfect for adding blueberries into the batter, too!  We also love these with homemade jam slathered on top.   I find you don't even need maple syrup because there's already some added into the batter.  The recipe can easily be doubled or tripled to feed a crowd.  Cool your leftovers on a cooling rack, bag and freeze for easy breakfasts you can reheat in the toaster! Enjoy!
Buckwheat Waffles - gluten free and dairy free
Fresh gluten and dairy-free Buckwheat Waffle topped with homemade strawberry-mango jam and whipped cream. Yum! 

Buckwheat Waffles
Makes ~18 pancakes

Preheat waffle iron.

Mix together dry ingredients in a large bowl: (It's important to mix dry ingredients first in gluten-free cooking).
1/3 cup brown rice flour
1/3 cup potato starch
1/3 cup white rice flour
1/3 cup tapioca starch
1/4 cup buckwheat flour
1/4 tsp xanthan gum
4 - 5 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Add and stir just until combined:
1 1/4 cup water
5 Tbsp oil
2 Tbsp maple syrup

Let batter rest ~5 minutes before cooking.  Cook waffles on lightly buttered waffle iron until desired crispiness is achieved.

For extra deliciousness, add:
1/2 - 1 cup fresh blueberries
GF Buckwheat WafflesGF Buckwheat Waffles
Waffles before and after cooking. Yum! 

Place on wire racks after cooking to avoid waffles getting soggy. (This also makes it easy for waffles to cool nicely so extras can be frozen!  Frozen waffles reheat perfectly in the toaster oven.)

Serve with toppings, as desired.  Some ones we like are: maple syrup, homemade strawberry-mango jam, whipped cream, butter.  Enjoy!  

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