Gluten Free Friday: Buttermilk Waffles
I almost never make these simply because buttermilk pancakes are a lot less work (mostly dump, mix, cook). But for my first official Sunday breakfast in the new house, I decided to put in the work for the buttermilk waffles, which are fluffy and delicious, and well worth the extra effort and dirty dishes. This is adapted to be gluten free from the classic Better Homes and Gardens Buttermilk Pancake Recipe. Makes 4 servings (8 waffles) at 494 calories and 32 grams of fat.
- 2 eggs, separated
- 1/4 cup garfava flour
- 1/2 cup brown rice flour
- 1/4 cup sweet rice flour
- 1/4 cup tapioca starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp xanthan gum
- 2 cups lowfat buttermilk
- 1/2 cup canola oil
1. Separate your eggs.
2. In a medium mixing bowl, mix all the dry ingredients. Create a well in the center.
3. In another mixing bowl, mix the egg yolks, oil, and buttermilk.
4. Pour the wet mixture into the dry and stir until well combined.
5. Using a hand mixer, whisk the egg yolks until they have soft peaks.
6. Carefully fold the egg yolks into the waffle batter until just mixed.
7. Spoon onto a preheated waffle iron, sprayed with cooking spray and cook according to iron directions.
8. Use a fork to remove the cooked waffle to a baking sheet in the oven on warm.
9. Repeat with remaining batter.
10. Serve with butter and syrup, fresh fruit, peanut butter and jelly, or whatever toppings float your boat.