I'll go ahead and admit that I am a bit of a waffle snob. I wouldn't dream of ordering waffles from a restaurant. For years, I made our favorite Whole Wheat Waffles on a regular basis. After more than a few botched attempts, I am very happy to finally have a gluten free waffle that meets my standards.Light and fluffy in texture while staying crisp on the outside; these are really great waffles, whether you are in the habit of eating gluten free or not. I loved this version. The batter was thinner than typical waffle or pancake batter, but it worked beautifully.
If you are not in need of a Gluten Free breakfast; here are some other breakfast ideas:Brown Sugar and Spice Zucchini Waffles with Waffle Sauce
Whole Wheat Waffles with Waffle Sauce
German Pancakes with Orange Sauce
Whole Wheat Crepes with Strawberries Blackberries and Powdered Sugar Fluffy Whole Wheat Pancakes
Light and Fluffy Buttermilk Waffles - Gluten FreeYield: 8 waffles
1 1/3 cups brown rice flour
2/3 cup tapioca starch
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 3/4 cups buttermilk or 1 3/4 cups milk, plus 1 1/2 tablespoons white vinegar or lemon juice
2 eggs
1/2 cup butter, melted
Preheat the waffle iron. Make the buttermilk and set aside. Whisk together the dry ingredients. Add the milk and eggs and whisk to combine. Add the melted butter and whisk once more. Pour onto a hot waffle iron and cook until lightly browned. Serve with the toppings of your choice. Enjoy!
Click here for printable recipe
ONE YEAR AGO TODAY: Simple Trail Mix
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