RECIPE: Buttermilk Bake-Off #4; Gluten Free Buttermilk Waffles

We finally got to the end of the seemingly bottomless buttermilk bottle, and it seems apropos that we made something typical for buttermilk. So how about some waffles, but make them gluten free so my daughter could eat frozen ones popped in the toaster during the week?

This recipe, using Pamela's Artisan Gluten Free Flour Blend, does not taste or feel like gluten free. We wrap the extras in plastic wrap and freeze them. Then it's super easy to have home made waffles on busy mornings.

Gluten Free Buttermilk Waffles

2 cups Gluten Free Flour Blend (we like Pamela's Artisan GF Blend)
2 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1/4 cup fine cornmeal
1 Tbsp. vanilla
2 Tbsp. maple syrup
1/2 cup vanilla yogurt
3 eggs
3 Tbsp. butter, melted
1 2/3 cup buttermilk
1 to 1 1/2 cups milk (this may vary depending on your flour blend. Pamela's is very fine and needs a lot of liquid. Other blends may not need so much milk)


Preheat your waffle iron.

Mix your dry ingredients with a whisk. Set aside.

In another bowl, whisk the eggs with the melted butter until frothy. Next add the vanilla, maple syrup, yogurt, and buttermilk. Add the dry ingredients to the wet and whisk. Gradually add the milk and whisk. Only add enough milk to make the batter thick and creamy yet pourable for the waffle iron.
Spray the waffle iron gently with nonstick cooking spray. Gently pour 3/4 cup batter in the middle of the iron, and spread it a little outward with the back of the measuring cup, but don't go all the way to the edge. It will explode out all over the place.

Set your timer to 3 min 40 sec. Of course, this depends on your waffle iron's strength. But ours takes 3:40 for perfect, fluffy, golden brown waffles.

Serve them warm with butter and maple syrup. Wrap and freeze the extras.



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