Buckwheat Waffles (Gluten Free)

Gluten-free week continues here on the Bluenose Baker. Today we’re cooking up waffles!

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Breakfast foods are major favourites around here – for lunch and supper as well as in the morning. Pancakes, French toast and waffles all show up on the menu pretty frequently. While Eggos hit the spot sometimes, and some gluten-free frozen waffles are actually pretty good, there’s nothing like a fresh, homemade waffle. My waffle iron is one of my most used small appliances, and I rotate several favourite recipes. I make these buckwheat waffles frequently even when no one is avoiding gluten – they’re light and fluffy while still making a hearty meal.

Today we’re jumping into the world of gluten-free flours – but buckwheat is one of the friendliest. While it has “wheat” in the name, it’s actually related to the rhubarb plant. Buckwheat is often used in combination with other gluten free flours, but in certain recipes, like this one, it can stand alone. You also don’t need to use xanthan gum (we’ll talk a bit more about that on Friday.) If you’re used to baking with whole wheat flour, buckwheat flour is a good substitute – I find the flavour and texture relatively similar.

You’ll need buckwheat flour, sugar, baking soda, baking powder, salt, maple syrup, milk (dairy or non-dairy, any kind), oil (canola or coconut), vanilla and an egg.

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Start by melting the oil, if you’re using coconut, and separating the egg.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt. I used coconut sugar here, but you can substitute white or brown.

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In a small bowl or measuring cup, combine the milk, maple syrup, oil, vanilla and egg yolk.

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Add the wet ingredients to the dry and mix until no lumps remain.

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At this point, the batter needs to rest for about 10 minutes. The original recipe suggests timing the rest by beating the egg white by hand – the time to beat it to soft peaks is about as long as the batter needs. Since beating eggs by hand is not my idea of fun, I usually let the batter rest for a few minutes before beating the white with my electric mixer.

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Once the white is beaten to soft peaks, fold it gently into the batter.

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You’ll notice that the texture is a little funky – the batter will seem sort of stringy if you lift it with the spatula.

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Preheat your waffle iron, spray with non-stick spray, and cook according to the directions. The yield will depend on the size of your waffles.

Serve immediately with your choice of toppings. Of course they’re delicious with real maple syrup…

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But they’re also good topped with fresh berries! I like them with a smear of almond butter too, and some sliced bananas.

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Extra waffles can be frozen and reheated (in the microwave or toaster) for busy mornings.

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Buckwheat Waffles

Ingredients:

  • 1 cup buckwheat flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • Pinch salt
  • 1 cup milk (dairy, almond, rice or soy)
  • 2 tablespoons maple syrup
  • 2 tablespoons oil (canola or melted coconut)
  • 1 teaspoon vanilla extract
  • 1 egg, separated

Directions:

Preheat waffle iron.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt.

In a small bowl or measuring cup, combine the milk, maple syrup, oil, vanilla and egg yolk.

Add the wet ingredients to the dry and mix until no lumps remain.

Let the batter rest for about 10 minutes. Meanwhile, beat the egg white with a whisk or electric mixer until it forms soft peaks.

Fold the egg white gently into the batter.

Spray waffle maker plates with non-stick spray and cook waffles according to waffle maker instructions.

Serve immediately with your choice of toppings.

Extra waffles can be frozen and reheated in the microwave or toaster.

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7 thoughts on “Buckwheat Waffles (Gluten Free)

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