My husband, who is not Gluten Intolerant, and I have these every Saturday morning. He likes these better than ones made with "real" flour! This recipe is easily halved or multiplied, as needed. These are also excellent to use as sandwich bread, sloppy joe open-face bread, (better if you omit the sugar and use regular milk instead of buttermilk); strawberry shortcake, etc. Refrigerate any leftovers and warm about 15-20 seconds in microwave before filling with sandwich stuff.
- Mix all ingredients together with a whisk, and pour into waffle iron, in batches.
- Add a bit more milk if too thick or a bit of rice flour if too runny.
- Can be made without eggs, if necessary; just add a little more liquid to make up for them.
These are AMAZING! We've made these at least once a week for the last year. We often make a double batch on the weekend and freeze some for quick use over the week (just pop them straight in the toaster and they are ready to go). For the freezer batch, we just do not let them crisp as much as the ones we are going to eat that day. We've have tried MANY variations based on what we have on hand and have learned a few tricks when preparing them. DO NOT USE A MIXER to mix these if you want them light and crispy. For the first 2 months I would use the kitchen aid to whip up the egg whites, mix everything else separately and fold in the eggs but was unable to get them light and crisp (though the batter did go further). For the next 8 months we tried to mix everything in the mixer and still found that they weren't as light and fluffy as we like them. And then one day the mixer was in use and I had to mix them by hand and they came out PERFECT! They were totally light and fluffy (though they only made 8 waffles and not 10 like they could make before). The last time I made these, we were out of eggs so we used egg replacer and found that they were even lighter and tasted better by our standards! We've made variations with soy milk, whole milk, skim milk, goats milk and buttermilk, but feel that buttermilk is the way to go for us. We serve with Syrup or Agave, strawberries and whipped cream! Thank you, Thank you Thank you for the recipe!
This is a great, versitile recipe. We are gluten/ egg and dairy free, so I subbed 3 tbs of water and a rounded tablespoon of ground flax for each egg. I also used coconut milk and a tablespoon of apple cider vinegar (for each cup of milk), and use virgin coconut oil for the oil. This morning I traded 20% of the flour for cocount flour ( add an equal part of liquid for the coconut flour because it absorbs so much liquid) and a little hazlenut flour. I always add vanilla, maple syrup and cinnamon too. I whip up a little fresh walnut pecan butter ( in a food processor fitted with an "s" blade, blend walnuts, pecans, a little salt, maple syrup and flax oil and water until it reaches the right buttery consistency) and add a few berries to top them off- and if I am feeling really decadent I add a dallop of coconut bliss (coconut icecream). You could also top with cashew cream if you can't do coconut. I quadruple the recipe, freeze them and we have an amazing breakfast for two weeks!
These are INCREDIBLE!!! We used to make waffles all the time before my son became GF. I haven't been brave enough to attempt a GF waffle until this past weekend (it's been 6 years). OH MY GOSH, I'M SO GLAD I FOUND THIS RECIPE! This is seriously better than any other "regular" waffle we have ever made. This is officially our family waffle recipe from this day forward. Perfect flavor, PERFECT consistency, lightly crisp on outside, soft and delicious inside. Made extra and froze a few... and they reheat great. I can't say enough. I followed another suggestion of using a whisk, not a hand-blender. PERFECTION!!! Thank you Thank you for posting this recipe.