Gluten Free Buckwheat Waffle
“Best whole grain waffle that I’ve ever had!” quote from my husband. These gluten free buckwheat waffles are gluten free, dairy free and egg free. They don’t taste like they are gluten free. I hope you enjoy these as much as our family does!
Gluten Free Buckwheat Waffle Batter
This gluten free waffle batter uses instant yeast (active dry yeast would work as well). The yeast gives the rise and fluffiness to the batter. The batter needs to rest in the fridge for two hours minimum.
Gluten free waffle batter
The batter can stay in the fridge for a few days or more. It just needs to be stirred together before baking some in your waffle iron. Gluten free waffles require a longer baking. Play with different settings on your waffle iron. The hottest setting is probably what you want.
Kitchen Scale
Weigh all of your ingredients into your bowl. Preferably using a scale that utilizes grams, milliliters and ounces.
Making your gluten free buckwheat waffles: follow the pictures
Mix Together Dry Ingredients
add rice flour
add buckwheat flour
add ground flaxseed
add sugar
add baking soda
add salt
add instant yeast
whisk dry ingredients together
Whisk wet ingredients into dry ingredients
olive oil, vanilla and apple cider vinegar
add olive oil
water, vanilla and apple cider vinegar added
whisk together dry and wet ingredients
use sturdy whisk to mix batter
whisking batter
consistency of whisked buckwheat waffle batter
Cover and Refrigerate waffle batter for 2 hours
cover waffle batter- waffle batter at least two hours in the fridge yeast activated
Bake waffle batter in hot waffle iron
Heat up belgian waffle iron
pour waffle batter into hot waffle iron
waffle iron signals waffle is fully cooked
carefully remove waffle from iron using a fork
a serving of waffle weighs 83 grams
Gluten Free Buckwheat Waffle
20
servings8
minutes10
minutes224
kcal2
hours2
hours18
minutes“Best whole grain waffle that I’ve ever had!” quote from my husband
These buckwheat waffles are gluten free, dairy free and egg free. They don’t taste like they are gluten free. I hope you enjoy these as much as our family does!
Keep the screen of your device on
Ingredients
- Dry Ingredients
490 grams 3 cup Rice Flour
400 grams 3 cup Buckwheat Flour
30 grams 4 tbsp Flaxseed, ground
24 grams 2 tbsp Sugar
12 grams 2 tsp Baking Soda
12 grams 2 tsp Salt
8 grams 2 tsp Instant Yeast
- Wet Ingredients
118 ml 3 2/3 fl oz Coconut Oil, melted
1538 ml 52 fl oz Water, cold
1 tsp 1 tsp Vanilla Extract
1 tsp 1 tsp Apple Cider Vinegar
Directions
- Add rice flour, buckwheat flour, ground flaxseed, sugar, baking soda, salt and yeast to a large bowl and mix together. Set aside.
- Add melted coconut oil, cold water, vanilla and apple cider vinegar to the dry ingredients.
- Mix together with a sturdy whisk. Making sure there are no clumps.
- Cover and refrigerate for 1-2 hours before using. It can be left in the fridge for a few days.
- Cook in a waffle iron. Set iron to high heat, maximum time. You will have a crisp outside and soft interior. It’s delicious!
Equipment
Belgian Waffle IronBuy it here
Mixing bowl with lidBuy it here
Kitchen ScaleBuy it here
Notes
- It is best to have a waffle iron that is non-stick. But be careful to not scratch the surface. This gluten free waffle batter can easily stick to the waffle iron.
- Use a liquid oil, or melt your favorite fat. For example: butter, coconut oil, etc.
Nutrition Facts
- Serving Size: 132g
- Total number of serves: 20
- Calories: 224kcal
- Fat: 7.5g
- Saturated Fat: 1.1g
- Trans Fat: 0g
- Polyunsaturated Fat: 1.3g
- Monounsaturated Fat: 4.7g
- Sodium: 404mg
- Potassium: 151mg
- Carbohydrates: 35.6g
- Fiber: 3.1g
- Sugar: 1.8g
- Protein: 4.4g
- Vitamin C: .01mg
- Calcium: 17.3mg
- Iron: 1mg
- Vitamin E: .94mg
- Vitamin K: 5mg
- Thiamin: .19mg
- Riboflavin: 0.06mg
- Niacin: 2.1mg
- Vitamin B6: .24mg
- Folate: 22.4mg
- Pantothenic Acid: .36mg
- Phosphorus: 104mg
- Magnesium: 65.7mg
- Zinc: .93mg
- Selenium: 5.3mg
- Copper: 0.17mg
- Manganese: .74mg
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