Buttermilk Waffles

by Jeanne on October 3, 2009


The weekend is here and boy do we need the respite here at Four Chickens! Between school, work, PTA, and other activities, all of us are pooped. I’m not known for being a sleeper-inner (that’s the technical term), but I slept in a little this morning. Also, the weather is getting colder and the days are getting shorter, both of which contribute to my desire to snuggle under the covers and hibernate.

When we do wake up, we like a leisurely morning. To be honest, we would never get out of our jammies if it weren’t for a vague feeling that it’s wrong to wear jammies all day. I have knit myself a couple of little shawls that are just perfect for keeping the chill off of my shoulders as I pad around in jammies and slippers.

Part of a leisurely morning is, for me, puttering in the kitchen. As is obvious, I love to cook and bake. And waffles are a perfect way to make a fun breakfast and to satisfy my desire to cook/bake. Waffles aren’t really baking and they aren’t really cooking. They are a mix of the two. Which is very fun!

My favorite waffle recipe is one I adapted from The Streamliner Diner Cookbook, by Irene Clark, Liz Matteson, Alexandra Rust, and Judith Weinstock. It’s a wonderful cookbook if you can get your hands on it. The Streamliner Diner is a diner on Bainbridge Island, which is a 35 minute ferry ride from Seattle. It’s a great place for breakfast and lunch and always has a line out the door of people wanting to get in an eat.

The original recipe has no sugar in it, but I add about a tablespoon to give it a tiny bit of sweetness. Experiment and find your own taste preference. Also, these waffles are leavened with baking powder. You can also leaven waffles with yeast. I may post a recipe in the future with yeasted waffles.

When making waffles, you will need a waffle iron. There are many of these on the market. And you have to decide if you want a Belgian-type waffle or a thinner “regular” waffle. I like waffles made with a Belgian waffle iron because they have deep pockets to hold butter and syrup. I got my iron years ago at Goodwill. It’s basic, easy to use, and has been a workhorse:

Gluten-Free Buttermilk Waffles
-adapted from The Streamliner Diner Cookbook

Note: This recipe uses my gluten-free flower mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

(you can also use the gluten-free flour mixture of your choice–just be sure it contains xanthan gum. Or, you can add 1/4-1/2 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the waffles)

Special Equipment Needed:
-waffle iron (I use a Belgian waffle iron)
-hand mixer

Ingredients
2 C Jeanne’s Gluten-Free All-Purpose Flour Mix
1 TBL baking powder
1 tsp baking soda
1/2 tsp salt
1 TBL sugar (optional)
4 TBL butter (or dairy free substitute), melted
3 large or extra large eggs, separated
1 1/2 C buttermilk (or milk/dairy-free milkĀ w/1 1/2 tsp vinegar whisked in)

-Preheat waffle iron
-in a medium bowl, combine flour, baking powder, baking soda, salt, and sugar. Mix thoroughly
-in a small saucepan, melt butter and allow to cool slightly
-in a medium bowl, beat egg whites until they form stiff peaks. Set aside
-in a large bowl, whisk egg yolks. Whisk in buttermilk and melted butter
-with a large spoon, stir the dry ingredients into the wet ingredients. Do not overmix–batter will have lumps

-fold egg whites into batter with a rubber spatula

My waffle iron is seasoned from years of use, so I don’t need to grease it. If yours needs greasing, do it now.

For each waffle, pour in about 1 C of batter (this is the amount my 8″ iron needs, yours may need more or less). Lower lid. Allow to cook 3-5 mins–or as long as needed to create a deep golden brown waffle.

When waffle is done, remove from iron and add the next cup of batter. Repeat until all batter is used. I get about 4 1/2 waffles out of my iron with this recipe.

Enjoy!
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{ 14 comments… read them below or add one }

Stephanie September 22, 2013 at 4:32 pm

These were delicious!! I’ve tried some of your other recipes and I’m hooked! Thank you for sharing your delicious recipes!!!

Reply

Jeanne September 23, 2013 at 9:34 am

Stephanie: Yay! I’m so glad!

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Jungleen July 7, 2013 at 6:40 pm

Your recipes are some of the best gluten free recipes I’ve tried and this one is one of my favorites! My family loved these waffles. We don’t have problems with gluten but I am trying to reduce the amount of gluten in our diets and your recipes are so good no one misses the gluten!

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Jeanne July 8, 2013 at 12:53 pm

Jungleen: Yay! I’m so glad!

Reply

Andrea April 1, 2013 at 6:44 am

I have been searching for a classic gf waffle recipe and I’m so happy to have found yours- YUM! Is there a way I can convert to a yeasted waffle recipe? Thanks!

Reply

Jeanne April 1, 2013 at 1:58 pm

Andrea: I’m so glad you like the recipe. Also, I don’t have a yeasted waffle recipe at the moment.

Reply

Michelle January 27, 2013 at 8:27 am

Delicious! Very light and crispy. My gluten-eating husband and daughter thought they were even better than gluteny waffles. Thanks!

Reply

Jeanne January 27, 2013 at 2:49 pm

Michelle: Yay! I’m so glad!

Reply

Emily July 1, 2012 at 10:29 am

Oh my goodness! I am soo excited. My son probably has celiac (still waiting for the endoscopy) and I was despairing of finding good baking recipes–I LOVE to bake. I am almost in tears–it is just so wonderful that you have all this here. And, I have this same waffle maker!! Thank you thank you. I can’t wait to get started!

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admin July 2, 2012 at 6:49 pm

Emily! Yay! (not about the tears, but about being able to bake for your son)!

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Megan August 8, 2011 at 5:03 pm

Wow! So very delicious!! So good!! :) Thank you again! Wow! Very delicious!!

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admin August 8, 2011 at 5:09 pm

Megan: Yay! I’m so glad! Thanks for letting me know!

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Lucinda January 3, 2011 at 8:52 am

mmm… I made these this morning with the Ahearn’s GFF mix. super light, crispy and delicious. Thank you!

Reply

admin January 3, 2011 at 10:54 am

Lucinda: Awesome! Thanks for letting me know!

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