America’s Test Kitchen Gluten Free Buttermilk Waffles 3


While quite enjoying the gluten free waffles that I’d developed, I was keen to add another recipe to my repertoire. Variety is the spice of life, after all. Just knowing there are options is enough; I was using the waffles for not only fruit & other sweet things, but as a base for sandwiches and as a snack – they’re quite tasty on their own!

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Waffles: perfect for an open faced breakfast (or lunch) sandwich~

By a stroke of good fortune, I came across the America’s Test Kitchen cookbook: “How Can It Be Gluten Free, A Test Kitchen Handbook” – while at the library. How marvellous! If you’re familiar with their cooking videos, they do exactly what the title says – test. They test and test until things come out perfectly. Ahhhh. Serendipitous indeed… with the hard work done by an immensely reliable source, I was ready to begin.

First… stocking my pantry with recommended ingredients for the ATK Gluten Free Flour Blend, the base blend for many of the recipes, and most of which I had previously used. I’ve included the link in all its glory – with all the info for you to read & ponder.

Second… and much easier, was picking the Buttermilk Waffles as my first to try. With the flour blend making enough to try at least a few recipes, this was an easy decision.

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The result was a waffle that’s light, fluffy, with a not too-sweet interior and crispy outside texture. Everything you know a waffle to be – sans flour. With so many (purchased) gluten free products that are not only tasteless, but also with the texture of sand, these are perfection. Next stop – their Buttermilk Pancake recipe. Chocolate Chip Cookies. Biscuits. And a copy of the cookbook~

ATK Gluten Free Buttermilk Waffles
Light & fluffy with a crisp exterior - everything you know a waffle to be, sans flour~
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Ingredients
  1. 12 ounces (2 2/3 cups) ATK Gluten Free Flour Blend
  2. 2 TBSP sugar
  3. 1/2 tsp salt
  4. 1/2 tsp baking soda
  5. 1 3/4 cups buttermilk
  6. 3 large eggs
  7. 4 TBSP unsalted butter, melted and cooled
Instructions
  1. Heat waffle iron according to manufacturer’s instructions.
  2. Whisk flour blend, sugar, salt, and baking soda together in medium bowl.
  3. In separate bowl, whisk buttermilk, eggs, and melted butter until combined.
  4. Whisk buttermilk mixture into flour mixture thoroughly until batter has thickened and no lumps remain, about 1 minute - batter will be thick.
  5. Bake waffles according to manufacturer’s instructions: use about 1/3 cup batter for 7‑inch round iron and generous 3/4 cup for Belgian waffle iron.
  6. Repeat with remaining batter.
Notes
  1. *These freeze very well, and are excellent reheated in the toaster.
farm girl city chef http://www.farmgirlcitychef.com/

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