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!
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.
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~
- 12 ounces (2 2/3 cups) ATK Gluten Free Flour Blend
- 2 TBSP sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 3/4 cups buttermilk
- 3 large eggs
- 4 TBSP unsalted butter, melted and cooled
- Heat waffle iron according to manufacturer’s instructions.
- Whisk flour blend, sugar, salt, and baking soda together in medium bowl.
- In separate bowl, whisk buttermilk, eggs, and melted butter until combined.
- Whisk buttermilk mixture into flour mixture thoroughly until batter has thickened and no lumps remain, about 1 minute - batter will be thick.
- 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.
- Repeat with remaining batter.
- *These freeze very well, and are excellent reheated in the toaster.