Simple Gluten-free Buttermilk Buckwheat Waffles

I hate breakfast in bed. I will happily get out of bed, eat breakfast and then go back to bed but I do not want the challenge of balancing a tray on my bed full of sticky food and hot coffee. If it spills I know I will have to do at least some clean up and that is just not worth it. If you like feeling like an invalid and want to eat in bed, then have at it, but I am firmly on #TeamBreakfastAtTables.

I wouldn’t say I’m a waffle aficionado, but I really love waffles. I tolerate pancakes, but I would eat waffles with whipped cream and strawberries every single day of the week. Since I love them so much, when they are served and they are not up to snuff I am deeply disappointed. I think I almost cried one morning when we went out and I ordered the ‘English Waffles’. These were waffles that were supposed to have English custard and fruit on top. What I got was most cantaloupe and few berries and the custard was a lumpy, gritty slop. I scraped the custard off along with the disgusting cantaloupe, which I think smells rotten and tastes like it smells, and dipped the pathetic excuse for a waffle into the Cool Whip type crap that was on the side. Even if the waffle is so-so, if they had served strawberries that had been frozen, and thawed, and whipped cream I would have been happy.

A note on the ingredients. I use Bob’s Red Mill Gluten Free Flour, which is available in most large grocery stores in our area (Southern Ontario). The buckwheat flour I used is light buckwheat flour which I bought at a local health food store. I also have regular buckwheat flour (Bob’s Red Mill brand) that I bought at a Fresh Co which is a cheaper grocery store. That buckwheat flour is kind of a grey colour which results in a darker waffle but still quite nice. It would be comparable to using a very fine whole wheat in place of all purpose flour.

Here is the list of other #SundaySupper participants.

Mother’s Day Brunch:

• Blueberry Coffee Cake from Peanut Butter and Peppers 
• Cornbread Pancakes with Blackberries from The Wimpy Vegetarian
• Crepes from Hezzi-D’s Books and Cooks 
• Hot N Sweet Mango Chutney from Sue’s Nutrition Buzz
• Lemon Glazed Raspberry Scones from Juanita’s Cocina
• Quiche Lorraine from Supper for a Steal
• Seafood Quiche from The Girl in the Little Red Kitchen
• Strawberry Rhubarb Compote from Noshing with the Nolands
•  Sweet French Breakfast Crepes from Curious Cuisiniere
• Vidalia Onion Quiche from Comfy Cuisine
• Simple Gluten-Free Buttermilk Buckwheat Waffles from Buffy and George

Mother’s Day Entrees:

• Cod with Stewed Tomatoes from Cindy’s Recipes and Writings 
• Grilled Vegetable Sandwiches with Herbed Goat Cheesefrom Foxes Love Lemons
• Lemon Risotto from Healthy. Delicious.
• Lobster Ravioli with Shrimp Caper Sauce from Family Foodie
• Pork dumpling (Shumai) from The Urban Mrs.

Mother’s Day Sides:

• Spaetzle from Magnolia Days

Mother’s Day Desserts and Drinks:

• Caramel Apple Cinnamon Rolls from Gotta Get Baked
• Chocolate Kahlua Cream Pie from Ruffles & Truffles 
• Espresso Brownies from What Smells So Good?
• Fresh Blackberry Elderflower Sorbet from Shockingly Delicious
• Fresh Fig and Walnut Pie from Vintage Kitchen 
•  Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream from Neighborfood
• Lavender Shortbread Cookies from girlichef
• Lemon Meringue Pie from Pies and Plots
• Lemon Petit Fours from Home Cooking Memories
• Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen
• Milky Way Brownies from That Skinny Chick Can Bake
• Mini Coconut Pies from La Cocina de Leslie
• Mini Strawberry and Cheese Pies from Basic N Delicious
• Mom’s Apple Crisp from Cravings of a Lunatic 
• Mom’s Texas Sheetcake from Daily Dish Recipes
• Raspberry and Hazlenut Friands from Happy Baking Days
• Semolina Balls (Suji Laddoo) from Soni’s Food
• Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet
• Coffee & Walnut Dougnuts from The Brunette Baker
• Mum’s Strawberry Cake from My Cute Bride

Don’t forget to join the #SundaySupper chat on Twitter today to celebrate Mother’s Day! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the
#SundaySupper hashtag, and remember to include it in your tweets to join
in the chat. Check out our #SundaySupperPinterest board for more delicious recipes and food photos.

Do you have your ticket to the Food and Wine Conference yet? If not, there will be a special $100 discount available tonight only on the full
conference pass if you participate in the #SundaySupper twitter
chat from 7 to 8pm Eastern Time, and purchase your ticket during the
chat. The discount code is: SundaySupper.  We hope to see you there!

Simple Gluten-free Buttermilk Buckwheat Waffles #SundaySupper

Christina Austin

Simple gluten-free buttermilk buckwheat waffles that use light buckwheat which makes a nice light coloured buckwheat waffle.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Servings 4

Ingredients

  

• 1 cup Bob's Red Mill Gluten Free Flour
• 1 cup light buckwheat flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 xanthan gum
• 2 1/4 cup buttermilk
• 1/4 cup butter melted
• 1/4 cup light olive oil or vegetable oil plus more for brushing waffle maker
• 3 eggs
• 1 tbsp vanilla

Instructions

 

• Turn on your waffle maker to a medium heat.
• Mix the dry ingredients together with a whisk in a medium bowl.
• Melt butter in the microwave and set aside. In another medium bowl, mix the buttermilk, eggs, vanilla and oil together.
• Mix the dry ingredients into the wet with a whisk. When well mixed, whisk in the melted butter. If the batter is very thick, add another tablespoon or two more of buttermilk.
• Brush the waffle maker with some oil and add batter according to the manufacturer's instructions. My waffle make takes 3/4 cup batter at at time.