Gluten-Free Waffles

Added almond flavor to soften buckwheat tones.

These waffles are wonderful! The only change I made was that I used blue agave syrup instead of sugar.

I have always made buckwheat waffles for my dad (92!) but we are GF at home and I needed a good recipe for scratch waffles....these are amazing! I used a bit more regular milk (all I had on hand), brown rice flour instead of almond flour (again, on hand), 2 tablespoons of sugar and the rest the same. YAYYYYYYY thanks for the recipe!!!

I'm staying at an Airbnb, and my host had buckwheat flour and a waffle iron, so I looked up this recipe and adjusted it both to my needs and what I had available. First of all, I QUARTERED the recipe, since I was just making enough for my own breakfast, so keep that in mind! I didn't have almond flour available, so I used 1/4 c buckwheat flour and 1/4 c coconut flour instead. I also used coconut oil instead of vegetable oil,can't used about 2 1/2 tbsp (since coconut flour is heavier than almond flour and needs more moisture). I also used a whole egg (since it's hard to halve an egg). Finally, since I didn't have any alternative milks (I can't do lactose), I subbed in water for the milk (at first, I used about a third of a cup, but again, since the coconut flour was heavy, the batter was still too thick, so I kept adding more water until it was the right consistency - at least half a cup, in the end). I then ate the waffles with strawberry preserves and maple syrup. This was quite tasty, if a little dry (I would use more oil maybe?), and ends up having a pleasant slight coconut aftertaste.

I used the basics of this to make the waffles. I had to add more liquid. it's probably because I used different flours. Thank you for sharing.

I used the basics of this to make the waffles. I had to add more liquid. it's probably because I used different flours. Thank you for sharing.