April 23, 2014

Buckwheat waffles (gluten-free)


I was scanning facebook very early in the morning the other day when the word "BUCKWHEAT" screamed across my field of vision. I didn't read the message, nor did I know what kind of buckwheat item was being referred to, I just became immediately obsessed with the thought of eating buckwheat waffles. Waffles had been on my mind for a couple of days, and suddenly I was rushing to the kitchen to retrieve my little $4 estate sale Belgium waffle maker from the shelf, mixing ingredients in my head as I hurried to the counter.


I don't know if I've ever made buckwheat waffles before — certainly I haven't attempted GF buckwheat waffles, so I kind of wondered what would happen — buckwheat flour can make baked goods heavy. I combined Bob's Red Mill GF flour mix with buckwheat flour, and the waffles were light and delicious with an excellent texture and taste — just like wheat waffles. I also added chia seeds because I've been adding it to stuff left and right ever since I got the chia book (reviewed here). Lately, I've been adding two tablespoons of flaxseed meal to baked goods instead of just one. At first I was afraid it would make the texture gummy or heavy, but it seems to have the opposite effect. I made a bunch of waffles to put in the freezer so I can enjoy buckwheat waffles for the next few days — or as long as they last.

Buckwheat waffles 
about 10 Belgian waffles
  • 2 tablespoons ground flax seeds in 1/3 cup cold water for at least 5 minutes, plus enough almond milk to make 1-1/2 cups
  • 1/2 cup Bob's Red Mill GF flour mix (or 1/2 cup wheat flour)
  • 1/2 cup buckwheat flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt (optional)*
  • 1 tablespoon chia seed
  • 1 teaspoon to 1 tablespoon sweetener of choice (I used bee-free honey)
  • 1 tablespoon oil
  • 1 teaspoon apple cider vinegar
  1. I use a 2-cup glass measuring cup to soak the flax meal and water. It makes clean-up easier since there is one less bowl to wash. In any case, mix the flax and water together and let it sit while you assemble the dry ingredients.
  2. In a medium bowl, place the Bob's Red Mill flour mix, buckwheat flour, baking powder, salt (if using), chia seeds. Whisk together to get the lumps out.
  3. Whip the flax-and-water-mixture with a fork for a minute or two until viscous. Add the almond milk, sweetener, and oil, and mix together.
  4. Add the wet ingredients to the dry and mix. 
  5. Cook on a lightly oiled, hot waffle iron following the manufacturer's directions. Depending on the size of your waffle maker, 1/4 to 1/3 cup of batter should be about right.
  6. Serve with maple syrup or your favorite waffle topping. Blueberries would be nice.
* I thought the waffles tasted a bit salty, though I believe most people might think I was wrong about that. Next time I whip up a batch I'll be using just a pinch of salt — or none at all. Maybe the baking powder added enough salt to the batter.

16 comments:

  1. YUM! Do you think this batter would work for pancakes, too?

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    Replies
    1. I do think it would work for pancakes but you'd have to add a bit more almond milk to thin it down. Pancake batter isn't as thick as waffle batter.

      Delete
  2. Waffles look so delicious. I've never had any before because I don't own a waffle maker. And you got one for $4! That's pretty cool.

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    Replies
    1. I didn't really expect the waffle iron to work, but it does! It's the cheapest and best one I've ever had.

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  3. Those are some impressively pert looking waffles!

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    Replies
    1. They're good, too! I just had some reheated ones this morning and the texture is still perfect.

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  4. Awesome looking waffles, love that you made them spur of the moment on a $4 waffle maker! That's priceless. :-)

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    Replies
    1. Sometimes things work out better than expected. :)

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  5. These look great! I usually cannot get P. to eat stuff that contains buckwheat because it has such a strong taste. But I am quite fond of it.

    ReplyDelete
    Replies
    1. Maybe because they were only half buckwheat, but these didn't have a strong buckwheat taste at all. And they had an excellent texture as well. I've been having great success by doubling the amount of flax I use from one to two tablespoons, and adding a little vinegar or lemon juice.

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  6. Those look tasty! I haven't had waffles in forever, but now you've got me totally in the mood :)

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    Replies
    1. I'm always in the mood for waffles. :)

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  7. I really do like the taste of buckwheat, and I like waffles - I can see how this could work out well! Now, I just need to find an estate sale near me!

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    Replies
    1. Yes, estate sales can be useful. I could have a whole collection of waffle irons if I wasn't careful. :)

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  8. I’ve been dying to make buckwheat waffles, it sounds really good right now for breakfast, and yes I need loads of maple syrup and margarine on it, this photo is making me hungry. Light and good texture, sounds like awesome waffles! I’m loving Bob’s Red Mill GF flour mix, it’s a pretty useful ingredient.

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    Replies
    1. Buckwheat waffles are a little heartier than plain ones, but can be just as light. I agree that the Bob's Red Mill GF blend is really good. I have a lot of success using the mix.

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