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Thursday
Apr182013

basic buckwheat waffles

It has taken me approximately 4 1/2 months to bust out the waffle maker my in-laws got us for Christmas.  When it comes to new clothes I practically wear them out of the store, but when it comes to new appliances I kind of get intimidated.  The same thing happened when my grandma gave me her Vita-Mix and when we got a food processor as a wedding gift.  The first time I actually used the Vita-Mix I didn’t realize it was in the “on” position when I plugged it in.  Of course the plunger and cap were IN the blender when this happened.  This may play into my fear of new kitchen appliances.

basic buckwheat waffles // edible perspective

However, I figured it was about time I learned how to use the dang thing and make some freaking waffles.  What is the worst that could happen?  Hmm, think Michael Scott cooking bacon bedside on the George Foreman Grill.

Anyway.

I ended up having way too much fun with this thing and cannot wait to use it more. 

My first batch was not successful.  But you better believe I peeled those halves off and saved them [aka: ate them immediately].

basic buckwheat waffles // edible perspective

About 12+ batches later I came away with two solid recipes for basic buckwheat waffles, changing the ingredients ever so slightly with each trial. 

basic buckwheat waffles // edible perspective

The first waffle [below] used buckwheat flour and just a small amount of almond meal, but it turned out much too dense and bread-like.

Still ate it.

basic buckwheat waffles // edible perspective

From there I reduced the amount of buckwheat flour, added a little more almond meal, and introduced my secret weapon gluten-free flour: sweet rice flour.  Man does that flour know how to save the day!

The waffles started to have a much lighter texture with a crispier exterior.  Not bread-like at all!

basic buckwheat waffles // edible perspective

Once I was happy with that recipe I started toying with a vegan + GF recipe, which was basically like starting from scratch.  Funny enough, the two recipes ended up being nearly identical. 

I started by adding flax and more milk to help hold the flours together.  However, trial after trial I just wasn’t happy with how it was cooking.  The exterior was crispy but the interior was not firm enough and slightly gooey.  When I reduced the milk the batter was too thick to pour. 

I decided to nix the flax and hope they would hold together.  Totally worked!  And the texture vastly improved.

basic buckwheat waffles // edible perspective

basic buckwheat waffles // edible perspective

The best part about the waffle testing is that no batch went to waste.  I seriously ate myself into a waffle coma testing each batch multiple times, but there were still loads of leftovers.  Our fridge + freezer are now stuffed with waffles which will make extremely quick, no-fuss weekday breakfasts.

Win.

basic buckwheat waffles // edible perspective

No fancy toppings today.  I was most concerned about the recipes. 

But you can guarantee I’ll have about 87 different waffle versions with 87 different toppings in the near future.

basic buckwheat waffles // edible perspective

Print this!

Basic Buckwheat Waffles gluten-free, dairy-free // yields 2, 6-inch Belgian waffles

inspired/adapted from: buckwheat bakes + cinnamon roll pancakes

  • 1/2 cup raw/light buckwheat flour
  • 1/4 cup sweet rice flour
  • 3 tablespoons almond meal
  • 1 teaspoon cinnamon, or more
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 1 egg
  • 1/2 cup unsweetened almond milk, warmed
  • 1/4 cup unsweetened applesauce, warmed
  • 1 tablespoon honey
  • 1 tablespoon unrefined coconut oil, melted and lightly cooled
  • 1/2 teaspoon pure vanilla extract
  1. Preheat a 6-inch, round Belgian waffle iron, or other.
  2. Stir the dry ingredients together in a bowl.
  3. Whisk the wet ingredients together until fully combined.  Working with warm ingredients (and a room temperature egg) is ideal.
  4. Pour the wet into the dry and whisk until you no longer see dry flour.  Do not over-mix.
  5. Let sit for 2-3 minutes, thoroughly grease the waffle iron, then pour 1/2 of the mixture into your waffle maker and lightly spread if needed.  Depending on your waffle iron, you may get more/less than 2, 6-inch waffles.
  6. Cook according to your preference and your specific waffle iron.
  7. Remove + serve immediately. 

Basic Vegan Buckwheat Waffles gluten-free, vegan // yields 2, 6-inch Belgian waffles

  • 1/2 cup raw/light buckwheat flour
  • 3 tablespoons sweet rice flour
  • 3 tablespoons almond meal
  • 1 teaspoon cinnamon, or more
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 10 tablespoons unsweetened almond milk, warmed
  • 2 tablespoons unsweetened applesauce, warmed
  • 1 tablespoon unrefined coconut oil, melted
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  1. Preheat a 6-inch, round Belgian waffle iron, or other.
  2. Stir the dry ingredients together in a bowl.
  3. Whisk the wet ingredients together until fully combined. Working with warm ingredients is ideal.
  4. Pour the wet into the dry and whisk until you no longer see dry flour. Do not over-mix.
  5. Let sit for 1 minute, thoroughly grease the waffle iron, then pour 1/2 of the mixture into your waffle maker and lightly spread if needed. Depending on your waffle iron, you may get more/less than 2, 6-inch waffles.
  6. Cook according to your preference and your specific waffle iron.  I prefer the vegan version slightly more well-done.
  7. Remove + serve immediately.

----

NOTES – While this recipe is not fussy at all, I wanted to provide some detailed information on flours, substitutions, and storage. 

storage: Waffles can be stored in the fridge or freezer for easy grab + go breakfasts.  Allow the waffles to fully cool.  If storing in the fridge, place in an airtight container for up to 5 days.  If freezing, place waffles in a sealable bag or container with a piece of wax or parchment paper in between each waffle so they don’t stick together.  Reheat in an upright toaster or toaster oven.  Slice in half width-wise + length-wise if needed to fit in an upright toaster. 

substitutions: If you are unable to tolerate buckwheat flour or cannot use it for any reason, sub a gluten-free all purpose blend in place of only the buckwheat flour and decrease the milk by 1 1/2 tablespoons.  I prefer a high-quality flour blend such as King Arthur’s or Pamela’s.  I don’t recommend Bob’s Red Mill GF-AP flour, as it has a pronounced bean flavor that I do not like in baked goods.  You can also make your own blend at home.  A fantastic DIY, GF all-purpose blend can be found here.

I have not yet experimented with adding fruit, nuts, or chocolate chips to the mix.  Let me know if you try!

Melted butter or another oil can be subbed instead of coconut oil if desired.

There is no substitution for sweet rice flour.  It is a very unique flour with starchy qualities that is added for texture purposes.  It can be found most easily in the GF section of your natural foods store, like, Whole Foods.  The most common brand is by Ener-G.  You can also find sweet rice flour in Asian grocery stores and on Amazon.  Used in small amounts this flour helps create an outstanding texture.  I use this in my pancake + doughnut recipes.

When working with gluten-free and gluten-free and vegan recipes substitute ingredients at your own risk.  I only list substitutes I have tested and know work. 

buckwheat flour: You are looking for “light” or “raw” buckwheat flour, made with raw buckwheat groats.  Not “kasha” or “toasted buckwheat.” [The darker flour can be used no problem—like Arrowhead Mills brand—however it lends a much heartier, earthier flavor.]  You can easily grind buckwheat flour at home from raw groats in a blender, coffee grinder, spice grinder, or mini blender [like a magic bullet].  Grind in small batches [I grind about 1 cup in my large blender] until flour-like.  Sift out any hard pieces and store in a sealed container in the fridge for up to 3 months.

----

Waffle recipes from around the web:

basic buckwheat waffles // edible perspective

Just in time for the weekend.

Enjoy!

Ashley

Reader Comments (45)

Well, seeing as you have perfected these, I must give them a go. ps. I love the picture with the drippy syrup. Stunning.
April 18, 2013 | Unregistered CommenterHeather
This post made me smile! I am the same way, I wait and wait to use a new appliance! ha!

I love that you ate your self in waffles, this is what snowy spring days are for!
April 18, 2013 | Unregistered CommenterTieghan
My waffle iron has been lying neglected for far too long. Along with having an unopened bag of sweet rice flour in the pantry you've given me the motivation to get waffle-making! Thank you!
April 19, 2013 | Unregistered CommenterEmma
Yup, I definitely need to buy myself a waffle maker.
April 19, 2013 | Unregistered CommenterKathryn
You KNOW I like this :) Hahaha thanks for the link, ps. <3
No waffle maker yet for me, but this post makes me want to get one of those cheap ones! They're always a fun change from pancakes. Looks like a great time!! Have you tried to make sweet rice flour in the Vitamix or does it not really work??
These look fantastic. I gave my mom a waffle maker for her birthday when I was 12 or so... I imagine that was one of those selfish gifts that was really given to enjoy myself :)
April 19, 2013 | Unregistered CommenterLisa
@Heather - Hope to hear that you love them! And thanks for the photo compliment!

@Emma - Sounds like you are in business!!

@Kathryn - Indeed you do. :) I had been thinking the same thing for at least 2 years.

@Ashley - You are the waffle queen!! I had a hard time deciding which recipe to link to, but love the idea for your super simple applesauce waffles. xo

@Laura - I haven't tried it. I don't think it would be doable at home because of the incredibly fine, powdery texture the sweet rice flour needs to be. A flour mill may do the trick but I haven't shelled out for one of those yet! :) SRF is about the only flour I don't grind at home.
April 19, 2013 | Registered CommenterAshley
Can't think of a better way to spend being snowed in than a waffle making marathon - wish I was there to help you test ;) XX
April 19, 2013 | Unregistered CommenterAshlae
Oh my heavens! I need a huge stack of these, like right now!
April 19, 2013 | Unregistered Commentersteph
@Ashlae - Girl. Come now! The leftovers are overflowing. xo
April 19, 2013 | Registered CommenterAshley
Recently borrowed a friend's really awesome waffle iron and now I totally want one!
I am continuously amazed by you Ashley! All the hard work you put in to every single recipe is so inspiring and it truly shows in every single one you post! The ingredients in the vegan version are incredibly impressive, and so clean! I have yet to find a good vegan waffle recipe that my husband would enjoy too, but I don't think I need to look much further!
I have the same "restuarant style" waffle maker and it took me a good 2 months to use it after I got it for christmas 2 years ago. With the amount of your breakfast creations on constant rotation in my kitchen, I can't wait to try these :)
that looks like a hard core waffle maker! I have a cheapy from Target ($8) that scares me. New appliances like that frighten me. I still have yet to touch the dehydrator.

those waffles look perfect :)
April 19, 2013 | Unregistered Commentersonia the mexigarian
We need to get a waffler maker asap!!! Just dont know where to put it in our tiny kitchen!!

These looks beautiful!! Sure they tasted amazing!
April 19, 2013 | Unregistered CommenterMr. & Mrs. P
These look so irresistible smothered in syrup and berries. I just might have to make them this weekend!
@Sonia - It's definitely a beast of a waffle maker! :) You can make 2 at once!
April 19, 2013 | Registered CommenterAshley
That has totally happened to me before, when the waffle has split in half like that. I'm glad you were able to come up with the recipe you liked so we can all enjoy it! I love having a giant stack of waffles and pancakes in the freezer for quick breakfasts, its so handy when you spend so much of your day cooking & baking already.
April 19, 2013 | Unregistered CommenterKaty @ Katy's Kitchen
aww so tasty and beautiful photos btw :)

xx
www.pretpenser.com
www.pretpenser.com
April 19, 2013 | Unregistered Commenterveronica
Need. Waffles. Now. :)
April 19, 2013 | Unregistered CommenterAndrea
These waffles look great! Thanks for sharing. I'll have to give this a go on Sunday!
April 19, 2013 | Unregistered CommenterHami
I recently came up with a similar buckwheat waffle recipe that I love, but yours looks even better! The combination of flours sounds perfect. I'll definitely be making these soon. I've been making a lot of waffles lately, but I don't think I'll ever get tired of them. I can't wait to see more waffle versions!
April 19, 2013 | Unregistered CommenterKerry
I realize almond meal is still the in thing, but almonds are the one nut I can't have. Frustrating because more and more recipes call for almond meal. I've tried grinding up sunflower seeds and walnuts, neither of which were terrific, and subbing buckwheat flour instead. Any thoughts on a better workaround? I'd love to make these!
April 20, 2013 | Unregistered CommenterJen
Waffle has never been this delicious. Seeing you post this photos, is whetting my appetite.

My wife is watching this as I type and she is going to give this a try.
April 21, 2013 | Unregistered CommenterJeffrey
Hey Ashley,
Thanks for perfecting the recipes for us! The final picture with the strawberries looks delicious, I love strawberries on anything.
April 21, 2013 | Unregistered Commenterben
I'm not sure how I found my way to your page, but I am oh so very happy that I am here. Everything looks stunning. I'll be back for more!
April 21, 2013 | Unregistered CommenterBrooke Fiore
Oooh, these look good! I'm always on the lookout for new waffle and pancake recipes! Thanks for sharing!
April 21, 2013 | Unregistered CommenterRachel @ Twin Tough
@Jen - I would suggest simply leaving the almond meal out, adding an extra 1/2 tablespoon of coconut oil, and reducing the milk + applesauce by 1 tablespoon each (possibly 2 for the milk). Hope this helps!
April 22, 2013 | Registered CommenterAshley
glad you finally broke out the waffle maker...so worth it!!! it's one of those appliances i don't use nearly as much as i intend to!
April 22, 2013 | Unregistered Commenternatalie
Those waffles look really good!
April 22, 2013 | Unregistered CommenterC.L.
these sound amazing!! and CRISPY!!! I haven't had a crispy waffle since going GF. i can't wait to make these.
<3 you
I made the vegan version this morning. I doubled the recipe, so I would have some left to freeze. They were fantastic - huge hit with my husband and kids too!! I have tried several vegan, healthy waffle recipes, and these were by far the best. This will be a staple in our breakfast rotation. And lunch. And dinner. :)
April 24, 2013 | Unregistered CommenterCharis Dailey
@Teri - They are totally crispy and don't fall apart or have a weird texture at all!! Hope you love them. xo

@Charis - THRILLED to hear this!!! Thank you so much for letting me know. I especially love the husbands + kids approve. :) Glad it's a keeper for you!
April 24, 2013 | Registered CommenterAshley
I made these for my family this morning and they were excellent! Thank you for all of your hard work perfecting the recipe. I successfully subbed pumpkin + an additional 3 tbsp almond milk for the applesauce and sprinkled on wild blueberries before closing the waffle iron. My toddler gobbled up every last bite and then requested seconds.
April 27, 2013 | Unregistered CommenterMaria
holy. moly. these are AMAZING!!! I subbed in Brown Rice Flour because I was too cheap to pay for the $17 sweet rice flour at Whole Foods and they were still amazing. So rich and delicious. Mine weren't super crispy so I guess that's the difference in the flours! They got even better as they cooled - I could seriously eat these as dessert. And, I just went and ordered sweet rice flour online so I can try them the correct way. :)
Ashley, these waffles are terrific! I can't do vanilla, so just doubled the maple syrup. Also doubled the recipe to have extra for almond butter sandwiches. Thank you!
August 15, 2013 | Unregistered CommenterPhilomena
Although I'm from Belgium, I never really had any proper Belgian waffles because of my allergies. I tried your vegan recipe yesterday and I really like them. They were crisp, light and fluffy! I made a double recipe with the leftover applesauce of yesterday to stick in the freezer!!!
I especially appreciate that you use a simple mix of just 3 'pure' flours. Most recipes call for a particular type of expensive store-bought mix which I can never find and I generally don't appreciate all the starches and gums they put in those mixes. It's definitely an advantage that I can find buckwheat and sweet rice flour relatively cheap and that I could grind my own almonds :)
BTW, I substituted the almond milk for homemade rice milk and that worked too!
Thanks so much, again, for the recipe!
August 17, 2013 | Unregistered CommenterRC (a fan from Belgium!)
@RC - SO happy to hear you can find the flours easily in Belgium and that you enjoyed the recipe. :) Making extra is never a bad idea! Oooh, homemade rice milk sounds awesome. Haven't tried making that one yet.
August 18, 2013 | Registered CommenterAshley
Hi Ashley
I haven't been able to find any sweet rice flour here in Australia. After googling it I read that it is also called glutinous rice flour which I have seen in some Asian grocery stores. Is this correct?
Thanks for sharing such yummy recipes that cater to those with specific dietary requirements. Look forward to many more!
July 16, 2014 | Unregistered CommenterSue
@Sue - Yes!! They are the same thing!! Great job finding it. :) Now you can make all of my doughnuts, too! :)
July 17, 2014 | Registered CommenterAshley
Yay! Been wanting to try some of your doughnut recipes too.
Thanks so much for replying, especially since this is an older post but after finding your blog I'm slowly making my way through the archives :)
Have a lovely weekend!
July 18, 2014 | Unregistered CommenterSue
Yay! Been wanting to try some of your doughnut recipes too.
Thanks so much for replying, especially since this is an older post but after finding your blog I'm slowly making my way through the archives :)
Have a lovely weekend!
July 18, 2014 | Unregistered CommenterSue
Yay! Been wanting to try some of your doughnut recipes too.
Thanks so much for replying, especially since this is an older post but after finding your blog I'm slowly making my way through the archives :)
Have a lovely weekend!
July 18, 2014 | Unregistered CommenterSue
Yay! Been wanting to try some of your doughnut recipes too.
Thanks so much for replying, especially since this is an older post but after finding your blog I'm slowly making my way through the archives :)
Have a lovely weekend!
July 18, 2014 | Unregistered CommenterSue

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