It’s Wednesday… and I already had the weekend on the brain. Admit it – you do too! I love weekends. Even my crazy, busy, ‘can’t take a break because I gotta go, go, go!’ weekends. But I especially love the weekends when Joel is with me. We have this routine of waking up whenever we wake up, going into the kitchen and poking around the fridge, cupboards and pantry, deciding what to make together for breakfast. I love when we cook and bake together because he is just so helpful, willing and curious. So not too long ago, we made these GF Buttermilk Blueberry Belgian Waffles. Made with a blend of gluten free flours and buttermilk, these waffles have fresh sweet blueberries in every bite, making it such a delicious way to kick off a day…
One of the best things about making a large batch of waffles is that they freeze really well. We made quite a bit with the batch recipe below that some were frozen and later toasted briefly during those mornings where we rush through to get out the door to work/daycare. We also found they are delicious when topped with ice cream for a quick dessert when it’s too hot (or too lazy) to bake. However you decide to enjoy your waffles, you can make them with other fruits instead of blueberries (like raspberries, blackberries, strawberries, pitted cherries, bananas, peaches, etc) or omit the fruit entirely. But for Joel, blueberries are definitely his favorite (… at least that day it was. His ‘favorites’ tend to change daily lol.
I also included the GF flour substitutes also taken from America’s Test Kitchen, if you prefer to use a store bought GF flour mix such as King Arthur and Bob’s Red Mill brand.
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups buttermilk
3 large eggs
4 tablespoons unsalted butter, melted and cooled
1/2 cup fresh blueberries
In separate bowl, whisk buttermilk, eggs, and melted butter until combined. Slowly whisk buttermilk mixture into flour mixture thoroughly until batter has thickened and no lumps remain, about 1 minute (batter will be thick).
Stir in fresh blueberries.
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. Serve immediately and garnish with powdered sugar; serve with maple syrup.
24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (1 1/3 cups) potato starch (do not use potato flour)
3 ounces (3/4 cup) tapioca starch or tapioca flour
3/4 ounce (3 tablespoons) nonfat milk powder
Whisk all ingredients together in large bowl until well combined. Transfer to airtight container and refrigerate for up to 3 months.
12 ounces = 1 2/3 cups plus 1/2 cup
12 ounces = 2 1/4 cups plus 2 tablespoons
– Note that waffles made with Bob’s Red Mill will be somewhat darker and have a slight bean flavor.
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