Breakfast recipes

Gluten Free Buttermilk Waffles

  • 12 Ounces (2 2/3) ATK Gluten free flour Blend ATK Gluten free flour blend (ATK blend page)
  • 2 tablespoons sugar
  • 1/2 teaspoons salt
  • 1/2 teaspoon baking soda 
  • 1 3/4 cups buttermilk
  • 3 large eggs 4 tablespoons unsalted butter, melted and cooled

1. Heat waffle iron according to manufacturer's instructions.

2. Whisk flour blend, sugar, salt, and baking soda together soda together in a medium bowl. In separate bowl, whisk buttermilk mixture into flour mixture thoroughly until batter has thickened and no lumps remain, about 1 minute ( batter will be thick ). 

3. Bake waffles according to manufacturer's instructions ( use about 1/3 cup batter for 7-inch round iron and generous 3/4 cup belgian waffle iron). Repeat with remaining batter. Serve immediately.

I got this from American Test Kitchen I Can't Believe Its Gluten Free Cookbook

Just have fun making them!


  • 10 1/2 ounces ATK Gluten-free flour blend
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 3/4 cups buttermilk
  • 2 large eggs, separated
  • 4 tablespoons unsalted butter, melted and cooled 
  • 2 tablespoons sugar
  • 1-2 teaspoons vegetable oil


  1. Adjust oven rack to middle position and heat oven to 200 degrees.  Spray wire rack set inside rimmed baking sheet with vegetable oil spray; place in oven.  Whisk flour blend, salt, baking powder, and king soda together in large bowl.  In separate bowl, whisk buttermilk, egg yolks, and melted butter until combined.  
  2. Using stand mixer fitter with whisk, whip egg whites on medium-low speed until foamy, about 1 minute.  Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute.  Gradually add sugar and whip until flossy, stiff peaks form, 2 to 3 minutes.  
  3. Whisk buttermilk mixture into flour mixture until batter has thickened and no lumps remain about 1 minute.  Gently fold in whipped egg whites until just combined and few streaks remain. 
  4. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering, 3-5 minutes.  Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan.  Using 1/4 cup batter per pancake, portion batter into skillet and cook until bottom pancakes are brown and top surface start to bubble.  Flip and cook pancakes until each side in browned, 1 to 2 minutes.  Serve immediately or transfer pancakes to wire rack in preheated oven.  

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