I recently received a new waffle maker so I’ve been experimenting a lot with waffles. The challenge has been figuring out a recipe that is gluten free, while also being nut, dairy and egg free, and not just a made from starches and sugars. After 5 failed attempts, which my family happily ate anyway, I finally figured it out. I’m really excited to share these with you!
These waffles contain buckwheat, which isn’t wheat or even related to wheat, and does not contain the gluten protein. Buckwheat is a grain originating in Asia, that is actually fruit seeds (known as groats) that are related to rhubarb. It is packed with protein, vitamins and minerals, and is also claimed to help with digestion.
I also used Teff in the recipe. This is a tiny grain that comes from Ethiopia. Beyond being gluten free, it is touted to have a number of health benefits including aiding in growth and development, improving bone health as it is high in calcium, and boosting the immune system as it is high in Vitamin C.
These can be made ahead of time, refrigerated or frozen then re-warmed directly in the toaster oven, oven or toaster. I’m sure they’ll also reheat easily on a stove top for camping or other travel with a stove available. I have a lot of ideas for my waffle iron including some dinner waffles, so look for those experiments on Instagram.