Name: Gluten-Free Waffles
Total time: PLACEHOLDER
Ingredients: 12 ounces (340 grams/2⅔ cups) recipe; 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

Why This Recipe Works

People often think waffle and pancake batters are interchangeable, and while we don’t agree with that in the test kitchen, we thought our gluten-free pancake batter would at least serve as a good jumping-off point for a waffle recipe. Waffles made with this batter—which includes two whipped egg whites and multiple leaveners—came off the waffle iron with a crisp shell and a hollow interior. Clearly we had too much lift, so we eliminated the baking powder and stopped separating the eggs and whipping the whites. For more structure, we increased the amount of flour. While these waffles were better, they were a little on the heavy side. Increasing the number of eggs from two to three fixed the problem, giving the batter the heft, volume, and richness it needed without making the waffles leaden. This batter baked up into waffles with a crisp exterior and a substantial interior that was moist, with just the right amount of chew.

Before You Begin

Buttermilk gives these waffles a nice tang and helps ensure a light texture. We prefer the crisper texture of these waffles when made in a Belgian waffle iron, but a classic iron will also work, though it will yield more waffles.

Instructions

Heat waffle iron according to manufacturer’s instructions.

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

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.