HI everyone – I’m back from a months long hiatus Thank you for coming back and I’m sorry to all those who have been missing out on my regular recipe posts. I’ve been gathering lots of photos and new recipes over the summer and fall and am so excited to share these with you again!!
Tune in Thursdays for my regular recipe postings, and as always, I welcome your comments, feedback and requests.
In the meantime… if you haven’t (or have) tried my gluten-free waffle recipe – I successfully substituted buckwheat flour for rice flour. So for those who can’t have rice, or who don’t like the texture of brown rice, buckwheat made the most fluffy, light gluten-free waffles I’ve ever made thus far.
The substitution is simple. In the recipe, simply make a straight substitution of buckwheat flour for brown rice flour. I also used sweet rice flour instead of tapioca starch to add to the fluffiness, but it should work well either way. And to cut down on your need for maple syrup, try dicing an organic pear and simmering it with 1/2 cup of water and 1/2 tsp of cinnamon over the stove to make a lovely sweet pear spread.
TIP: I find buckwheat really sops up moisture (which is probably why it turned out fluffy and moist). So you may have to add some extra water to the recipe if your batter turns out too thick. Just add 2 tbsp of water at a time until you achieve your desired consistency.