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Browned Butter Buckwheat & Oat Waffles {gluten free}

gluten free waffles

We’re a few weeks into our no-gluten Lent, and after realizing I could make really nice crepes with buckwheat flour, I decided to try out waffles. I added some oat flour because it seemed like the thing to do, and it really worked. They don’t taste gluten free – they just taste like delicious, crispy, airy waffles.

gluten free waffles

If you’ve never bought buckwheat or oat flour before, here’s what I used.

no gluten

gluten free breakfast

Yield: 8 waffles

Browned Butter Buckwheat & Oat Waffles

Crispy gluten-free waffles


1/2 c. buckwheat flour

1/2 c. oat flour

1 t. baking powder

1/2 t. baking soda

1 t. sugar

1/4 t. salt

1 1/4 c. buttermilk*

1 egg

2 T. browned butter, cooled slightly**



1. In a large bowl, whisk together the flours, baking powder, baking soda, sugar, and salt.

2. In a smaller bowl, stir together the buttermilk, egg, and butter until the yolk is blended in.

3. Pour the liquid into the flour mixture and stir together until the mixture is incorporated, but don't over mix it. It's great if there are still some lumpy bits.

4. Prepare according to the directions that came with your waffle iron.

*You can make your own buttermilk easily. Grab a 2 cup measuring cup and add 1 tablespoon plus 1 scant teaspoon of vinegar or lemon juice. Fill with milk until you reach 1 1/4 cups.

**Melt butter over medium low heat in a saucepan. It shouldn't pop or splatter; if it does, reduce heat and let the butter melt and slowly brown. The browned butter just adds flavor; you can absolutely use regular, melted butter.


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