There’s just something so comforting and satisfying about curling up with a warm waffle and a hot cup of coffee. Sure, most mornings I usually have a yogurt and fruit and call it a day. But when I get a wooly for a soft, tender waffle with syrup, well… duty calls. Now, I know what you’re thinking… gluten free waffles are usually like cardboard. Well, not these. The buttermilk makes them so light and fluffy. And my choice of gluten free flour, King Arthur Measure for Measure gluten free flour, makes all the difference. I like to make a big batch of these fluffy, savory waffles and freeze them in a container, which makes it really easy to enjoy them anytime my craving strikes (I guess that could also be dangerous!). I’ve made this recipe with crumbled up bits of bacon and shredded cheddar, but really, the sky’s the limit on what you could add to the batter. Heck, they would be perfectly delicious without adding anything, but if you’re going for the carbs, why not indulge with a little bacon? Be sure to check out my tips at the end of the post for keeping your gluten free waffles fresh and delicious!
Gluten Free Buttermilk Bacon-Cheddar Waffles
- 2 cups of buttermilk
- 1/4 cup vegetable or canola oil (you could also use avocado oil)
- 2 large eggs
- 1 1/4 cups gluten free all-purpose flour (I prefer King Arthur brand)
- 3/4 cup cornmeal
- 2 Tbsp. brown sugar, lightly packed
- 2 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt (kosher salt works fine too)
- 1/2 package of low sodium bacon, cooked until crispy and drained really well on paper towels
- crumble into small bits (make sure the package states gluten free if you're celiac like me)
- About 1 cup of shredded cheddar cheese
- Maple syrup, confectioners sugar, fruit, etc. for serving
- Step 1 Combine buttermilk, oil and eggs in a medium bowl. Whisk until well combined.
- Step 2 Add the remaining dry ingredients to a large bowl(except the bacon and cheese) and stir to combine.
- Step 3 Slowly pour the buttermilk mixture into the dry ingredients, a little at a time, whisking as you go. The batter will be somewhat lumpy.
- Step 4 When the batter is well combined, stir in the cheese and bacon bits.
- Step 5 Preheat your waffle iron
- Step 6 spray with non-stick spray like Pam with Butter.
- Step 7 Ladle enough into the waffle iron to form the waffle, but so that the batter doesn’t seep out the sides. Cook per the directions on your iron’s packaging.
- Step 8 Remove each waffle carefully and let cool on a wire rack (I find this important when making gluten free waffles so they don’t get soggy).
- Step 9 Serve warm with butter, syrup, fruit or confectioners sugar.
- Step 10
Here are a few tips for storing your gluten free waffles to ensure they stay fresh and delicious!
- If you’re making a batch with the intent on freezing them for another time, be sure to let them cool completely on a wire cookie rack. This will allow the waffles to cool from both top and bottom, thus not getting soggy.
- Once they are cool, wrap 1-2 waffles at a time in parchment paper, folding the sides in like you’re wrapping a gift.
- Store the parchment-wrapped waffles in a freezer-safe plastic container.
- When you are ready to serve them, place the desired number of waffles on a baking sheet and warm in a 325 degree oven for about 10-12 minutes.