Buckwheat Waffles

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This recipe was developed specifically for use with "silver hulled" buckwheat flour. This buckwheat has especially fine flavor and can be ordered in from Bouchard Family Farms at The recipe will work with ordinary buckwheat flour, but the waffles will be much darker in color, with more assertive buckwheat flavor. Use very finely ground rice flour such as the brand specified, or Thai white rice flour. Sift all gluten-free flours for accurate measuring. If you don't have a waffle maker, this batter makes good pancakes, too.

Nutritional Facts (per serving)

Nutrition (per serving): 325 calories, 9.62g total fat, 814.07mg sodium, 52.29g carbohydrates, 3.81g fiber, 8.65g protein




  • 1 large egg
  • 1 cup lactose-free milk
  • 2 tablespoon oil
  • 1 tablespoon cider vinegar
  • 3/4 cup sifted Authentic Foods Superfine brown rice flour
  • 3/4 cup sifted Bouchard silver-hulled or light buckwheat flour
  • 3 tablespoons light brown sugar, packed
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  1. In a medium-size bowl, mix together the egg, milk, oil and vinegar with a wooden spoon.
  2. Add the rice flour, buckwheat flour, sugar, baking powder, salt, vanilla, cinnamon and nutmeg and stir until well combined.
  3. Preheat the waffle iron on dark setting until the light goes off, then brush or spray it generously with oil. Stir the batter briefly if it has separated, pour batter into the waffle iron, close it, and bake until steam stops escaping and the light goes off.
  4. Waffle makers vary, but most will use about one-fourth of the batter per batch. Reheat and brush or spray the waffle iron again before making the next waffle. If you are planning to freeze waffles for toasting and serving later, preheat and cook the waffles on medium setting.
  5. Serve warm with butter and real maple syrup, or topped with fruit and lactose-free ice cream.

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