Making waffles for our family is a process. There are twelve people living here including four adults, a teen who eats more than most adults, a teen who barely eats anything but can put away a LOT of waffles, and six kids who eat varying, unpredictable amounts but always seem up for waffles.

Because we need our waffles to be gluten free, and we need to triple our already doubled recipe, we have to start out by putting all the dry ingredients in three separate bowls. Gluten free recipes don’t multiply well. The wet ingredients don’t saturate the dry ingredients right or something. So mixing is done in three separate bowls.

We add the wet ingredients and mix. Doing the bowls assembly line fashion isn’t too bad. it really doesn’t take much longer than if we mixed all of it in one bowl all at the same time.

Once the individual bowls are thoroughly mixed, we let it sit for at least an hour. This plus using actual buttermilk instead of my usual cheat of milk + vinegar makes the fluffiest, most delicious waffles ever.

Gluten Free Waffles

1 cup Brown Rice Flour
1/2 cup Potato Starch
1/4 cup Tapioca Starch
2 tsp Baking Powder
1 tsp Salt
1 tsp Sugar
1 1/2 cups Buttermilk
1/4 cup Oil
2 Eggs

1. Mix brown rice four, potato starch, tapioca starch, baking powder, salt, and sugar in a bowl.
2. Add buttermilk, oil, and eggs and mix thoroughly.
3. Let sit for at least an hour.
4. Pour onto a waffle iron and let cook until desired doneness.

Our waffle iron makes four square waffles all at the same time. We also have a waffle maker that makes big Texas-shaped waffles. When we’re having breakfast for dinner we use that one, but we use the four square one when we’re having chicken and waffles.

I like my waffles to be a bit paler and floppier than other people in the house do so I make a mix of lightly done and very done ones when I make waffles.

These gluten free waffles are always a hit in our house. They disappear so fast, and on the occasions there are any leftover, they heat up nicely in the toaster.