Siver-hulled buckwheat flour, grown in northern Maine, makes great waffles!

I've had a waffle maker for so many years that it easily qualifies for "vintage" status. It's not much to look at anymore (not pictured), but it still makes great waffles. These days, I've put it to work preparing low FODMAP items like these amazing buckwheat waffles. Why are these waffles so amazingly delicious? It's because of the special flour that this recipe calls for. The recipe was developed specifically for use with "silver hulled" buckwheat flour. This buckwheat has especially fine flavor. In Maine we can find it for sale at local groceries, but it can also be ordered online from Bouchard Family Farms at www.ployes.com. The recipe will technically work with ordinary buckwheat flour, but the waffles will be much darker in color, with more assertive buckwheat flavor. If you can't find Authentic Foods Superfine rice flour, substitute Erawan brand Thai white rice flour, which can be purchased at an Asian market. Sift flours first for accurate measuring.

Serve these waffles the traditional way with butter and maple syrup if you like, but they are more versatile than that. Make extras and toast them later; toasted waffles make a mean peanut butter sandwich or strawberry shortcake base, too.

Buckwheat Waffles

If you don't have a waffle maker, this batter makes good pancakes, too.

Ingredients:

1 large egg
1 cup lactose-free milk
2 tablespoons oil
1 tablespoon cider vinegar
¾ cup sifted Authentic Foods Superfine brown rice flour
¾ cup sifted Bouchard silver-hulled or light buckwheat flour
3 tablespoons packed light brown sugar
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Procedure:

Buckwheat waffles are easy and delicious.

In a medium bowl, mix together the egg, milk, oil and vinegar with a wooden spoon. Add the rice flour, buckwheat flour, sugar, baking powder, salt, vanilla, cinnamon and nutmeg and stir until well combined.
Preheat the waffle iron on the 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. 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 the medium setting.)
Serve warm with butter and real maple syrup or topped with fruit and lactose-free ice cream.

Serves: 4

For a printable PDF version of this recipe, click here.

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