a better method for tostadas that is also healthy. Baking the corn tortillas rather than frying them is the easy trick to generating crispy tostadas.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 ⅓ cups milk
- 1 cup buckwheat flour
- 1 cup almond flour
- ⅓ cup vegetable oil
- 2 eggs
- 1 tablespoon baking powder
- 2 teaspoons white sugar
- 1 teaspoon salt
Instructions
- Preheat a waffle iron according to manufacturer’s instructions.
- Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.
- Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.
Nutrition Facts
| Calories | 278 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 815 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Came out great. Made a double-batch for a waffle brunch. Everyone brought a side or topping, and it was a hit! Fluffy, crispy, great texture. I recommend finely ground buckwheat or it will taste grainy.
Nice consistency.great taste!
Great recipe. These are not grainy, moist, and very delicious.????
Very liquid mix. Not a fan. Used almond milk, Flax seed ground, sugar substitute, agave, Splenda, pumpkin spice powder, cinnamon, nutmeg and corn starch. It was changed for good!
Added almond flavor to soften buckwheat tones.
I changed the buckwheat flour to gluten free flour and I used stevia & monk fruit instead of sugar, and light olive oil instead of vegetable oil. What I got was a very light and crispy waffle even my husband would eat (and like). Success all the way round
We loved these! My husband recently found out he’s gluten intolerant and has been craving waffles. We were impressed with these and will make them again for sure! They may even be better than the traditional waffle recipes I make. I used 1 c almond flour and 1 c gluten free flour instead of buckwheat flour. Made them light and wonderful!
Good GF recipe. I changed mine up a little bit by using 2 cups of sifted all purpose GF flour (Bob’s Red Mill). Use 2 tsp of baking powder instead of 1 for fluffier waffles. Add a dash of cinnamon, nutmeg, anise seed, vanilla and 2 tablespoons of maple syrup instead of sugar. I also added more milk to make the batter less thick. My family loved it! Will make it again.
I have been gluten free well over a decade, and failed to find a waffle I really liked. This recipe makes me think my error was using gum. I did not follow exactly, but this recipe blew my expectations out of the water! What I did: 1 cup almond flour, 3/4 cup of my regular (gum free) sweet muffin baking mix, 1/4 cup mixed corn starch and sweet rice (which i use instead of tapioca which i’m allergic to) with hemp milk and 1/4 tsp yeast and let it sit 2 hours then I added the oil, 2 tb sugar, 1/2 tsp salt, some cinnamon and tiny bit of allspice, the eggs, the baking powder per recipe. These were crisp and light and so yummy!!! This will be my forever waffle recipe and I know the family is excited to have waffles back in rotation!
I made this as specified with 4 stars. It’s got good favor, the texture is just like a waffle but somewhat dryer than regular waffles and it has a sweeter tone to it. I think next time I’ll leave out the sugar. I have been trying to switch over to using less white flours and trying new ones like almond flour, I was impressed with the favor. My husband and I liked this recipe so we’ll be making it again for sure.
Fluffy- finally gluten free waffles that aren’t flat. I didn’t have any buckwheat so I used bobs red milk 1:1 gluten free baking mix.
These were fantastic! I could not tell they were gluten free. BUT, I used presidents choice gluten free flour for both of the flours mentioned in the recipe.
These waffles are wonderful! The only change I made was that I used blue agave syrup instead of sugar.
Finally a good gluten free waffle recipe!! I liked that it didn’t have too strong of a buckwheat flavor,and they were moist. Since I have to eat dairy free,I substituted almond milk and they still got great.
Make it per recipe but didnt have enough milk so used half almond coconut milk blend. Still came out great!
This recipe is really good! A few changes i made are instead of the flour it called for I just used regular gluten free flour. 2 cups of it. Then i added 2 table spoons of Sugar & a capfull of Imitation Vanilla extract. made it perfect!
I have always made buckwheat waffles for my dad (92!) but we are GF at home and I needed a good recipe for scratch waffles….these are amazing! I used a bit more regular milk (all I had on hand), brown rice flour instead of almond flour (again, on hand), 2 tablespoons of sugar and the rest the same. YAYYYYYYY thanks for the recipe!!!
Very good. I used Acadian light buckwheat flour, so the flavor was very mild. I substituted stevia for the sugar and it worked fine, but perhaps the sugar would have made them a bit crispier. When I cooked them a bit longer they crisped up more. I used almond milk soured with t. vinegar and it was fine. My only criticism is that they were too salty for me. I will use 1/2 t. salt next time. Very easy, great recipe–Thanks!!!
I made recipe as written and thought it was great-this is our new go to waffle recipe. TY for sharing!
I made these with olive oil substitution for a more savory taste and texture, and they came out delicious. Kept longer on the waffle iron for added crispness, this will probably become a staple in my diet.
I replaced buckwheat with all purpose gluten free flour. These turned out great! I had to add a little more milk to thin out the batter but the whole family loved them.