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Buttermilk {Gluten Free} Waffles

Buttermilk {Gluten Free} Waffles

These Buttermilk {Gluten Free} Waffles use a combination of tapioca and rice flour in place of all purpose flour.  Then whipped egg whites are folded into the batter to give them a light and fluffy texture.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 25 minutes
Servings 4 people
Calories 393kcal
Author Nicole Crocker


  • 2 Large Eggs ,separated
  • 1 Cup Buttermilk
  • ¼ Cup Vegetable oil
  • 1 Cup Rice Flour
  • ½ Cup Tapioca Flour
  • 1 ½ teaspoons Baking soda
  • 1 teaspoon Baking powder


  • In a medium bowl beat egg whites to form stiff peaks. Set aside.
  • In a large bowl mix egg yolks with buttermilk and oil.
  • In a separate bowl stir dry ingredients together.
  • Mix egg yolk mixture into dry ingredients.
  • “Fold” in egg whites.
  • Preheat waffle iron and oil to prevent sticking.
  • Pour batter onto iron, close top down and cook for 2-3 minutes or until waffles are cooked.


Calories: 393kcal | Carbohydrates: 49g | Protein: 8g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 112mg | Sodium: 515mg | Potassium: 252mg | Fiber: 1g | Sugar: 3g | Vitamin A: 250IU | Calcium: 132mg | Iron: 0.9mg