America's Test Kitchen's Gluten Free Buttermilk Waffles

5 from 1 review


  • 12 ounces (2 2/3 cups) ATK gluten-free flour blend
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 3/4 cups buttermilk
  • 3 large eggs
  • 4 tablespoons unsalted butter, melted and cooled


  1. Heat waffle iron according to manufacturer's instructions.
  2. Whisk the flour blend, sugar, salt, and baking soda together in a medium bowl. In a separate bowl, whisk buttermilk, eggs, and melted butter until combined. Whisk the buttermilk mixture into flour mixture thoroughly until batter has thickened and no lumps remain, about 1 minute (batter will be thick).
  3. Bake waffles according to manufacturer's instructions (use about 1/3 cup batter for 7-inch round iron and generous 3/4 cup for Belgian waffle iron). Repeat with remaining batter.


If you do not have buttermilk on hand you can use ATK's buttermilk substitute!

Mix 1/2 cup milk with 1 1/4 cups yogurt (both whole-milk and non-fat yogurt will work) and substitute this mixture for the 1 3/4 cups buttermilk.

Substituting the buttermilk with a mixture of lemon juice and milk is not advised in this recipe because the liquid will be too thin.

G-F Testing Lab
For King Arthur Gluten-Free Multi-Purpose Flour: 12 ounces = 1 2/3 cups plus 1/2 cup
For Bob's Red Mill GF All-Purpose Baking Flour: 12 ounces = 2 1/4 cups plus 2 tablespoons

Note that waffles made with Bob's Red Mill will be somewhat darker and have a slight bean flavor.

Recipe Card powered byTasty Recipes