this time, less.

gluten-free buckwheat waffles

These overnight buckwheat waffles could make your life easier and your budget better. That’s how we want to help here now. 

Hi folks. We’ve taken some time off from this space and from our site, to really digest. You know what it’s like after a good meal when you might have eaten too much, especially the sweets? The best thing is to step away from the table, go for a walk. Maybe talk with friends. Go to bed and sleep it off. And then start fresh in the morning and break the fast with buckwheat waffles.

That’s what we’ve been doing with gluten-free girl.

I started this site in 2005, what feels like centuries ago in internet terms. When I began, it was a place to write. That’s all. I wrote and told stories about food and my newfound health. Somehow, some of you found the site. And a community was born. Over the next 11 years, everything changed on the internet. Dan and I did too. By the end of 2016, it felt as though everything about the site had to be about business and earning money, since it was our full-time living. That made it a chore. So we stopped.

However, it’s still the community that moves us most. We share our stories to know we are not alone. Now, I want to start up gluten-free girl again, knowing there is community from the beginning.

We want to make our focus what seems to be the focus for so many of us: how to eat gluten-free, joyfully, on a budget. We have learned some great tips in the past few months. Starting soon, we’ll be sharing tips weekly, with recipe suggestions and concrete steps to cut your food budget and the time you spend in the kitchen. That’s really what interests us most.

Do you have suggestions? Tips and shortcuts that have worked for you? Leave a comment here and we’ll work them into our posts.

There is more to unfold. We have a clear idea about baking challenges we’d like to do with the community here. It will take awhile to put into place, so stay tuned. Plus, some other news. But we’ll wait for that too.

In spite of what so many on the internet say, we believe there’s still a place for real writing and a community of kindness. Come along, if you want to be part of it. We’re starting conversations about feeding the people we love on our Facebook page. And I write daily — sometimes about food — on Instagram. That’s where this recipe originated, from a spontaneous Saturday afternoon post on Instagram.

The best meals and gatherings are spontaneous, in my opinion. That’s what I want this place to be again: authentic. Less business. Genuine. At the moment, we’re not making any money from this site, except a small amount from affiliate links from Amazon. So I won’t be able to answer a lot of questions. Help each other out here in the comments. Be kind. Let’s cook some buckwheat waffles together.

Recommended for this recipe:

raw buckwheat groats

inexpensive but reliable waffle maker



overnight buckwheat waffles

Prep Time
Cook Time
Total Time

I’ve been making these buckwheat waffles often enough I would like to give you a recipe. 

You can also use this batter to make a flexible flatbread, a little thicker than a crepe, to use as wraps. That’s a ham and red pepper aioli wrap in the photo. I make those instead of sandwiches for the kids’ lunches sometimes too.

When making something from scratch feels like muscle memory instead of a recipe you have to learn? You save a lot of money at the store. 


about a dozen waffles
2 cups buckwheat groats
2 cups milk (I like cashew milk)
3 large eggs
1 tablespoon honey
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
another 1/2 cup of milk


Stir together the buckwheat groats and milk in the jar of the blender. Soak overnight.

In the morning, add the remaining ingredients. Blend them all up. If the batter feels particularly thick, pour in enough milk for the batter to whirl up in the blender easily.

Get the waffle iron hot. Grease it up. Pour the batter right into the waffle iron.

Makes about 12 waffles.

How this recipe can save you money and time. We make all the waffles in a big batch and let them cool completely, then put them in a freezer bag. Those are inexpensive toaster waffles for breakfast all week. The entire batch of waffles takes about 30 minutes from start to finish. And breakfast is made all week, other than scrambling eggs and scooping out some of the big batch of fruit salad we make on Sundays and Wednesdays.


23 comments on “this time, less.

  1. Anne Hall

    Love the new focus for your site. I make a giant batch of waffles every week, too. I use your g/f flour blend mixed with your grain free blend and we love it.

    As for budget friendly, how about some new slaw recipes. We love all kinds of slaw and they keep well for a few days. They are great on sandwiches, with fish, in tacos or alone.

  2. Rene

    Thank you for this ! Glad you are back and UNDERSTAND your reasons for the break and rethinking the blog.

    Love your writing and what you offer the GF community… as well as your cookbooks and your spirit!

    many blessings to you and your family

  3. Angie W

    These look great! I also make big batches of waffles and freeze for easy meals. Another super quick and cheap breakfast that we make with frequency are breakfast tacos. Warmed corn tortillas (purchased, because they are cheap and faster than making your own) with 1 scrambled egg and 1 piece of bacon each are perfect. They would also be good with beans in there instead of or in addition to either of those. Salsa also makes them even better, but we are quite happy to eat them without it. 15 minutes from start to finish and you have a really fast warm breakfast.

  4. Angie W

    Also, I know that you’re all about Jovial pasta, but I have found that Barilla’s gluten free pasta is significantly cheaper and way more readily available at traditional grocery stores. It cooks beautifully and doesn’t dry out as fast as Jovial does when chilled in a pasta salad.

    1. Jeanne

      Good to know! I have not seen Barilla as a gluten free, but I’ll look for it. My personal favorite is Tinkyada. It was around long before Jovial and I am used to the flavor. It was the first rice pasta that did not crumble into rice bits! But “They” are improving GF pasta all the time.

      1. Angie W

        Agreed, it’s getting better over time. I can find the GF Barilla in every Safeway and Fred Meyer in my area (near Seattle), and it’s located in the normal pasta section with all of the other Barilla pasta. They make gf spaghetti, penne, and macaroni. It’s cheap too– generally only $2-$2.50 per box. I’m used to paying more like $4+ per box of pasta, so the fact that it’s the best gf pasta I’ve tried and it’s the cheapest makes me super happy.

  5. Jennifer J Sutherland

    Welcome home! We’ve missed you here! I’ve got a bunch of groats in the pantry, and have been making your millet waffles for breakfasts for awhile – these will be a welcome addition. these remind me of the buckwheat crepes we made in italy together – just without the sugar.

  6. Rachel Flachman

    AWEsome recipe, but I just dropped by to say how cute you are…and how happy I get when I see a new post from you.

    P.s. I can’t figure out why my message is all caps… sorry



  8. Sue Bullen

    I’m glad you’re back. I only discovered you in about November, 2016, when I was wanting to make breadsticks. After my first two tries, I realized it wouldn’t work with the flour mixes that have xanthan gum. so I carefully followed your directions for the flour mix. Then I asked my hubby for two of your books for Christmas gifts. I’ve made several things from them, all wonderful.

  9. Nancy BuzzarD

    i am not a writer and probably cannot express eloquently enough the coUrageness of the DECISION YOU and your family made for your future and how awe inspiring it was. It brought tears to my eyes, some of sadness and some oF joy. Truly, you will never know the depths oF the love, joy, happiness and sadnesS you shared with us. You will be greatly missed. Eagerly awaiting your Next book!

  10. Judy Johnson

    Easiest no-brainer thing I do: I Cook a cup of brown rice and a cup of quinoa, giving me enough grain for a couple of meals. I can add an egg for breakfast, steamed or fresh veggies for lunch, fish or chicken for supper. Add cheese for more flavor. (It’s just me, so it lasts longer, and I have no problem eating the same thing, because my body knows what to do with this food.)
    Sorry about the all-caps–I’m truly not yelling.

  11. Anna

    I’m so excited about these waffles! I’m going to soak some groats tonight. My only question is – do you put them in the fridge to soak, or leave them out overnight at room temperature? Thanks!

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