Combine all ingredients. Adjust thickness, if necessary, by adding more rice flour or more buttermilk.

Pour into hot waffle iron and cook until done. With my iron, 3 minutes is just right.

Remove waffles to cooling rack. Do not stack or they will get soggy.

May be frozen and toasted later!

This recipe lends itself well to variation. I usually use a combination of white and brown rice flour. Different oils can be used with or instead of the butter, I often use some coconut oil. And I love using 1 cup thick homemade yogurt with 1/2 cup water instead of the buttermilk.