My brother-in-law avoids wheat to help manage his arthritis, and we often commiserate, being the only two ‘wheat-free-ers’ in the family. Recently he was lamenting the fact that it was so hard to resist the batch of ‘regular’ waffles he had made for his family, that he had given in and eaten some, and then paid for it! So I told him about this recipe. It will have your family (and his!) asking for it time and time again. The oat flour, ground flax, and ground chia create a subtle, nutty flavor; the butter or coconut oil give this waffle a crispy exterior, while the eggs and milk create a tender, fluffy interior. Whisking the egg whites and folding them in produces an even fluffier waffle, but is not necessary, and the waffles turn out great either way.
It isn’t easy switching to a gluten free diet, especially when just one family member is making the switch! Busy schedules rarely allow time to make two batches of anything. But home should never be a place where a gluten-free diet causes exclusion! I am all about finding gluten-free options that taste so amazing, no one will know the difference. I hadn’t intended to post this recipe because there are a lot of great gluten-free waffle recipes out there already. But this recipe is tried and true; it has become a staple in our home. If you are looking for an amazing gluten-free waffle recipe to add to your repertoire, this one is worth a try!
Gluten-Free Waffles (Serves 6-8)
(Adapted from Joy of Cooking)
3 cups + 2 tablespoons GF oat flour (sifted if necessary)
1/4 cup ground chia seeds
2 tablespoons ground flax seeds (optional, replace with oat flour for that more familiar, kid-friendly flavor)
2 tablespoons GF baking powder
1-2 teaspoons sea salt (1 if using salted butter; 2 if using coconut oil)
3 cups milk (coconut, almond, or dairy)
6 eggs (separated, if whisking egg whites)
1/2 cup butter or coconut oil, melted
2 tablespoons pure maple syrup, or melted, unpasteurized honey
Often I whip this up on the weekend, and we have a few left over for Monday morning breakfast. I’ve made these on a school morning too, and mixing and resting time aside, these waffles are done cooking by the time the coffee is done brewing! I love shopping at Silver Hills for my flours and other harder to find ingredients. If you don’t have a place to find oat flour or ground chia, there are some great online resources, or, if you have a high powered blender, or even a food processor, simply grind up your own GF oats, and sift to get a finer consistency!
In a large bowl, combine oat flour, flax, chia, baking powder and salt, and whisk to combine.
In a second bowl or four cup measuring cup, measure out milk, melted butter or oil, syrup or honey, and eggs, or yolks, if whisking whites separately. Whisk to combine.
If whisking egg whites, place them in another bowl, and using an electric hand mixer, whisk until whites form soft peaks.
Pour milk mixture into flour mixture, and gently stir to combine.
If adding egg whites, gently fold into batter until they are incorporated.
Allow batter to rest while waiting for the waffle iron to heat up. The batter will thicken as the flour mixture continues to absorb moisture. Then prepare waffles as usual.
Serve with thawed or fresh fruit or berries, plain yogurt, and a drizzle of maple syrup.
Makes approximately 16 individual square waffles.
As with all of my recipes, I highly encourage the use of organic, local products when available. Talking to farmers, reading labels, and looking for only the purest, freshest ingredients possible ensures high quality, nutritionally dense foods, that help take a recipe from good to amazing!