Update 6/2015 – We make these waffles all the time and they continue to be a family favorite! As I make them, I like to keep the cooked waffles on a sheet pan with a wire rack in the oven at 200F so I can serve them all together. I’ve successfully made these waffles substituting 1 3/4 cup gluten-free all-purpose flour for the brown rice flour, potato starch, and tapioca starch. I still add the quick oats as directed when I make them this way!

I love lazy weekend mornings that involve big breakfasts and staying in your pajamas until 10! My husband got me this waffle iron (which I highly recommend so far!) for Christmas and I couldn’t wait to make homemade waffles again. Since getting diagnosed with celiac disease, I was too nervous to reuse the waffle iron I used to have for gluten-containing waffles and gave it away. I don’t know if that was entirely necessary, but I kind of went crazy removing all gluten from my house when I was first diagnosed! Better safe that sorry right? Now that we’ve finally replaced it, I am excited to have waffles back in my life!

We made these waffles over the holidays and they have become our new go-to recipe. I have to say that I am kind of a waffle snob. I love waffles that are crispy, golden, and tender. These are just that! They have amazing flavor and reheat wonderfully after being frozen. It is nice to have a bag of waffles in the freezer so I can defrost/toast them in the toaster on busy mornings. A smear of almond butter and bananas is my toddler’s favorite way to eat them!

Crispy, Gluten-Free Oatmeal Waffles {Dairy-Free}

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• Yield: 7-8 waffles

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Description

I’ve successfully made these waffles substituting 1 3/4 cup gluten-free all-purpose flour for the brown rice flour, potato starch, and tapioca starch. I still add the quick oats as directed when I make the waffles this way.

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Ingredients

• 1 1/4 cup almond milk + 1 teaspoon apple cider vinegar
• 2 eggs, separated
• 1 cup brown rice flour (I use sprouted brown rice flour)
• 1/2 cup gluten-free quick oats
• 1/2 cup potato starch (not potato flour)
• 1/4 cup tapioca starch
• 2 tablespoons sugar (I use succant)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup melted butter, ghee, or vegan butter such as Earth Balance
• 2 tablespoons maple syrup
• 2 teaspoons vanilla

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Instructions

1. Combine the almond milk and vinegar and let sit while you prepare the rest of the ingredients.
2. Heat and oil a waffle iron according to the manufacturer’s instructions.
3. Separate the egg white from the yolks and put the whites in a mixing bowl. Using a hand mixer, whip the egg whites until they are light and fluffy.
4. Combine the brown rice flour, oats, potato starch, tapioca starch, sugar, baking powder, and salt in a bowl. Stir to incorporate evenly.
5. Whisk together the milk/cider, egg yolks, butter, maple syrup, and vanilla.
6. Pour the wet ingredients into the dry and mix until well combined.
7. Fold in the egg whites until just incorporated.
8. Pour about 1/3 cup of the mixture into the waffle iron and cook. I set mine on a 4 out of 5 for a crisper waffle and cooked them for 3- 3 1/2 minutes. Remove and place on a baking rack in a 200 degree oven to keep warm.
9. Enjoy! Break the extras into sections to freeze. These reheat beautifully using the defrost setting of the toaster.