¼cupcornstarch(lightens the waffles but you can use ¼ cup more oat flour if desired)
1 ¾cupsmilkalmond milk will work
1/3cupneutral flavored oilI use avocado oil or vegetable oil
2teaspoonsapple cider vinegar
MAKE THE BATTER
Whisk the oat flour, cornstarch, sugar, baking powder, baking soda and salt in a medium bowl.
In another bowl or large measuring cup, whisk the milk, oil, eggs, apple cider vinegar and vanilla together until blended.
Pour the milk mixture into the flour mixture and whisk until just mixed. Let the batter sit for 10 to 15 minutes so the flours hydrate and the baking powder has time to activate.
COOK THE WAFFLES
Heat the oven to 250° F and heat the waffle iron.
Pour about ⅓-1/2 cup of the mixture into the waffle iron (depending on how much batter your iron takes) and cook. I cook mine for about 3- 3 ½ minutes. Remove and place on the rack of the oven to keep warm.
Repeat with the remaining batter. Enjoy! Break the extras into sections to freeze. Frozen waffles will reheat well using the defrost setting of the toaster.
MAKE IT DAIRY-FREE: These waffles turn out best using cow’s milk. But dairy-free milk and vegan butter will also work!
Gluten-Free oat flour works better than using a gluten-free all-purpose blend because it doesn’t contain any added gums or binders like xanthan gum that can make floppy waffles.
Add some cornstarch. Cornstarch is the secret ingredient that adds that next level of crispness to the waffles. Plus it’s naturally gluten-free!
Let the batter rest. This allows the flours to hydrate and the baking powder/soda to activate.
Set in the oven after cooking. If you’re not serving the waffles right away, set them on a wire rack over a baking sheet in a 250F degree oven so they stay nice and crisp.
TO FREEZE: Any leftover waffles can be cooled then frozen in a ziploc bag. Reheat the waffles in the toaster on the defrost setting for easy breakfasts later.I recently upgraded our waffle iron to this one and I absolutely love it!