Gluten Free Waffles
Updated: Sep 26, 2021
Ingredients
1 cup gluten free flour of your choice
1 cup oat flour
1/4 tsp salt
4 tsp baking powder
1/2 tsp xanthan gum
1/4 cup brown sugar
2 eggs
2 tsp vanilla essence
1/2 cup vegetable oil
1 cup milk
Method
Combine GF flour, oat flour, salt, baking powder, xanthan gum and sugar in a bowl.
In a large mixing bowl, lightly beat eggs, then add vanilla essence and oil, and mix well.
Add the dry ingredients to the wet ones, and mix thoroughly.
Add the milk to your mixture and mix until smooth.
Heat up your waffle iron.
Pour about 1/4 cup of batter into each section of your pre-heated waffle iron, being careful not to let it overflow.
Close the iron and cook for about 6 minutes.
Use a rubber or silicon spatula to remove your cooked waffle unto a plate.
Continue until all the batter has been used.
You can add toppings of your choice. I like to use sliced bananas, whole milk plain yogurt and a drizzle of agave nectar or raw honey. You can eat these tasty oat waffles on their own or paired with fried or scrambled eggs... my personal favourite.
Just a few notes...
I use Bob's Red Mill Gluten Free All Purpose Baking Flour but you can use any other good quality gluten free flour of your choice.
I make my own oat flour using Quaker Gluten Free Quick 1-Minute Oats. It's important to note that not all oats are gluten free, so look for a gluten-free variety.
I prefer to use good quality sea salt instead of regular table salt. In my experience it makes a difference to the taste of the outcome, and is kinder to your body.
Some brands of baking powder contain aluminium which has been proven harmful to health. So try to find one that is aluminium free. Also, gluten free grains tend to be heavier than wheat, and therefore need a little more help with the raising agent. I use Bob's Red Mill Baking Powder which is double acting to give a lighter gluten free product, and contain no added aluminium.
Xanthan gum helps gluten free grains to hold together and rise properly when we bake. It's a bit pricey but so worth it for the texture of your gluten free baked goods. And you guessed it... I use the Bob's Red Mill brand of xanthan gum. I find this brand to work well for me.
My preference is brown sugar, but granulated sugar will also be fine.
I go for eggs from cage free or free range chickens i.e. chickens that are not raised in confinement but allowed to move about freely in a large space and are fed normally; no hormones and other chemicals injected into them.
My recommendations for vegetable oil are virgin coconut oil or avocado oil; however, grape seed oil works well and is a more cost-effective alternative. Go for cold-pressed oil because its goodness remains intact, as high temperatures and chemicals are not used to extract it.
I go for 100% pure pasteurised milk from grass-fed cows. I personally do not trust reduced fat and skimmed milks because of the processing involved. I go for foods with minimum to no processing. Foods with long shelf life have been robbed of most of their wholesome nutrients in an effort to make them last longer.
I hope you enjoy these waffles!
Do let me know how they work for you.
Here's to your natural good health!
Yvette