You may have noticed that a lot of gluten-free recipes—recipes that have been adapted to be gluten free—are sad consolation prizes compared to the real deal. Not true with this gluten-free oat waffle recipe. It’s made with oat flour, which has a nutty, earthy flavor that, honestly, might make you forget all about waffles made with wheat flour.
One thing to keep in mind with oat flour is that while oats themselves don’t contain gluten, not all oats (and hence not all oat flour) are gluten-free (thanks, cross-contamination). Check the label and make sure you are getting a certified gluten-free product.
Gluten-Free Oat Waffles
4
15 minutes
20 inutes
35 minutes
1 ½ cups gluten-free oat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon cinnamon
2 large eggs
¾ cup buttermilk, plus additional if needed for consistency
5 tablespoons unsalted butter, melted
2 tablespoons maple syrup, plus additional for serving
In a medium mixing bowl, combine the oat flour, baking powder, salt, and cinnamon.
In a separate mixing bowl, whisk together eggs, ¾ cup of the buttermilk, butter, and maple syrup.
Add the wet ingredients to the dry ingredients and mix to combine. Let the mixture stand for 10 minutes. The mixture should be thick, but still pourable. If it is too thick, add a bit more buttermilk.
Heat a waffle iron to medium-high.
Give the batter a stir, and then scoop up about ¼ cup and pour it onto the waffle iron. Close the lid and cook until the waffle is crisp and golden, about 4 minutes. Repeat with the remaining batter.
Serve hot, topped with maple syrup.