Fluffy Oat Flour Gluten-Free Waffles

recipe by: Sarah Menanix

yields: large Belgian-style waffles or 6 small waffles

prep time: 15

cook time: 12

total time: 27

These fluffy and crispy gluten-free waffles are made with oat flour, giving them the best texture! They're easy to make and freeze well. The waffles have a crisp, slightly crunchy bite that gives way to a light, fluffy interior. We love the deep pockets for holding butter, syrup, or other toppings!

5 from 4 reviews

Ingredients

½ cup (60 g) Bob's Red Mill gluten-free oat flour
½ cup (80 g) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
¼ cup (30 g) Bob’s Red Mill tapioca flour
3 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup + 3 tablespoons whole milk
2 large eggs, room temperature, separated**
3 tablespoons unsalted butter, melted
½ teaspoon pure vanilla extract

INSTRUCTIONS

In a medium bowl, sift together oat flour, sweet rice flour, tapioca starch, sugar, baking powder, and salt. Set aside.
Whisk together the milk, egg yolks, melted butter, and vanilla extract in a measuring cup and set aside.
Using a hand mixer, whip the egg whites on medium-high speed until stiff peaks form, about 2-3 minutes. Set aside.
Add the milk and egg mixture to the dry ingredients and whisk until just combined, but some lumps remain. Gently fold the whipped egg whites into the batter until just combined and no white streaks remain, taking care not to over-mix. Let the batter rest while you preheat the waffle iron.
Preheat oven to 200°F and place a wire rack set over a baking sheet inside. You'll use this to keep waffles warm while you cook the rest.
If using an electric waffle iron, lightly brush the waffle iron with canola oil and cook the waffles according to the manufacturer's directions. If using a stovetop waffle iron, be sure to heat both sides for at least 3 minutes on medium heat. Lightly brush the top and the bottom of the waffle iron with canola oil. Pour ¾ cup of batter into the middle of the waffle iron and cook for 60 seconds. Flip the waffle iron and cook for another 60-90 seconds. Gently open the waffle iron to check the waffle and, if needed, continue cooking until both sides are crispy and lightly golden brown. (Every stove is slightly different, but mine is ready after 90 seconds on both sides). Transfer to the wire rack in the oven and repeat with the remaining batter.
Serve warm waffles with your favorite toppings!

Notes

*To make these waffles dairy-free, substitute the whole milk with plant milk such as oat milk or almond milk, and the melted butter for plant butter. The results are equally delicious!

*Save time by making a big batch of gluten-free waffle mix to have on hand! Sift together several batches of oat flour, sweet rice flour, tapioca flour, sugar, baking powder, and salt and store in a large canister. I recommend sifting and storing at least 6 batches at a time!

Each time you want to make waffles use the following measurements for 4 large or 6 smaller waffles:

- 219g (or about 1.5 cups) of gluten-free waffle mix

- ½ cup + 3 tablespoons whole milk

- 2 large eggs, room temperature, separated

- 3 tablespoons melted unsalted butter

- ½ teaspoon vanilla extract