Oat Gluten-Free Lemon Milk Waffles

One of the most challenging recipes for me was developing a gluten free waffle. My experiences with using gluten-free flours has not been very rewarding. I decided to look for an oat flour recipe. To start I took my Lemon Milk Waffle recipe and substituted oat flour for the wheat flour. The results were very tasty but fell apart. See there is no gluten in oat flour so there is no “glue” to hold it together.

Then I learned about Xanthan Gum. Xanthan gum is a thickening agent made from fermented sugars and commonly used in gluten-free recipes. Most gluten-free flours come with xanthan gum already mixed in. Xanthan gum has to be used sparingly or you end up with a batter like stiff jello. (I know from personal experience of my first batch. 🙂 )

You only use 1/2 tsp xanthan gum per 2 cups of batter. Xanthan gum is not cheap to buy but lasts a long time.

For the first time I found a gluten-free recipe I loved. The oat flavour stands out and the texture of the waffles normal compared to wheat waffles. Other flours may work as well. I have not tried them yet. If you find a different flour that works well I would love to hear about it.

NOTE: Oats do not have gluten but wheat berries can be collected in an oat harvest if the fields are close. If you just want to reduce your gluten intake, regular oat flour is fine. If you are gluten intolerant, then you need to buy Gluten-Free oat flour.

I recently added a pancake variation of this recipe, Oat Gluten-Free Lemon Milk Pancakes.

Oat Gluten-Free Lemon Milk Waffles
 
Active time
Bake time
Total time
 
Author:
Recipe type: Waffle
Serves: Two or Four 8" Waffles
Ingredients
2 Cups Batter
  • 1 cup (110 g) Oat Flour
  • 1 TBSP (15 g) Granulated Sugar
  • 1 tsp (5 g) Baking Powder
  • ½ tsp (4 g) Baking Soda
  • ¼ tsp (2 g) Sea Salt
  • ½ tsp (1.3 g) Xanthan Gum
  • 1 TBSP (15 g) Lemon Juice
  • 1 cup minus 1 TBSP (225 g) Milk
  • 1 (50 g) Egg
  • 3 TBSP (45 g) Unsalted Butter, melted OR Sunflower Oil
  • ½ tsp (3 g) Vanilla extract (optional)
  • For waffle maker surface Non-stick Spray or vegetable oil
4 Cups Batter
  • 2 cups (220 g) Oat Flour
  • 2 TBSP (25 g) Granulated Sugar
  • 2 tsp (10 g) Baking Powder
  • 1 tsp (7 g) Baking Soda
  • ½ tsp (3 g) Sea Salt
  • 1 tsp (2.5 g) Xanthan Gum
  • 2 TBSP (30 g) Lemon Juice
  • 2 cups minus 2 TBSP (450 g) Milk
  • 2 (100 g) Eggs
  • 6 TBSP (85 g) Unsalted Butter, melted OR Sunflower Oil
  • 1 tsp (5 g) Vanilla extract (optional)
  • For waffle maker surface Non-stick Spray or vegetable oil
Instructions
  1. Heat waffle iron
  2. In a large bowl whisk together dry ingredients
  3. In a medium sized bowl combine all wet ingredients and whisk
    
Using a separate bowl for wet mixture then adding to the dry mixture results in less clumps
  4. Add wet ingredients to dry and whisk. Do NOT whisk again later. You will flatten the batter.
Bake a waffle
  1. Use non-stick spray or brush some oil on waffle iron plates
  2. For an 8” round iron, pour 1 cup of batter in centre. The amount depends on your waffle maker size. The instructions will usually say how much to use.
  3. Bake for about 5 min. Time and temp effect how a waffle bakes. Higher temp uses lower time. The shorter the time the bigger the difference between crust and inside softness. Do not open early to check as this will tear the waffle. If waffle too dark, lower temperature setting. Auto waffle makers will beep when waffle is done.
  4. Remove the waffle by gently loosening the edges with a heat-proof plastic spatula, wooden spatula or non-stick coated tongs.
  5. Serve immediately or place in a 200F (90C) oven to keep them warm. For left overs, place them on a rack until cool. Freeze in a freezer bag or plastic container.
  6. Toast frozen waffle to serve. I place them in a countertop oven at 350F (175C) for about 5 minutes.

Nutrition

With Sunflower Oil

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