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Light and Crispy, Oat Flour Gluten-Free Waffle Recipe
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Light and Crispy, Oat Flour Gluten-Free Waffle Recipe

These gluten-free oat flour waffles are light, crisp, and incredibly easy to make—perfect for busy mornings or slow weekend brunches! Made with wholesome oat flour, tapioca starch, and naturally sweetened with just a touch of sugar, these waffles are both nourishing and satisfying. Folding in whipped egg whites gives them an extra-fluffy texture, while apple cider vinegar helps create the perfect rise. They’re completely gluten-free and easily dairy-free, making them a go-to for a variety of dietary needs. Whether you top them with fresh fruit, nut butter, or go savory with avocado and eggs, these waffles are endlessly versatile and freezer-friendly, too!
Print Recipe
Prep Time:20 minutes
Cook Time:10 minutes

Ingredients

  • 2 cups oat flour Use certified gluten-free oat flour for a safe gluten-free option. You can also make your own oat flour and grind certified gluten-free oats into a fine flour in a blender or food processor.
  • 1/4 cup tapioca flour
  • 2 tablespoons cane sugar
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 3/4 cups whole milk
  • 2 large eggs separated
  • 1/4 cup light neutral oil
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons pure vanilla extract

Instructions

  • In a medium mixing bowl, whisk together the oat flour, tapioca flour, baking powder, baking soda, sugar, and salt until evenly combined. Make sure there are no lumps in the flour for a smooth batter.
  • In a separate small bowl, whisk together the milk, egg yolks, oil, apple cider vinegar, and vanilla extract until the mixture is smooth and well blended.
  • Pour the wet mixture into the dry ingredients and whisk gently until just combined. Do not overmix—some small lumps are okay.
  • In another clean bowl, use an electric hand mixer or immersion blender with a whisk attachment to beat the egg whites until they reach stiff peaks. This means the egg whites will stand up firmly when the whisk is lifted.
  • Using a silicone spatula, gently fold the beaten egg whites into the waffle batter in two additions. Be careful not to deflate the egg whites too much—this step helps keep the waffles light and fluffy.
  • Allow the batter to rest for 10 minutes at room temperature. This gives the oat flour time to absorb the liquid, resulting in a thicker batter and better texture.
  • While the batter is resting, turn on your waffle maker and preheat it according to the manufacturer’s instructions. A well-preheated waffle maker helps achieve crispy, golden edges.
  • Once preheated, lightly grease the waffle plates with oil or nonstick spray if needed. Use a 1/2 cup measuring cup to scoop the batter into the center of the waffle iron. Close the lid and cook according to your waffle maker’s instructions—typically 3 to 5 minutes—until the waffles are golden brown and crisp.
  • Remove the waffle carefully and place on a wire rack to keep it crisp while you cook the remaining waffles. Serve warm with maple syrup, fresh fruit, nut butter, or your favorite toppings.
Servings: 8 Belgium waffles