Let's Eat

Gluten-free oatmeal waffles

(Sally Pasley Vargas for The Boston Globe)
May 25, 2011

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Makes six 7-inch waffles

These waffles, made with oats but no flour, bring the wheat-sensitive back to the kitchen table on Sunday mornings. Add a dollop of your favorite yogurt, some fresh fruit, and some real maple syrup. You need a waffle iron.

3 cups gluten-free rolled oats
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup plain yogurt
1 1/4 cups milk, plus more if necessary
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon vanilla extract
Vegetable oil spray (for the iron)

1. Heat a waffle iron. Set the oven at 300 degrees.

2. In a food processor, grind the oatmeal until it resembles coarse flour. Add the baking powder, salt, eggs, yogurt, 1 1/4 cups milk, olive oil, honey, and vanilla. Work until blended.

3. Pour the batter into a bowl and set aside for 5 minutes. The mixture will thicken as it sits; add more milk if necessary.

4. Spray the waffle grid on both sides with cooking spray (even nonstick surfaces need a little). Make waffles using about 1/2 cup batter or what is recommended in the manufacturer’s instructions. Set waffles directly on an oven rack until all are done.

Sally Pasley Vargas