Having put in some serious time working with gluten free flours combined with my love of being in the kitchen creating good things to eat has resulted in some seriously, fun work, and frequent, tasty eating. I’ve come a long way from those first gluten free disasters and these Gluten Free Oat Buckwheat Waffles are deliciously, gratifying proof.
Just like being part of any team, once you know how the individual flours work it’s a matter of knowing what they can do, and using their strengths to advantage. This recipe started long ago as a gluten free two ingredient gf pancake recipe and has morphed over time, and a lot of waffle batter being made.
Many products altered to be gluten free are to say the least not necessarily healthy, and many times there’s far too much sugar added to compensate. Then there’s products like gluten free crackers, some made by quite reputable companies, that pardon me for saying are just plain awful.
While I’m not celiac, my body tells me when I’ve eaten flour, so I do try to avoid it. There are times however, depending on where I am, or where I might be working… or when something looks so freggin’ good I just have to try it, that I throw caution to the wind. My bad. Having good tasting, homemade, and at least leaning-towards-good-for-you things like these gluten free waffles in my freezer is like having money in the bank, and a welcome relief.
Gluten free as well as dairy free, ripe bananas add moisture, flavour and nutrition. A small amount of sugar aids in browning, helps tie the flavours together, and yet leaves them with a fairy neutral, non-sweet taste. This makes them suitable for use in things like open-faced sandwiches, or as a base for eggs, giving you a gluten free option for any meal time. Breakfast for dinner/brinner anyone…?
Serving them with fresh fruit like peaches & blueberries is a given, but don’t forget the (real) maple syrup. I’ve tasted it before with healthy pumpkin spice waffles (that contain a lot of oat flour), where maple syrup meets oats is a magical taste pairing. An early snow-like dusting of icing sugar is also, always, good.
This recipe made six big, crispy & tasty waffles in my Belgian waffle maker. Use whatever waffle maker you have, following the instructions for how much batter to use. Once they’re made, let them cool completely on racks. They freeze very well, but I recommend cutting them into segments for easy freezer bag storage. For breakfast or brinner in a flash, simply toast scrumptious Gluten Free Oat Buckwheat Belgian Waffles and tasty, gluten free eating is yours!
ps If you have a tasty GF waffle recipe to share, please do so in the comment section!
- 3 large eggs, at room temperature
- 1 teaspoon sugar
- 4 very ripe bananas, cut into chunks (not entirely black, but headed that way…)
- 1/4 cup extra virgin olive oil (could use canola instead)
- 1 cup gluten free oat flour
- 1/4 cup buckwheat flour
- 1/4 cup brown rice flour
- 1/4 cup white rice flour
- 1/4 cup tapioca starch
- 2 tablespoons cornstarch
- 2 tablespoons gluten free baking powder
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/2 tsp salt
- Crack whole eggs into large bowl and beat with a whip attachment for 5 minutes, adding 1 teaspoon sugar halfway through.
- Change your attachment to a beater, add the bananas and oil, and beat for a 2 - 3 minutes, until combined.
- In a separate bowl measure in all the dry ingredients and stir to combine.
- Add dry ingredients to wet, and mix for 3 - 4 minutes, to thoroughly incorporate. Set batter aside for a 30 minute rest, to give the flours time to hydrate.
- Preheat your waffle iron and make your waffles according to its directions.
- Freeze any leftovers for another time, separating them into quarters for easy storage - pop them in the toaster to reheat to a nice & crispy brown.
- *Tip: I find Bob's Red Mill GF flours consistently good, and use them all the time!