This is a sponsored post on behalf of Bob’s Red Mill. As always, all opinions are 100% mine. Thank you for supporting the brands that help make Confessions of a Fit Foodie possible.
Confession #148 – I’m guilty of making frozen waffles for breakfast on busy mornings. Yup…I am talking about the ones in the box.
I wish I could say I am that mom whipping up homemade pancakes and waffles for my kids everyday. I mean, I probably had that vision of myself back when I used to work out of the home…me as a stay at home mommy making cute character shaped pancakes from scratch every day.
But in reality, if we are in a rush, which we inevitably are, popping something in the toaster is way more likely when I am trying to get everyone where they need to be after who knows how much sleep (spoiler alert – it’s not much sleep).
Are Frozen Waffles Ok for the 2B Mindset or 21 Day Fix?
The problem with most gluten free frozen waffles, even the ones that seem healthy, is they often contain little to no fiber. The best carb choices, or FFCs as Ilana from the 2B Mindset calls them, have at least 1 gram of fiber per ten grams of protein.
And so I have been dying to create a healthy, fiber filled gluten free waffle that I can make a big batch of, freeze, and then pull out and toast on those crazy mornings (aka most days).
Unlike gluten free all purpose flour, Oatmeal and Oat Fiber have a ton of fiber – about 4 grams in a 1/3 cup serving. And so my chalIenge began – I would use oatmeal to make a big batch of gluten free waffles that are packed with fiber, yet light, fluffy, and perfectly crispy. I grabbed a bag of my trusty Bob’s Red Mill Gluten Free Rolled Oats and used my food processor to make them into a flour.
Bob’s Red Mill also has an Oat Flour which is awesome, so if you don’t have a food processor, you can always use that.
I’m my prior attempts at making homemade waffles, I always found them to be a bit on the soggy side. However, in testing this recipe, I found the secret to Crispy Homemade Waffles – Bob’s Red Mills Arrowroot Flour. I added arrowroot powder (cornstarch could also work) and the waffles were toasty perfect on the outside and soft and fluffy on the inside. Pure waffle magic.
What Ingredients do I need to make Gluten Free Freezer Waffles?
- 4 cups of Bob’s Red Mill Gluten Free Rolled Oats
- 4 tsp baking powder
- 6 T of arrowroot flour
- 4 T of raw sugar
- 1/4 tsp salt
- 3 eggs
- 2 cups of vanilla almond milk
- 1 1/2 tsp vanilla
- 4 T melted butter, vegan butter, or coconut oil (we love it with vegan butter best)
- coconut or avocado oil cooking spray
Tip – let that batter rest…learned this from Bobby Flay and he never lets me down!
Oh – and be sure to only lightly spray your waffle iron – spraying too much oil can also make your waffles soggy. Been there, friends.
I will admit that my kids were not sold right away on our new waffles…they sometimes have a hard time switching from a food they are used to. A few mini chocolate chips…and I mean a few…totally changed that and my daughter declared them the best waffles she ever had. I’ll take it!
Can I make these gluten free waffles ahead of time and freeze them?
The best part of these Gluten Free Waffles is the recipe is going to yield a TON…perfect for freezing! Simply cool the waffles down on a wire rack, and freeze in gallon sized ziplock bags. Then lay the bag flat in your freezer. When you want one for breakfast, just grab one (or two) and pop it in your toaster, just like a store bought frozen waffle! YIPPPEEE!!!!!!
This recipe yields 12 servings, but you may get more waffles depending on the size of your waffle iron. This one 
is awesome, by the way!
I hope you guys love these as much as we do! If you make them, I would love to see them, so tag me on social!
Thank you Bob’s Red Mill for sponsoring this post. It means so much to me to work with brands that I love and use in my kitchen daily!
Gluten Free Make Ahead Freezer Waffles
Ingredients
- 4 cups Bob's Red Mill Gluten Free Rolled Oats
- 4 teaspoons baking powder
- 6 tablespoons arrowroot flour
- 4 tablespoons raw sugar
- 1/4 teaspoon salt
- 3 eggs
- 2 cups vanilla almond milk
- 1 1/2 teaspoons vanilla
- 4 tablespoons butter, vegan butter, or coconut oil melted; (we love it with vegan butter best)
- Coconut or avocado oil cooking spray
Instructions
- In a food processor, pulverize oats until a flour forms. Place flour in a large mixing bowl and add in baking powder, arrowroot, sugar and salt. Mix to combine.
- In a separate bowl, whisk eggs, almond milk, vanilla, and melted butter. Add wet ingredients to the dry ingredients and mix well. Let batter rest for 5 minutes or so.
- Preheat waffle iron and spray lightly with cooking spray.
- Using a 1/3 cup measuring cup, pour waffle batter onto hot waffle iron and cook until the outside is crispy and the inside is cooked. Place waffle on a cooling rack.
- Continue with the remainder of the waffles.
- To freeze - allow waffles to cool completely, then place them flat in large ziplock bags and store in your freezer. To heat, simply toast waffles from frozen.
Angelle says
Can I sub whole wheat flour for the oats?
Kelli Jones says
What is arrowroot flour?
Nancylynn says
It’s a grain free (therefore gluten free) thickener. Here’s the brand I use – https://www.bobsredmill.com/arrowroot-starch.html
kirstie says
Is the batter supposed to get really thick or do I have the amount of arrowroot wrong is it 6 tbs or tsp? It is just so thick not sure what it is
Nancylynn says
It’s Tbsp – I’ll edit the recipe card to be more clear, thank you!
As far as your batter being so thick, a couple things I wonder as possible culprits – did you let it rest longer than 5 minutes? Were the oats pulverized to a flour-like consistency? And was your almond milk very very cold causing the butter to become more solidified? Did you try to use the batter after all, and how did the waffles turn out?
Kaylyn says
Would I be able to make these as pancakes? I don’t have a waffle maker! But would love to still be able to have the convenience of freezing them.
Nancylynn says
I’ve never tried/tested it, but I think it’s worth a try! Let us know how it goes! (But also a mini waffle maker might be a fun little investment if you’re short on space!)
Kali says
Mine were extremely dry. Is there anything I can do differently to make them more moist? I added a tiny bit of cinnamon and that tasted great!
Nancylynn says
So sorry to hear that! It could be the flour- make sure it’s not too packed down if you try them again! Let us know!
Jessica Evelsizer says
Any idea if a flax egg or another egg substitute would work?
Julie Davis says
If substituting corn starch for the arrowroot, is it still 6T?
Nancylynn says
Yes
Bethany says
Sweetened or unsweetened vanilla almond milk?
Nancylynn says
Unsweetened!
Bethany says
Great, that’s all I buy! Thanks!
Abigail McNally says
Hi! With regards to the syrup is there a kind you recommend that would be fixed approved? or good for the Fix?
Nancylynn says
Just make sure it’s PURE maple syrup
Meghan Cosby says
Would Bob’s Red Mill All-purpose baking flour work in place of the oat flour? Also, could this be made into a pancake instead of a waffle?
Nancylynn says
I would use this recipe! https://confessionsofafitfoodie.com/21-day-fix-pancakes-bananas/
Angie says
So measuring the 1/3 is that the serving size ?
Nancylynn says
Approximately, yes. It’s hard to say exactly because all waffle irons are slightly different sizes. But you should be able to get about 12 waffles out of the recipe if you pour 1/3c of batter for each waffle. I hope that makes sense!
Nick says
If I was to use oat flour, how much does three 4 cups of rolled oats equate to?
Look forward to trying this out!
Nancylynn says
It’s usually cup for cup.
Leigh Myers says
Can I use 2% milk in place of the Vanilla Almond milk since I am do not have to be Dairy free? and can cornstarch be used in place of the arrowroot flour?
Nancylynn says
Yes!
Samantha says
could I make these with regular oats? I don’t need GF and wanted to save money!
Thanks 🙂
Nancylynn says
Yes!
Katie says
I’m not sure if these are 100% 80 Day Obsession approved, but I’ve been having these topped with 1/2 a banana, sliced, as the Y/P combo for my post workout meals in the evenings as “dessert”. Seriously phenomenal. Mmmmmmm. (Side note: don’t try and get fancy and use coconut flour in your recipe. Stick to the arrowroot flour/cornstarch. Trust me on this one.)
Nancylynn says
LOL! Yes – you won’t get the same result with coconut flour! And yay – your combo sounds AMAZING!!!!!