Gluten-free, Dairy-free, Oat-free Waffles

Posted by on Oct 25, 2013 in Breakfast, Brunch Foods | 0 comments

… Sorghum Instead of Oats … A Delicious Substitution!

Gluten-free, Dairy-free, Oat-free Waffles

I’ve taken the waffle recipe that I’ve relied on for the past three and a half years, and I’ve done the unthinkable. I’ve changed it!.

Knowing that many of you can’t, or choose not to, include oats, even certified gluten-free oats, in your gluten-free lifestyle, and wanting to have oat-free options available for you, I experimented with substituting sweet white sorghum flour for oats and oat flour in many of the favorite recipes here. I like the results quite a bit. I love how the oat-free chewy chocolate chip cookies turned out. They were gone in just a couple of hours. Not all by me, mind you.

Back to the waffles though. These are fluffy and tender and, as I found with the chocolate chip cookies, there’s a mildness and slight sweetness to the sorghum flour that lends itself well to being added to a “baked” item. These waffles have a less hearty and whole grain flavor and consistency than the oat flour version, and I think I like it better. But it really depends on my mood. Sometimes hearty is what’s needed to feel satisfied and full. So, don’t hesitate to try both.


Gluten-free, Dairy-free, Oat-free Waffles


No Shellfish BugNo Fish BugNo Peanut BugNo Soy BugNo Dairy BugNo Gluten BugPrep time: 5 minutes active, 10 minutes inactive

Cooking time: about 30 minutes, depending on your waffle iron

Makes: about 5-6 8-inch waffles; recipe easily doubles



1 1/2 cups g-f sweet white sorghum flour – I use Bob’s Red Mill

1 cup blanched almond flour – I use Honeyville

1 cup brown rice flour

1 tsp xanthan or guar gum

1 3/4 Tbsp baking powder

1 tsp kosher salt

4 large eggs or 1 cup egg beaters

1 Tablespoon sugar, optional

3 1/2 cups coconut or almond milk – I use half of each – So Delicious and Blue Diamond

6 Tbsp cooking oil – I use grapeseed oil



Mix all dry ingredients together, then add all wet ingredients. Stir with a whisk until completely blended. Let sit for 10 minutes – do not stir batter while sitting. Gently stir and pour 2/3 to 3/4 cup waffle mixture (or appropriate amount for your iron)  onto hot, greased waffle iron and let cook on medium high – high heat until done. Serve immediately or cool on a wire cooling rack. Freeze waffles in an airtight, re-sealable plastic bag once completely cooled. Will keep in freezer for up to 6 months. Reheat in microwave.

Safe food is a journey … Thrive™

Other recipes you might enjoy:

Mexican Eggs

Mexican Eggs

GF Hearty Whole Grain Blueberry Pancakes

GF Hearty Whole Grain Blueberry Pancakes

Prosciutto and Asparagus Quiche Cups

Prosciutto and Asparagus Quiche Cups


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