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.
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.
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!
Ditch the cardboard box and whip up a huge batch of these Gluten Free Make Ahead Freezer Waffles and have a quick, delicious, and fiber filled breakfast any day of the week (even days you oversleep!). Perfect for the 2B Mindset, the 21 Day Fix, or anyone who wants a healthy, delicious breakfast.
- 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
- 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.
21 Day Fix Containers: 1 Yellow, 1 tsp, 1 sweetener tsp
- Serving Size: 1 Waffle (depending on your waffle iron)