Have you ever tried glutenfree lactosefree low FODMAP waffles with oats for breakfast or lunch? If you eat it with cold cuts and some lettuce it’s a perfect substitute for bread. When my husband moved to China last year I brought my waffle-maker, glutenfree flour and oat-flour the first time I visited him. I just left it there and bought a new one to have at home. The waffles really saved some of my days when we were out all day. Especially the first days, when we needed to fix lots of things to get the visas and with the appartement, it was a life-saver to just have some waffles in my handbag instead of trying to translate or taking any chances. Taking chances was something I didn’t dare to as we needed the visa-stuff as soon as possible and I couldn’t risk to get ill.

Try making glutenfree brown buns

In these waffles I don’t add any sugar and use lots of eggs to make them more filling. You can, of course, add some sugar and/or eat them with some lactosefree cream and jam too. There are so many possibilities with waffles, that’s why I love them (besides it’s very easy and quick to make too). You can make the batter the day before. It’s even better if you let it rest in the refridgerator for some hours or during the night and it can still be good after 2-3 days!

Do you miss pizza and pita-bread? Try this fantastic recipe!

Glutenfree lactosefree low FODMAP waffles with oats

2 eggs

40 g./ 1,4 oz. out-flour (use ordinary oats in a blende, to make flour)

60 g./2,1 oz. glutenfree flour blend

1/2 tablespoon baking soda

1,5-2 dl./5,3-7 oz. lactosefree milk

2 tablespoon melted butter or oil

Preparations:

Blend the flours with the baking soda. Whisk the eggs and add the flours and the milk little by little while you whisk. Add the oil or the melted butter. Let it rest in the fridge for about 30 minutes or during the night before you make them in the waffle maker.