Gluten-Free Waffles

There is nothing better than a crispy on the outside, fluffy on the inside gluten-free waffle! This is one of my favorite gluten-free breakfast recipes. 

I used to think of waffles as pretty much the same thing as pancakes. I mean, they’re both breakfast foods that you spread butter on and pour syrup over, right?

It wasn’t until Gabriel told me that he preferred waffles that I began to think about the difference. Good waffles are slightly crispy on the outside but soft and fluffy on the inside. You can’t roll them up the way you can a pancake (my mom used to serve our pancakes rolled up when we were little, and we ate them like burritos).

So there is a difference, and while I don’t know that I can say I prefer one over the other, I can say that I have come to appreciate waffles for what they are. Crispy, fluffy, and with little pockets so your syrup can’t escape. 🙂

You can use gluten-free pancake mix to double as a delicious gluten-free waffle mix and whip up a really fast batch in a pinch. However, as you can see in the ingredients below, this waffle recipe is slightly different and, in my opinion, better suited to its specific purpose.

I always say that if you’re new to using gluten-free recipes, waffles are a great place to start. It’s hard to mess up waffles!

Ingredients for Gluten-Free Waffles

You likely already have all the ingredients you need to make these waffles in your pantry.

• Gluten-free flour blend
• Baking powder
• Guar gum
• Salt
• Sugar
• Egg
• Oil
• Milk
• Vanilla extract

Dry Ingredients

What kind of gluten-free flour should you use for your waffles? I’m so glad you asked. 😉

A quality gluten-free all-purpose flour blend, such as Pamela’s baking mix, will work well with this recipe.

Or you can make your own mix. I like using a ratio of 2/3 cup of flour to 1/3 cup of starch.

I always like to use two different flours to balance the flavor profile.

So, for instance, a great mix is 1/3 cup brown rice flour, 1/3 cup sorghum flour, 1/3 cup or cornstarch.

Or, 1/3 cup of quinoa flour, 1/3 cup of Ivory teff flour, and 1/3 cup of arrowroot powder.

Tapioca starch is also good, but I prefer not to use potato starch in these.

Other dry ingredients include guar or xanthan gum; omit this if you use a blend that incorporates a binder, baking powder, and salt, both for leavening and flavor.

And while sugar is considered a wet ingredient, we’ll be adding it with the dry ingredients. However, if you prefer to use honey, agave, maple syrup, or another liquid type sweetener, you’ll add it with the eggs and milk.

Wet Ingredients

This recipe keeps it super simple.

• Eggs
• Milk
• Oil (can use olive oil, melted coconut oil, butter, or any neutral-flavored vegetable oil
• Vanilla

This is pretty straightforward, but also flexible.

Can I make these gluten-free waffles dairy-free?

Absolutely! I prefer using unsweetened almond milk or cashew milk for dairy-free waffles, but you know your family’s needs best, so feel free to substitute with what you need, keeping in mind that it may slightly alter the waffles.

In my experience, the texture will be slightly drier and may not brown quite as evenly.

Instructions

This is an easy gluten-free waffle recipe. If you want to separate the egg yolks, beat your egg whites to stiff peaks, let the batter rest, or put it in the refrigerator overnight, this gluten free Belgian waffles recipe is probably for you.

So, to make these waffles,

1. Stir together your dry ingredients in a large mixing bowl, then make a well in the center.
2. Add your eggs, and whisk them a bit
3. Add the milk, oil, and vanilla
4. Stir it all together until just combined
5.  Heat your waffle iron, and spray it with cooking spray
6. Pour waffle batter into the waffle maker, and cook until you reach your desired crispness. It should take about 5 minutes.
7. Remove waffles, and serve with your favorite toppings.

Waffle topping ideas

I’m a huge fan of the traditional butter and drizzle of maple syrup, but there are endless other ways to add fun flavor and keep it fresh, too.

• A sprinkle of cinnamon
• Nutella and sliced bananas
• Whipped Cream and fresh berries
• Chocolate chips and maple syrup
• Honey and strawberries
• Peanut butter and jam

How to store homemade gluten-free waffles

Let the waffles cool completely on a wire rack, then store them in an airtight container (a Ziplock bag works well) in the refrigerator for up to a week, or for 2-3 months.

Reheat in a toaster or toaster oven as you would any other frozen waffle.

Print

Did you enjoy this recipe? Try these as well:

• Gluten Free Belgian Waffles
• Paleo Pumpkin Spice Waffles with Butter Pecan Syrup
• Overnight Sourdough Cinnamon Rolls