There is nothing better than a crispy on the outside, fluffy on the inside gluten-free waffles! this is one of our favorite gluten-free breakfast recipes.
I use 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 really started thinking about the difference. Good waffles are a tad bit 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 use 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 really good gluten free waffle mix and whip up a really fast batch in a pinch. But as you can see in the ingredients below, this waffle recipe is just a little bit different, and in my opinion, better for it’s specific purpose.
I always like to say that if you’re new to using gluten-free recipes, waffles are a really good place to start. It’s hard to mess up waffles!
Ingredients for Gluten-Free Waffles
You likely have all the ingredients you need to make these waffles in your pantry already.
- Gluten-free flour blend
- baking powder
- guar gum
- Vanilla extract
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 really 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.
And I always like to use two different flours to even out the flavor profile.
Tapioca starch is also good, but I don’t love potato starch in these.
Other dry ingredients are guar or xanthan gum, this is something you would omit 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.
This recipe keeps it super simple.
- oil (can use olive oil, melted coconut oil or butter, or any neutral flavored vegetable oil
This is pretty straight forward, 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, so substitute with what you need to, keeping in mind that it will change the waffles slightly.
In my experience, the texture will be slightly drier, and may not brown quite as evenly.
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 over night, this gluten free Belgian waffles recipe is probably for you.
So, to make these waffles,
- Stir together your dry ingredients in a large mixing bowl, then make a well in the center.
- Add your eggs, and whisk them a bit
- Add the milk, oil, and vanillla
- Stir it all together until just combined
- Heat your waffle iron, and spray with cooking spray
- Pour waffle batter into waffle maker, and cook until you reach your desired crispness. If should take about 5 minutes.
- 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 waffles cool completely on a wire rack, then store in an airtight container (a ziploc bag works really well) in the refrigerator for up to a week, OR in the refrigerator for 2-3 months.
Reheat in a toaster or toaster oven as you would any other frozen waffle.Print
If you love breakfast and want to make some delicious waffles, this gluten-free option is perfect for you.
- Mix dry ingredients together.
- Beat eggs
- Add eggs, oil, milk, and vanilla to dry ingredients.
- Mix until batter is fairly smooth.
- Pour batter on waffle iron according to manufacturer’s directions (mine uses 1/3 cup of batter per waffle)
- Bake until done (again, use your manufacturer’s directions here)
- Top with your choice of toppings (strawberries and honey is our current favorite – as you can see in the pictures!)
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