The Best Gluten Free Waffle Recipe

This made from scratch gluten free waffle recipe will make the best gluten free waffles you have ever had. Made with Bob's Redmill 1 to 1 Gluten Free Flour, this easy to make recipe produces fluffy waffles with crisp, golden brown edges. If you are looking for a dairy free waffle recipe, simply substitute your favorite plant based milk for the whole milk in the recipe. They will still come out perfect! This will quickly become one of your go to recipes for gluten free weekend mornings!

We created this easy and delicious breakfast recipe because you all loved our gluten free pancake recipe so much! If you're looking for other gluten free breakfast recipes, be sure to check out our recipe for Best Gluten Free Pancakes or our Easy Apple Butter Oatmeal Pancakes.

In this post, I will walk you through how to make this simple gluten free waffle batter, how to cook the waffles, how I like to serve the waffles and finally directions for storing any leftover waffle batter.

What is the Best Gluten Free Baking Mix?

We have tried many different gluten free baking flours and find that Bob's Redmill 1 to 1 Gluten Free Flour is a favorite for pancakes and waffles. All gluten free flours offer a different combination of grain alternatives that have been specially blended to work well in place of wheat flour. The Bob's gluten free flour has 5 simple ingredients and I find that it produces perfectly fluffy pancakes and waffles that will trick gluten lovers of all ages into thinking they are eating a traditional pancake or waffle.

What You Will Love About the Recipe:

• these waffles are so light and fluffy - and they're gluten free!
• crispy, golden edges
• perfectly sweet with a hint of vanilla
• quick and easy to make - one bowl and less than 15 minutes to serve them
• nothing tricky or challenging here - just an equal swap for Bob's Red Mill 1 to 1
• dairy free? - swap out the milk for your favorite plant based milk for fluffy and delicious waffles

How to Make the Batter:

1. Combine dry ingredients in a large mixing bowl. Whisk together the gluten free flour, sugar, baking powder and salt in your mixing bowl.
2. In a large measuring cup, combine 3 tablespoons of oil (canola or melted coconut oil works well too) with the vanilla extract and milk.
3. Whisk in the eggs. Mix the liquid ingredients until well combined.
4. Add the liquid ingredients with the dry ingredients and mix until just combined. The batter may be slightly lumpy which is okay. If the batter feels too thick to you, add a splash of milk and mix again. You want the batter to be smooth enough to pour or drizzle onto your waffle iron.

Cooking the Waffles:

Choose your favorite waffle iron and turn it on to warm up. Spray the iron with a little bit of canola oil or nonstick cooking spray. Once the waffle iron is warm, use a measuring cup or ladle to pour a circle of batter onto the hot waffle iron. Cook waffles, following the directions on your waffle maker. Mine has a little orange light that turns off when the waffle is ready.

Topping and Mix-In Ideas:

• fresh fruit and maple syrup
• berries and whipped cream
• chocolate chips
• pecans or another favorite nut
• bits of bacon or veggie bacon
• apple or banana slices and cinnamon
• nutella

Storage:

Store leftover waffle batter in an airtight container in the refrigerator for 2-3 days. To make fresh waffles, simply warm your waffle iron and scoop batter directly from the refrigerator.

To freeze waffles that you have already baked, allow the waffles to cool before moving them to a gallon freezer storage bag. Store in the freezer for 2-3 months. I like to warm a frozen waffle in the over at 350° for 3-5 minutes. I just place it right on the oven rack. This warms the waffles and crisps up the edges a little.

If you are looking for more recipes made with Bob's Red Mill gluten free flour, be sure to check out our recipe for the Best Gluten Free Pancakes!