Made with your favorite gluten free flour blend, this easy to make recipe produces fluffy, gluten free waffles with crisp, golden brown edges. If you are looking for dairy free waffles, simply substitute your favorite plant based milk for the milk in the recipe. Your waffles will still come out perfect! This will quickly become one of your go to recipes for gluten-free breakfasts.
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. Being gluten free shouldn't mean being left out of delicious breakfasts - and this recipe proves it. If you're looking for other gluten-free breakfast recipes, be sure to check out my recently updated recipe for light and fluffy Gluten Free Pancakes or find all of my homemade pancake and waffle recipes in one place.
Quick Look: The Best Gluten Free Waffles
- Ready In: 20 minutes
- Serves: 8
- Calories: 214 kcal (approximately)
- Add to Your Shopping List: gluten free flour blend, eggs, milk and canola oil
- Dietary Info: gluten free, contains eggs and dairy
- Baker's Note: Make the waffle batter ahead of time and store in the refrigerator for easy weekday mornings or stress free weekend breakfasts.
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Jump to:
- Quick Look: The Best Gluten Free Waffles
- What You'll Love About These Waffles:
- Gluten Free Waffle Ingredients:
- Gluten Free Waffle Toppings and Mix-In Ideas:
- How To Make Gluten Free Waffles:
- Amanda's Top Tips for Making Gluten Free Waffles
- How To Store Gluten Free Waffles and Waffle Batter:
- How to Reheat Frozen Waffles:
- Gluten Free Waffles FAqs:
- More Gluten Free Breakfast Recipes
- 📖 Recipe
What You'll Love About These Waffles:
- these waffles are so light and fluffy - and they're gluten free!
- crispy, golden edges
- perfectly sweet with a hint of vanilla - delicious topped with fresh berries and a drizzle of maple syrup
- quick and easy to make - one bowl and less than 15 minutes to serve these delicious gluten free waffles
- nothing tricky or challenging here - this straightforward recipe is the perfect addition to your weekend breakfast or brunch rotation - if you're not gluten free, or cooking for a group, my buttermilk waffles recipe can't be beat!
Gluten Free Waffle Ingredients:
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
gluten free flour blend - I use both Bob's Redmill 1 to 1 Gluten Free Flour or King Arthur's Measure for Measure and find both to be reliable gluten free baking flours.
milk - I tested this recipe using whole milk but any milk will work. If you are looking for a dairy free option, use your favorite plant based milk.
baking powder - make sure that your baking powder is fresh so that your waffles are nice and fluffy. You also want to be sure that it is aluminum free so that you don't end up with a bitter tasted in your waffles.
Gluten Free Waffle Toppings and Mix-In Ideas:
- fresh berries and whipped cream
- fresh fruit and pure maple syrup
- chocolate chips
- pecans or another favorite nut
- bits of bacon or veggie bacon
- apple or banana slices and cinnamon
- nutella
- make gluten free pumpkin waffles - simply swap the all-purpose flour for gluten free flour in my pumpkin pecan waffle recipe
How To Make Gluten Free Waffles:
Step 1: Combine dry ingredients in a large bowl. Whisk together the gluten free flour, sugar, baking powder and salt in your mixing bowl.
Step 2: Add the wet ingredients to the dry ingredients.
Step 3: Mix the batter until the ingredients are well combined. Be careful not to over mix. Batter should be the perfect consistency to pour onto waffle iron.
Step 4: Cook waffles in a warm waffle iron using the instructions from your waffle maker. Top with fresh fruit and warm maple syrup.
Hint: Looking for crispy waffles? Give your waffles and extra minute or two in the waffle iron. You waffle will be a nice golden brown with perfectly crisp edges.
Amanda's Top Tips for Making Gluten Free Waffles
Use a Kitchen Scale - a kitchen scale guarantees that you have the correct amount of each ingredient in your recipe. It's very easy to end up with batter that is thick when making these gluten free waffles. This is usually because you have too much flour. To make sure your batter is perfect, measure your dry ingredients with a kitchen scale.
Preheat Your Waffle Iron - if your waffle iron is not warm, your batter will stick to the waffle iron and that's no fun at all and a big mess to clean. Warm your waffle iron up and use cooking spray, even if your waffle iron is non stick.
Use a Gluten Free Flour Blend that has Xanthan Gum - flour blends that have xanthan gum already in the mix make it easy to bake gluten free recipes. It also guarantees that you don't have to add anything special to make sure that your waffles come out light, fluffy and delicious.
Let the Batter Rest - While your waffle iron is warming up, let the batter rest for 5-10 minutes. This gives the dry ingredients time to absorb the liquid. You will end up with fluffier waffles if you give the batter a few minutes to rest.
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"Best waffles!! I make multiple batches and toss the leftovers in the freezer. No more boxed waffles for us!"
- our reader, Toni
How To Store Gluten Free Waffles and Waffle Batter:
Gluten Free Waffle Batter - 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. Store cooked waffles in the refrigerator for 2-3 days. You can refresh the waffles in the oven.
Leftover Gluten Free Waffles - Allow the waffles to cool before moving them to a gallon freezer storage bag. You can store waffles in the refrigerator for 2-3 days or store in the freezer for 2-3 months.
How to Reheat Frozen Waffles:
Reheated waffles are perfect for busy mornings when you need quick breakfasts. To warm the waffles up, I like to warm a frozen waffle in the oven at 350° for 3-5 minutes. I just place it right on the oven rack. You can also place frozen waffles in your toaster and warm then use as you would a traditional freezer waffle.
Gluten Free Waffles FAqs:
Absolutely! This recipe is delicious when made with dairy free milk. We have used both almond and coconut milk and the waffles come out perfect every single time.
The most common reason I have found for sticking waffles is that you haven't used enough non-stick cooking spray. Make sure to always generously spray your waffle iron with your preferred cooking spray. I spray my waffle iron right away when I plug it in and then I spray again before each new waffle. Even though my waffle iron is non-stick, I still spray it. Also be sure not to overfill your waffle iron. Too much batter will lead to batter stuck everywhere. Follow these steps to make the perfect gluten-free waffle.
We have tried many different gluten free baking flours and find that Bob's Red Mill 1 to 1 Gluten Free Flour or King Arthur's Measure for Measure are favorites for gluten free baking. All gluten free flours offer a different combination of grain alternatives that have been specially blended to work well in place of wheat flour. These gluten free flour blends don't need any extra added ingredients. You can read more about gluten free flour in our gluten free pancakes post.
More Gluten Free Breakfast Recipes
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Gluten Free Waffles
Equipment
- 2 cup glass measuring cup
- large mixing bowl
- measuring cups
- measuring spoons
- whisk
- spatula
- waffle iron
Ingredients
- 2 cups (290g) gluten free flour
- 3 tablespoons (36g) sugar
- 1 tablespoon (12g) baking powder
- 1 teaspoon (6g) sea salt
- 1.25 cups whole milk add up to ¼ cup more milk to smooth out your batter
- 3 tablespoons canola oil melted coconut oil works well too
- 2 large eggs
- 1 tablespoon vanilla
Instructions
- Whisk together the gluten free flour, sugar, baking powder and salt in your mixing bowl.2 cups (290g) gluten free flour , 3 tablespoons (36g) sugar, 1 tablespoon (12g) baking powder, 1 teaspoon (6g) sea salt
- In a large measuring cup, combine milk, canola oil, eggs and vanilla extract. Whisk the liquid ingredients until well combined.1.25 cups whole milk, 3 tablespoons canola oil, 2 large eggs, 1 tablespoon vanilla
- Add the liquid ingredients with the dry ingredients and mix until just combined. The batter may be slightly lumpy which is good. If the batter feels too thick, add a splash of milk and mix again. You want the batter to be smooth enough to pour or drizzle into your waffle iron.
- 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 cup 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.
- Serve waffles with some fresh fruit and warm maple syrup.
- You can 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.
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Ilona says
These are some of the best gluten free waffles I’ve made in a long time. Definitely a keeper. Thanks so much for sharing😋
Amanda Smallwood says
This is so awesome to hear! I'm so glad that your gluten free waffles came out yummy and I really appreciate your feedback! xo Amanda
Maria says
Sooooooooo good!!!!
Amanda Smallwood says
Yay! So glad that the recipe turned out well for you. Thanks so much for the feedback. xo Amanda
Martha Miller Kasper says
This recipe is a keeper. My daughter is gluten free and after a conversation at work I couldn't get waffles out of my mind. Three thumbs up from myself, daughter and son in law!
Amanda Smallwood says
Hi Martha!
I'm so happy to hear this and I'm so glad that everyone enjoyed the recipe. Thank you for the feedback!
xo
Amanda
Jennifer D says
I felt like my life flushed before my eyes when I was told I needed to be gluten-free. All of my favorite foods are carbohydrates of one shape or form. Knowing I was never going to have waffles again devastated me. I’ve tried various recipes through the years and finally did find one made with almond meal that I really liked. But I wanted a fluffier alternative. Enter Maple and Thyme. Your recipe truly does feel like waffles before my gluten-free era. Since I like them a little more full-bodied, I use half almond flour and half one-to-one flour. My daughter actually prefers these to the regular mix waffles. And with bananas and chocolate chips… Absolute heaven! Thank you so so so much for sharing this recipe with us.
Amanda Smallwood says
Hi Jennifer! Your comment made my day - thanks so much for sharing this! "The life flashed before my eyes" moment is so real and exactly why we need gluten free recipes that don't feel like a compromise. The fact that your daughter prefers these over regular waffles?? Love it! Your chocolate chip banana combo sounds amazing and I'm going to have to try it myself. We do have a fair number of gluten free recipes on the blog but if there is ever something specific you'd like me to create, just let me know. xo Amanda
LeeBee says
This recipe is spot on! I haven't made waffles in 35-40 years. But I think this is my new favorite treat. I did your recipe as directed and added a touch of cinnamon (for a friend). Best. Waffles. Ever!!!!
Thanks for sharing your recipe.
Amanda Smallwood says
Hi Lee,
This made my day! 35 years and you came back to waffles with this recipe — I love that. Cinnamon sounds like a perfect addition. I'll have to give it a try. So glad you all enjoyed them! Thanks so much for the feedback. 🧇 xo Amanda
Marie-Lou Hamilton says
Absolutely delicious and no mess. I tried other Gluten Free waffle recipes and they always over spilled out of my waffle iron. This one did not, and the waffles turned out thick and fluffy. So delicious they could be eaten without any toppings. Thank you!
Amanda Smallwood says
Hi Marie-Lou!
Thanks so much for your feedback! This makes me so happy! Truly nothing worse than the batter spilling out of the waffle iron. So glad that didn't happen!
xo
Amanda
Alyssa says
I made these with some modifications and they were delicious!
I subbed honey instead of granulated sugar (same 3 tablespoons) and added it to the wet ingredients, and also added a serving of collagen powder and 3 tablespoons of ground flaxseed to the dry ingredients. I ended up adding a splash more milk and they turned out great! Bookmarked so I don’t loose this gem of a recipe.
Cindy says
The very best waffle recipe. I add chopped apples, chopped walnuts and cranberries. I skip the sugar, enough sweetness with the maple syrup. I also use coconut oil or avocado oil, no seed oils for me.
This morning I’m going to try adding pears in the place of apples.
Amanda Smallwood says
Your waffle combo sounds delicious! Thanks so much for your feedback! xo Amanda
Jackie says
Can I substitute flax eggs? I'm allergic to eggs.
Amanda Smallwood says
Hi Jackie,
To be honest, I haven't tried using flax eggs in place of the eggs but I can't see why it wouldn't work. Maybe start with 1/2 a batch just incase you aren't happy with the end result. I will add this to my list of substitutions to test out. If you give it a try, definitely let me know how they turn out. xo Amanda
Lauren Poling says
My whole family loved these Gluten Free waffles! They thought they were the best GF waffles we've ever made! I usually use pancake mixes that have a waffle recipe but they come out soggy. There were nice & crisp on the outside. Delicious! I'll be looking for a GF flatbread (like a pita or naan bread) next! Thanks for the great recipe!
Amanda Smallwood says
Thanks so much for your feedback Lauren!! So happy to hear that your waffles came out yummy!! I’ll get to work on a GF pita or naan! Great ideas!! xo Amanda
Angela says
Omg! These are scrumptious! Ty so much for recipe! Made them with almond milk and came out light, airy and absolutely delicious!
Amanda Smallwood says
So happy to hear this! Sounds delicious and I really appreciate the feedback. xo Amanda