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
Love this recipe? We'd love to hear about it! Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating at the top of the recipe card! We read, respond to and appreciate all of your comments so don't forget to leave a comment below. We love hearing feedback from our readers!
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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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Lizzereth says
They are great very fluffy. I did some substitutes like coconut sugar added cinnamon and honey when I added the honey I got more crispy on top.
Amanda Smallwood says
So glad that the recipe came out yummy for you!!!
Rachel Lawson says
im crying its sooo perfect
Toni says
Best waffles!! I make multiple batches and toss the leftovers in the freezer. No more boxed waffles for us!
Amanda Smallwood says
I love it!!! So happy to hear this! Thanks so much for the feedback!! 🧇
Donitta says
maple and thyme man some amazing gluten free recipes, so good, appreciate you. your pancake recipe is my favorite I make them often
Amanda Smallwood says
Hi! So glad that you like the gluten free pancake recipe! Thanks so much for the feedback. I really appreciate it!!
Jess says
Followed the recipe exactly with the recommended gluten free 1-1 flour and the batter was too thick. I think I added stored a cup of milk more and it was a little better. I cooked them for longer so they would not be raw in the middle since they were so dense. Not sure what went wrong, but it was worth the try. If someone new is trying this, be ready to add more liquid.
Amanda Smallwood says
Hi Jess! I’m sorry to hear that your pancakes did not come out well. It sounds like you had too much of the flour mix in the recipe. To avoid this, you can try using a spoon to scoop the flour into your measuring cup. Make sure it’s light and fluffy, not packed down and really full. Thanks! Amanda
Tanya Martin says
Made theses and they were a huge hit, my favorite recipe so far. I used cup4cup flour I had on hand. Thank you for sharing
Amanda Smallwood says
Hi Tanya! Thanks so much for letting me know! I’m so glad to hear that your waffles were yummy and that the cup 4 cup worked well!!
xo Amanda
Michelle says
Curious, I doubled the recipe and the batter was very thick, even after adding more milk to try thinning it. Do you not recommend doubling? They still tasted amazing, but just curious. I like to make extra and freeze them.
Thanks!
Amanda Smallwood says
Hi! To be honest, I haven't every doubled the recipe!! I do think in general the batter made with the gluten free flour blends does get pretty thick. I'll have to try doubling and get back to you about whether or not I recommend it. Thanks so much for the information! Making extra and freezing is always a great idea! Amanda
Maria says
I tried tripling it and it was the biggest mistake ever. I did notice other waffle recipes have quite a bit more oil. I hope other people are successful, but this recipe didn't work for me. The thick batter will not cook through, and I have an old-fashioned thin waffle iron, not a fat and fluffy Belgian one.
Amanda Smallwood says
Hi Michelle!
Thanks so much for letting me know! If your batter is super thick, that does make it very hard to work with (and the waffles won't come out great). I recommend adding more milk when the batter is thick. Jut keep adding until the batter has thinned out and you are able to easily pour it onto your waffle iron. Definitely send me an update if you try again.
Warmly,
Amanda
Leora says
These are really good! I added some cinnamon and mashed banana. The texture is really good- not gritty. Will be making again!
Amanda Smallwood says
Hi Leora! So glad to hear that your pancakes came out yummy! Those sound like great additions! Yum!
Lieselot says
My daughter was just diagnosed with Celiac, so I’ve of course been on the hunt for recipes of her favorite things. While I know they sell gluten-free waffles frozen, I much prefer homemade… well, these were fantastic!! I’m 100% Belgian and give these 10 thumbs up! My gluten-eating other child loves these so much as well, so a definite success! Will be freezing some to see if they can toast up for a quick breakfast, but either way, a new staple in our home! Thank you!!!
Amanda Smallwood says
Hi! I’m so happy to hear that the recipe worked well for your family! Thank you so much for the feedback!!
Nia Reeves says
These were SO good and easy to make. Now going to be a staple in the house! Thanks for sharing the recipie - absolutely loved these.
Amanda Smallwood says
You bet Nia! So happy to hear that the recipe came out yummy for you!! 🥞
Kelly says
I made these and my family didn't know they were gluten free. They're easy to make and very tasty. I also do them for a friend with a similar gluten intolerance - they were so good, she suggested I start selling them. I just added a little cinnamon and mixed spice for baking (a Jamaican baking mix) for a little more flavour. THANK YOU!!
Amanda Smallwood says
Hi! Wow! Those sound like some delicious pancakes!! Thanks so much for the feedback!!!
Monica says
How many does recipe make? Can you freeze cooked waffles? Can you double or triple the recipe?
Amanda Smallwood says
Hi Monica!
The recipe makes 8 standard waffles. You can definitely freeze the cooked waffles and warm them up as needed. If you look down under “storage” in the post you will find tips for storing and reheating. Thanks!!
Molly Peterson says
So simple and delicious! I was looking for a savory waffle to top with avocado and egg so I omitted the vanilla and used just a touch of sugar. I halved the recipe and it turned out great. I'm looking forward to reheating the leftovers for a snack!
Amanda Smallwood says
Thanks so much for the feedback!! I’m so glad the waffles came out yummy! Sounds delicious with the avocado and egg!!!
Kay says
Ok, I have not made waffles in probably over a year, I’m celiac, and am on a weight lost journey, I’m down 47 lbs. This morning I woke on this 4th of July day saying I want waffles, so after going to my Pinterest, I realized I haven’t pinned a waffle recipe lol, but I will have one now, I used bob’s bread mill one to one flour. however I prefer king Arthur’s flour, but it’s hard to find here. My hubby ate 3 waffles lol, and I stuck with eating just one🥰, thanks for a recipe I can have in my pins, hopefully it won’t be another year for my next waffle.❤️❤️
Amanda Smallwood says
Hi Kay! I’m so glad to hear that you enjoyed the recipe and that it came out well for you! Congratulations meeting your goals and happy 4th of July!!
xo
Amanda
Michaela says
Amanda, I don’t make waffles often, they’re either underwhelming and not worth the trouble, or they’re not satisfying at all. But THESE! So freaking GOOD! Thank you so much. Wonderful. I might even consider a multi-waffle maker. So yummy. 💖💖💖💖💖💖🥰🥰🥰🥰🥰
Michaela Davis
Amanda Smallwood says
Hi Michaela!
Thank you so much for your feedback! Your message made me so happy!! I’m so glad that you love the waffles - you are definitely going to need a multi-waffle maker 😂❤️
Andi says
This was a super easy (bonus) and delicious recipe! Finding gluten free/dairy free recipes that actually taste good (double bonus) is such a gem!! Thanks!!
Andi says
Forgot the 5 stars!!
Amanda Smallwood says
Thanks so much for the feedback Andi!! I’m glad the recipe turned out well for you!! 🧇
LaVonne says
These waffles are delicious and easy to make! I used some buckwheat flower, for texture, and added cinnamon, as that’s a mandatory ingredient for all pancakes and waffles in our house. Thank you for the recipe.
Amanda Smallwood says
So glad to hear that you enjoyed the recipe! Thanks for sharing your feedback and adjustments! Sounds delicious!
Britt says
Prefect waffles, wouldn’t even know they were gluten free!
Barb says
When it said 1:1 does that mean 1 cup Red Mill and 1 cup gluten free flour?
Amanda Smallwood says
Hi! No! That’s the brand name of the Bob’s Red Mill Flour. The variety is called 1:1 meaning you can swap a cup of it for a cup of all purpose flour in a recipe.
Alyssa says
Best waffles!!! Saved and pinned as my husband and I loved them!
Maple and Thyme says
Yay!!!! So happy to hear this!!! 🧇
Selina Posthumus says
These were yummy just like your pancakes!! Will be making again.
Maple and Thyme says
Yay! So glad you liked the recipe!!!
Gayle McMahon says
Every gluten free recipe I have tried from you had been amazing and this one is top of the list. I used King Arthur 1:1 all purpose flour and I had to use an extra 1/2 cup of milk. These are very filling I could only eat one lol. My favorite part is when I hear "omg these are so good I can't believe they're gluten free"
Amanda Smallwood says
This is so great Gayle!! Thanks so much for your feedback! I’m so happy to hear that everyone loved the recipe!! ❤️