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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DCA says
Awesome recipe! Definitely the best home made waffles... and they're gluten free!!
elaina says
i made these waffles with my mom and they are soooo yummy!
Kimberly says
I just made these are they are delicious. Thank you for this wonderful recipe.
Amanda Smallwood says
Thanks so much for the feedback Kimberly! I’m so glad the waffles came out yummy for you!
Mrs. Darillyn Patterson says
What other sweetener can be used other than sugar? I have maple syrup, raw honey, date syrup and date sugar.
Amanda Smallwood says
Hi! You can use any of those options! I would use 1/4 cup and reduce the milk by 1/4 cup at first. Then add milk as needed to get a good batter consistency. Thank you! Amanda
Jerilyn says
Love love LOVE this! I’ve made it a few times for my dh and our sons, and they just devour them each time! I love the fact that it is gf, and can be made df as well (I used oat milk when I made them, due to our 14 yr old having a severe milk allergy). Anyway, off to make some more!
Amanda Smallwood says
So glad that your waffles came out yummy! Thanks so much for the feedback!! xo Amanda
Susan says
I’ve been gluten free for 3 months. These are very good and I think anyone eating them would not know they are gluten free. I will be making these and freezing them instead of the commercial crumbly frozen waffles from the supermarket.
Kristina says
This was perfect and so delicious! I liked it so much, I got a magnet and put it on the fridge as we will be making regularly! Used Bob’s Red Mill as suggested and it did not taste GF at all!
Amanda Smallwood says
I love it! Thanks so much for your feedback Kristina!! xo Amanda
Nadine says
the best gluten free batter I've tried. great flavor and texture.
Amanda Smallwood says
Hi Nadine!
So happy to hear that your waffles came out yummy! Thanks so much for the feedback!
xo
Amanda
A says
Thank you! I use this recipe monthly and save the waffles in the freezer for the weekend. I've even made it when people come over for breakfast and everyone thought it was pretty good~ Hard to do!
Amanda Smallwood says
Thanks so much for the feedback! So glad that you are enjoying the recipe!! xo Amanda
Rach says
These are absolutely delicious! Everyone in my house loved them! Thank you! ❤️
Amanda Smallwood says
Thanks so much for the feedback!! ❤️
Jeanne says
I made this recipe for my young grandson's visit, and added blueberries. I have a Dash waffle iron, so they are smaller and made 13. Taste was great!
Amanda Smallwood says
Sounds delicious Jeanne! Thanks so much for the feedback!
Ty says
The best gluten free waffles ever!
Amanda Smallwood says
So glad that your waffles came out yummy! Amanda
Kelly says
These were absolutely fabulous! I used coconut oil, coconut sugar, avocado oil, to spray, the waffle iron, and I used 2% milk. They weren’t as crunchy as I like them but I’m guessing that is because I used 2% milk. But the flavor, the consistency, the thickness, everything was perfect, and exactly what I was hoping for!
Amanda Smallwood says
So glad that your waffles came out yummy! Thanks so much for the feedback! Amanda
Paul S says
Makes Great Waffles! Crisp, moist and delicious
Amanda Smallwood says
Thank you so much for your feedback! So glad that the recipe turned out well for you. Amanda
Gloria says
Great recipe! Very easy and delicious. I substituted brown sugar and used melted coconut oil.
Amanda Smallwood says
So glad they came out yummy for you! Thanks so much for the feedback!!!
Michelle says
I also use this batter for just pancakes and they are delicious.
Molly Gilbert says
This recipe is wonderful! I’ve made these several times. I use duck eggs, add a sprinkle of cinnamon, a little splash of almond extract, and fresh blueberries. They turn out perfect, fluffy & crisp every time. Can’t even tell they’re gluten free. Just made a double batch for the freezer. We easily pull out 1-2 & throw in the toaster oven for a couple minutes and they’re good as fresh!!!
Amanda Smallwood says
This is fantastic! So glad you are enjoying the recipe and I really appreciate your feedback!! xo Amanda
no says
Thank you so much for this recipe! mine turned out fire
still no says
sorry for that typo
Amanda Smallwood says
I fixed it!