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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Marci Mueller says
Hello and Thank You. I have tried MANY gf waffle recipes over the years and all have failed. I use ancient grains gf flour which is more dense and recipes aren’t easily ‘converted’. I decided to try one more time…found your recipe and I’m hooked. I used coconut oil, 1.5 c milk, added cinnamon and 4t coconut sugar. Omg. Theses are perfect. Thank you.
Amanda Smallwood says
Thanks so much for the feedback Marci! I’m so glad to hear that you found the right recipe for you! 🧇
janine says
I am working at a girls summer camp in PA as a kitchen assistant. I have specific dietary restrictions to adhere to. This recipe is tremendous for my gluten free staffers & campers! It has been a God -send to know you have tried theses recipes & they work!!!
Amanda Smallwood says
So glad that the recipe is working out for you Janine! Thanks so much for the feedback!
janine says
I am working at a girls summer camp in PA as a kitchen assistant. I have specific dietary restrictions to adhere to. This recipe is tremendous for my gluten free staffers & campers! It has been a God -send to know you have tried theses recipes & they work!!!
Alex says
BEST waffles recipe!
These come out so fluffy and crisp on the edges. So delicious! I follow the recipe exactly except that I substitute the 3 tablespoons of sugar for 1.5 tablespoons of coconut sugar. I also use coconut oil instead of canola oil, since it is a cleaner oil and it works perfectly! I have halved the recipe and it works just fine, too. I’ve realized that I do use at least 1/4 cup more of milk, like the recipe suggests, in order to make the butter more “liquidy”, and I think that contributes to fluffier waffles. Truly so delicious!!🤤Thank you so much for this wonderful recipe, MapleandThyme!
Amanda Smallwood says
Thanks so much for the feedback Alex! I really appreciate it! So happy to hear that you made the recipe work well for you! xo Amanda
Krista says
This is my go to recipe for gf waffles. They come out great every time. I have used whole milk and almond milk and both work. I always use at least 1 1/2 cups of milk either way. I also like them with the melted coconut oil - I think the edges are a bit crispier with that option. These are delicious and you won't regret trying this recipe.
Keegan says
Other than needing to add a lot more milk than what is stated, it's a great recipe
Amanda Smallwood says
Hi Krista,
So glad that you enjoyed the recipe! Getting the ratio of dry to wet ingredients just right can be tricky with gluten free baking. I've had the best luck using a kitchen scale and weighing out the flour - 290 grams is the sweet spot.
No kitchen scale? No problem! Just fluff the flour blend with a spoon before scooping, and then fill your measuring cup. You want to avoid scooping directly from the container - the flour packs down and and you end up with too much! Thanks so much for you feedback! xo Amanda
Nicole says
These were sooo good! I have quite a few food intolerances/preferences so I used some substitutions, but due to the small amount of ingredients, it was very easy to adjust. I used Bob's Red Mill egg replacer which made them a bit thicker, but I added a generous amount of (oat) milk and a little extra oil, and the consistency was perfect. I also used 1:1 monkfruit sweetener instead of sugar, and vanilla paste with a touch of real vanilla bean, all measured with the heart!
Topped them with a raspberry coulis I quickly whipped up while the waffles were cooking, and oh my gosh, perfect gf/vegan/low sugar waffles that were super easy to make! Again, minimal ingredients is greatly appreciated! I have leftover batter in my fridge and have bookmarked this for all future waffle cravings! Thank you! <3
Amanda Smallwood says
I’m so happy to hear that the waffles came out well for you! Thanks so much for the feedback! xo Amanda
Julie says
I used almond milk and they came out perfectly delicious. Put the leftover batter in the fridge. Thank you for the recipe.
Ash says
Quick and easy! This was my first time ever making waffles. I used avocado oil and they turned out great!
Amanda Smallwood says
Hi Ash!
I'm so happy to hear that your waffles came out yummy! Avocado oil sounds interesting! Will have to try that!
xo
Amanda
Kaylee says
These are my favorite waffles! Even my husband can’t tell they’re gluten free. I’m meal prepping some freezer meals for postpartum. Have you ever tried freezing these? Would they freeze well?
Amanda Smallwood says
Hi Kaylee! Thanks so much for your feedback! I haven’t tried freezing them but I think it should be no problem at all! Good luck with everything!! ❤️
Lori Gardner says
I freeze them for my celiac kiddo and the freeze very well!
Amanda Smallwood says
That’s awesome! So happy to hear this! xo Amanda 🧇
Donna says
These waffles are the bomb! 😋 I made them with 2 tablespoons of maple syrup added to the liquid ingredients instead of the sugar and used 2% lactose free milk. I have one of those little Dash waffle irons. I just love these waffles and I make them a lot!
Amanda Smallwood says
Thanks so much for the feedback Donna! So happy to hear that your waffles came out yummy! xo Amanda
Kerry says
My waffles turned out perfectly. Thank you so much for this recipe.
Anneke says
Hi Amanda,
These turned out quite dense and heavy. Fat and also very salty. I followed the recipe but used avocado oil, flax eggs, oatmilk and tartar baking powder. Do you know where i might have gone wrong?
Thanks!
Anneke
Amanda Smallwood says
Hi Anneke,
It sounds like you made a lot of substitutions in the recipe so it's hard for me to know exactly what made the waffles come out dense and heavy. In general, substitutions that I have tested myself will be listed in the recipe. Other than those substitutions, I don't recommend others as they will change the recipe and the way that it come out. Sorry that you had dense waffles. You could try adding more oat milk and thin your batter out.
xo
Amanda
Lorraine says
This sounds amazing! I’ll be making them for my one year old grandson who’s GF. Have you ever tried with butter instead of oil?
Amanda Smallwood says
Yay! I have tried butter. Works very well. You just have to melted it before mixing it in. Thanks! Amanda
Gary says
I tried this today. I was worried it was a bit thick and planned to add milk after the first batch. But they came out great without the extra milk. Thanks for a great recipe!
Deb says
Made this today and added pecan pieces to the batter. I used coconut oil and lactose free whole milk. So yummy! Excited to have some in the freezer for a quick breakfast treat!
Amanda Smallwood says
Sounds like a delicious batch! Thanks so much for your feedback!! Amanda
Christy says
These waffles are delicious! Thank you for this recipe!
Amanda Smallwood says
Than you so much Christy! So glad that you enjoyed the waffles!
Caroline says
I recently had a reaction to gluten and have been experimenting with possibly being gluten-free. I followed this recipe, but did omit one Tablespoon of sugar. They turned out so well! Beautiful texture! Thank you.
Amanda Smallwood says
I'm so glad to hear that the recipe turned out well for you Caroline. Thank you so much for the feedback. xo Amanda
Ellen says
These are delicious! I shared with a friend who is not GF and she loved them too! I am about to make another batch. I am curious if you have tried this recipe with a flax or chia “egg”? Thank you sharing for this awesome recipe!
Amanda Smallwood says
Thanks so much for your feedback Ellen! I have never tried making them with flax or chia "egg". If you give it a try, definitely let me know how the recipe turns out! xo Amanda
Thea says
I made these waffles this morning and they were delicious. Made the recipe exactly as written. Used lactate milk 2% as I am lactose intolerant also. Very, very good. I frozen the leftovers for another day. Such a nice treat for me.
Thea says
I made these waffles this morning and they were delicious. Made the recipe exactly as written. Used 2% lactate milk as I am lactose intolerant also. Very, very good. I frozen the leftovers for another day. Such a nice treat for me.
Gary R Dennison says
I made with flax seed eggs ,came out great.
Jenni Cook says
Made these for my family this morning and they were a hit. I used the melted Coconut Oil and Organic Almond Milk. They turned out great!
Amanda Smallwood says
So glad that the recipe came out well for you! xo Amanda