These golden light gluten-free waffles are worth getting out of bed for. Skip the frozen waffles and make homemade for those mornings when only waffles will do. Crisp outside, fluffy inside, they are sure to be a hit. Freeze leftovers and warm them up for busy mornings. Dairy-free waffles option and sugar-free option too. Have them on the table in 30 minutes.
While testing this gluten free waffle recipe, I shared batches of waffles with the neighborhood. Everyone commented on the crisp exterior and light, fluffy center-and were surprised they're gluten-free. You don't need to be gluten-free to enjoy them; they're simply great waffles.
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Why You'll Love Gluten-Free Waffles
- Crispy & fluffy - Golden edges, tender centers, gluten free.
- Weekday-easy - One bowl; no whipped whites, no resting.
- Freezer-friendly - Cool, freeze flat, then re-crisp in the toaster or oven.
- Flexible - Dairy-free and sugar-free options that still brown and crisp.
- Top-it-your-way - Berries, yogurt, nut butter, syrup, see ideas below.
For another hearty breakfast, try these naturally gluten-free buckwheat pancakes.
Ingredients You'll Need
- Flour: I tested with King Arthur Measure for Measure gluten free flour with xanthan gum. Other GF flours may work fine, I have just not tested them. If your blend doesn't include xanthan, add about ¼ teaspoon per cup of flour.
- Milk: Gluten-free waffles work with both dairy milk (low-fat or whole). For other milks, try almond milk. Coconut milk is another option (not straight canned but diluted).
- Vanilla: Vanilla extract adds that perfect subtle sweetness and depth of flavor.
- Eggs: Large eggs, un-cracked and clean.
- Baking powder: Make sure it's fresh (check date); aluminum-free preferred (Rumford or Clabber Girl).
- Butter or oil: Unsalted butter or ghee. For dairy-free, use a neutral oil or melted dairy-free butter. Substitutions below.
- Sweetener: Granulated sugar or a monk fruit-allulose blend both work.
Please see the recipe card for measurements and salt.
Chef's Tip - Crisp outside, fluffy inside: Preheat the iron fully; use a neutral oil or melted ghee in the batter (both brown better without the water in butter), cook to deep golden, then keep warm for serving or cool on a wire rack to serve later and reheat-don't stack. Sugar-free batters brown lighter, so give them another minute or add 1-2 teaspoon oil.
Substitutions and Variations
- For dairy-free fat: Use melted coconut oil, avocado oil, or this healthy neutral oil. Many people that are dairy-sensitive find they can use ghee or clarified butter as it's pure butterfat. Another option is plant-based butter.
- For dairy-free milk: I've tested my gluten-free waffles recipe with almond milk and it works great. If you're using homemade almond milk, strain it for this recipe so it's fluid not creamy.
- For gluten-free vegan waffles - I have not tested this recipe for a vegan waffle recipe, but using flax eggs or an egg replacer should work, along with almond milk and either coconut oil or melted unsalted plant-butter.
For another terrific breakfast treat, try these Dutch baby oven pancakes.
How to Make Gluten-Free Waffles
Set up: Pre-heat your waffle maker or waffle iron, set a nonstick cooking spray near it, pre-heated 200°F oven to keep finished warm waffles or serving (or a warming drawer). Place a baking sheet and a wire rack on top of it to hold the finished gluten-free waffles.
Chef's Tip - Batter consistency: Aim for a smooth, pourable batter about like heavy cream; a few small lumps are fine. Too thick? Add 1-2 tablespoon milk. Too thin? Sprinkle in a little more flour and whisk smooth.
Tips for Success
- Preheat the waffle maker fully; the first waffle is your tester.
- Don't overfill-the batter expands.
- For clean edges, use a small offset or silicone spatula to nudge batter into the corners quickly; keep the lid open as briefly as possible.
- Lightly grease only if needed; brush on a thin film of oil.
- Every iron is different-on mine, medium-high (5-6) is the sweet spot; adjust heat and time for yours.
- Peek once near expected doneness-every peek loses heat.
- Cook by cues: when steam mostly subsides and the waffle is a rich golden color, it's done-for crispy gluten free waffles, go to a deeper golden and cool on a wire rack (don't stack).
- For batches/crowds, place finished waffles on a wire rack set over a rimmed sheet pan in a 175-200°F oven; don't stack (they'll stay warm and crisp).
- Cleanup: after unplugging, brush crumbs out with a soft pastry brush while grids are warm; wipe when cool.
Ways to Enjoy Gluten-Free Waffles
Sweet toppers
- Fresh berries (or thawed frozen) with maple syrup.
- Strawberry coulis or quick fruit compote.
- Greek yogurt + honey or maple syrup.
- Nut butter (almond, peanut, or cashew) with banana slices.
- Maple butter or a light cinnamon "sugar" dusting.
- A few chocolate chips or shaved dark chocolate.
- Frozen yogurt anyone? I won't tell.
Savory spins (great for brunch!)
- Avocado toast, but on a waffle.
- Benedict-style: thin ham or prosciutto, poached eggs, hollandaise.
- Waffles rancheros: black beans, salsa, fried egg, cilantro.
- Softly scrambled eggs with seasonal fruit on the side; bacon or sausage never hurts.
- Smoked salmon, crème fraîche (or DF yogurt), dill, and lemon.
Little serving notes
- For savory toppings, you can reduce the sweetener in the batter slightly.
- Keep waffles on a rack (175-200°F oven) so they stay crisp while you finish toppings.
Leftovers & Storage
Leftover waffles freeze and re-heat well. Wrap well for overnight in the refrigerator or freeze for longer. To freeze, place waffles in a single layer on a sheet pan and freeze about 15 minutes. Remove the waffles and freeze in a ziplock bag.
To re-heat gluten-free waffles, use a toaster oven, toaster, a microwave oven, or regular oven and a baking sheet.
Recipe FAQs
Some recipes advise resting batter, because it gives the gluten in wheat flours time to relax. Not necessary with gluten-free flours, so you're making waffles faster with terrific results. Even if you don't eat gluten-free, you'll love this recipe. Try it! You will never know they are gluten-free waffles.
Preheat the iron fully, use neutral oil or melted ghee in the batter, and keep the batter smooth and pourable. Cook to deep golden (let the steam mostly stop), then move the waffle straight to a wire rack-don't stack. Sugar-free batters brown lighter, so add 1-2 teaspoon oil or give them another minute; if edges soften, pop in the toaster to re-crisp.
No-this recipe is crisp and fluffy without that step. If you want extra lift, separate the eggs, whisk the yolks into the batter, and beat the whites to soft peaks; gently fold them in at the end. Expect a lighter interior and slightly less surface crisp. Some cooks add an extra white for even more lift, but I haven't tested that here-if you try it, keep the batter pourable (not thin).
Yes. Cool on a rack, freeze flat, then bag. Reheat from frozen in a toaster or on a oven rack at 350°F until the edges are crisp and hot.
More Breakfast Recipes
For a recipe on how to make homemade almond milk. For another breakfast splurge try these lemon ricotta pancakes. For more gluten free recipes, check out the gluten-free category page.
⭐️Did You Make This Recipe?
If you make these gluten free waffles, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Gluten-free Waffles
Equipment
- soft pastry brush
Ingredients
- 1 ¾ cups gluten-free flour (King Arthur M4M GF) 8 ounces
- 2 teaspoons baking powder aluminum-free
- 1 ¾ cups dairy milk, low-fat or whole or almond milk
- 2 large eggs
- 1 tablespoon monk fruit blend or sugar
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- ¼ cup melted unsalted butter or ghee or melted coconut oil
- non-stick avocado spray oil or other spray
Optional toppings (see post for more serving ideas)
- maple syrup regular or sugar-free
- fresh berries
- powdered monk fruit or powdered sugar
- chocolate chips
Instructions
Set-up
- Pre-heat an oven to 200°F. Ready a rimmed baking sheet with a wire rack and place in the oven to keep finished waffles warm and crisp. Get your waffle maker ready and heating on a medium high setting.
Make waffle batter
- In a large bowl, sift together the dry ingredients: flour, baking powder, sugar and salt. In another bowl or large measuring cup, whisk eggs until blended, then add milk, sweetener, vanilla. and butter or oil. Whisk together until well blended.
- Pour half of wet ingredients into dry ingredients and stir or whisk together, then add the rest and whisk smooth. Doing it in stages makes for a smoother, lump-free batter.
Make waffles
- Give both top and bottom plates a quick spray of non-stick (avocado oil is good) or use a soft pastry brush and oil. When iron is hot, pour ⅓-1/2 cup of batter into each square or full round. For square corners, quickly smooth batter into the corners with a small off-set spatula. Close the lid. Do not overfill as waffles expand as they cook. Cook until waffles are golden, about 5 minutes, depending on your waffle iron.
- Place in the oven to stay warm and crisp, and continue cooking more waffles. Top with your desired additions and enjoy!
Notes
Nutrition
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Alana says
There’s no salt in the ingredients list but in step one we are instructed to add it.
Sally Cameron says
Thank you Alana! I just updated the card to include salt. Start with ½ tsp kosher salt, then taste and adjust—brands vary, so add gradually.
porsche guy says
I was skeptical that these could be as good as regular waffles but they were terrific. Light, crisp and delicious. Thanks for the recipe. I've missed waffles since going GF. Will make them again.
Hari Chandana says
Looks tempting!!