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. Crispy outside, tender and fluffy inside, they are sure to be a hit. Freeze leftovers and warm them up for busy mornings. Dairy-free option too. Have them on the table in 30 minutes.
All of my taste-testers went crazy over these gluten-free waffles and remarked how light and crispy they were. No one would ever know they are gluten-free. You don't have to be gluten-free to make these!
Why You'll Like This Recipe
- Use a variety of toppings, see ideas below.
- Leftover gluten-free waffles freeze easily and reheat easily.
- It's an easy waffle recipe, no whipped egg whites or resting batter.
- The best gluten-free waffles!
- Top them in so many ways.
- Flour: I make these with this gluten-free blend available at most stores. If you use a different brand your waffles might be a little different. Be sure the GF flour blend you use contains xanthan gum (or add it).
- 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. Use good vanilla extract like this. Vanilla paste works too.
- Eggs: Use large eggs, un-cracked and clean.
- Baking powder: Baking powder is the leavener for gluten-free waffles (helps them rise). Check your label for the expiration date and buy aluminum-free. Rumford and Clabber Girl are top-rated.
- Butter: Use unsalted butter or ghee, see substitutions below.
- Sweetener: Most recipes use sugar, but I use this monk fruit blend to reduce sugar. It's tastes terrific, just like sugar. While you're there, buy a bottle of their amazing maple syrup to top your gluten-free waffles.
Please see the recipe card for measurements.
Chef's Note: Xanthan gum gives structure and elasticity to gluten-free baked goods. It acts as a stabilizer, thickener, and emulsifier (binding agent). Just a little makes a difference. I use this gluten-free flour blend which includes xanthan gum, so you don't have to buy it or add it separately. If your all purpose gluten free flour does not have it, add ¼ teaspoon per each cup of flour. Two teaspoons for this recipe works fine. Read more about xanthan gum here.
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 how to clarify butter, try this easy recipe.
- 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.
- 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.
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: When measuring dry ingredients for baking, it's fast, easy and accurate to weight the flour with a digital kitchen scale. It's especially important in gluten-free baking as flours vary.
- Waffles expand as they cook, so don't over-fill the wells.
- For perfect edges, use a small off-set spatula or silicone spatula to quickly spread into the corner or edges. Work quickly as each moment your waffle maker is open it's losing heat.
- Lightly spray wells with oil for easy release (both sides).
- Timing for waffles depends on your waffle maker. In testing many batches I found that level 5-6, medium-high, worked best on the waffle maker I use. Experiment with temperature adjustments and timing for your waffle maker.
- You will know your waffles are close to done when the steam stops creeping out from under the lid (my waffles maker beeps). Peak inside quickly to see how golden they are. Each time you peak the waffle iron is losing heat so don't peak too much.
- Be sure to have a soft pastry brush handy. Use it for cleaning crumbs out afterwards.
- If making waffles ahead or for a crowd in multiple batches, hold the cooked waffles in a low temperature oven (175-200°F) to stay warm. They may also crisp up a little bit more.
What to top gluten-free waffles with? So many delicious options. Use your favorite toppings. Fresh berries is our go-to (frozen, thawed work too) and always maple syrup. Many people prefer a simple dusting of powdered sugar. If you'd prefer a strawberry sauce, try this easy strawberry coulis recipe.
Here are more ideas for toping your gluten-free waffles:
- Serve with softly scrambled eggs and a side of seasonal fresh fruit salad depending on your chosen toppings. A side of crispy bacon is pretty welcome too.
- How to make avocado toast even better? Use waffles.
- Make them Benedict-style with thinly sliced ham or prosciutto, poached eggs, and hollandaise.
- Green eggs and ham-style? You bet, with steamed kale ribbons, ham slices and of course eggs.
- Spread them with almond butter or cashew butter.
- Waffles rancheros? Skip the tortillas and use waffles.
- Frozen yogurt anyone?
- Peanut butter, cashew butter, or almond butter.
- A sprinkle of chocolate chips (and these chocolate chips are the best!).
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.
A hot waffle maker and the right batter (not to thick, not too thin) is key. Many recipes say to whip your eggs whites (I don't) or use oil (a pure fat) for better waffles but high-fat butter (European style) or ghee (pure fat) work great. Try this recipe. These waffles are golden, crispy, light and delicious. No separate step of whipping egg whites, but you can use either oil like coconut oil instead of melted butter or ghee. And try a Belgian waffle maker for the best waffles.
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.
Yes, sifting flour and dry ingredients aerates flour and removes lumps for smoother batter. It's a simple, quick step. Use a fine sieved over parchment or waxed paper or use a tool called a sifter with a handle for ease of sifting.
More Breakfast Recipes
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- 1 ¾ cups gluten-free flour (King Arthur's Measure for Measure 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
- 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
- fresh berries
- powdered monk fruit or powdered sugar
- chocolate chips
- Pre-heat an oven to 200°F - 250°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.
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.
- Pre-heat the waffle iron to a medium high setting. Give both top and bottom plates a quick spray of non-stick (avocado oil is good). 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. and 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!