An easy recipe for gluten free waffles with a dairy free option that get perfectly crispy. They freeze well too so you can make a double batch and save some for later.
Gluten Free Waffles
It’s definitely about time I share a recipe for gluten free waffles here, don’t you think? I mean, it’s been 3 years since I’ve shared a waffle recipe!
3 YEARS. Guys, that’s a long time! Obviously, let’s talk about these gluten free waffles. They’re basically made from almost the same recipe as my gluten free pancakes. One thing I changed was using melted butter in the waffle version instead of oil. Adam absolutely likes buttery waffles.
Don’t worry, if you need a dairy free version like my daughter, these work well with avocado oil (or canola oil) and will still get nice and crispy! Indeed, you can bring in the buttery flavor by spreading on a bit of vegan butter if you wish.
How to make homemade gluten free waffles
- First, preheat your waffle iron according to your waffle iron directions. If you want them more crispy, use a higher heat setting!
- Second, in a large mixing bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Then set this aside.
- Third, in a medium bowl, whisk together the eggs, milk, melted butter (or oil), maple syrup, and vanilla until all ingredients are combined.
- Fourth, pour the wet ingredients into the dry ingredients and stir until combined. Just be sure not to overmix. There can be some lumps in the waffle batter! Let the batter sit 5 minutes.
- Finally, grease your waffle maker and cook your waffles.
- At last, serve immediately with maple syrup, and any desired toppings.
These gluten free waffles get nice and crispy, just the way I like waffles! They’re almost like gluten free Eggo waffles which is certainly not a bad thing in my opinion! In addition, the melted butter really makes them crisp up nicely but if you need to make them dairy free, avocado oil or canola oil work too!
Tips for making gluten free waffles:
- Try using my Nightshade Free Gluten Free Flour Blend in this recipe. It’s super easy to make and you can store this blend for months! In addition, Bob’s Red Mill 1:1 Baking Flour can also be used. However, just omit the xanthan gum called for.
- Surprisingly, these waffles freeze well. Cool completely before freezing on a sheet pan. Then once frozen, transfer to a freezer bag. After you are ready, reheat in the toaster oven or oven. Perfect for those busy mornings!
- Also, I usually get about 10 square waffles (with about 1/4 cup batter per waffle) from this recipe. A lot will depend on the waffle iron you use and how much batter you use for each waffle. So it may vary for you but that’s ok!
- Toppings unquestionably add to these waffles!
Toppings for Waffles
- Whipped cream. PS-Try my homemade whipped cream recipe!
- Powdered sugar
- Maple syrup (make sure it’s gluten-free!)
Are there any good mix-in ideas for this recipe?
The possibilities are endless! Some ways we have enjoyed these waffles are:
- Chocolate Chips
- Caramel chips
Gluten Free Waffle Mix tip
You can mix the dry ingredients and store them in a zip-lock bag or an airtight container. Whenever you’re ready to make this glorious recipe, you just add the wet ingredients and BOOM- done! Talk about a time saver!
Also, you can make the batter ahead of time too. Be sure to store it in the refrigerator for no more than 2-3 days.
Storing and freezing the cooked waffles:
If you’re looking for a quick breakfast solution for the future, then you can store these in the freezer! If you want, you can double this recipe as well and you’ll be good to go for your next breakfast with much less effort.
Make sure when you go to freeze the waffles that they have completely cooled. Also, I recommend putting them on a baking sheet flat on wax or parchment paper and freeze 10-15 minutes. Then, add them to a freezer zipped bag or air tight container and store until you’re ready to eat them. Easy peasy!
What kind of gluten-free flour should I use?
As mentioned previously, you can use my Nightshade Free Gluten Free Flour Blend. Or Bob’s Red Mill 1:1 Gluten Free Baking Flour 1:1 or King Arthur Gluten-Free Measure for Measure Flour. Both Bob’s Red Mill and King Arthur already have xanthan gum in the blend. You really can’t go wrong with any of these gluten free flour mixes. However, I do not recommended Cup4Cup because it makes the batter way too thick!
Can these gluten free waffles be made dairy free?
As with many of my recipes, this waffle recipe can be modified to be made dairy free too. Simply substitute dairy free milk (such as coconut milk) instead of regular milk. Also, be sure to use a cooking oil instead of butter, such as avocado oil. And there you have it- dairy free waffles without sacrificing the flavor!
Measuring Gluten-Free Flour tip
Believe it or not, there IS a proper way to measure your flour. I highly recommend you click here to sign up and read a detailed guide on how to properly measure your flour. It’s FREE and worth the read and will make a huge difference when measuring out your gluten free flour!
Easy Gluten-Free Waffle Recipe
You’ll want to keep this gluten free waffle recipe handy for a delicious gluten free breakfast, especially if your family is anything like ours. Naturally, we like to make gluten free pancakes or waffles at least once a week. And if you like to cook in batches to freeze food for later for quick breakfasts in the morning, you’ll love these even more!
As I mentioned earlier, these easy gluten free waffles freeze incredibly well! Once they’ve cooled to room temperature, I freeze them on a sheet pan and then when they’re frozen, I transfer them to a freezer bag for storage.
We reheat them by toasting them in our toaster oven but you could reheat them in your oven too. Easy peasy! Enjoy!
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- 2 cups gluten free all-purpose flour*
- 1/2 teaspoon xanthan gum
- 4 teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 1/2 cups milk (regular or unsweetened coconut)
- 1/4 cup melted butter (avocado or canola oil can be subbed)
- 2 Tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- Preheat your waffle iron according to your waffle iron directions. (I usually set mine on a higher setting because I like my waffles super crispy).
- In a large bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the eggs, milk, melted butter (or oil), maple syrup, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until combined (no need to over mix, some small lumps are ok). Let batter sit 5 minutes.
- Grease your waffle maker and cook your waffles according to your waffle iron directions. Serve immediately with maple syrup, and desired toppings. We like fresh fruit on ours!
* I use my Nightshade Free Gluten Free Flour Blend in this recipe. Bob's Red Mill 1:1 Baking Flour can also be used, just omit the xanthan gum called for.
These waffles freeze well. Cool completely before freezing on a sheet pan. Once frozen, transfer to a freezer bag. Reheat in the toaster oven or oven.
I get about 10 square waffles (with about 1/4 batter per waffle) from this recipe. It will depend on the waffle iron you use and how much batter you use for each waffle.
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Amount Per Serving: Calories: 178Total Fat: 8gSaturated Fat: 4gCholesterol: 53mgSodium: 200mgFiber: 3gSugar: 5gProtein: 5g