This quick and simple gluten-free waffle recipe makes the best light and crispy homemade waffles. Made with easy-to-find ingredients, it’s sure to become your go-to recipe!
For more gluten-free breakfasts, be sure to check out our favorite Gluten-Free Pancakes and this Gluten-Free Dutch Baby.
It’s hard to beat a delicious waffle with a light, fluffy interior and a crisp-golden exterior. If you’re looking for a great gluten-free waffle that fits the bill you’re in the right place!
I’ve tried a lot of gluten-free waffle recipes and mixes over the years with varying results. So many turned out soggy and pale instead of crisp and golden. I’ve found there are a few tricks to make the crispiest gluten-free waffles.
Why this recipe works
This recipe works best it uses a unique combination of oat flour and cornstarch. The oat flour lends a delicious wholesome flavor while the cornstarch adds a light crispiness.
Vanilla and sugar add flavor. The waffle recipe also calls for both baking powder and soda for great texture and browning.
Ingredients You’ll Need
- Gluten-Free Oat Flour: Works much better than gluten-free all-purpose blends for waffles
- Cornstarch: The secret ingredient for extra crisp waffles
- Milk: Any kind of milk will work.
- Eggs: Whip the egg whites separately if you want even crispier waffles!
- Oil: Any neutral oil will work
- Baking Powder & Baking Soda: Both are needed for the best texture
- Sugar/Vanilla/Salt: For delicious flavor
How to Make Gluten-Free Waffles
Making these waffles is simple! Start by mixing together the wet ingredients and the dry ingredients separately.
Then add the wet ingredients to the dry and mix until just combined. Let the batter sit for 10 minutes.
Tip: Let the waffle batter sit for 10-15 minutes so the flours can hydrate and the baking powder/soda can activate. This helps the waffles get crispy!
After the batter has rested, preheat a waffle iron until hot. (I recently upgraded our waffle iron to this one and I absolutely love it!) Cook until golden and crispy – usually around 3 minutes.
After cooking each waffle, I like to put them on a wire rack over a sheet pan in a 250F degree oven. This allows them to stay crisp until serving. They’re also great just served right off the griddle!
Whatever you do don’t stack the waffles or they’ll loose their crisp. 😉
Tip: Before you start making the waffles, preheat the oven to 250F so you can set the cooked waffles inside to keep their crisp.
Tips for the Best Gluten-Free Waffles
- Use gluten-free oat flour. Oat flour lends a wholesome flavor to these waffles. It works better than using a gluten-free all-purpose blend because it doesn’t contain any added gums or binders like xanthan gum. Xanthan gum can make waffles floppy.
- Add some cornstarch. Cornstarch is the secret ingredient that adds that next level of crispness to the gluten -free waffles. Plus it’s naturally gluten-free!
- Let the batter rest. This allows the flours to hydrate and the baking powder/soda to activate.
- Set in the oven after cooking. If you’re not serving the waffles right away, set them on a wire rack over a baking sheet in a 250F degree oven so they stay nice and crisp.
There you have it! Delicious, golden, crispy gluten-free waffles that are worthy of the very best maple syrup. Any leftover waffles can be cooled then frozen in a ziploc bag. Reheat the waffles in the toaster on the defrost setting for easy breakfasts later.
I hope you love this recipe as much as we do! If you try the recipe, I’d love to hear from you. Please leave a comment below. Thank you! ♥
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Gluten-Free Waffles {Light & Crispy!}
Ingredients
- 1 1/2 cups oat flour, can make this from 1 2/3 cups oats ground into flour in the blender
- 1/2 cup cornstarch
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 2 eggs
- 2/3 cup neutral flavored oil, I use avocado oil or vegetable oil
- 1 teaspoon vanilla
Instructions
MAKE THE BATTER
- Whisk the oat flour, cornstarch, sugar, baking powder, baking soda and salt in a medium bowl.
- In another bowl or large measuring cup, whisk the milk, oil, eggs and vanilla together until blended.
- Pour the milk mixture into the flour mixture and whisk until just mixed. Let the batter sit for 10 to 15 minutes so the flours hydrate and the baking powder has time to activate.
- COOK THE WAFFLES
- Heat the oven to 250° F and heat the waffle iron.
- Pour about 1/3-1/2 cup of the mixture into the waffle iron (depending on how much batter your iron takes) and cook. I cook mine for about 3- 3 1/2 minutes. Remove and place on the rack of the oven to keep warm.
- Repeat with the remaining batter. Enjoy! Break the extras into sections to freeze. Frozen waffles will reheat well using the defrost setting of the toaster.
Recipe Notes
- Gluten-Free oat flour works better than using a gluten-free all-purpose blend because it doesn’t contain any added gums or binders like xanthan gum that can make floppy waffles.
- Add some cornstarch. Cornstarch is the secret ingredient that adds that next level of crispness to the waffles. Plus it’s naturally gluten-free!
- Let the batter rest. This allows the flours to hydrate and the baking powder/soda to activate.
- Set in the oven after cooking. If you’re not serving the waffles right away, set them on a wire rack over a baking sheet in a 250F degree oven so they stay nice and crisp.
