Gluten-Free Waffles {Fluffy & Crispy!}

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 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 because it uses a combination of gluten-free 1:1 baking flour and almond flour. Whipped egg whites, oil and just the right amount of milk also create a light and fluffy texture.

These gluten-free waffles are:

• Light & crispy
• Golden brown
• Just the right flavor
• Easy-to-make!

For some other favorite naturally gluten-free waffle recipes check out these buckwheat waffles and these oat flour waffles. These gluten-free popovers are another breakfast favorite!

Ingredients You’ll Need

• Gluten-free 1:1 Baking Flour: I like to use a high quality gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. You can use basically any blend in this recipe though!
• Almond flour: Almond flour is the secret ingredient that gives these waffles a golden color and delicious flavor.
• Baking powder: A generous amount of baking powder gives these waffles lift and make them light.
• Sugar: Just a few tablespoons of sugar for a little sweetness.
• Eggs: Another trick to light and fluffy gluten-free waffles is to separate the egg yolks from the whites and beat the egg whites. Beating the egg whites until they’re fluffy keeps the batter light.
• Almond milk or milk of choice: I usually use almond milk to keep these waffles dairy-free, but you can use any kind of milk. Regular cow’s milk works great!
• Cider vinegar: Reacts with the baking powder to tenderize the waffles.
• Oil: I find using oil rather than butter makes the best waffles. It also keeps these gluten-free waffles dairy-free!

How to Make Gluten-Free Waffles

• In a medium bowl, whisk together the dry ingredients. Set aside.

• In a large measuring cup, mix together the milk, cider vinegar and oil. Separate the eggs by adding the egg yolks to the milk mixture and the whites to a small mixing bowl.
• Using an electric mixer, beat the egg whites on high speed until foamy and they hold stiff peaks.

• Whisk the egg yolks into the milk mixture.
• Add the milk mixture to the dry ingredients and whisk to combine, about 20 stroke of stirring. A few small lumps are ok.

• Using a rubber spatula, gently fold in the egg whites until the batter is just evenly combined.

Cook the waffles

I recently upgraded our waffle iron to this one and I absolutely love it!

• Pour about ⅓-1/2 cup of the mixture into the preheated waffle iron (depending on how much batter your iron takes) and cook.
• Cook the waffles to the desired crispness. I cook mine for about 3- 3 ½ 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 until you’re just ready to serve or they’ll loose their crisp. 😉

Tip: Before you start making the gluten-free 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 flour + almond flour. A little almond flour is the secret to getting golden gluten-free waffles with amazing flavor!
• Whip to egg whites. Whipping the egg whites gives the batter an unbeatably light consistency. It’s totally worth the effort!
• 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.

To Freeze

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.

More Gluten-Free Breakfast Recipes

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

Author: Erin Collins

Prep: 20 mins

Cook: 20 mins

Total: 40 mins

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!

5 from 7 votes

Servings: 8 waffles (depending on size of waffle iron)

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Ingredients

Dry Ingredients:

• ▢ 1 cup gluten-free 1:1 baking flour
• ▢ ½ cup almond flour
• ▢ 4 teaspoons baking powder
• ▢ 3 tablespoons sugar
• ▢ ½ teaspoon salt

Other:

• ▢ 1 ½ cups almond milk, or milk of choice
• ▢ 2 teaspoons cider vinegar
• ▢ ⅓ cup oil, I use vegetable oil
• ▢ 2 eggs, separated

Instructions

Make the Batter:

• In a medium bowl, whisk together the dry ingredients. Set aside.
• In a large measuring cup, mix together the milk, cider vinegar and oil. Separate the eggs by adding the egg yolks to the milk mixture and the whites to a small mixing bowl. Using an electric mixer, beat the egg whites on high speed until foamy and they hold stiff peaks. Whisk the egg yolks into the milk mixture.
• Add the milk mixture to the dry ingredients and whisk to combine, about 20 stroke of stirring. A few small lumps are ok. Using a rubber spatula, gently fold in the egg whites until the batter is just evenly combined.

Cook the Waffles:

• Heat the oven to 250° F. Preheat your waffle iron of choice. (I'm obsessed with this one!)
• Pour about ⅓-1/2 cup of the mixture into the waffle iron (depending on how much batter your iron takes) and cook. Cook the waffles to the desired crispness. I cook mine for about 3- 3 ½ minutes.
• Remove and place on the rack of the oven to keep warm. Repeat with the remaining batter. Enjoy!

Recipe Notes

TO FREEZE: 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 recently upgraded our waffle iron to this one and I absolutely love it!

Tip: Before you start making the waffles, preheat the oven to 250F so you can set the cooked waffles inside to keep their crisp. 

Ingredient Notes:

• Gluten-free 1:1 Baking Flour: I like to use a high quality gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. You can use basically any blend in this recipe though!
• Almond flour: Almond flour is the secret ingredient that gives these waffles a golden color and delicious flavor.
• Baking powder: A generous amount of baking powder gives these waffles lift and make them light.
• Sugar: Just a few tablespoons of sugar for a little sweetness.
• Eggs: Another trick to light and fluffy waffles is to separate the egg yolks from the whites and beat the egg whites. Beating the egg whites until they’re fluffy keeps the batter light.
• Almond milk or milk of choice: I usually use almond milk to keep these waffles dairy-free but you can use any kind of milk. Regular cow’s milk works great!
• Cider vinegar: Reacts with the baking powder to tenderize the waffles.
• Oil: I find using oil rather than butter makes the best waffles. It also keeps them dairy-free!

Calories: 225kcal | Carbohydrates: 17g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 227mg | Potassium: 274mg | Fiber: 2g | Sugar: 5g | Vitamin A: 59IU | Calcium: 172mg | Iron: 1mg

NUTRITION INFORMATION:

Calories: 225kcal