Erin’s Recipe Rundown
Texture: Crisp outside with a soft, fluffy inside.
Taste: Lightly sweet with a note of vanilla.
Ease: Simple to make with basic ingredients.
Top Tips: Separating the eggs and whipping the egg whites is 100% worth the effort for unbeatable results!
Recommended GF Flour: Works great with any gluten-free measure-for-measure flour that contains xanthan gum. I like Bob’s Red Mill the best with this recipe!
Would I make these again? Definitely! This recipe took a lot of trial and error over the years to get just right. The result is light, golden-brown waffles the whole family loves!
xoxo erin
Featured Comment
From Madeline: “Delicious! Loving all of your recipes. You can tell the method was well thought out. Honestly don’t NEED syrup on them! They’re so good as is. My toddler apparently loves them as well. Thank you!“
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these classic gluten-free waffle. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: I recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour for this recipe. King Arthur Gluten-Free Measure-for-Measure Flour will also work.
- Baking powder: A generous amount of baking powder gives these crispy waffles lift.
- Eggs: Another trick to the perfect texture is to separate the eggs. Beating the egg whites until they’re fluffy keeps the batter light. Room-temperature eggs work best!
- Milk: I recommend using whole milk! It adds richness and helps with browning. You can still use any milk you like, but it may change the texture/color of the waffles.
- Oil: I find using a liquid fat, instead of butter, helps gluten-free waffles to turn out perfectly crisp. I like to use grapeseed oil, but any neutral oil will work.
How to Make Gluten-Free Waffles
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
I preheat the oven to 200°F and get a baking sheet ready with a wire rack on top so that I can keep the waffles crisp and warm as I cook them. This works especially well if you are making a large batch or aren’t serving the waffles immediately.
In one bowl, whisk together the dry ingredients. In another, lightly beat the egg yolks, then mix in the milk and oil.
I like to use an electric mixer to whip the egg whites until stiff peaks begin to form. Gently fold them into the rest of the batter so that you don’t lose their airiness.
I recently upgraded our waffle iron and absolutely love it! Preheat the waffle iron, then spray with cooking spray before adding the batter. The waffles are done when they achieve a nice golden brown outside. It’s best to use your waffle maker’s instructions for this step so that they cook up just right!
Enjoy the waffles right away or pop them in the warm oven before serving. Beyond classic toppings, like butter and maple syrup, try fresh fruit, peanut butter, chocolate chips, etc. The options are endless!
Gluten-Free Waffles (1:1 Baking Flour!)
Ingredients
- 2 cups (300g) gluten-free measure-for-measure flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs separated
- 1 ¾ cups (420ml) whole milk
- ⅓ cup (80ml) neutral oil
Instructions
- Preheat the oven to 200°F. Place a wire rack on a large baking sheet and set aside.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder and salt.
- In a separate bowl, lightly beat the egg yolks, then add the milk and oil. Mix well to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- In another bowl, beat the egg whites with an electric mixer until fluffy and stiff peaks begin to form.
- Gently fold the egg whites into the batter using a rubber spatula.
- Preheat the waffle iron. When the waffle iron is hot, lightly spray the inside with cooking spray, then scoop in the batter. Cook until golden brown, according to the waffle maker’s instructions.
- Serve immediately or keep warm on the wire rack-lined baking sheet in the warm oven until ready to serve.
Notes
Nutrition
This post was originally published in January 2014. It was updated with new instructions in June 2025.
Best ever, substituted tapioca flour for almond flour, so light, and gorgeous golden color. Everyone at Ed them so fast I couldn’t submit a picture!!
I’m so happy to hear they turned out for you! Thanks for the comment 🙂
Can u use this batter to make pancakes instead of waffles?
You could definitely try it! We also love these gluten-free buttermilk pancakes: https://meaningfuleats.com/gluten-free-buttermilk-pancakes/
Delicious! Loving all of your recipes. You can tell the method was well thought out. Honestly don’t NEED syrup on them! They’re so good as is. My toddler apparently loves them as well. Thank you!
Hooray! I’m so glad the waffles turned out for you. Thanks for the comment!
These are absolutely delicious waffles – crispy, beautifully browned with just a hint of sweetness. Oh yum!!
I’m so glad you enjoyed them!
Can you substitute egg .
With one person with Celiac Disease and several who are gluten intolerant in my extended family, I’m always on the hunt for yummy gluten free recipes for family gatherings. I usually just sub out the flour for 1:1 gluten free blends, but I love that this recipe also adds almond flour! I can’t wait to try it!
Finally a waffle I can live with, thank you. I have tried so many recipes and I always look at the reviews and wonder if gluten free people have just started to settle on below average taste and flavor, this recipe gives me hope, thanks again for sharing.
I’m so glad you liked the waffles! Glad they’ve given you hope gluten-free can be delicious 🙂
These are the best waffles I have ever made. Thank you
I’m so glad they turned out for you! Thanks for the comment 🙂
I have been cooking gluten free for my husband for 20 years. This is the best recipe we have ever eaten. A slice of hHeaven in the gluten free world!
Hooray! So glad you enjoyed the waffles! Thanks for the comment 🙂
So easy. Make a big batch because I LOVE freezing these waffles for a quick breakfast in the morning. Just pop em in the toaster. The kids love them!
I’m a waffle person and these waffles are seriously soo delish!!
These are so yummy! They remind me of eggo waffles.
Yuuuum, seriously! This is a winning recipe for gluten-free waffles! My kids already asked when we can have them again…
These waffles are our favorite (: We love them. I freeze them and pop them in the toasted for an easy breakfast.
Hiya, I have been trying a few of your recipes and so far loved all of them, in particular the chocolate chip cookies!, I would like to try this waffle recipe but I’m one of those coeliacs that cannot eat oats. What do you suggest I can replace the quick oats with? Many thanks Kirstin
Just made these waffles this morning and they were terrific!! I used arrowroot for the corn starch, stevia for the sugar, and Nutiva buttery spread-which is the only buttery spread I’ve found to not contain canola or soybean oils–. Thank you so much for the great recipe!! This is now my favorite waffle recipe, gluten free or not!! 🙂
Made this recipe today for a family gathering. I doubled the recipe for about 13 people and it was perfect! These are so delicious. Even the gluten tolerant folks in the family LOVED them….I will be passing this on to waffle lovers everywhere!