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.
How much melted butter should I add in step two. I don’t see it listed in the ingredients list. Thanks! ☺️
Hi Amy, sorry about that! The recipe has been updated and we needed to edit the instructions. The recipe now uses oil (in ingredient list), instead of melted butter. We hope you enjoy the waffles!
Just got the cookbook for Christmas and found the same mistake (pg. 17). Just an FYI! Love the recipes!
By the way, the cookbook is gorgeously done!
Hi Bekah, yes we are so bummed the error made it into the cookbook. We’ve made note of it and if you find any more book related issues, please feel free to submit them to the book corrections page. Thank you for your help! We’re so glad you’re loving the cookbook!
My husband said these were the best waffles he’s ever had, I used honey instead of sugar and didn’t whip egg whites I used an immersion blender to blend the eggs, honey n milk.. so delicious Thank you
Hi Barb, we’re so glad they were a hit with you and your husband! Thank you for taking the time to share your positive feedback with us!
Best Gf / Df / Low sugar waffle recipe. I used Almond Milk & Avocado Oil for the substitutions. I have just swapped to a large 2 x Square waffle plate machine, & this worked best with about 1&1/2 cups of mix each time. Keeping them crunchy in low oven worked well until cooking finished. Each cook cycle for an electric machine took about 12 mins, but turned out great waffles.
We’re so glad you enjoyed the recipe, Pip! Thank you for taking the time to share your feedback!
Barb did you use the same amount of honey as sugar??
These are super quick and simple to make. Easily the best gluten free waffle recipe I have tried yet! I swapped maple syrup for the sugar and used dairy free milk and the waffles turned out so fluffy and delicious!
We’re happy to hear you enjoyed the recipe, Anna! Thanks for sharing your experience with us.
Anyone who buys boxed mixes needs to throw them out! These are the best gluten free waffles and easy to make. Light, fluffy, and even my husband loves them (and he’s not the one that has the gluten issues!) Your recipes have made me love baking and cooking again.
Aww, thank you for such a kind review, Charlene! We’re so happy both you and your husband love the waffle recipe!
Your gf waffles WERE the BEST ever. I made them about once a week, loved them and got rave reviews. But you changed the recipe, eliminating the almond flour and the vinegar. It took me a minute to realize that the recipe had changed but what I got for a result was awful – so dense and heavy and thick. I was not a happy camper. I tried to recreate your old recipe from what I remembered it being from before and happily got those lovely waffles back. Well, recently I had someone visiting who is allergic to almond flour so I came back to your recipe thinking I must have done something wrong. Why is everyone getting light, fluffy waffles when mine are so dense and heavy? I tried again and once more I ended up with a very heavy waffle. It was only when I went back to the recipe that I had recreated that I noticed an inconsistency in your current recipe. The milk ingredient calls for 1 3/4 cups. Here is the problem: I used your ml measure of 240 ml. I think that 1 3/4 cups should be more like 414 ml, according to google and that would explain my disastrous attempts. I will try again. Honest, I will.
Great catch, Paulette! The milk measurement was incorrect; it should have read 420 ml. We have updated the recipe and hope you have a much better experience next time. Thank you!
Do you still have the original recipe? I’m trying to recreate that one too.
Hi Brent, the waffle recipe has been updated to improve upon the old recipe, including tricks to make the crispiest, yet fluffiest gluten-free waffles. If you decide to give this one a try, we hope you find it to be as good as or better than the previous version! Happy baking!
Couple of clarification questions: 1. vinegar is used in the video but isn’t listed in the ingredients or the instructions. 2. butter is in the instructions but not the ingredients. 3. oil is listed in the ingredients but not the instructions. Is the oil and butter used for the same purpose? How much vinegar? Thanks!
Hi Angela, this recipe has been updated. A neutral oil, like grapeseed oil, is recommended and would go in with all the liquid ingredients. Vinegar and butter are no longer included in this recipe. We hope this helps!
I love these waffles they are perfect. can you make them into pancakes
Hi Lillian, while we haven’t used this batter for pancakes, other readers have tried it out and said it works well for pancakes! We also have a gluten-free buttermilk pancake recipe.
these are so yummy
We’re so glad you enjoyed them, Lillian! Thanks for sharing!
These turned out so great! I was dubious about using multiple bowls, but it was worth it! They turned out crispy on the outside and tender inside. So perfect!
What happened to the old recipe ? With apple cider vinegar ? Almond flour ? Can you please put that one back up ? We missed it this weekend !
Hi Juliann, the waffle recipe has been updated to improve upon the old recipe, including tricks to make the crispiest, yet fluffiest gluten-free waffles. If you decide to give this one a try, we hope you find it to be as good as or better than the previous version! Happy baking!
These are our favorite gluten free waffles! So crispy!! Thank you for another delicious recipe!
These waffles were just amazing. So crispy and flavourful. They will definitely be my go to from now on. My batter was really runny, not sure if that’s how it’s supposed to be. Maybe I’ll reduce the milk next time by 1/4 cup. I used a Belgian waffle maker. I’m wondering if they’re meant for a thinner waffle (Eggo Style). Crisping then in the oven was tops. Thank you for the wonderful recipe.
Once I got the hang of this recipe, it worked. However, there was a learning curve. I ended up pulling three waffles apart between iton plates and had to scrape them out before learning it took much longer than 3.5 minutes for them to properly cook. And then I needed to be very careful opening the iron, as they need to slowly peel off the surfaces to avoid tearing. They firm up as they sit. They are delicious but delicate. The batter also makes decadent, light as air pancakes.
I’m glad you able to make the waffles successfully! Thanks for the idea about the pancakes 🙂
Can you leave out the vinegar
Yes you can! It gives the waffles a little extra lift and lightness but you can make them without it.
It says to add the butter, but there’s no butter listed in the ingredients. In the comments it talks about vinegar, but there’s no vinegar in the ingredients.
Hi Amy, this recipe has been going through updates to produce the best recipe possible. A neutral oil, like grapeseed oil, is recommended and would go in with all the liquid ingredients. Vinegar and butter are no longer included in this recipe. We hope this helps!
Where is vinegar mentioned in the recipe?
Hi Sara, this recipe has gone through some updates. Vinegar is no longer included in this recipe. We hope this helps!