This is my go-to gluten-free waffle recipe when I need an EASY recipe made with gluten-free 1:1 baking flour. Whipped egg whites make the waffles extra light and crisp!

You might also like buckwheat waffles or oat flour waffles.

gluten-free waffles on a plate with whipped cream and raspberries
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It’s hard to beat a delicious waffle with a light, fluffy interior and a crisp, golden exterior.

I’ve tried a lot of gluten-free waffle recipes and mixes over the years, and I’ve FINALLY found the tricks to make the crispiest gluten-free waffles. 

This is the gluten-free waffles recipe my family comes back to again and again. I think you’ll love them too!

Why I love this recipe

  • Light and crispy – Whipped egg whites, oil, and just the right amount of milk create a perfectly light and fluffy waffles!
  • Easy to make – These gluten-free waffles come together quickly and are perfect for a Saturday morning or even a weekday!
  • Simple ingredients – This is a simple, straightforward recipe that uses gluten-free 1:1 baking flour and other pantry staples, including milk, oil, sugar, and eggs.

Ingredients You’ll Need

Here are a few notes on the key ingredients to make these gluten-free waffles.

overhead shot of ingredients needed to make gluten-free waffles
  • Gluten-free 1:1 Baking 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 and make them light.
  • 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. Room-temperature eggs work best.
  • Whole milk or milk of choice: I recommend using whole milk for these waffles! It lends a nice richness and helps with browning. For dairy-free and gluten-free waffles, use almond milk, oat milk, or any other non-dairy milk. But keep in mind it may change the texture/browning of the waffles.
  • Oil: I find using a liquid fat like oil helps gluten-free waffles to turn out nice and crisp. I like to use grapeseed oil, but any neutral oil like avocado oil, canola oil, or vegetable oil will work. 

How to Make Gluten-Free Waffles

dry ingredients for gluten-free waffles in a bowl, and wet ingredients mixed in

Whisk dry ingredients. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.

Whisk wet ingredients. In a separate bowl, lightly beat the egg yolks, then add the milk and melted butter. Mix well to combine.

Combine ingredients. Add the wet ingredients to the dry ingredients and stir just until combined.

whipped egg whites in a bowl, and whipped egg whites mixed into gluten-free waffles batter

Whip egg whites. In another bowl, beat the egg whites with an electric mixer until fluffy and stiff peaks begin to form.

Fold in egg whites. Gently fold the egg whites into the gluten free waffle batter using a rubber spatula. 

Cook waffles. Preheat the waffle iron. When warm, lightly spray the inside of the waffle iron with cooking spray, then scoop in the batter with a measuring cup. Cook until golden brown, according to the manufacturer’s instructions. 

Recipe Tip

 Transfer finished gluten-free waffles to plates to eat immediately, or place on a wire rack while cooking the rest of the batch so they don’t steam on the bottom and lose their crispness. You can also place the wire rack on a baking sheet in a 200F oven to keep them warm/crisp even longer.

Storage and Freezer Instructions

To store: These gluten-free waffles taste best if served right away. If you’re serving a crowd, place gluten-free waffles in a 250F degree oven until ready to serve. This helps them stay warm and crisp! Whatever you do, don’t stack the waffles until you’re just ready to serve or they’ll lose their crisp.

To freeze: Any leftover gluten-free waffles can be cooled and then frozen in a Ziplock bag or airtight container. Reheat the waffles in the toaster or toaster oven on the defrost setting for easy breakfasts later.

Recipe Tips

  • Whip to egg whites. Whipping the egg whites gives the gluten-free waffles batter an unbeatably light consistency. It’s totally worth the effort!
  • Set in the oven after cooking. If you’re not serving the gluten-free waffles right away, set them on a wire rack over a baking sheet in a 250F degree oven so they stay nice and crisp.
  • Serve with your favorite toppings. You can top these fluffy gluten-free waffles with pure maple syrup, fresh fruit, peanut butter, chocolate chips, or melted butter!
  • For dairy-free, gluten-free waffles. Swap whole milk for any dairy-free milk you like. But keep in mind it may change the texture/browning of the gluten-free waffles.
  • I recently upgraded our waffle iron to this one and I absolutely love it! You can also use a Belgian waffle maker.  
gluten-free waffles on a plate with raspberries on the counter

More Gluten-Free Breakfast Recipes

gluten-free waffles on a plate with whipped cream and berries
4.97 from 30 votes

Gluten-Free Waffles (1:1 Baking Flour!)

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 waffles (depending on size of waffle iron)
This is my go-to gluten-free waffle recipe when I need an EASY recipe made with gluten-free 1:1 baking flour. Whipped egg whites make the waffles extra light and crisp!
I like to use Bob's Red Mill 1:1 Baking Flour but any high-quality gluten-free flour blend will work.

Ingredients

  • 2 cups (300g) gluten-free 1:1 baking flour
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs separated
  • 1 ¾ cups (420ml) whole milk, or milk of choice
  • cup (80ml) neutral oil I use grapeseed
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Instructions 

  • 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 melted butter. Mix well to combine.
  • Add the wet ingredients to the dry ingredients and stir just until 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 warm, lightly spray the inside of the waffle iron with cooking spray, then scoop in the batter. Cook until golden brown, according to the manufacturer instructions.
  • Transfer finished waffles to plates to eat immediately, or place on a wire rack while cooking the rest of the batch so they don’t steam on the bottom and lose their crispness. You can also place the wire rack on a baking sheet in a 200F oven to keep them warm/crisp even longer.
  • Top with your favorite toppings and enjoy!

Notes

  • 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.
  • I find using a liquid fat like oil helps waffles to turn out nice and crisp. I like to use grapeseed oil but any neutral oil like avocado or vegetable oil will work.
  • I recommend using whole milk for these waffles! It lends a nice richness and helps with browning.
  • For dairy-free waffles, use any milk you like, but keep in mind it may change the texture/browning of the waffles.

Nutrition

Calories: 254kcal | Carbohydrates: 31g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 47mg | Sodium: 183mg | Potassium: 247mg | Fiber: 3g | Sugar: 10g | Vitamin A: 146IU | Calcium: 157mg | Iron: 1mg

FAQs

What are gluten free waffles made of?

Gluten-free waffles are typically made with gluten-free flour, milk, eggs and oil or butter. Gluten-free flour is flour made from non-gluten containing grains and starches like brown rice flour, buckwheat flour, sorghum flour, potato starch etc.

Can you buy gluten free waffles?

Yes! There are many brands of gluten-free frozen waffles on the market today. Van’s, Nature’s Path, Trader Joe’s and Target all have great options.

You can also freeze these homemade gluten-free waffles for easy breakfasts on-the-go!

How do you keep gluten free waffles from sticking?

Be sure to grease the waffle iron with non-stick cooking spray in-between cooking each waffle.

Does maple syrup have gluten?

100% pure maple syrup is naturally gluten-free! Most artificial pancake syrups are also gluten-free, but always be sure to check the label.

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Hi, I'm Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you!

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Comments

  1. 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!

    1. 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!

  2. 5 stars
    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!

  3. 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 !

    1. 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!

  4. 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.

  5. 4 stars
    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.

    1. I’m glad you able to make the waffles successfully! Thanks for the idea about the pancakes 🙂

    1. Yes you can! It gives the waffles a little extra lift and lightness but you can make them without it.

      1. 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.

        1. 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!

        1. Hi Sara, this recipe has gone through some updates. Vinegar is no longer included in this recipe. We hope this helps!

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