This TESTED & PERFECTED 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 like it is ours!
It’s hard to beat a delicious waffle with a light, fluffy interior and a crisp-golden exterior. This is the gluten-free waffle recipe my family comes back to again and again! I think you’ll love them too!
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.
They are perfect for all your favorite toppings and nobody will be able to tell it isn’t a regular waffle!
VIDEO! How To Make Gluten-Free Waffles
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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 more gluten-free breakfasts, be sure to check out these recipes for gluten-free buttermilk pancakes, gluten-free dutch baby, gluten-free biscuits and banana pancakes.
These gluten-free crepes and gluten-free popovers are also favorites!
Ingredients You’ll Need
- Gluten-free 1:1 Baking Flour: I like to use a high quality gluten-free all purpose 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 crispy 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. Room temperature eggs work best.
- 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 large bowl, whisk together the dry ingredients. Set aside.
- In a large measuring cup or separate bowl, mix together the milk, cider vinegar and oil. Separate the large 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 soft peaks.
- Whisk the egg yolks into the milk mixture.
- Add the wet ingredients 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! I also use it to make these naturally gluten-free oat flour waffles and buckwheat flour waffles. You can also use a belgian waffle maker.
- Pour about 1/3-1/2 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 gluten-free 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. 😉 Top these fluffy gluten-free waffles with pure maple syrup, fresh fruit or melted butter!
Recipe 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 ziplock bag. Reheat the waffles in the toaster or toaster oven on the defrost setting for easy breakfasts later.
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.
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!
Be sure to grease the waffle iron with non-stick cooking spray in-between cooking each waffle.
100% pure maple syrup is naturally gluten-free! Most artificial pancake syrups are also gluten-free, but always be sure to check the label.
More Gluten-Free Breakfast Recipe
I hope you love these delicious waffles as much as we do! If you try this gluten-free recipe, I’d love to hear from you. Please leave a comment below. Thank you! ♥
Perfect Gluten-Free Waffles
Video
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 large 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 love this one!)
- Pour about 1/3-1/2 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!
Notes
- Gluten-free 1:1 Baking Flour: I like to use a high quality gluten-free all purpose 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!
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.