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gluten free waffles on white plate with syrup being drizzled over

Meaningful Eats

Gluten-Free Waffles

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!
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 waffles (depending on size of waffle iron)


Dry Ingredients:


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


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 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!


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