These delicious and easy gluten-free waffles are crispy and golden on the outside, and light and airy on the inside. Inspired by my fluffy gluten-free pancakes, these waffles are perfect for a luxurious breakfast, brunch or even as dessert! They’re dairy-free too, but no one would know!
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- Waffles for Breakfast, Brunch, Dessert or Dinner!
- Perfect Homemade Gluten-Free Waffles
- Why This Recipe Works:
- Ingredients You’ll Need:
- Ingredient Notes/Substitutions:
- How to Make Gluten-Free Waffles
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- You’ll Also Love These Gluten-Free Breakfast Recipes:
- Brunch Recipes to Enjoy:
- Easy Gluten-Free Waffles (Dairy-Free)
Waffles for Breakfast, Brunch, Dessert or Dinner!
Apart from a big stack of fluffy pancakes, waffles are the perfect breakfast or brunch food in my opinion. Whenever I have some spare time during the weekends, I like to take out my waffle maker and make some gluten-free waffles for Juan and myself to enjoy.
There’s nothing that feels more luxurious than waking up to a plate full of waffles, but I know that waffles can also be enjoyed as dessert (with a big scoop of ice cream!) or even dinner (think breakfast for dinner). It’s totally up to you when you choose to eat your waffles, no judgment here!
Perfect Homemade Gluten-Free Waffles
I’ll tell you straight off the bat that this gluten-free waffle recipe was totally inspired by my fluffy gluten-free pancakes recipe.
Juan and I had just finished up yet another pancake breakfast one Saturday morning when I thought that since the pancake batter was so darn good, it might probably work as waffle batter too, and lo and behold, I was right!
(Goodbye Eggo waffles!! These gluten-free waffles will beat any regular waffle recipe hands down, so keep this delicious waffle recipe handy for the next time you’re craving waffles!).
Why This Recipe Works:
- Simple Ingredients: This easy waffles recipe only requires non-complicated and easily accessible ingredients that you probably already have in your pantry!
- Crispy Outside, Light and Fluffy Inside: These gluten-free waffles come out golden brown and amazingly crispy on the outside, while they are light and fluffy on the inside. Now that’s definitely a combination that can’t be beat!
- Gluten-Free and Dairy-Free: The best part is that these waffles are totally gluten-free and dairy-free, which means that even if those on a gluten-free diet, or those with Celiac disease or are gluten or lactose-intolerant can enjoy these waffles without any worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredient you’ll need for this delicious gluten-free waffles recipe. For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.
Ingredient Notes/Substitutions:
- Eggs: Eggs are necessary as a binder to bind the ingredients together. If you don’t want to use egg yolks, you may use 3 egg whites instead of the 2 large eggs as specified in the recipe. I have not tried this recipe without eggs, but if you are allergic to eggs, you may try using aquafaba or an egg replacer instead.
- Sugar: I used white sugar in this waffles recipe, but you may also use brown sugar if you prefer. If you are diabetic or insulin-resistant, I strongly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that has zero glycemic index).
- Sunflower Oil: I like using sunflower oil because I almost always have a bottle on hand. You may also use other neutral-flavored vegetable oils or even melted coconut oil too. Alternatively, if you are not lactose-intolerant, you may also used melted butter in equal quantity too.
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you don’t like vanilla or don’t happen to have it on hand, you can leave it out.
- Gluten-Free All-Purpose Flour: I highly recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours and starches (such as white rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using flour blends that are made up of heavier flours such as garbanzo bean flours as that will result in a denser final texture.
- Xanthan Gum: Xanthan gum is what replaces gluten in gluten-free waffles recipe, and helps the ingredients to bind better together. Make sure you add xanthan gum if your gluten-free flour blend does not already include it.
- Baking Powder: In this waffles recipe, baking powder helps to add more rise to the batter and make it fluffier and lighter. If you are Celiac or are gluten-intolerant, make sure you use certified gluten-free baking powder.
- Almond Milk: I used unsweetened almond milk in this recipe, but you can use other dairy-free milk alternatives such as cashew milk, rice milk, soy milk, coconut milk, sunflower seed milk, or oat milk. Alternatively, if you are not lactose-intolerant, you may also use normal dairy milk if you prefer.
How to Make Gluten-Free Waffles
1. Whisk Eggs, Sugar, Oil and Vanilla:
Whisk the eggs, sugar, oil, and vanilla extract together in a large mixing bowl until you get a light and frothy yellow mixture.
2. Add Dry Ingredients to Get Batter:
Add the gluten-free flour, xanthan gum (if using), baking powder, and salt into the large bowl with the wet ingredients and mix well. Pour in the milk and whisk until you get a thick, pale yellow waffle batter.
3. Preheat and Grease Waffle Iron
Heat up the waffle maker until the indicator light turns green. For best results, use a brush to grease the waffle iron with oil so the batter doesn’t stick to the iron once cooked.
4. Pour Batter onto Waffle Iron
Pour enough waffle batter to fill up 3/4 of the surface area (I used a measuring cup to scoop out 1/4 cup of batter for each waffle).
5. Cook Until Ready
Close the waffle maker and let the batter cook until no more steam comes out from the waffle maker (this ensures you get waffles that are cooked in the middle and do not stick to the iron). Do not use the indicator light as a reference as the waffles will probably not be done yet.
6. Repeat Until All Batter is Used Up
Repeat until all the batter is ready (I made 8 waffles using 1/4 cup of batter per waffle).
7. Serve and Enjoy
Serve gluten-free waffles with fresh fruit or fresh berries and a generous drizzle of maple syrup.
Dish by Dish Tips/Tricks:
- Optional Mix-In ideas: Since this is a basic gluten-free waffles recipe, you could change it up slightly to add in cacao powder, or a pinch of cinnamon or even apple pie spice! Play around and have fun!
- Mix Up the Flours: If you would like to have a bit more fiber and texture, you can replace 1/4 cup of the gluten-free flour blend with almond flour, brown rice flour, buckwheat flour, millet flour, or sorghum flour.
- Square or Round Waffles: You can choose whether you prefer square or round waffles. I personally find small round waffles prettier – and used about 1/4 cup of batter per waffle to get 8 round waffles.
- Brush Waffle Iron with Oil: By using a silicon brush to grease your waffle iron with oil before pouring the batter and cooking the waffles, it helps to ensure that your batter doesn’t stick to the iron once it’s cooked.
- Cook Until There’s No More Steam: My biggest and most helpful tip for making perfect waffles that come out crispy and golden brown and are not uncooked in the middle is to let the waffle batter cook until you don’t see any more steam coming out from the waffle maker (don’t bother about the indicator light on your waffle iron – that usually is not a good estimate). It’s very important that you let the waffles cook fully – or you might just end up with waffles that break apart and have a raw inside. Depending on how powerful your waffle maker is, and how much batter you’ve used per waffle, it might take shorter or longer. Just for reference, my waffle maker lets me cook 2 waffles each time, and that takes me approximately 8-10 minutes.
- Keep Waffles Crisp: To keep the waffles crisp until ready to eat, place cooked waffles on a rack in the oven at 300F until all your waffles are cooked.
- Toast Waffles in Toaster: Here’s a tip: If you keep a stash of these waffles in your freezer, simply pop frozen waffles in your toaster on busy mornings and viola! You can enjoy homemade waffles in no time at all!
Recipe FAQs:
To store, separate cooled waffles with parchment paper and place in an airtight container or ziplock bag and store in the refrigerator for up to 3 months.
To freeze, separate cooled waffles with parchment paper and place them in a freezer bag or air-tight freezer-proof container and freeze for up to 3 months. To reheat them, pop the waffles in the toaster and heat until crispy.
The secret to making these waffles fluffy is baking powder, which helps the batter to rise as it cooks in the waffle iron, so make sure to add baking powder in the batter!
You’ll Also Love These Gluten-Free Breakfast Recipes:
- 10 Delicious Gluten-Free Brunch Recipes
- Gluten-Free Pumpkin Waffles
- Mashed Potato and Spring Onion Waffles (Gluten-Free)
- Fluffy Gluten-Free Pancakes (Dairy-Free)
- The Easiest Corn Flour Pancakes (Dairy-Free)
- Grain-Free Coconut Flour Pancakes
- Gluten-Free Strawberry Crumb Bars (Dairy-Free)
- Baked Eggs with Spinach and Mushrooms (Gluten-Free, Vegetarian)
- Sweet Potato and Kale Breakfast Skillet (Gluten-Free, Vegan)
- Easy Crustless Spinach Quiche (Gluten-Free, Dairy-Free)
Brunch Recipes to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintEasy Gluten-Free Waffles (Dairy-Free)
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These delicious and easy gluten-free waffles crisp up beautifully on the outside and are light and airy on the inside. Inspired by my fluffy gluten-free pancakes, these waffles are perfect for a luxurious breakfast, brunch or even as dessert! Dairy-free too.
Ingredients
- 2 large eggs, beaten
- 3 tablespoons sugar
- 2 tablespoons sunflower oil, plus more for greasing the waffle iron
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups gluten-free all purpose flour
- 1/2 teaspoon xanthan gum (omit if your flour blend already has it)
- 1 1/2 tablespoons gluten-free baking powder
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk
- Fresh berries, for serving
- Maple syrup, for drizzling
Instructions
- Whisk Eggs, Sugar, Oil and Vanilla: Whisk the eggs, sugar, oil, and vanilla extract together in a large bowl until you get a light and frothy yellow mixture.
- Add Dry Ingredients to Wet Ingredients Get Batter: Add the gluten-free flour, xanthan gum (if using), baking powder, and salt into the bowl and mix well. Pour in the milk and whisk until you get a thick, pale yellow waffle batter.
- Heat and Grease Waffle Iron: Heat up the waffle maker until the indicator light turns green. Use a brush to grease the waffle iron with oil.
- Pour Batter onto Waffle Iron: Pour enough batter to fill up 3/4 of the surface area (I used 1/4 cup of batter for each waffle).
- Cook Until Ready: Close the waffle maker and let the batter cook until no more steam comes out from the waffle maker (this ensures you get waffles that are cooked in the middle and do not stick to the iron). Do not use the indicator light as a reference as the waffles will probably not be done yet.
- Repeat Until All Batter is Used Up: Repeat until all the batter is ready (I made 8 waffles using 1/4 cup of batter per waffle).
- Serve and Enjoy: Serve gluten-free waffles with fresh berries and a generous drizzle of maple syrup.
Notes
Eggs: Eggs are necessary as a binder to bind the ingredients together. If you do not wish to use egg yolks, you may use 3 egg whites instead of the 2 large eggs as specified in the recipe. I have not tried this recipe without eggs, but if you are allergic to eggs, you may try using aquafaba or an egg replacer instead.
Sugar: I used white sugar in this waffles recipe, but you may also use brown sugar if you prefer. If you are diabetic or insulin-resistant, I strongly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that has zero glycemic index).
Sunflower Oil: I like using sunflower oil because I almost always have a bottle on hand. You may also use other neutral-flavored vegetable oils or even melted coconut oil too. Alternatively, if you are not lactose-intolerant, you may also used melted butter in equal quantity too.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you don’t like vanilla or don’t happen to have it on hand, you can leave it out.
Gluten-Free All-Purpose Flour: I highly recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours and starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using flour blends that are made up of heavier flours such as garbanzo bean flours as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is what replaces gluten in gluten-free flours, so make sure you add xanthan gum if your gluten-free flour blend does not already include it.
Baking Powder: In this waffles recipe, baking powder helps to add more rise to the batter and make it fluffier and lighter. If you are Celiac or are gluten-intolerant, make sure you use certified gluten-free baking powder.
Almond Milk: I used my 5-minute homemade almond milk in this recipe, but you can use other non-dairy milk such as cashew milk, rice milk, soy milk, sunflower seed milk, or oat milk. Alternatively, if you are not lactose-intolerant, you may also use normal dairy milk if you prefer.
Optional Mix-In ideas: Since this is a basic gluten-free waffles recipe, you could change it up slightly to add in cacao powder, or a pinch of cinnamon or even apple pie spice! Play around and have fun!
Cook Until There’s No More Steam: My biggest and most helpful tip for making perfect waffles that come out crispy and golden brown and are not uncooked in the middle is to let the waffle batter cook until you don’t see any more steam coming out from the waffle maker (don’t bother about the indicator light on your waffle iron – that usually is not a good estimate). It’s very important that you let the waffles cook fully – or you might just end up with waffles that break apart and have a raw inside. Depending on how powerful your waffle maker is, and how much batter you’ve used per waffle, it might take shorter or longer. Just for reference, my waffle maker lets me cook 2 waffles each time, and that takes me approximately 8-10 minutes.
Keep Waffles Crisp: To keep the waffles crisp until ready to eat, place cooked waffles on a rack in the oven at 300F until all your waffles are cooked.
Storing/Freezing: To store, separate cooled waffles with parchment paper and place in an airtight container or ziplock bag and store in the refrigerator for up to 3 months. To freeze, separate cooled waffles with parchment paper and place them in a freezer bag or air-tight freezer-proof container and freeze for up to 3 months. To reheat them, pop the waffles in the toaster and heat until crispy.
This recipe was originally published in August 2020, but has since been updated and republished to include step-by-step photos, ingredient notes and substitutions, and clearer instructions.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Andrea says
I made these in Denver, Colorado and the batter was too thick. Dunno if it’s an altitude thing or not. The second time I made them I only used 1 cup of flour and that worked great! They are very easy and the taste is great.
Felicia Lim says
Hi Andrea! So happy to hear that it worked out the second time. It’s interesting to know that at higher altitudes the batter may become thicker and drier, I just googled that! Thanks for sharing how it went, and I hope to see you around the blog again sometime soon!
xx,
Felicia
Kat says
Did the batter seem way too dry to anyone else? I used homemade oat milk – but it seemed like way too little to make the batter wet enough to cook as a waffle. I ended up adding water (quite a bit!) to get the needed consistency – and even then the batter was still to thick to spread and I had to spread it in the waffle maker. That said, the flavor is delicious! I’ll definitely make this again but will have lots more oat milk ready.
Felicia Lim says
Hi Kat, thanks for your comment – depending on the GF flour blend you use (the ingredients in each GF blend are different and some absorb more water than others), you may need more or less liquid. Glad you added more oat milk to make the batter easier to deal with! It will be a thick batter, but shouldn’t be tooo thick, so if necessary go ahead and add milk/water if needed! That said, I’m so happy you enjoyed the flavor and the waffles!
Heather says
Searching for a waffle recipe without dairy or gluten led me here, and I wanted to thank you. This is now the family favorite! I had to make 3 substitutions (not to change your recipe but to work with what I had available), and they came out great. The only things I did differently were:
melted coconut oil since I had no sunflower oil sugar-free stevia and erythritol sweetener (steviva brand) since we don’t eat sugar
water instead of plant-based milk (I look forward to trying your 5 minute almond milk but had no time to stop and make it this time as I was cooking several things all at once).
Anyhow, I’m sure your original ingredients are better, but maybe this could help someone who is cooking along and realizes that they should have watched more closely when first looking over the recipe!
I will keep exploring your recipes and can’t wait to try more.
Felicia Lim says
Hi Heather!
You don’t know how happy I am to hear that you and your family enjoyed these waffles!! They’re also a favorite in our home! Thanks for sharing the different substitutions that you made, I sure the waffles came out great with those subs as well! I love recipes that are flexible enough to incorporate the different ingredients we have/don’t have 🙂
Hope to see you around the blog again sometime soon!
xx,
Felicia
Sue says
I made this recipe twice already and both times it came out really good. The only thing I changed/substituted was the xantham and I used phsyllium husk powder instead. I topped with afresh berries a day it was yummy. Thank you for sharing.
Felicia Lim says
Hi Sue! I’m so happy to hear that you love these waffles because we do too! Thanks for sharing the tip on substituting the xanthan gum with psyllium husk powder – i’ll try that next time. Have a wonderful 2021 and hope to see you around the blog again sometime soon!
Jin Hua says
These waffles look crispy on the outside and super delicious. For some reason, they remind me of the three of us had crepes at charming French cafe near Raffles City. Look forward to when all of us can have crepes or waffles again!
Sending love and light x
felicia | Dish by Dish says
Hi babe! Oh yes, it’s been TOO LONG since we had crepes near Raffles City. Next time Paul has to come along too!! Miss u loads 🙂 Sending love and light all the way back too x
Grace Lim says
Whoa Felicia!
These look so so good – especially when you also topped the warm crispy waffles with a scoop of your favorite ice cream.
Juan is so blessed to enjoy all the wonderful home-cooked food you prepare each day! I thank God for the passion and creativity He has so abundantly blessed you with.
Enjoy your day with thanksgiving in your heart 🙂
Love and blessings always,
Mum
felicia | Dish by Dish says
Hi Mummy, when I was editing the photos I remembered how we used to go to East Coast and eat waffles with ice cream!! Miss hanging out with you all 🙂 Love you lots!