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.
- 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
- 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.
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.
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Keywords: gluten-free waffles