Name: Gluten-Free Waffles - Gluten-Free Baking
Brand: glutenfreebaking.com
SKU: glutenfreebaking-com-1
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Gluten-Free Waffles - Gluten-Free Baking

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×Jump to RecipeIt’s easy to make gluten-free waffles. Simply whisk all the ingredients together in a large bowl. Heat your waffle iron and cook until brown. Serve with your favorite toppings. Or make a batch, freeze them, and then reheat them for an easy-on-the-go gluten-free breakfast.The recipe includes egg-free and dairy-free variations. And if you love breakfast foods, try my recipes for gluten-free pancakes or almond flour waffles.This recipe makes a classic breakfast waffle: crispy on the outside; tender and light in the center. And the style is up to you! Use the batter to make traditional (thin) waffles or thick Belgium-style waffles.&nbsp;You only need one bowl to make this waffle batter. First, whisk together the gluten-free flour with the other dry ingredients. This helps mix the baking powder and salt evenly throughout the gluten-free flour. It’s a small step that makes a big difference.Then add the eggs, milk, melted butter, and vanilla extract. Stir until the batter is smooth and thick. I like to run a rubber spatula along the sides and bottom of the bowl. This way, if there’s any flour clinging to the bowl, you can mix it into the batter.After mixing, let the batter rest for 10 minutes. This gives the gluten-free flour time to absorb the liquid, making the waffles less gritty. While the batter rests, turn on your waffle maker. It’s important to cook gluten-free waffles in a hot iron. Remember to grease the iron with nonstick cooking spray or brush with melted butter–even if it’s a nonstick iron.&nbsp;Spoon the batter into your hot and greased iron. Most waffle irons use about a half cup of batter per waffle. Since they’re all different, it’s best to check the manual to see how much batter to use.&nbsp;Cook the waffles until brown. If you’re making the recipe as written and including dairy and eggs, the waffles brown nicely. Waffles made without dairy or eggs don’t brown as much. Look for the waffles to be crispy. The cook time will vary by waffle maker.Use your favorite dairy-free milk. If you’re making dairy-free waffles, they might be a little lighter in color than those made with milk. Some brands of dairy-free milk don’t brown as nicely as others. (See photo above. Dairy-free and egg-free waffle is on the right.)Note: Full-fat coconut milk is very rich and makes for dense and somewhat heavy waffles. While it works, it’s not my favorite.&nbsp;Gluten-free and egg-free baking is challenging. I’m happy to report this recipe works without eggs. I tested the recipe with Bob’s Red Mill Egg Replacer. When made without eggs, the batter is very thick. Don’t add additional liquid or the waffles will turn out gummy. Gluten-free and egg-free waffles tend to be a little heavier than waffles made with eggs.Frozen waffles make a quick gluten-free breakfast. Here’s how to freeze and reheat them.&nbsp;Make the waffles as directed.&nbsp;Cool on a wire rack. This allows steam to escape.&nbsp;Place cooled waffles into a freezer bag or container.&nbsp;Freeze for up to three months.&nbsp;Thaw waffles overnight in the refrigerator or on the thaw/defrost setting of the microwave.&nbsp;Heat the thawed waffles in a toaster oven, air-fryer, or oven until crispy.&nbsp;Recipe Note.This recipe was first posted in 2015. It’s been updated to include new photos and now uses a gluten-free flour blend. Here is the link to the original recipe for classic gluten-free waffles.from votes PrintThese gluten-free waffles are crispy and light with a delicate interior. To make things easy, this one-bowl recipe uses a gluten-free flour blend. (Egg-free and dairy-free variations are included.)Whisk together the gluten-free flour blend, baking powder, granulated sugar, and salt. Add milk, eggs, oil, and vanilla extract. Mix until the batter is smooth. Let batter rest for 10 minutes.Heat waffle iron according to manufactuer’s directions. Grease with oil and cook waffles until crispy.Serve with butter and maple syrup or other toppings of your choice.Gluten-Free Flour. This recipe was created with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Use a gluten-free flour that contains xanthan or guar gum. If it doesn’t, whisk ½ teaspoon xanthan gum into the flour and then make the recipe as directed.VariationsDairy-free. Replace the milk with an equal amount of dairy-free milk.&nbsp;Egg-Free. Replace the eggs with 2 tablespoons Bob’s Red Mill Egg Replacer and 4 tablespoons warm water. Whisk the mixture together until smooth. Allow to rest until thick, about five minutes. When made without eggs, the batter will be very thick. Don’t add additional liquid or the waffles will turn out gummy and heavy.Baking powder contains wheat flour, so this recipe is not truly gluten-free, therefore should not be fed to people with celiac disease. If you’re going to label something “gluten-free”, please make sure that it really is.ReplyExcellent recipe!! Approved by all 4 kids and husband! Thank you 🙂ReplyHi Elizabeth, I’m a huge fan of yours both here and at Serious Eats. I read the entire post about replacing the fours but is there a suitable replacement for the cornstarch? I know often times people substitute arrowroot or tapioca but I definitely want to keep the crunchiness of these waffles. Any suggestions? Thanks so much.ReplyHello…I left a comment asking a question here about this recipe and it’s now gone. It was waiting moderation for 2 weeks now it disappeared…What’s up with that? Help!ReplyHi! I love this recipe, but I changed it a bit – used raw buckwheat flour and arrowroot starch. Other ingredients are the same – everything seems to work.ReplyAbsolutely delicious!!!ReplyThese waffles are so light and airy. This is a great recipe that will be my go to waffle recipe for a long time.Replywhat can I substitute the sweet rice flour with?ReplySo delicious!! The best waffles we’ve had! My son is gluten, dairy and egg free so I used soy milk and nuttelex instead. I didn’t have sweet rice flour so just used extra rice flour. It turned out perfectly and was so crispy! Thank you for this recipe!ReplyThis was my first time trying to bake/cook with gluten free flour. I’m on a dairy free, gluten free, low Fodmap diet. I was really skeptical about how these would turn out. They were AMAZING, better than I could have imagined! Very fluffy and can be cooked to get crispy edges if that’s preferred. I subbed sweet rice flour with more white rice flour and subbed the milk with coconut milk (carton not canned). These waffles will be added to my breakfast rotation!! Thank you for the recipe!Reply

×Jump to RecipeIt’s easy to make gluten-free waffles. Simply whisk all the ingredients together in a large bowl. Heat your waffle iron and cook until brown. Serve with your favorite toppings. Or make a batch, freeze them, and then reheat them for an easy-on-the-go gluten-free breakfast.The recipe includes egg-free and dairy-free variations. And if you love breakfast foods, try my recipes for gluten-free pancakes or almond flour waffles.This recipe makes a classic breakfast waffle: crispy on the outside; tender and light in the center. And the style is up to you! Use the batter to make...

Gluten-Free Waffles - Gluten-Free Baking

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