These are hands down the best gluten free waffles; crispy on the outside, light and airy on the inside. Waffle batter has more fat, sugar and egg than pancake batter, but we all know the best part is filling the little indents with your favourites. Mine are fresh fruit and maple syrup.
For a crowd I like to serve waffles with lots of fresh fruit, yogurt or even small dishes of chia pudding on the side.
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Ingredients
My everyday flour blend works well in this recipe so that's a bonus for me.
- EGFG gluten free flour blend
- sugar
- baking soda
- buttermilk
- eggs
- butter
See recipe card for exact amounts.
Instructions
Traditionally folding beaten egg white into the batter is what makes waffles lighter than pancakes. Gluten free cooks need to learn new tricks and my most trusted resource is America's Test Kitchen. They tested, tasted and retested more than any home cook could ever do.
The verdict is, don't beat the egg whites. Gluten free flour doesn't absorb liquid like wheat flour making this step unnecessary. No extra step, no extra bowl, no excuse not to make waffles.
Substitutions for Gluten Free Flour
Experibaking is a term I borrowed from my friend Sue Jennett of A Canadian Celiac Podcast. Gluten free cooks need substitution options for all kinds of reasons so experimenting with your baking is all part of a gluten free journey.
For me the goal is to make foods that don't taste gluten free and everyone wants to eat. We no longer want food that is just "good for gluten free."
I make these waffles with my EGFG gluten free flour blend. To experiment try replacing ¼ of the total amount of flour with another flour you're interested in. That could be oat flour, teff flour, buckwheat flour and on and on. For more details on how I experiment using a flour blend (homemade or store bought) with another single flour, take a look at this post for Banana Muffins.
Substitutions for Buttermilk
Buttermilk gives a subtle tang to baked goods and enhances the action of baking soda to lighten the batter. Commercial buttermilk is thick and smooth and gives the best results. When you don't have any, simply sour any milk with something acidic like vinegar or lemon juice. This substitute works with dairy free milk too.
| Buttermilk Substitute - Pour 1 tablespoon of vinegar or lemon juice into a measuring cup and add milk to measure 1 cup. Stir and let sit for 5 minutes. Use in any recipe calling for buttermilk. |
Variations
Use this basic waffle recipe, with the adjustments made for gluten free flour, then copy any idea from a cool recipe you run across on the internet.
I've never tried this myself but I've seen pictures of a quick ice cream sandwich made with two waffles with a slice of ice cream.
Tools for a Gluten Free Kitchen
If you're new to gluten free buying a waffle iron might be the perfect gift. It may last you a life time so be sure to buy the kind you like. Buy a Belgian style waffle iron if you want deep indents to hold those delicious toppings, or the heart-shaped waffle iron because who doesn't love hearts. ❤️
For large families and serious breakfast entertainers you can buy a double waffle iron like the kind you see in hotel breakfast rooms.
Top Tip
Don't waste milk. Use up leftover cream, coffee cream, whipping cream or regular milk that has gone bad by making it into sour milk for any recipe that calls for buttermilk. Sometimes I even use sour milk like this in a recipe calling for regular milk.
Gluten Free Waffles (with buttermilk)
Ingredients
DRY INGREDIENTS
- 2⅔ cups EGFG gluten free flour blend*
- 2 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
WET INGREDIENTS
- 1¾ cups buttermilk
- 3 eggs
- ¼ cup melted butter
Instructions
- In a large bowl whisk together dry ingredients: flour, sugar, salt and baking soda.
- In another bowl whisk together wet ingredients: buttermilk, eggs and melted butter.
- Pour the wet ingredients into the dry and whisk together until all lumps disappear and batter is slightly thickened, about 1 minute.
- Pour batter on preheated waffle iron, close and bake according to waffle iron directions, about 3 minutes.**
- Set cooked waffles on a wire rack inside a baking sheet to avoid steaming.
- Preheat oven to 200°F then turn it off. Keep waffles in warm oven while cooking.
- Serve with butter, syrup, fresh fruit or any toppings you like.
Notes
Nutrition
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New here? I'll help to get you from overwhelmed and frustrated to confident and cooking gluten free food everyone wants to eat, as quickly as possible. Start with these 29 Tips for cooking with GF flour.
🎉 Exciting news! Cooking classes are back and Adventures in a Gluten Free Kitchen, a membership, is coming soon. Join the waitlist!
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Andrew Pape-Salmon
Fantastic recipe! This morning, after eating them, my nine year old son asked "Are they gluten-free"? I responded yes and he exclaimed "How?!? They taste like the waffles a year ago." That was a reference to our gluten days and the recipe I have used since he was a toddler. Thanks Cinde.
Cinde Little
Andrew, that is exciting! I know you will now be able to make all kinds of recipes that don't taste gluten free. To see a list of recipes I make with that blend check out the flour blend post. Thanks for letting me know.
Steshni Corea
amazing!