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    Home » Recipes » Gluten Free Breakfast

    Best Gluten Free Waffles

    Published: Jun 4, 2024 by Cinde LittleThis post may contain affiliate links3 Comments

    Jump to Recipe Print Recipe

    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.

    Gluten Free Waffles with strawberries, blueberries and maple syrup. this gluten free recipe

    For a crowd I like to serve waffles with lots of fresh fruit, yogurt or even small dishes of chia pudding on the side.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions for Gluten Free Flour
    • Substitutions for Buttermilk
    • Variations
    • Tools for a Gluten Free Kitchen
    • Top Tip
    • Gluten Free Waffles (with buttermilk)

    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 mmaking 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 strawberries, blueberries and maple syrup.

    Gluten Free Waffles (with buttermilk)

    For the best gluten free waffles the secret is not beating the egg whites. It's one of those tricks that gluten free cooks need to learn and it means one less bowl (gotta love that).
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Canadian
    Keyword: gluten free, gluten free waffles
    Prep Time: 10 minutes minutes
    Cook Time: 23 minutes minutes
    Total Time: 33 minutes minutes
    Servings: 10 waffles
    Calories: 201kcal
    Author: Cinde Little

    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
    Prevent your screen from going dark

    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

    *EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour. Makes ~ 8 cups.
    **Every waffle iron is a bit different so it's worth learning the exact amount of batter you need to add to make a waffle without holes that doesn't drip batter all around the edges. Use a measuring cup and figure it out!

    Nutrition

    Nutrition Facts
    Gluten Free Waffles (with buttermilk)
    Amount Per Serving (1 waffle)
    Calories 201 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 4g25%
    Trans Fat 0.2g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 66mg22%
    Sodium 270mg12%
    Potassium 76mg2%
    Carbohydrates 28g9%
    Fiber 3g13%
    Sugar 6g7%
    Protein 6g12%
    Vitamin A 282IU6%
    Calcium 78mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    __________________________________________________________________________

    New here? I've got help to get you from overwhelmed and frustrated to confidently cooking gluten free food the whole family wants to eat. Subscribe and get your free resource, 29 Tips for GF flour.

    Send me those 29 Tips!

    🎉 I made it into the Top 100 Gluten Free Blogs for 2025 and the Top 40 Gourmet Food Blogs. To learn all the ways I can help you click here, Everyday Gluten Free Gourmet.

    _________________________________________________________________________

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    Comments

      5 from 2 votes

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      Recipe Rating




    1. Andrew Pape-Salmon

      June 01, 2024 at 9:25 am

      5 stars
      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.

      Reply
      • Cinde Little

        June 02, 2024 at 8:24 am

        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.

        Reply
    2. Steshni Corea

      May 04, 2024 at 6:27 pm

      5 stars
      amazing!

      Reply

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    A stack of gluten free waffles dripping with syrup and ready to eat.

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