These Gluten-Free Waffles are just what you would expect in a regular waffle. They are soft and chewy on the inside and have that great crunch on the outside when you bite into it. You’ll need fewer than 10 ingredients and 20 minutes for a delicious, gluten-free breakfast any day of the week!
Gluten-free waffles
Listen to me friends … these waffles are insanely good! As they are cooking on the waffle iron, the smell of vanilla and cinnamon permeate the air leaving your entire house smelling heavenly! Add a little fruit, some butter and syrup and you’ve got yourself a delicious and satisfying breakfast that your whole family will love.
Tips and Tricks for the Perfect Gluten-Free Waffles:
- This recipe calls for a gluten-free all purpose flour blend that’s easy to make and store for future recipes. If you cook and bake gluten-free, it’s well worth the time and effort to make it for yourself.
- I’ve used the following, easy to find, gluten-free flour blends with great success: •Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
•Pamela’s Products Gluten Free All Purpose Flour Blend •Pillsbury BEST Multi-Purpose Gluten-Free Flour Blend. - Cook the waffles for around 5 minutes. Once there is no longer steam coming from the waffle maker, the waffles are generally ready to remove. For a crispier crust, leave them a minute or two longer before removing.
- These waffles are good enough to eat plain, but are especially delicious topped with extras like berries, whipped cream, powdered sugar, jelly, syrup, chocolate … the possibilities are endless!
- Gluten-Free Waffles can be frozen and reheated. Store in a freezer safe bag or container for up to 3-4 months. When ready to serve, let them thaw in the fridge and heat them in the oven on a baking sheet at 350 degrees for 10 minutes or until warm throughout, microwave for one minute or use a toaster oven.
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.Other Gluten-Free Recipes you might like!
Did you make this recipe for Gluten-Free Waffles? Let me know how they turned out in the comment section below!
Basic Gluten-Free Waffle Recipe
Ingredients
- 1 3/4 cups Gluten-Free All Purpose Flour Blend
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1/8 teaspoon cinnamon optional
- 1 1/2 cups buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs beaten
- cooking spray
- butter fruit and/or syrup for topping (optional)
Instructions
- Whisk the ingredients together in a large mixing bowl and let the batter rest for 15 minutes.
- Heat waffle iron and coat with cooking spray.
- Pour about 3/4 to 1 cup of the batter into the plate of the waffle maker and close it. Cook for approximately 5 minutes or until steam no longer escapes. Most waffle makers come with a light that let's you know when they are done. Waffle makers come in different shapes and sizes so the amount of batter will vary.
- Remove the waffle using a fork or tongs, top with your favorite fruit, butter and/or syrup and enjoy!
Patricia Cameron says
These are the best gluten free waffles! I’ve tried many recipes and we love these waffles.
Lisa says
Best waffles ever! My son has to eat Gluten Free, they don’t even taste GF…so good!
Pat says
I loved this recipe! I substituted monk fruit for the sugar and almond oil for the vegetable oil and it came out delish!
Toni says
Thank you! Exactly the way I like them, fluffy and crispy. I hate baking (ok I hate measuring) so I normally buy the mixes and just add water. This will be my go-to recipe from now on.
Katie says
I tried this with and without protein powder (3/4 cup) and it was super delicious
Laura Stratton says
These were excellent comfort food for a dreary cold spring night.
Since we are also a dairy free family I used oat milk with a splash of lemon to make “buttermilk” and King Arthur Gluten Free Measure for Measure Flour.
I don’t I think anyone would have known they were gluten-free.
I will definitely make these again.
Jessica Jayo says
Made them twice now! Great recipe, used butter instead of oil, can’t even tell they are gluten free
Susanna says
These are fantastic!! I wanted to use up the not-so-great, quite gritty, Robin Hood gluten free flour I had in my pantry, so I knew I needed a recipe that rested the batter. I modified the timing slightly, by leaving out the baking powder and resting the batter in the fridge, then added the baking powder and rested a further 15 minutes on the counter. Spot on, delicious buttermilk waffles. Thanks Amy!
GAIL MYERS says
The BEST gluten free waffle recipe I have ever used. My family and I love the taste and the texture. My goodness! Praise the Lord for this wonderful recipe!!! Thank you Amy!
Amy Duska says
You’re welcome Gail! 🙂
Christine says
These were delicious. My husband was so surprised how good they are.
Carrie says
Used almond milk and avocado oil and they were excellent. Nice and crispy on the outside and soft and fluffy inside and just the right amount of sweetness.
Molly says
Yummy, we added blueberries and little oatmeal!
Amy says
New to GF world, and these were great! So happy to find a GF waffle the whole family would eat!
I used Bob’s Red Mill 1:1 baking flour and decreased baking powder to 1 teaspoon while adding 1/2 teaspoon baking soda (all due to the buttermilk in the recipe). Light, fluffy, and crispy!
MSD says
Tasted great. No one could tell they were gluten- free. Very easy recipe. Thank you.
Daudette says
Perfect and yummy! I used Namaste DF flour blend. I haven’t had waffles for 7 years since becoming GF. Thank you for sharing!
Gwen Spackman says
Denver altitude often interferes; but these are truly amazing! Taste superb, texture is marvelous and soft; batter started out a bit salty, but once cooked it resolved into perfection!
Michelle P says
It is delicious! Even my husband that isn’t a fan of gluten free love it! Thank you very much for the recipe!!!
SC says
Perfect. Even worked at Denver altitude
Diana says
This says basic but the cinnamon really adds a nice flavor. Even my gluten eating people liked the flavor and couldn’t tell they were gluten free.