BEST Gluten-Free Waffles

These are hands down the BEST gluten-free waffles! Thanks to a special blend of gluten-free flour, they are crispy on the outside and fluffy on the inside. Everyone will love how flavorful they are too.

BEST Gluten-Free Waffles

Using multiple gluten-free flours gives these the best flavor and texture of any waffle I’ve tasted. This is my mom’s 20 year old waffle recipe that we adapted after being diagnosed with celiac disease.

The perfect taste was achieved through much trial and error with varying amounts of gluten-free flours like almond, brown rice, tapioca starch and potato starch.

Yes, it takes a few extra steps but I guarantee that everyone will love these for breakfast! These are my hubby’s favorite breakfast and he’s not even gluten-free…

We love serving them with our gluten-free breakfast casserole or going all out and making a feast with our gluten-free oatmeal pancakes with buttermilk syrup too. Serve it all up with crockpot apple cider or our made-from-scratch non-alcoholic Bloody Mary mocktail for the ultimate weekend brunch!

Can you use an all-purpose gluten-free flour to make these?

Yes you can use an all-purpose gluten-free flour, however the taste and texture may be different. If you do choose that route, I recommend a high quality GF flour blend like King Arthur gluten-free flour or Pamela’s Baking and Pancake mix.

Both of those blends taste good and give a good result as well.

How to make the BEST gluten-free waffles

In two stand mixer bowls, separate the egg yolks and egg whites (as shown in photo 1). Mix milk, melted butter and vanilla into the egg yolks (as shown in photo 2).

In another bowl, mix the dry ingredients (as shown in photo number 3). The 1/4 C sugar is totally optional. They are great with or without it. Next, slowly add dry to wet and mix until well blended (as shown in photo number 4).

Whip egg whites until stiff (as shown in photo 5). Fold in stiff egg whites into the batter (as shown in photo 6).

Pro Tip: Whipping the egg whites first gives the waffles that fluffy texture that you love! It isn’t necessary but it sure does make them better. 

Cook the waffles by the scooping out 3/4 full large ice cream scoop into a preheated, greased waffle iron. You can make large Belgian waffles by using almost two scoops of batter.

Pro Tip: Using a large ice cream scoop to put batter on the waffle maker makes it easy to get the right size every time. A 1/2-1/3 measuring cup works too. 

Can you make these dairy-free waffles?

Absolutely! Just use 1 cup of dairy-free milk and butter alternative in place of milk and butter in the recipe. Top with cocowhip or another dairy-free topping instead of our homemade whipped cream.

What waffle iron is best to use?

While anything will work? I recommend using this Cuisinart stainless steel Belgian waffle maker if you are wanting big round waffles. If you want square waffles, this Hamilton Beach waffle iron is great!

They work great for making other things including chaffles too!

If you need a keto waffle recipe, I recommend giving Wholesome Yum’s chaffles recipe a try.

How do you store leftovers?

Leftover gluten-free waffles can be stored by placing them on a plate and covering them with tinfoil. They can be stored at room temperature for 1-2 days.

Can these waffles be frozen?

You can freeze them by wrapping cooled waffles in tinfoil then place them in gallon freezer bags. I like doing both so they don’t get freezer burnt.

To enjoy from frozen, simply pull them out and either microwave until unthawed and warm (although they won’t be crispy) or use a toaster oven to unthaw and warm them at 250-300 degrees for about 10 minutes. Using a toaster oven keeps them crispy.

If they are square waffles, you can also just pop them in the toaster. They may need two rounds in the toaster to get unthawed and warm.

How do you make homemade whipped cream?

To make the decadent homemade whipped cream you see on top, simply whip 2 cups heavy whipping cream and 1/2-2/3 cup (depending on how sweet you like it) powdered sugar until stiff peaks form.

You can add in a touch of vanilla extract if you’d like as well but I just love it simple with not too much sweetener.

If you love this recipe, please let us know below. Consider leaving a comment, a rating or sharing on social media. We are so grateful for wonderful readers like YOU! Here are some other great Breakfast recipes…

French Toast Bites

Gluten-Free Buttermilk Biscuits

Gluten-Free Cinnamon Rolls

Also, you can find over 100 delicious gluten-free recipes like this in our cookbook, Gluten-Free on a Budget. Even my mom’s coveted flaky pie crust recipe is even included! Get your copy HERE.

Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!

NEED MORE GOODNESS? Follow me on Facebook, Instagram, Pinterest, and Twitter for great recipes, entertaining ideas and more!

BEST Gluten-Free Waffles

5 from 4 votes

These are hands down the BEST gluten-free waffles! They are crispy on the outside and fluffy on the inside. Using multiple GF flours gives it the best flavor and texture. Everyone will love these for breakfast!

PRINT RECIPE

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Course: Breakfast

Cuisine: American

Keyword: best gluten-free waffles, best waffles, fluffy gluten-free waffles, gluten-free waffles

Servings: 10 waffles

Calories: 235kcal

Author: Chandice

Ingredients

• ▢ 3 large eggs separated
• ▢ 1/2 C butter melted
• ▢ 1 T gluten-free vanilla
• ▢ 1 C milk
• ▢ 1/3 C almond flour
• ▢ 1/3 C brown rice flour
• ▢ 1/3 C sorghum flour
• ▢ 1/2 C tapioca starch
• ▢ 1/3 C potato starch
• ▢ 1 T coconut flour
• ▢ 1 T baking powder
• ▢ 1/2 tsp. salt
• ▢ 1/4 C sugar optional

Instructions

• In two stand mixer bowls, separate the egg yolks and egg whites
• Mix milk, melted butter and vanilla into the egg yolks
• In another bowl, mix the dry ingredients (sugar is totally optional, they turn out great either way)
• Slowly add dry to wet and mix until well blended
• Whip egg whites until stiff
• Fold in stiff egg whites into the batter
• Cook the waffles by the scooping out 3/4 full large ice cream scoop into a preheated, greased waffle iron
• You can make large Belgian waffles by using almost two scoops of batter

Notes

Pro Tip: Whipping the egg whites first gives the waffles that fluffy texture that you love! It isn't necessary but it sure does make them better. 

I recommend using this Cuisinart stainless steel Belgian waffle maker if you are wanting big round waffles. If you want square waffles, this Hamilton Beach waffle iron is great!

Yes you can use an all-purpose gluten-free flour, however the taste and texture may be different. If you do choose that route, I recommend a high quality GF flour blend like King Arthur gluten-free flour or Pamela's Baking and Pancake mix.

The perfect taste was achieved through much trial and error with varying amounts of gluten-free flours like almond, brown rice, tapioca starch and potato starch.

Yes, it takes a few extra steps but I guarantee that everyone will love these for breakfast! These are big daddy's favorite breakfast and he's not even gluten-free...

To make these dairy-free waffles, just use 1 cup of dairy-free milk and butter alternative in place of milk and butter in the recipe. Top with cocowhip or another dairy-free topping instead of our homemade whipped cream. 

Leftover gluten-free waffles can be stored by placing them on a plate and covering them with tinfoil. They can be stored at room temperature for 1-2 days.

You can freeze them by wrapping cooled waffles in tinfoil then place them in gallon freezer bags. I like doing both so they don't get freezer burnt.

To enjoy from frozen, simply pull them out and either microwave until unthawed and warm (although they won't be crispy) or use a toaster oven to unthaw and warm them at 250-300 degrees for about 10 minutes. Using a toaster oven keeps them crispy.

If they are square waffles, you can also just pop them in the toaster. They may need two rounds in the toaster to get unthawed and warm.

Nutrition

Calories: 235kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 217mg | Potassium: 253mg | Fiber: 1g | Sugar: 7g | Vitamin A: 395IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 0.8mg

Update Notes: This post was originally published on on August 6, 2010, but was republished with new step by step instructions and photos, tips, and FAQs in March 2019. Look at this beauty that was the photo first included in this blog post. It is always so fun to see the old photos. 🙂