BEST Gluten-Free Waffles
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!
Servings: 10 waffles
Calories: 235kcal
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