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Fluffy Gluten Free Waffles

Fluffy Gluten Free Waffles

The perfect fluffy gluten free waffles made with yogurt and just a touch of sugar, with a lightly crisp outside. Enjoy them fresh and hot off the waffle iron, or freeze them and reheat in the toaster oven like Eggos—but way better!

 The perfect fluffy gluten free waffles made with yogurt and just a touch of sugar, with a lightly crisp outside. The gluten free breakfast of champions!

The main difference between waffles and pancakes is in the method. When making gluten free waffles (or any waffles, for that matter), the eggs are separated and the whites are beaten separately before being folded into the rest of the batter.

I’ve been making a variation of this recipe for years, and I always take the extra few minutes to treat the eggs just right. Even dense waffles will have those lovely syrup pockets, but they won’t be crips on the outside, soft and fluffy inside. If you’re breaking out the waffle iron, why not go all the way?

There aren’t too many ingredients in this recipe, but the plain yogurt is really important. Oh, and in my experience waffles work best with oil instead of butter, as oil is nearly pure fat and butter has a fair amount of water in it. It makes for much neater waffle-iron-cooking.

 The perfect fluffy gluten free waffles made with yogurt and just a touch of sugar, with a lightly crisp outside. The gluten free breakfast of champions!

If you’re a perfectionist, you’ll want each and every waffle to be a perfect shape. For Belgian waffles, that means the whole circle, and not a ‘cup’ missing. For square waffles, that means no rough edges. Made with the flour blend as directed, you can spread the batter all the way to the edges of the mold without worrying that it will pour out during cooking.

If you use one of my all purpose gluten free flour blends instead of the gum-free blend as specified, the batter will be much, much thicker and will expand quite a bit more during cooking. Leave a 1/4-inch clean border around the edge of the iron. I really do recommend using the blend specified in the recipe, though. The batter is much simpler to work with, and the waffles are even fluffier.

 The perfect fluffy gluten free waffles made with yogurt and just a touch of sugar, with a lightly crisp outside. The gluten free breakfast of champions!

For the fluffiest waffles, be sure to blend the oil and egg yolks first until creamy before adding the other ingredients, and then folding in the whipped egg whites.

 The perfect fluffy gluten free waffles made with yogurt and just a touch of sugar, with a lightly crisp outside. The gluten free breakfast of champions!

I’ve tried many, many waffle makers over the years, and I’ve finally settled on two favorites. For Belgian waffles, I’m partial to the Presto Flipside Waffle Maker (aff. link). It cooks very evenly and as long as there’s a light coating of oil, the waffles never stick. And the price is very fair. For traditional square waffles, I absolutely love the waffle maker I bought years ago at Kohl’s, but I’m sorry to say that they don’t sell it any longer! It’s The Food Network brand, and I’ve loved everything I’ve ever bought under that label. There are recommendations in the links below. And if you have a favorite square waffle maker, please tell us about it in the comments!

Links:
Waffle Maker Recommendations from Consumer Reports
Waffle Iron Recommendations from the Willitwaffle guy

 The perfect fluffy gluten free waffles made with yogurt and just a touch of sugar, with a lightly crisp outside. The gluten free breakfast of champions!
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Prep time: Cook time: Yield: 8 square or 4 Belgian waffles

Ingredients

2 cups (280 g) gum-free gluten free flour blend (185 g superfine white rice flour + 62 g potato starch + 33 g tapioca starch/flour)

1/4 teaspoon xanthan gum

2 tablespoons (24 g) sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 eggs (120 g, out of shell) at room temperature, separated

3 tablespoons (42 g) virgin coconut oil, melted and cooled (or a neutral liquid oil, like vegetable or canola)

1 cup (227 grams) plain whole milk yogurt

6 fluid ounces milk, at room temperature

Directions

  • Preheat and prepare your waffle iron according to the manufacturer’s directions.

  • In a large bowl, place the flour blend, xanthan gum, sugar, baking powder, baking soda and salt, and whisk to combine well. In a separate bowl, whip the egg whites with a hand mixer (or in a stand mixer fitted with the whisk attachment) until stiff (but not dry) peaks form. Place the egg yolks and oil in a separate large bowl and blend with a hand mixer (or in a stand mixer fitted with the paddle attachment) until creamy. Add the yogurt and milk, and blend until well combined. Add the dry ingredients, and blend again. The mixture will be smooth and thickly pourable. Fold the beaten egg whites gently into the large bowl of batter until only a few white streaks remain.

  • Pour or scoop about 3/4 to 1 cup of batter into your prepared waffle iron (more or less depending upon the size and shape of your iron), and spread the batter into an even layer. Close the lid and cook until steam stop escaping from the waffle iron, between 4 and 5 minutes, depending again upon the capacity of your waffle iron. Remove the waffle from the iron and serve immediately. Repeat with the remaining batter.

  • If you do not serve each waffle as soon as it is made, refresh the waffles by placing them in a toaster oven at 400°F for about 3 minutes. Waffles can also be cooled completely, wrapped tightly and frozen, then defrosted and refreshed in a similar manner before serving.

  • First published on the blog in 2013. Recipe updated slightly (recommended flour blend modified), photos replaced. 

Love,
Nicole

  • Sandra Merrikin

    Could you substitute rice milk for both milks and egg replacer for the eggs?

    • gfshoestring

      Egg replacer will not work for the eggs, Sandra, as the egg whites must be beaten. I haven’t tested the recipe with a nondairy milk sub, so you’ll have to experiment.
      Nicole

  • John Lachett

    In the first part of the directions you mention to beat the egg yolks until stiff peaks form, I’m assuming that’s a typo? Also (sorry) is the fat content of the yogurt important in this recipe? I ask as we eat lots of fat free greek yogurt, so I happen to have it on hand.

    Personal note. I’ve become a HUUUUUGE fan of your site, your recipes and your cookbooks. They’ve made switching to a GF diet a “piece of cake”.

    ;-)

    John L

    PS–Cannot WAIT for your bread book!!!

    • gfshoestring

      Yes! That’s a typo! Thank you for catching that so early on, so no one is confused. Fixed it!
      I’m so glad my recipes have been helpful (and I love a good (or even bad) pun, so thanks for that). Thank you so much for your support of the books. It means so much. About the yogurt, the reason I specify whole milk yogurt is because the recipe has very little oil and lack of fat can make them rubbery. And Greek yogurt is too thick. You’ll either need to experiment by adding more milk, or use regular yogurt!
      xoxo Nicole

      • John Lachett

        Gracias! Regular yogurt it is! I’m going to make these for weekend brunch! Thanks again!

  • Jennifer Sasse

    Another home run! :)

  • Donia Robinson

    I’m thinking my family will be demanding a taste-off between the two versions. They do love that other recipe!

  • Mike

    Newbie question here – what is accomplished by getting ingredients to room temperature before mixing? Or put another way, if one were to decide to whip this together at the last minute one morning without letting the ingredients come to room temp first, what would be the result?

    p.s. thanks for this site and your books – I’ve found them to be one of the best for quick, simple, and *affordable* GF recipes!

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  • Julie M.

    I am also a newbie of the gluten free diets. I cannot have tapioca, is it possible to substitute the tapioca for arrowroot flour in the flour mixture? Thanks!

    • Patricia L

      Same! Will be watching for the response :)

    • Hi, Julie, I’m afraid not, generally. Tapioca is a very particular starch, and it’s very hard to replace. You can try superfine sweet white rice flour, but I’m afraid I can’t promise results!

  • Fazzy

    Would so like to know the calorie content

    • Hi, Fazzy, I don’t provide nutrition information. Feel free to use any of the online nutrition calculators. That’s all I would do, too!

  • morgan

    HI, My kids and I can’t have white rice can I sub out brown rice for the white rice flour.. If so what type of rice. Thanks

  • Kimmy Dawn Cox Wright

    Super yummy! Like the updates. Made them for breakfast and they disappeared.

  • Cora Regina

    Hey Nicole! I’m allergic to any and all dairy, and I miss waffles terribly. Could I use a coconut milk yogurt for these? And would ghee be all right instead of oil? It has all the water boiled out of it and is basically pure fat, just with much more flavor than the oil has.

  • Judy Campbell

    Wow! The Fluffy Gluten Free Waffle recipe is THE BEST gluten free waffle recipe I have tried. The waffles are delicious. I used fat free plain Greek yogurt. I appreciate you providing the specific weight of the ingredients for the gluten free flour blend so I could mix my own for the recipe. Thanks Nicole.

  • Fin

    This recipe is brilliant! I’ve also swapped the yoghurt for whipped up double cream (not healthy but it’s all I had in at the time) and used the batter mix in my mini donut maker. Works perfectly 👌🏼

    Thank you for taking the time to post this 😊
    (Pic of glazed donuts, strabs and cream)

  • Pat

    Wow, these waffles are amazing! Thanks so much for sharing it! The key is not to cook them too long so that they stay nice and fluffy. With my waffle maker it’s cooked in 4 mins, and my family loves them! ,🤗🙌

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