The perfect gluten free waffle recipe uses yogurt and just a touch of sugar, with a lightly crisp outside. Make them ahead and freeze them, then refresh in the toaster oven for a hot breakfast on busy mornings!
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Why this is the best gluten free waffle recipe
This gluten free waffle recipe makes a batter that is the perfect texture to make the very best fluffy waffles. We fold whipped egg whites into the batter for that fluffy texture, but the batter is still thin enough to create perfectly crispy edges that brown but never burn.
Waffle batter that's stiff and thick usually makes chewy waffles, even if you cook them long enough to brown the outside. The oil blended with the other wet ingredients in these gluten free waffles thins the batter just enough to make it the perfect texture without sacrificing any richness.
The result is waffles that expand beautifully in the waffle iron, so the insides are tender and fluffy—and brown to perfection on the outside.
Ingredients for gluten free waffles
The ingredients, in all the right proportions, are the reason for the success of any recipe. Here's what each ingredient does in this gf waffle recipe:
- Gluten free flour blend – Avoid an all purpose gf flour blend that contains too much xanthan gum like Better Batter here or you'll have chewy waffles; a touch of xanthan gum is all you need to help your waffles hold together well and stay fresh longer
- Sugar – Just a bit of sugar in the batter sweetens the waffles and tenderizes them, too
- Baking powder and baking soda – Make sure your chemical leaveners are fresh, and don't add the liquid to them until you're ready to go since baking soda is only single-acting
- Salt – Balances the sweetness and brings out the other flavors
- Eggs – Be sure to separate the eggs one at a time; if you get any yolk in your whites, the whites won't whip
- Coconut oil – To avoid any coconut flavor, use triple filtered virgin coconut oil (the kind that's solid at cool room temperature)
- Yogurt – Plain yogurt adds fat and acidity, both of which make for moist and tender waffles
- Milk – Avoid nonfat milk, which adds little more than water does to your waffles
Tips for using this gluten free waffle recipe
Separate the eggs and whip the whites
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. Although the yolks beat best at room temperature, it's easiest to separate eggs that are still cold. I recommend separating the eggs when they're cold, then letting the yolks sit for a bit if possible.
But do beat the whites. Even dense waffles will have those lovely syrup pockets, but they won't be crisp on the outside, soft and fluffy inside. If you're breaking out the waffle iron, let's 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.
Getting the perfect gluten free waffle shape
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.
Leave a 1/4-inch clean border around the edge of the iron. That will give the waffles a bit of space to expand during cooking, but without overflowing the sides.
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.
Always preheat your waffle iron
All waffle iron grills are designed to avoid sticking. They may be cast iron, or they may be nonstick-coated, but regardless, if they're not preheated until hot, your waffles are more likely to stick.
Use cooking oil spray to prevent sticking
Even nonstick coating isn't perfect, especially when your waffle iron isn't brand new. To prevent sticking, coat the iron generously with cooking oil spray before adding any waffle batter.
An ice cream scoop makes portioning easy
If your waffle iron makes smaller shapes like mine makes divided squares, a larger spring-loaded ice cream scoop can be really useful for portioning the batter evenly. If your iron is bigger, pouring the batter from a measuring cup with a pour spout may be best.
The gluten free flour blend matters
Made with our 3-ingredient gum-free gluten free flour blend as directed in the recipe below, 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 gluten-free all purpose 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.
I recommend using the blend specified in the recipe, if possible. The batter is much simpler to work with, and the waffles are even fluffier. If you do use something like a gluten-free measure-for-measure flour that contains xanthan gum, add more milk to the blended wet ingredients a little at a time until the batter resembles the texture you see in the photos and video.
The right way to measure your gluten free flour
Always measure dry ingredients, especially individual flours and your gluten free flour blend, by weight. A simple digital scale should only cost about $20 (Escali is a great brand), and it's the only way to ensure accuracy in measurements.
Which waffle maker works best?
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.
This Hamilton Beach brand waffle maker looks very similar, and has really good reviews. That's also an affiliate link, but please shop around!
Ingredient substitutions
Dairy free
These waffles are quite simple to make dairy-free. The plain yogurt can be plain nondairy yogurt (I like Silk brand), and the milk can be your favorite unsweetened nondairy milk (I like unsweetened almond milk).
Waffles work best when the fat used isn't butter anyway, but rather something that contains less moisture. That's why I really like coconut oil or even a liquid oil like grapeseed.
Egg free
Since you really need to separate the eggs and whip the whites, a “chia egg” or similar egg substitute won't work. For an egg replacer, I'd use 1 1/2 tablespoons (21 grams) more coconut oil in place of the yolks, and 1/4 cup aquafaba, whipped until it holds soft peaks, for the whites.
Aquafaba is the name given to the liquid from a can of chickpeas. One can typically yields 1/2 cup brine, or aquafaba. Be sure to fold in the whipped aquafaba just as directed with the whipped egg whites in the recipe, and it should make the perfect egg replacer for egg whites.
Vegan
If you use the dairy and egg replacements, and you're careful about choosing your granulated sugar, you'll have vegan gluten free waffles!
Tasty variations
This is a simple recipe for perfectly crisp-tender gluten free waffles. Make them once plain, maybe add some pure vanilla to the wet ingredients, and then get ready to really make them your own.
Gluten free waffle recipe mix-ins
Blueberries
Fresh blueberries are too wet for the inside of your waffle batter, but dried blueberries would be great. Fold 2 ounces of them into the batter with the egg whites.
Brown sugar and cinnamon
After your waffles are finished cooking, remove them, still hot from the iron, and toss lightly in a mixture of brown sugar and cinnamon.
Miniature chocolate chips
Try folding miniature chocolate chips into the waffle batter when you fold in the whipped egg whites. Only add about 2 ounces, so you don't alter the batter texture too much.
Gluten free waffle toppings
Bananas
Slice lightly spotted bananas and serve on top of a beautiful stack of freshly cooked (or freshly heated) waffles. Sprinkle the banana slices with some ground cinnamon.
Maple syrup
A classic for good reason, pure maple syrup is never a mistake. Top first with a pat of room temperature butter.
Peanut butter
Heat a bit of natural peanut butter and drizzle it on top of your waffles. Or try dusting some powdered peanut butter for a lighter taste.
Powdered sugar
Even just a tablespoon of powdered sugar sprinkled on through a fine mesh sieve after your waffles have cooled a bit will make a dramatic presentation.
Whipped cream
Whip up some fresh heavy whipping cream and add some fresh berries. Sweeten the whipped cream or drizzle some strawberry syrup on top.
Storing leftover gluten free waffles
If you have any leftover waffles, let them cool completely before you try to store them for later use. If you wrap them before they're cool, they'll get soggy.
Freezing gf waffles
I like to freeze any leftover waffles in groups of 2 or 3. I wrap them very tightly in freezer-safe wrap like Glad Press ‘n' Seal, and place them in a sealed freezer-safe container. They last for at least a month!
Reheating gf waffles
These gf waffles can be reheated right from frozen. They're not solid like a muffin, so they don't have freeze all the way through. Pop them in a 275°F oven or toaster oven, or put them right into a toaster on medium-low.
FAQs
No! Only waffles made with a gluten free recipe, using gluten free ingredients and especially flours, are gluten free.
You can make the dry ingredients in advance, whisk them completely, and store in a sealed container in a cool, dark pantry. Once you add the liquids to the dry ingredients, the mixture begins to age.
Waffles should be cooked on a hot, prepared waffle iron until the steam is no longer escaping from the sides of the waffle iron. You can also flip them in the iron halfway through, once they're formed, to ensure completely even cooking.
This waffle batter is thinner than gf pancake mix, so I don't recommend using it for pancakes. Use our gluten free pancake mix to make pancakes, or anything else you make with pancakes mix in general.
Did you measure your ingredienst by weight, not volume? Use the right, light gluten free flour blend? Whip your egg whites separately?
Even nonstick waffle irons need a light coating of cooking oil. Cooking oil is better than butter, since it doesn't burn as easily and get into all the tight spaces.
Yes! Frozen gluten free waffles that have been cooled, wrapped tightly and frozen reheat perfectly in the toaster. Just unwrap and toast from frozen until warm and toasty!
How to make fluffy gluten free waffles, step by step
Easy Gluten Free Waffles Recipe
Equipment
- Waffle iron
- Hand mixer or stand mixer
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)
- ¼ teaspoon xanthan gum
- 2 tablespoons (24 g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 (100 g (weighed out of shell)) eggs 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 g) plain whole milk yogurt at room temperature
- ¾ cup (6 fluid ounces) milk at room temperature
Instructions
- 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 350°F for about 3 minutes.
- Waffles can also be cooled completely, wrapped tightly and frozen, then defrosted and refreshed similarly before serving.
Notes
Nutrition
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Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Sherry Russell says
So the Nicole’s Best flour won’t work for this recipe?
Nicole Hunn says
Hi, Sherry, that’s a great question! Actually yes, it will work beautifully! I’ve tried that myself, with the 1/4 teaspoon of added xanthan gum, and it works beautifully. Glad you asked, and thank you for giving Nicole’s Best a try!
Sherry Russell says
Good to know! I didn’t want to have to buy more types of flour. That is probably the biggest struggle – I went my whole life basically using one flour and now that I have to be GF it seems like a recipe is always calling for a different flour.
Thanks!
Nicole Hunn says
If you have Nicole’s Best, you can use it without xanthan gum wherever my recipes call for a gum-free gluten free flour blend, so there’s no need to make that 3 ingredient blend any more. I hear you about lots of different flours and how inconvenient that can be!
Danielle Kissane says
These waffles were beautiful. We are just beginning our GF journey and I thought it might be hard. But I am finding more and more great recipes and this is one of them that will become a regular. Light, crispy and very tasty without being overly sweet. I had strawberries and maple syrup with mine. Look forward to trying more of your recipes.
Nicole Hunn says
I’m so glad you loved the waffles, Danielle, and that you feel hopeful that gluten free baking is possible!
Diana S says
Your recipe sounds delicious, and I can’t wait to make it! Can I replace whole milk with Almond milk, and the yogurt with plant-based yogurt? I have dairy intolerance. Thank you!
Nicole Hunn says
Yes, please see the text of the post under the heading “Gluten free dairy free waffles”
Cheryl says
I just made these, weighing my ingredients and following the recipe to the letter. They were superb! The best waffles I have ever eaten. My husband could not believe they were gluten free. Thank you for this recipe. Hands down, a keeper!
Nicole Hunn says
I’m so glad to hear that, Cheryl. Precision pays off!!
CHERYL says
Sorry. In my excitement I forgot your stars. :)
Nicole Hunn says
Thank you so much, Cheryl! I do love my stars. :)
Marie says
Wow, wow, wow! I was looking for a gluten-free waffle recipe so I can make waffles to freeze at home. I was tired of paying $2.99 for 6 (and that’s a deal already). These waffles never make it to the freezer and I sometimes have to make it a few times a week! Costs almost half of the store bought one and tastes even better!
Nicole Hunn says
That’s so great to hear, Marie! Thank you so much for sharing that. It’s crazy how expensive packaged gf products can be!
Paulette says
Yummy! Only drawback for me is that the batter is too fluffy for my stand up waffle maker! I had to flip down the one side, smooth the batter around then quickly shut it!
Claire says
These were perfect!! The batter felt quite thick, so I wasn’t sure if it would all work out, but as soon as I opened the waffle iron, it was heavenly. The perfect balance of crispy and fluffy! I’m saving this as my go-to waffle recipe!
Nicole Hunn says
I’m so glad you trusted the recipe, and that you love the waffles! Thanks for sharing.
Taylor says
Made these super quickly and they were delicious! Raised super fluffy and crunchy on the outside. I did add some extra milk as mine came out a little thick but so so good thank you!
Howie Spragins says
I wanted a gf recipe because we have friends who’s daughter is gluten intolerant and I wanted to have the whole family for a Sunday brunch sometime. To test, I made the waffles for my wife and me and we were both shocked as these gf waffles are every bit as good as a regular waffle recipe. I did use two whole eggs, which totaled about 130 grams. I also used canola oil and I substituted buttermilk for yogurt as I had it on hand. The batter was thinner than my usual waffle recipe but I followed the rest of the directions to “t” so that I could make a proper evaluation. Guaranteed: you will not be disappointed.
Katarina says
Can I use Greek yogurt instead? I’m excited to try this recipe.
Nicole Hunn says
No, you can’t Katarina. Greek yogurt has been drained of much of its excess moisture, so it’s not a proper substitute for plain “regular” yogurt.
Bri says
I came here to ask this question too, because my local grocery store does not carry whole milk plain yogurt. It has non-fat plain regular yogurt, but not whole milk, for whatever wild reason. Can I use that? I imagine it would still have more moisture than Greek yogurt, yes?
Nicole Hunn says
Hi, Bri, sure, that will have enough moisture. The lack of fat, though, will make the waffles less tender inside, and less crispy outside, but it will still work.
Jan says
I just got a new waffle iron today, and had to make some! My search led me here, and Wow! These are some of the BEST waffles I’ve eaten! 280 grams equals 2/14 cups. I used 1 1/2 cup brown rice flour instead of white; I don’t use potato starch, so I substituted 1/2 cup tapioca flour for the potato starch and arrowroot for the tapioca. Also, I don’t drink milk, so I used Milkadamia. And lastly, I moved recently, and my beater hasn’t shown itself yet, so I had to use my whisk for the egg whites. It worked!
Even with all the changes, these are just wonderful, crispy on the outside and very tender. They are going to be my go-to when we’re wanting waffles.
Thank you so much!
Arianne Kerr says
Can I just use the your mock better batter recipe to make the waffles?
Nicole Hunn says
No, Arianne, you can’t. Please see the text of the post under the heading “The gluten free flour blend matters”