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.

A close up of a waffle with raspberries, blueberries and syrup

Pancakes vs. waffles

Is it pancakes all the way for you, or are waffles more your style? In my family, when I make pancakes I’m kind of gluten free breakfast hero.

But when I make waffles, my kids practically throw me a ticker tape parade. I’m thinking it’s the built-in syrup cups in waffles?

Separating the eggs, whipping 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 crips 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.

6 waffles on a white background

How to get the perfect 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.

bowl of waffle batter, waffle batter in waffle maker, cooked waffles sin waffle maker, and 6 waffles on white background

The flour blend matters

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.

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.

A close up of a waffle with raspberries and blueberries

Which waffle maker is 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.

Ingredients and substitutions


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.


Since you really need to separate the eggs and whip the whites, a “chia egg” or similar egg substitute won’t work. If I were to try to replace the eggs here, I’d use 1 1/2 tablespoons (21 grams) more 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.


 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!

Like this recipe?

Prep time: Cook time: Yield: 8 square or 4 Belgian waffles


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, at room temperature

3/4 cup (6 fluid ounces) milk, at room temperature


  • 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, video added 2017. 


Comments are closed.

  • suzeyg3
    February 19, 2017 at 11:03 AM

    I have a square Von Shef waffle maker. It makes great waffles using your recipes. Even the churros waffles. I have even made Potato waffles in it.

  • DCP
    November 8, 2016 at 8:14 PM

    I’m so bummed, I just made them and they were very heavy and didn’t cook well (spotty brown, and dough like inside).
    I followed the directions to a t……I think!!!!!!!! and I have the Food Network waffle iron ) :
    Just can’t think of what happened if everyone else did well.

    • November 9, 2016 at 9:53 AM

      DCP, did you measure your ingredients by weight, and use the flour blend I specify? Most likely, one or both of those is your issue. You can’t use just any flour blend. They are not created equal!

  • Pat
    August 12, 2016 at 1:37 PM

    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! ,??

  • Fin
    July 3, 2016 at 3:20 PM

    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)

  • Judy Campbell
    June 7, 2016 at 3:40 PM

    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.

  • Cora Regina
    June 6, 2016 at 2:59 PM

    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.

  • Kimmy Dawn Cox Wright
    May 5, 2016 at 12:30 PM

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

  • morgan
    May 3, 2016 at 6:25 PM

    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

  • Fazzy
    May 2, 2016 at 2:31 PM

    Would so like to know the calorie content

    • May 2, 2016 at 2:51 PM

      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!

  • Julie M.
    May 2, 2016 at 2:29 PM

    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
      May 2, 2016 at 2:48 PM

      Same! Will be watching for the response :)

    • May 2, 2016 at 2:50 PM

      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!

  • […] Fluffy waffles. […]

  • Mike
    June 20, 2013 at 12:13 PM

    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!

  • Donia Robinson
    June 20, 2013 at 10:39 AM

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

  • Jennifer Sasse
    June 20, 2013 at 9:34 AM

    Another home run! :)

  • John Lachett
    June 20, 2013 at 8:55 AM

    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
      June 20, 2013 at 9:02 AM

      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
        June 20, 2013 at 9:40 AM

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

  • Sandra Merrikin
    June 20, 2013 at 8:43 AM

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

    • gfshoestring
      June 20, 2013 at 9:03 AM

      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.

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