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!
Lillian says
Excellent recipe. My husband, who’s not GF, loved them
Nicole Hunn says
That’s the highest praise, Lillian! Thank you for letting me know. So glad to hear it.
suzeyg3 says
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 says
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.
Nicole Hunn says
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 says
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 says
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 says
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 says
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 says
Super yummy! Like the updates. Made them for breakfast and they disappeared.
morgan says
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 says
Would so like to know the calorie content
Nicole Hunn says
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!
Stephanie says
Made these tonight, using a waffle stick pan from Pampered Chef. These are the amazing-est waffles ever! I added an extra minute to the bake time. Fyi, don’t fill the wells full, you’ll get waffle cakes, because this recipe lives up to the hype. Another bodacious gf hit!
Julie M. says
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 says
Same! Will be watching for the response :)
Nicole Hunn says
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!
Mike says
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 says
I’m thinking my family will be demanding a taste-off between the two versions. They do love that other recipe!
Jennifer Sasse says
Another home run! :)
John Lachett says
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 says
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 says
Gracias! Regular yogurt it is! I’m going to make these for weekend brunch! Thanks again!
Sandra Merrikin says
Could you substitute rice milk for both milks and egg replacer for the eggs?
gfshoestring says
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