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Gluten Free Waffles

Gluten Free Waffles

Gluten free waffles, like gluten free pancakes, have the power to turn an ordinary weekend breakfast into something to write home about. But how about gluten free waffles on a regular weekday? Just make them ahead and freeze them, then pop ’em in the toaster. Or … waffles for dinner? Hello, Mom of the Year.[pinit]Gluten Free Waffles from Gluten-Free on a Shoestring

I made Belgian waffles since, well, my waffle-maker does that. It makes Belgian waffles. And anyway, Belgian waffles have all of those syrup cups. But this recipe can be used to make any sort of light and crispy gluten free waffles.

Gluten Free Waffles from Gluten-Free on a Shoestring
Waffles for dinner a perfectly acceptable to me. Add a sunny side up egg, and you’ve got yourself the easiest weeknight dinner a person could imagine. As my 3 kids get older, it seems that every single night of the school year, we’re running from one activity to another and I need a dinner that I can make in stages. I can make these gluten free waffles ahead of time, then just toast them right back to life as I’m making a few eggs. Dinner is on the table in a few measly minutes, it’s meatless so I get to feel virtuous (don’t you?), and my kids think I’m a rock star. I dare you to poke holes in that plan. I dare you! (Actually, please don’t I bet you could and I really really need that plan in my back pocket.)

It’s really worth beating the egg whites separately, by the way. The beaten egg whites, plus the crisp rice cereal (I’m pretty sure I got that idea from America’s Test Kitchen) in the batter make for light, fluffy and crispy waffles. There will be a recipe for yeasted waffles in Gluten-Free on a Shoestring Bakes Bread, but you’ll have to wait for that one. Those are pretty stellar, too, but since they’re yeasted they really do have a different, wonderful flavor altogether.

Gluten Free Waffles from Gluten-Free on a Shoestring

And since I know you, I know you’ll want to know if you can make these with a basic all-purpose gluten free flour instead of gluten free cake flour. You can, absolutely, do that, but the waffles will be more dense. That’s all.

Like this recipe?

Prep time: Cook time: Yield: 4 large Belgian waffles


2 cups (280 g) gluten free cake flour (82% all-purpose gluten-free flour + 18% cornstarch)

1 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (50 g) sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups (45 g) gluten free puffed rice cereal (like Erewhon brand crisp rice cereal)

13 fl. oz. milk, at room temperature

7 tablespoons (98 g) vegetable oil

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


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

  • In a large bowl, place the flour, xanthan gum, sugar, baking powder, baking soda and salt, and whisk to combine well. Add the puffed rice cereal, and mix to combine. Place the milk, oil and egg yolks in a separate small bowl or measuring cup and whisk to combine well. Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix to combine well. The mixture will be relatively thick.

  • In a separate bowl with a hand mixer or in the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites into soft peaks. Fold the beaten egg whites gently into the large bowl of batter until only a few white streaks remain.

  • Spoon 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, stopping about 1/4 inch from the edge of the iron. Close the lid and cook until steam stops 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 300°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.



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Comments are closed.

  • […] Gluten Free Waffles 4. […]

  • May 7, 2013 at 10:29 AM

    Is there some way to omit the cereal or substitute something else? I have yet to find a gluten free, corn free rice cereal that isn’t manufactured on or around equipment that also manufactures wheat. We are able to use the Envirokids Koala Crisp which is chocolate,but even if its usable, that would be super expensive if making more than a few times a year.

    • gfshoestring
      June 19, 2013 at 8:58 AM

      Hi, Holly, I haven’t tested this recipe with any substitutions. I use Erewhon crispy rice cereal. It is reliably gluten free.

  • Nicole (Mattison Mania)
    May 4, 2013 at 7:31 PM

    You amazing, amazing lady!

    Again, I’ll have a New York-sized house full of normally gluten-eating teenage, softball players this weekend; and again, it will be a success because here you are with a recipe just sitting here waiting for me!

    Words could never describe my gratitude for all your hard work! Because of all your awesome, real-food-tasting recipes our household no longer has that negative stigma associated with being gluten free.

    • gfshoestring
      June 19, 2013 at 9:00 AM

      I hope those softball players appreciate everything you do for them! You’re not so bad yourself, Nicole. :)
      xoxo Nicole

  • Valerie
    May 3, 2013 at 7:03 AM

    These look sooo good! There will be waffles this weekend for sure. Thanks so much for your blog, it’s helped give me back my cooking confidence after going gf. Just ordered your books this week, can’t wait for the next one! Keep up the fine work.

    • gfshoestring
      June 19, 2013 at 8:59 AM

      I’m so glad, Valerie! Thank you so much for your support. And may you always have cooking confidence! And please remember that I fail typically at least 2 times before I succeed when I’m developing recipes. Don’t let the occasional hiccup shake your confidence!
      xoxo Nicole

  • Donia Robinson
    May 2, 2013 at 7:33 PM

    Made these for dinner tonight. Rave reviews, even from my skeptical, gluten-eating husband. Thanks!!

  • Tom
    May 2, 2013 at 2:54 PM

    Any suggestion for a corn starch substitute in the cake flour mix?

    I’m quite intolerant of anything corn.

    • gfshoestring
      May 4, 2013 at 9:07 AM

      I haven’t made it with another starch, Tom, but feel free to experiment, maybe with arrowroot or tapioca. Tapioca can lend a metal taste, though, when used in larger amounts.

  • MHS
    May 2, 2013 at 1:07 PM

    Can you give helps to folks who can’t have xantham gum, or guar gum as a binder?

    • gfshoestring
      May 4, 2013 at 9:08 AM

      I’m afraid I can’t, MHS. I made this recipe both with and without the xanthan gum and it just didn’t work without the gum.

    • May 6, 2013 at 2:33 PM

      Have you tried chiaseed gel instead of Xanthan gum….might be worth the try, also cooked rice adds some ‘gummyness’

  • May 2, 2013 at 12:50 PM

    Another dinner idea is to top them with chicken and gravy. We also use the chicken gravy over homemade biscuits. (Stew a whole chicken, then take out bones, chunk up the meat, and thicken the gravy with G.F. flour or cornstarch.) The biscuit version of this is one of my grandchildren’s favorite Sunday meals. But I think Nicole’s waffles will make this dinner a lot more elegant.


    • gfshoestring
      May 4, 2013 at 9:08 AM

      Sounds great, Marti!
      xoxo Nicole

  • May 2, 2013 at 10:08 AM

    Alleluia to breakfast for dinner in which we call, “brinner” around here. We have it at least once a week. I also will make loads of pancakes or waffles and then freeze them for weeknights (for some reason my kids demand cereal for breakfast on the weekends – so weird). I also make my own GF turkey sausage and freeze it as well for occasions just like this. Can’t wait to see the yeasted waffle recipe. I need to get out there and pre-order “the” bread book. I saw it was available though… when do we get to see the cover?? it’s thursday already! :)

    • gfshoestring
      May 4, 2013 at 9:09 AM

      I know, Jennifer! I am still waiting for the go-ahead from my publisher to share the cover. And hopefully once I can share it, it will be up on amazon soon after. I’m dying to show it to you!! Oh, and my kids eat cereal at least on Saturdays for breakfast, and they complain bitterly!
      xoxo Nicole

  • Donia Robinson
    May 2, 2013 at 9:22 AM

    I echo Anneke’s sentiments. Plus, I usually make a double or triple batch of pancakes so the kids have a special breakfast for several more days. You can’t do that with other dinners! (GF lasagna for breakfast – ugh) Oh, and I ALWAYS mix canned pumpkin into pancake batter. Yeah, they are a little orange, but the kids can’t get enough of them!
    These will be made in my household soon, guaranteed. Though my kids somehow equate Belgian waffles with syrup AND whipped cream. I try to throw some frozen, thawed fruit on there for good measure. ;)

    In BCD times (before celiac disease), I had a recipe for overnight yeast waffles (make the batter the night before, refrigerate overnight, and cook the next morning). They were awesome, and overnight guests always asked for them. I can’t wait to see your recipe! (I pre-ordered my book the other day!)

  • Anneke
    May 2, 2013 at 9:12 AM

    I am a huge, HUGE fan of breakfast for dinner!! In fact, we are having pancakes for dinner tonight, cooked in the electric skillet as I am still kitchenless. Since I need a new waffle iron, I’ll be waiting to make these, but rest assured, it will happen. I also happen to be a fan of waffles for lunch in the summertime when the hoard of children needs taming. Breakfast all day long, I say!!

    I’m really missing my delicious Nicole breads right now, as we have gone through what I put in the freezer . . .


    • Donia Robinson
      May 2, 2013 at 9:24 AM

      Hey, if you have an electric skillet, make some tortillas or pita! Not the same as a nice loaf of bread, but still tasty!

    • Anneke
      May 2, 2013 at 9:31 AM

      I usually use the cast iron frying pan for tortillas, but if I can get the electric skillet hot enough, it should work, shouldn’t it? I’ll give it a try!

    • Donia Robinson
      May 2, 2013 at 9:35 AM

      By dad would say “These are battle conditions” whenever he would be justifying some behavior he didn’t normally engage in (like eating potato chips in the morning while we were traveling or something). The tortillas may not be the same or quite as good as in a cast iron skillet, but you don’t have a kitchen! You gotta MacGyver it! It will be better than nothing! ;)

    • gfshoestring
      May 2, 2013 at 9:37 AM

      Amen to that, Donia!

  • Sharon Schulze
    May 2, 2013 at 9:11 AM

    Looks good–and I have everything I need to make them :-) . Can’t wait to try them!

    • gfshoestring
      May 2, 2013 at 9:37 AM

      Excellent, Sharon! You gotta love a pantry-staples recipe!
      xoxo Nicole

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