If you love crispy, golden waffles but need to avoid gluten, this gluten free waffle recipe delivers everything you want in a perfect breakfast. Made with simple ingredients like rice flour and almond flour, these waffles come out light, fluffy on the inside, and wonderfully crisp on the outside.
Whether you’re serving brunch for your family or treating yourself to a lazy weekend breakfast, these waffles taste so good that no one will guess they’re gluten free. Let’s get your waffle iron ready and make something delicious.
Why You’ll Love This Recipe
This gluten free waffle recipe solves the biggest challenge of gluten free baking by creating waffles that actually have texture and flavor. You won’t find any gummy, dense results here.
- Ready in under 20 minutes from start to finish
- Uses everyday gluten free flours you can find at any grocery store
- Crispy exterior with a tender, fluffy interior that rivals traditional waffles
- Freezes beautifully for quick weekday breakfasts
- Naturally adaptable to dairy free and other dietary needs
My Experience Making This Recipe
I’ve tested this recipe at least a dozen times to get the flour blend just right. My first few attempts turned out either too crumbly or disappointingly gummy, but once I nailed the ratio of rice flour to almond flour, everything changed.
The smell of these waffles cooking reminds me of Sunday mornings at my favorite diner, except I’m making them in my own kitchen. My kids actually prefer these to regular waffles now, which tells you everything you need to know.
The best part is hearing that satisfying crunch when you take the first bite while the steam rises from the fluffy center. I usually make a double batch because they disappear fast.
Recipe Overview
- Recipe Name: Gluten Free Waffles
- Servings: 6 waffles
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Course: Breakfast
- Cuisine: American
- Calories per Serving: 285
Equipment You Will Need
- Waffle iron
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Cooking spray or pastry brush
Ingredients for Gluten Free Waffle Recipe
- 1 1/2 cups white rice flour
- 1/2 cup almond flour
- 1/4 cup tapioca starch
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 2 large eggs
- 1 3/4 cups buttermilk
- 1/3 cup melted butter (or coconut oil)
- 2 teaspoons vanilla extract
Ingredient Notes and Substitutions
- White rice flour: This creates the base structure and light texture in gluten free baking. You can substitute with a commercial gluten free flour blend that already contains xanthan gum, but reduce the added xanthan gum to avoid a gummy texture.
- Almond flour: Adds moisture, richness, and helps with browning. Substitute with oat flour if you have nut allergies, though the texture will be slightly less tender.
- Tapioca starch: Provides chewiness and helps bind the batter without gluten. Cornstarch works in a pinch but won’t give quite the same texture.
- Xanthan gum: Replaces the binding properties of gluten to prevent crumbly waffles. If your flour blend already contains it, skip this addition or your waffles will turn out gummy.
- Buttermilk: Creates tenderness and helps with leavening when combined with baking soda. Mix 1 3/4 cups milk with 2 tablespoons lemon juice or vinegar and let sit 5 minutes as a substitute.
- Melted butter: Adds flavor and prevents sticking. Coconut oil or any neutral oil works for dairy free versions, though you’ll lose some of that buttery flavor.
How to Make Gluten Free Waffle Recipe
Step 1: Preheat Your Waffle Iron
Turn on your waffle iron to medium-high heat and let it preheat fully while you mix the batter. A properly heated waffle iron is critical for achieving that crispy exterior without the waffle sticking.
Step 2: Combine the Dry Ingredients
Whisk together the rice flour, almond flour, tapioca starch, sugar, baking powder, baking soda, salt, and xanthan gum in a large bowl. Mix thoroughly to break up any clumps and distribute the leavening agents evenly, which prevents uneven rising and texture issues.
Step 3: Mix the Wet Ingredients
In a medium bowl, whisk the eggs until slightly frothy. Add the buttermilk, melted butter, and vanilla extract, whisking until everything combines smoothly.
Step 4: Create the Batter
Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula just until combined. Some small lumps are fine and actually better than overmixing, which can make gluten free waffles tough and dense.
Step 5: Let the Batter Rest
Allow the batter to sit for 3 to 5 minutes while your waffle iron finishes heating. This resting time lets the flours fully hydrate and the xanthan gum activate, which improves the texture dramatically.
Step 6: Grease the Waffle Iron
Lightly spray or brush both plates of your preheated waffle iron with cooking spray or melted butter. Even if your waffle iron is nonstick, gluten free batters can be stickier than regular batters, so this step prevents frustrating stuck waffles.
Step 7: Cook the Waffles
Pour about 1/2 to 2/3 cup of batter onto the center of the waffle iron, depending on its size. Close the lid and cook for 4 to 5 minutes until the waffle is golden brown and steam stops escaping from the sides.
Resist the urge to open the waffle iron too early, as this can tear the waffle before it’s fully set. The waffle is ready when it releases easily and has a crisp surface.
Step 8: Keep Waffles Warm and Crispy
Transfer cooked waffles to a wire rack set on a baking sheet in a 200°F oven to keep them warm while you finish the batch. Stacking waffles directly on a plate will trap steam and make them soggy, so the wire rack is key for maintaining that crispy texture.
Pro Tip: For extra crispy waffles, cook them an additional 30 to 60 seconds beyond when the steam stops. The darker golden color and slightly longer cook time creates an incredibly crunchy exterior that stays crisp even under syrup.
Tips for the Best Gluten Free Waffle Recipe
- Measure your flours by weight if possible, as gluten free flours can vary significantly in volume depending on how they’re packed. If using cups, spoon the flour into the measuring cup and level it off rather than scooping directly from the bag.
- Don’t skip the resting time for the batter, as gluten free flours need extra time to absorb liquid compared to wheat flour. This simple 5-minute wait makes the difference between gummy and fluffy waffles.
- Keep your waffle iron properly greased between batches, even if the first waffle released easily. Gluten free batters tend to get stickier as they sit.
- Add a tablespoon of the batter to test your waffle iron temperature before making a full waffle. If it doesn’t sizzle immediately, wait another minute for proper heating.
- For perfectly uniform waffles, weigh your batter portions to ensure each waffle cooks at the same rate. This attention to detail prevents some waffles from being undercooked while others are overdone.
- Separate any leftover egg whites and beat them to soft peaks, then fold into the batter for even fluffier waffles. This extra step takes 2 minutes but creates an incredibly light texture.
Common Mistakes to Avoid
- Opening the waffle iron too soon causes the waffle to tear and stick because gluten free batters need extra time to set up their structure. Wait until the steam significantly reduces or stops completely.
- Using only one type of gluten free flour creates waffles that are either too gritty, too dense, or lacking in structure. The blend of rice flour, almond flour, and tapioca starch works together to mimic wheat flour’s properties.
- Forgetting the xanthan gum results in waffles that crumble apart when you try to remove them from the iron. This binding agent is non-negotiable for holding gluten free baked goods together.
- Making the batter too thin by adding extra liquid produces pale, soft waffles that lack crispiness. The batter should be thick enough to slowly spread on the waffle iron rather than running immediately to the edges.
- Stacking hot waffles directly on top of each other traps moisture and turns them soggy within minutes. Always use a wire rack to keep air circulating around each waffle.
Serving Suggestions
These gluten free waffles pair beautifully with both classic and creative toppings. The neutral flavor profile makes them versatile enough for sweet or savory applications.
- Traditional maple syrup and butter with fresh berries for a classic breakfast presentation
- Whipped cream, sliced strawberries, and a drizzle of chocolate sauce for a dessert-style treat
- Fried chicken and honey butter for an indulgent sweet and savory combination
- Greek yogurt, sliced bananas, and a sprinkle of cinnamon for a lighter, protein-packed option
- Nut butter, sliced apples, and a sprinkle of granola for added texture and nutrition
Variations to Try
- Blueberry waffles: Fold 3/4 cup fresh or frozen blueberries into the batter just before cooking. The berries add bursts of sweetness and beautiful color throughout each waffle.
- Chocolate chip waffles: Stir in 1/2 cup mini chocolate chips for a breakfast that feels like dessert. Use dark chocolate chips for a less sweet, more sophisticated flavor.
- Cinnamon spice waffles: Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry ingredients for warm, cozy flavors perfect for fall mornings. These pair exceptionally well with apple compote.
- Savory herb waffles: Reduce the sugar to 1 teaspoon and add 2 tablespoons chopped fresh herbs like chives, parsley, or rosemary. These work wonderfully as a base for eggs benedict or topped with smoked salmon.
- Lemon poppy seed waffles: Add 2 tablespoons poppy seeds and the zest of one lemon to the batter for bright, fresh flavor. Serve these with lemon curd and whipped cream for a special brunch.
Dietary Adaptations
- Gluten-free: This recipe is already completely gluten free as written, but always verify that your baking powder and other packaged ingredients are certified gluten free if you have celiac disease.
- Dairy-free: Replace the buttermilk with non-dairy milk mixed with lemon juice as described in the substitutions section, and use coconut oil instead of butter. The texture stays nearly identical with just a slight loss of buttery richness.
- Vegan: Use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, left to gel for 5 minutes) instead of eggs, and follow the dairy-free substitutions above. The waffles will be slightly less fluffy but still delicious.
- Low-carb/Keto: This recipe doesn’t adapt well to keto due to the rice flour base, but you can create a keto version using 2 cups almond flour, 1/4 cup coconut flour, and a low-carb sweetener, though the texture will be significantly different and more cake-like.
Storage and Reheating
Refrigerator
Store cooled waffles in an airtight container or resealable bag with parchment paper between each waffle to prevent sticking. They’ll keep for up to 4 days in the refrigerator.
- Let waffles cool completely before storing to prevent condensation
- Layer parchment or wax paper between waffles
- Reheat in a toaster or toaster oven for best texture
Freezer
Freeze waffles for up to 3 months for easy make-ahead breakfasts. Flash freeze them on a baking sheet first, then transfer to a freezer bag once solid.
- Arrange waffles in a single layer on a baking sheet and freeze for 1 hour
- Transfer frozen waffles to a freezer-safe bag with parchment between layers
- Label with the date and contents
- No need to thaw before reheating
Reheating
The toaster or toaster oven gives the best results for reheating these waffles. Avoid the microwave if you want to maintain any crispiness.
- Toaster: Pop frozen or refrigerated waffles directly in the toaster on medium-high for 3 to 4 minutes
- Toaster oven: Heat at 350°F for 5 to 7 minutes until warmed through and crispy
- Regular oven: Arrange waffles on a baking sheet at 350°F for 8 to 10 minutes
- Air fryer: Cook at 360°F for 3 to 4 minutes for extra crispy results
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Total Fat | 14g |
| Saturated Fat | 6g |
| Carbohydrates | 33g |
| Fiber | 2g |
| Sugar | 6g |
| Protein | 7g |
| Sodium | 380mg |
| Cholesterol | 75mg |
Nutritional values are estimates based on standard ingredient measurements and may vary depending on specific brands used and portion sizes. These values do not include toppings or additions.
Frequently Asked Questions
Can I use a store-bought gluten free flour blend instead of making my own?
Yes, you can substitute 2 1/4 cups of a quality gluten free all-purpose flour blend for the rice flour, almond flour, and tapioca starch combination. If your blend already contains xanthan gum, omit the 1/4 teaspoon called for in the recipe to avoid a gummy texture.
Can I make the batter ahead of time?
You can mix the dry ingredients up to a week in advance and store them in an airtight container, but mix the wet ingredients and combine them with the dry ingredients right before cooking. Gluten free batter that sits too long can become watery as the starches absorb liquid.
Why are my waffles turning out gummy?
Gummy waffles usually result from too much xanthan gum, undercooking, or too much moisture in the batter. Make sure you’re measuring accurately, cooking the waffles long enough, and not doubling up on xanthan gum if your flour blend already contains it.
Can I make these waffles without a waffle iron?
You can cook this batter as pancakes on a griddle, though you’ll lose the signature crispy texture and pockets that make waffles special. Use about 1/4 cup batter per pancake and cook for 2 to 3 minutes per side over medium heat.
How do I prevent the waffles from sticking to my waffle iron?
Always preheat your waffle iron completely, grease it before each waffle even if it’s nonstick, and resist opening the iron too early. Gluten free batters need the full cooking time to develop structure and release cleanly from the plates.
Can I reduce the sugar in this recipe?
You can reduce the sugar to 1 tablespoon without significantly affecting the texture, though the waffles will brown
Gluten Free Waffles
Ingredients
Equipment
Method
- Turn on your waffle iron to medium-high heat and let it preheat fully while you mix the batter.
- Whisk together the rice flour, almond flour, tapioca starch, sugar, baking powder, baking soda, salt, and xanthan gum in a large bowl. Mix thoroughly to break up any clumps and distribute the leavening agents evenly.
- In a medium bowl, whisk the eggs until slightly frothy. Add the buttermilk, melted butter, and vanilla extract, whisking until everything combines smoothly.
- Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula just until combined. Some small lumps are fine.
- Allow the batter to sit for 3 to 5 minutes while your waffle iron finishes heating.
- Lightly spray or brush both plates of your preheated waffle iron with cooking spray or melted butter.
- Pour about 1/2 to 2/3 cup of batter onto the center of the waffle iron, depending on its size. Close the lid and cook for 4 to 5 minutes until the waffle is golden brown and steam stops escaping from the sides.
- Transfer cooked waffles to a wire rack set on a baking sheet in a 200°F oven to keep them warm while you finish the batch. Repeat with remaining batter.
