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Gluten Free Waffles

Crispy, golden waffles made with rice flour and almond flour that are light, fluffy on the inside, and wonderfully crisp on the outside. Perfect for a delicious gluten-free breakfast that no one will guess is gluten free.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 waffles
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • Waffle iron
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cooking spray or pastry brush

Method
 

  1. Turn on your waffle iron to medium-high heat and let it preheat fully while you mix the batter.
  2. 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.
  3. In a medium bowl, whisk the eggs until slightly frothy. Add the buttermilk, melted butter, and vanilla extract, whisking until everything combines smoothly.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula just until combined. Some small lumps are fine.
  5. Allow the batter to sit for 3 to 5 minutes while your waffle iron finishes heating.
  6. Lightly spray or brush both plates of your preheated waffle iron with cooking spray or melted butter.
  7. 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.
  8. 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.

Notes

For extra crispy waffles, cook them an additional 30 to 60 seconds beyond when the steam stops. Store cooled waffles in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a toaster or toaster oven for best texture.