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The Best Gluten Free Waffles

These gluten free waffles are the perfect breakfast treat—crispy on the outside, light and fluffy on the inside. Made with a simple blend of gluten free flours, they come together in minutes and are completely dairy-free adaptable.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups gluten free all-purpose flour blend with xanthan gum
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk or unsweetened almond milk for dairy-free
  • 1/3 cup melted butter or coconut oil for dairy-free
  • 2 large eggs
  • 1 teaspoon vanilla extract

Equipment

  • waffle iron
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • spatula
  • cooling rack

Method
 

  1. Preheat your waffle iron according to manufacturer's instructions.
  2. In a large bowl, whisk together the gluten free flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, melted butter (or oil), eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay. Let the batter rest for 5 minutes to hydrate the flour.
  5. Lightly grease the waffle iron with cooking spray or a little melted butter.
  6. Pour about 1/2 cup of batter onto the center of the waffle iron (or amount recommended by your waffle iron). Close the lid and cook until golden brown and crispy, about 3-5 minutes.
  7. Carefully remove the waffle and place on a cooling rack to keep crisp. Repeat with remaining batter.
  8. Serve immediately with your favorite toppings: maple syrup, fresh berries, whipped cream, or butter.

Notes

Storage: Leftover waffles can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days. To reheat, toast them in a toaster or oven until crispy. Freezing: Place cooled waffles in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Reheat directly from frozen in a toaster. Tips: For extra crispy waffles, let the batter rest for 10 minutes before cooking. For a dairy-free version, use almond milk and coconut oil. This recipe works best with a quality gluten free flour blend that contains xanthan gum.