Be certain this is your last stop for the Best Gluten-Free Waffles in the world! Crispy on the outside, soft and fluffy on the inside with the perfect balance of sweetness. Fresh berries and maple syrup will take these gluten-free waffles to a whole new level of “waffle heaven!” Be sure to check out the drool-worthy video below. You will have breakfast ready in no time!
First off, let’s agree here that Belgian waffles are a special treat. Now make them Gluten Free and also taste amazing, that my dear friend is a RARE treat!
Secondly, please do not be intimidated by this recipe. It is super easy to make.
Thirdly, this recipe is such a staple in my home that I have been making these Gluten-Free Waffles weekly for over 4 years and my family never gets tired of them! Okay, I never get tired of them!
If your palate likes diversity, as I do, then this recipe will also serve as the perfect base for a variety of waffle flavors. I have made Gluten-Free Wild Blueberry Lemon Waffles, Apple Cinnamon Waffles, and Chocolate Chip Waffles. Oh, the flavors are endless!
Do I have you on the edge of your seat? Ready to make these? Let’s get started! You too can have crispy, fluffy deliciousness on your breakfast table in no time!
How to Make Gluten-Free Waffles
First of all, let’s go over the dry ingredients. I use a base of grain-free flours: blanched almond flour, tapioca flour, and coconut flour. I have always loved the base of blanched almond and tapioca flour as it can mimic the flavor of regular flour in baked goods, together they make a stretchy dough. Once you add coconut flour into the mix, it really lightens everything up to make the perfect fluffy base to these waffles. Now you have stretchy and fluffy, just how waffles should be on the inside. I also add a bit of baking powder to help give these a nice rise and a tad of salt. Just whisk all the dry ingredients together in a bowl. Pretty simple, right?
For the wet ingredients, I add pastured eggs to help bind the grain-free flours. I love those dark yellow yolks, they remind me of my Grandmother’s chicken eggs. For liquid, I add almond milk, nevertheless, you can use regular milk, water or your preferred milk alternative. Either will work fine in this recipe. Another key ingredient is avocado oil, you can also use grapeseed or another mild-flavored oil. This ingredient is essential to giving the outside the perfect crispiness. The vanilla gives these waffles an excellent flavor so be sure to include that too! Mix the wet directly into the dry and whisk until your batter is smooth. The consistency will be thin and runny.
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Finally, be sure to pre-heat your waffle iron and follow the manufacturer’s directions. I use about a cup of the batter with this waffle maker and get 3 big giant waffles. I have used other waffle irons that do not have as deep of a base and have gotten more waffles, it all depends on the one that you have. I use this–> ceramic Belgian waffle maker and I cook these for 4 minutes total. I have to flip my waffle maker over halfway through. Mine has a timer that reminds me to flip halfway. I love it!
I love to top my Gluten-Free Waffles with fresh berries and maple syrup. It brings these waffles to a whole new level!
Watch How to Make Gluten-Free Waffles:
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These waffles are the BEST GLUTEN FREE WAFFLES ever! They are crispy on the outside and soft and fluffy on the inside.
- 1 cup blanched almond flour
- 1 cup tapioca flour
- 2 Tablespoons coconut flour
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 2 eggs
- 1/4 cup melted coconut OR grapeseed oil plus more for waffle iron
- 1 teaspoon apple cider vinegar
- 1 cup almond milk
- 1/2 teaspoon vanilla
- Place all dry ingredients in a mixing bowl and whisk until all lumps have been removed.
- Add liquid ingredients and whisk for 2 minutes or until batter has thickened. Batter will be similar to a thin pancake batter.
- Spray or coat waffle maker with a thin layer of oil.
- Fill waffle maker with batter and follow waffle maker instructions. For a Belgium waffle maker I use 2/3 cup of batter, for a smaller waffle maker, I use 1/3 cup.
- I used a Belgium waffle maker and used the minimum setting. I poured in the batter, flipped the waffle upside down and let it heat for 2 minutes. Flipped it right side up, opened the lid and removed the waffle gently with a rubber spatula. Serve with berries and maple syrup.
- Waffles can be reheated in a 350 degree oven for 6 minutes.
(Recipe Updated: November 5, 2019-Originally published: January 30, 2015)