Belgian Gluten Free Waffles (Paleo-Friendly)
If you’ve been on the hunt for Gluten Free Waffles that actually taste amazing—crispy on the outside, soft and fluffy on the inside—this is your last stop. These grain free, paleo-friendly waffles have been my family’s go-to recipe for over ten years, and they’ve earned their spot as the best gluten free waffles in the world (yes, really!).
They have about 14 grams of protein per serving, are made with just one bowl and are ready in just 15 minutes. Top them with fresh berries, homemade whipped cream and a drizzle of maple syrup, and you’ve officially entered waffle heaven. Don’t miss the drool-worthy video below—it’s all you need to get started!
Also, if you’re as waffle-obsessed as we are, be sure to check out a few of our other breakfast favorites: these rich and decadent gluten free chocolate waffles are a must for chocolate lovers, and the gluten free wild blueberry lemon waffles bring a bright, tangy twist that’s perfect for spring and summer mornings. Trust me—you’ll want to try them all!
Do I have you on the edge of your seat? Ready to make these? Let’s get started!
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Ingredients used for Making Gluten Free Waffles:
Dry Ingredients
- blanched almond flour
- tapioca flour
- coconut flour
- baking soda
- salt
Wet Ingredients
- unsweetened almond milk can use homemade almond milk
- oil ( avocado oil or melted coconut oil)
- apple cider vinegar
- vanilla extract
How to Make Gluten-Free Waffles
First, pre-heat your waffle iron and follow the manufacturer’s directions. They usually takes about 5 minutes to pre-heat. I use this–> ceramic Belgian 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.
STEP 1: Combine the dry ingredients into a large mixing bowl and whisk. I use a base of grain-free flours: blanched almond flour, tapioca flour, and coconut flour because they mimic the flavor of regular flour in baked goods. The coconut flour lightens everything up to make the perfect fluffy base to these waffles.
STEP 2: Add the wet ingredients to the dry.
STEP 3: Mix until the batter thickens to the consistency of a thin pancake batter. The coconut flour will need about a minute to thicken.
STEP 4: Spray waffle iron with oil (some waffle makers say “do not use oil” so check the instructions). Pour batter into the waffle maker until it is full to the top. Cook 2 minutes per side. I set a timer and after 2 minutes, I flip the waffle maker and set it for 2 more minutes. Once done, gently remove with a silicone spatula and serve with coconut whipped cream, fresh berries and maple syrup. Yum!
Watch How to Make Gluten-Free Waffles:
See what others are saying about these Gluten Free Waffles:
“The BEST recipe for waffles I have ever had! I cannot make anything different ! So easy to make, no added sugars! Thank you for sharing this! I pass this recipe to all my GF friends! Sooo delicious”-Amy
“Grain free or not these are my family’s favorite waffles, we make them nearly every weekend! Even my daughter who never liked waffles before looks forward to them.”-Summer
I hope these gluten free, grain free, and paleo-friendly waffles become a new favorite at your table—just like they have at ours for the past ten years. Whether it’s a slow Sunday morning or a quick weekday breakfast, they’re the kind of recipe you’ll turn to again and again.
Hungry for more breakfast recipes, check out:
Gluten-Free Wild Blueberry Lemon Waffles
Easy Buckwheat Porridge for Breakfast
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Gluten Free Waffles (Paleo)
- Total Time: 15 minutes
- Yield: 3-4 1x
- Diet: Gluten Free
Description
Gluten Free Waffles that actually taste amazing—crispy on the outside, soft and fluffy on the inside—this is your last stop. These grain free, paleo-friendly waffles have been my family’s go-to recipe for over ten years, and they’ve earned their spot as the best gluten free waffles in the world (yes, really!). Made in just one bowl. Top them with fresh berries, homemade whipped cream and a drizzle of maple syrup, and you’ve officially entered waffle heaven.
Ingredients
- 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 avocado oil plus more for waffle iron
- 1 teaspoon apple cider vinegar
- 1 cup almond milk
- 1/2 teaspoon vanilla
Instructions
- 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 1 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 and cooked for 2 minutes. Then I flipped the waffle upside down and let it heat for 2 more minutes. Once cooked, open the lid and remove the waffle gently with a rubber spatula. Serve with berries, whipped cream and maple syrup.
- Waffles can be reheated in a 350 degree oven for 5-6 minutes.
- Prep Time: 7 mins
- Cook Time: 8 mins
- Category: Breakfast
- Cuisine: American
Keywords: gluten-free waffles, paleo waffles, best waffle recipe
(Recipe Updated: May 6, 2025-Originally published: January 30, 2015)
IF YOU LOVE THIS RECIPE TRY THESE OUT!
- The Ultimate Guide to Gluten Free Living - 28 May, 2025
- 15 Minute Wild Blueberry Compote - 19 May, 2025
- Gluten Free Wild Blueberry Lemon Waffles - 17 May, 2025
Thanks for the simple recipe. I used coconut milk (from the carton not the can) fresh meyer lemon juice and avocado oil and added some freshly grated mandarin orange peel and orange extract instead of the vanilla. So yummy–crispy on the outside and a nice hint of orange. I whisked the eggs and liquid separately and then did minimal mixing with the dry ingredients. I also had to add a bit more milk later on to keep the right consistency for the waffle iron. Thanks again. This is now my go-to waffle recipe.
★★★★★
Thanks for sharing your results and modifications. So glad to hear you enjoyed the recipe 🙂 I have never tried it with orange peel but will definitely give that a try! Thanks for sharing!
Warmly,
Ester
Has anyone made these with eggnog? We are using up a triple batch of pumpkin waffles today, and I thought I might substitute eggnog for the almond milk tomorrow.
★★★★★
I had to sub out the tapioca flour for arrowroot because I had it on hand and was too excited to try the recipe to wait for the tapioca flour to get here. I also used buttermilk since I had it on hand so I left out the vinegar.
Oh my! These were so good!!!!! Super crispy and light and airy. My kids loved them too! I stirred in some mini chocolate chips and made some mini 4″ waffles. I’ve been making gluten free waffles for years and this was the first time they got crispy! I usually end up with soft waffles. This is amazing! Thank you!!!!!
★★★★★
Hi Lauren,
I am so glad that you enjoyed the recipe and thank you for sharing your substitutions! I am glad that the buttermilk was able to work in the recipe.
Warmly,
Ester
This past summer we got chickens and I’m always trying to think up ways to use our eggs up. I dug out the waffle maker from the back of the cupboard – I can’t remember the last time I made waffles. Picked this recipe out of the many I found on the internet this morning, and glad I did. I’m never confident when trying recipes for the first time, but this seems like a foolproof recipe. No need for me to look up any other paleo waffle recipes, as these turned out great – we all really enjoyed them. Texture and taste very good!
★★★★★
I am so glad that you enjoyed the recipe and got to use up your home grown chicken eggs! Feel free to make variations with this recipe as your base. You can add blueberries and lemon zest too.
Thanks again for sharing your results 🙂
Warmly,
Ester
Oh. My. Goodness! You so nailed this and for the first time, my husband raved about a paleo waffle . I’ve tried many others and no comparison. He said these are wonderful and a keeper! High praise from him. They we’re light, crispy and just terrific. I did add one tablespoon of coconut flour as someone suggested, and also two scoops of Vital Proteins Collagen powder plus a splash more of almond milk for the perfect consistency for the waffle maker. So thank you!
Hi Ann,
I am so glad you both enjoyed the recipe, thank you for the substitution ideas! Adding collagen is a great addition!
Warmly,
Ester
This is the best gluten free waffle recipe that I have found! They stay together and freeze well. We’ve made them several times. Thank you so much for sharing!
★★★★★
Hi Carrie,
You are very welcome! I am so happy to hear that you are enjoying the recipe.Thanks for sharing your results!
Warmly,
Ester
I’ve rated this before, but I wanted to share that I made this into a pumpkin spice version today — my wife said, “These are good! What are they?” So that’s a keeper. 🙂
Everything the same (double batch), plus 1/4 c maple syrup, 1 t cinnamon, 1/2 t ginger, 1/4 t clove (out of allspice), and 1/4 t nutmeg. Oh, and 1 cup homemade pumpkin puree!
★★★★★
Thank you so much for sharing! Your Pumpkin Spice Version has actually been requested so I am sharing your recipe here in the comments with another reader! Thank you and I am so glad that you and your wife are enjoying them 🙂
Warmly,
Ester
Waffles turned out great. They were crispy on the outside and soft in the inside.
★★★★★
Hi Bronte,
I am so glad to hear that you enjoyed the waffles! Thank you for sharing your results and rating the recipe! Happy Holidays!
Warmly,
Ester
My daughter said this is not only the best waffle ever, but the best breakfast ever! Thank you for this deliciousness!
★★★★★
Hi Molly,
That made my day! I am so happy to hear your daughter had the best breakfast ever! That puts a huge smile on my face!
Feel free to throw in chopped fruit in the waffle maker to mix up the recipe. Sometimes I do apple cinnamon waffles or blueberry lemon zest waffles. My kids love them!
Warmly,
Ester
I’ve been trying different things and loving it – most recently i shredded a small sweet potato and added that and pumpkin pie spice – it was so good. I was tempted to add canned pumpkin but wasn’t sure what to replace it with due to liquid nature – any thoughts on how to make a pumpkin waffle with canned pumpkin? Thanks so much!
★★★★★
I am so glad that you are enjoying the recipe! I just got a comment that shares a pumpkin spice waffle version, you can read it in the comments, but here it is too, enjoy!
Everything the same (double batch), plus 1/4 c maple syrup, 1 t cinnamon, 1/2 t ginger, 1/4 t clove (out of allspice), and 1/4 t nutmeg. Oh, and 1 cup homemade pumpkin puree!
With a previous experience I’ve had with tapioca flour, I decided to cut that down to 1/2 cup, but my batter still ended up very thick like a paste. I ended up adding 1/2-3/4 cup additional almond milk to thin it out, but it still was not pourable. I used it as is, spreading it out on the waffle maker. They still turned out well! Very good taste and texture. Next time I would only add 1/4 cup of tapioca flour.
★★★
Hi Kelsey,
This batter comes out very thin. If you take a look at the video tutorial included, this is like a thin pancake batter. Here is what I believe happened to your recipe. I think you are using cassava flour.
There is a big difference between cassava flour and tapioca starch. Your cassava flour may have been labeled tapioca flour. Cassava flour is full of fiber and very dense so that would probably explain what happened here. Tapioca starch is super light, almost like a cornstarch or arrowroot. I am glad that you made it work. Can you please double check the flour and re-rate the recipe?
I am happy to help you with this.
Thank you.
Warmly,
Ester
I know what cassava flour is and I personally have never baked with it. I definitely used tapioca flour! I have, however, only ever purchased one brand of tapioca flour. Maybe that is where the discrepancy lies. I have made this recipe more than once, but still don’t put the amount it calls for because it would be completely un-pourable for me! It still has a great taste though!
Glad to hear you have made it work for you! 🙂 What brand of flour are you using?
We have made this recipe almost every weekend for months now! Love that my whole family can eat and enjoy it — some GF, some paleo at the moment. The crispy waffle texture makes the tapioca gluey-ness from being noticeable. I also like that it doesn’t have sugar, partly because we often find recipes too sweet, but also because it can be a good base for sweet or savory toppings. Sometimes I use light olive oil (neutral in flavor vs. regular) instead of coconut oil, because coconut can get chunky when I mix it with the cold eggs and milk.
★★★★★
So glad to hear that you have been enjoying these Gluten Free Waffles 🙂 Thank you for taking the time to share your experience with us and rating the recipe ❤️ Warmly, Ester
These are beyond delicious! You won’t be disappointed.
★★★★★
So glad to hear you enjoyed these 🙂 Thank you for taking the time to share your results and rating the recipe!
Warmly,
Ester
I am an experienced conventional baker and have endured many an adventure in baking all sorts of things and I love it 🙂 I’ve been trying to avoid wheat/grains and added sugars in general past few months and am searching for good, easy and basic paleo recipes to keep our family healthier in general. Ester, this waffle recipe was AH-MAZING!! I made it exactly as written and tried a test waffle and it was awesome! I did make the following modifications to the rest of my batter simply for my own sake; added 1 extra tbspn of coconut flour (batter was way too runny for my waffle maker) and 2tbspns of xylitol for a hint of sweetness. I definitely like the texture of my waffle better with the added coconut flour. I am going to make this a keeper recipe for sure! Please comment on how to measure paleo flours – spoon & level? I am used to working with weights and measurements and am wondering why many paleo recipes don’t include weights? Thank you in advance; I look forward to exploring your recipes more!
★★★★★
I am glad to hear that you enjoyed the recipe! Yes, scoop and level off is how I measure the flour. I don’t typically measure a recipe with weights unless it is requested.
This recipe is forgiving so if the measurements are a tad off, it will still work. Also, thank you for sharing your modifications.
Warmly,
Ester
I’ve made these 2x already, and am quadrupling the recipe right now to have extras for the freezer for our last few days of whole30(we allow vanilla to be used). My husband and kids cannot get enough of them. I actually made wild blueberry and lemon waffles my 2nd time making them, and I just now read through the blog post where it said to try those, haha.
Have you ever tried adding mashed/blended banana to them? I was thinking of trying it, but don’t know if I’d just add them, or sub them for something
★★★★★
Hi Laura,
I am so glad to hear that your family is enjoying the waffles 🙂 Thank you for giving these a five start rating!
I think adding the mashed bananas would work. I suggest reducing the almond milk by the same amount of mashed bananas.
Warmly,
Ester
I made these waffles this morning without any substitutions or changes as I had all ingredients on hand. I hadn’t made waffles for at least 10 years and was so excited when the little red light on my waffle iron went off, signaling my waffle was ready. Upon seeing the crispy, light, batter cake that easily popped out of my waffle iron, I felt that culinary high I get when my cooking efforts are a success. I like that this recipe doesn’t need any sugar or oil in the batter. I made these with unsweetened vanilla almond milk which was an extra bump of vanilla flavor. Thank you for this foolproof recipe!
★★★★★
So glad that you enjoyed these waffles! I loved hearing about your success 🙂 You can mix these up by adding blueberries or chocolate chips. Warmly, Ester