Being gluten-free, one of the traditions I miss most is Saturday morning breakfast at the local diner. I miss slipping into a booth, wrapping my hands around a warm cup of coffee, and the giant waffles piled high with fresh fruit. That is, until now! This gluten-free waffle recipe makes light, fluffy waffles with perfectly crispy edges, just like the ones you'd find at your local diner!
Katie's Recipe Notes
After testing dozens of batches to perfect my gluten-free pancakes, I knew the secret to great homemade waffles was just a few tweaks away. I swapped the butter for oil to keep the inside tender, and added cornstarch to the flour blend to get a light and fluffy texture with a crispy exterior. I'm happy to report that even my gluten-eating kiddos declared these the best waffles they've ever had!
Serve these waffles with my homemade strawberry sauce and fresh whipped cream! I promise it's easy to make and your family will be so impressed!
Ingredients
- Gluten-free flour blend: Use an all purpose gluten-free flour with xanthan gum already included. I highly recommend using Bob's Red Mill 1:1 or my own copycat Bob's blend.
- Cornstarch: Helps achieve a perfectly light and fluffy waffle with a crispy exterior. You can substitute arrowroot or tapioca starch if needed.
- Baking powder: Use fresh baking powder as that provides the bubbles that make these waffles extra fluffy.
- Oil: I used avocado oil. Vegetable oil, canola oil, or any neutral flavored oil is fine.
- Whole eggs: No whipping egg whites here!
- Sugar: Adds just a touch of sweetness to the batter, it also makes the waffles more tender.
- Milk: I used 2% milk. Dairy-free milk will also work.
*Refer to the recipe card below for exact measurements.
What Gluten-Free Flour Blend Should I Use?
I preferred the flavor of Bob's Red Mill 1:1 for this recipe. If you cannot use Bob's, choose a flour with xanthan gum already included, such as Cup4Cup or King Arthur Measure for Measure.
My Favorite Waffle Irons
I've tested this recipe in both of these waffle irons and love the results.
- Bella Flip-n-Store Waffle Maker: Makes large Belgian waffles like most diners.
- Dash Mini Waffle Maker: Makes Eggo-sized waffles that fit in a toaster.
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How to Make Gluten-Free Waffles
- In a large bowl whisk together the dry ingredients; gluten-free flour, cornstarch, sugar, baking powder, and salt. In a separate bowl whisk together the eggs, milk, oil, and vanilla until combined.
- Pour the wet ingredients into the dry and stir together until just combined. Don't overmix, a few small lumps are totally fine!
- While your waffle iron preheats, let the batter sit for a few minutes. This gives the cornstarch time to hydrate and results in a crispier waffle.
- Pour the batter into your preheated waffle iron and cook according to your manufacturer's instructions. You'll know they're done when the steam slows down and the edges are golden brown!
Can You Freeze Leftover Waffles?
Yes! Let them cool completely, then freeze in a single layer before transferring to a freezer bag or airtight container for storage. Reheat in the toaster oven or air fryer to bring back that crispy exterior.
Recipe
Gluten-Free Belgian Waffles
Ingredients
- 1 ¼ cups gluten-free flour blend (Bob's Red Mill 1:1 preferred)
- ¼ cup cornstarch
- 3 Tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 3 large eggs
- 3 Tablespoons oil
- 1 teaspoon vanilla extract
Instructions
- In a large bowl whisk together the gluten-free flour, cornstarch, sugar, baking powder, and salt. In a separate bowl whisk together the eggs, milk, oil, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and whisk together until combined. Don't overmix, a few lumps are fine.
- Let the batter sit 5-10 minutes while you preheat the waffle iron.
- Pour batter into your preheated waffle iron and cook until golden brown, usually 3-5 minutes depending on the size of your iron.
- Serve immediately with your desired toppings, such as butter, maple syrup, fresh berries, or strawberry syrup and whipped cream.
Notes
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Estimated Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Erika says
Delicious! My daughter and I have Celiac and have tried many waffle recipes. Many have the texture of a dense pancake but just in waffle shape. This was a true waffle with fluffy texture. I made them in a griddle with waffle plates at 350 degrees. This will be in the rotation. I plan to make and freeze some for school mornings. Thank you!
Katie Olesen says
I'm so glad you enjoyed them, Erika! The texture is so important!