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If you’re looking for the best gluten free waffles, you’ve come to the right place. These golden waffles are crisp on the outside and tender and fluffy inside. They’re made from scratch with easy pantry ingredients, and they make a delightful gluten free breakfast or brunch.
If you enjoy gluten free breakfast ideas, try my honey or blueberry scones, air fryer French toast, or gluten free pancakes from scratch.
I love breakfast — it’s my favorite meal. Most mornings I reach for a quick bowl of oatmeal with berries, but on weekends I enjoy making a bigger meal. This waffle recipe comes together in about 30 minutes and is very adaptable: make it dairy free, freeze extras, or mix in chocolate chips or blueberries. Below you’ll find clear step-by-step instructions, helpful tips for crisp edges and fluffy centers, storage advice, and troubleshooting so your waffles turn out great every time.
Why You’ll Love This Gluten Free Waffle Recipe
- Crisp exterior and a light, fluffy interior—exactly what you want in a waffle.
- A gentle touch of sweetness in the batter that enhances flavor without overpowering.
- Freezer-friendly: make a big batch and save time on busy mornings.
- A versatile base recipe that works well with add-ins like fruit, chocolate, or savory ingredients.
Ingredient Notes and Substitutions
Most of these ingredients are likely already in your kitchen.
Gluten Free Flour Blend
I use Bob’s Red Mill 1-to-1 gluten free flour blend. If you choose a different blend, make sure it includes xanthan gum to help with texture and binding. This is a cup-for-cup flour, so if you’re not gluten free you can swap in all-purpose flour.
Other Key Ingredients
- Sugar: adds a little sweetness and flavor.
- Baking powder: provides lift for a light texture.
- Whole milk: gives moisture and richness; lower-fat or dairy-free milks will also work.
- Oil: I use canola or vegetable oil for a neutral flavor.
- Salt: balances and enhances the flavors.
- Vanilla extract: adds warmth and sweetness.
Substitutions & Variations
To make dairy free waffles, substitute your preferred non-dairy milk (oat, almond, soy, etc.). If you want to reduce sugar, you can omit the sugar entirely; it won’t change the texture much but will affect flavor.
Equipment Recommendations
You can use a standard waffle iron or a mini waffle maker. I often use a mini that makes 4-inch waffles. Make sure the iron is well-greased and fully preheated before cooking. The iron will be very hot, so use oven mitts when handling it.
How To Make Gluten Free Waffles
STEP ONE: Grease the waffle iron and preheat it for a few minutes.
STEP TWO: In a large bowl, whisk together the dry ingredients: gluten free flour blend, sugar, baking powder, and salt.
STEP THREE: Add the milk, oil, and vanilla. Stir until combined—some small lumps are fine.
STEP FOUR: Let the batter rest at room temperature for at least 10 minutes. This hydrates the flour and helps create a lighter waffle.
Pro tip: Resting the batter makes a noticeable difference—flavors meld and the batter thickens, yielding fluffier waffles.
STEP FIVE: Cook the waffles. Use about 1/4 cup of batter for each 4-inch waffle and cook for about 4 minutes, or until golden and crisp. Repeat until the batter is used.
Expert Tips For The Best Waffles
How to Get Crispy Edges
Ensure the waffle iron is fully preheated so the exterior sets quickly. For extra crunch, allow the waffle to cook 30–60 seconds after the steam stops.
How to Keep Waffles Fluffy Inside
Avoid over-mixing. Stir just until the dry ingredients are incorporated. Resting the batter for 5–10 minutes helps the flour hydrate and improves the texture.
Preventing Sticking in the Waffle Iron
Grease the plates lightly before each batch, even on a nonstick iron. If sticking persists, try a gluten free flour blend with xanthan gum or added starch for better structure.
Variations You Can Try
Dairy Free Gluten Free Waffles
Substitute the whole milk with your preferred dairy-free milk (oat, almond, soy, etc.) with no other changes needed.
Flavor Mix-Ins
Add mini chocolate chips, fresh or frozen blueberries, or a pinch of cinnamon for variety. Fold mix-ins into the batter gently so they distribute evenly.
Savory Gluten Free Waffles
Fold in shredded cheese, chopped herbs, or cooked bacon for a savory option. These waffles pair well with fried chicken, eggs, or as the base for a hearty sandwich.
Freezing & Reheating Instructions
These waffles freeze and reheat really well, making them ideal for meal prep.
To Freeze:
- Cool waffles completely on a wire rack to avoid sogginess.
- Freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag or container. Separate layers with parchment paper. Store up to 3 months.
To Reheat:
- Toaster: Toast frozen waffles for the crispiest result.
- Oven: Bake at 350°F (175°C) for 8–10 minutes for multiple waffles.
- Air fryer: Reheat at 350°F for 3–4 minutes for a freshly made texture.
- Microwave: Quick but will soften the edges; not ideal if you want crispness.
Troubleshooting Gluten Free Waffles
Why Are My Waffles Soggy?
Soggy waffles often come from insufficient heat or stacking right after cooking. Make sure the iron is hot and place finished waffles on a wire rack in a single layer so steam can escape.
Why Do My Waffles Stick to the Iron?
Sticking usually means the plates weren’t greased enough or the waffle wasn’t cooked long enough. Apply oil or spray between batches and avoid opening the iron too soon.
Why Are My Waffles Too Dry or Crumbly?
Dry, crumbly waffles can result from too much flour or not enough fat. Weighing flour helps, and adding a little more oil can improve moisture.
Serving Suggestions
These waffles are delicious with sweet or savory toppings.
Sweet Toppings
- Maple syrup and butter
- Fresh fruit like berries, banana slices, or peaches
- Whipped cream or yogurt
- Chocolate chips or a drizzle of chocolate spread for a dessert-style waffle
- Warm air fryer apples in the fall
Savory Toppings
- Crispy fried chicken for a Southern-style meal
- Scrambled or fried eggs with bacon or sausage
- Smoked salmon and cream cheese for a brunch twist
- Avocado slices with everything bagel seasoning
Frequently Asked Questions
In a mini waffle maker, each waffle typically takes about 4 minutes. They should be golden and crisp on the outside when done.
Yes. Make a large batch and freeze extras for up to 3 months.
For best results use a gluten free blend that contains xanthan gum; it helps provide structure. I haven’t tested this recipe without it.
This recipe is formulated for a gluten free all-purpose blend. Using straight almond or oat flour will change the texture and yield unpredictable results.
Did you try these gluten free waffles? Leave a comment below or tag @justastastyblog on Instagram and #justastastyblog! Don’t forget to subscribe to get new recipes delivered to your inbox.
More Gluten Free Breakfast Recipes
- Perfect Air Fryer French Toast (Eggless)
- Gluten Free Pop Tarts
- Banana Breakfast Cookies
- Easy Gluten Free Pancakes From Scratch
📖 Recipe
Best Gluten Free Waffles From Scratch
Print Recipe
Ingredients
- 2 cups (296g) gluten free flour blend (I use Bob’s Red Mill 1 to 1 Flour)
- 3 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 cups (480ml) whole milk*
- 5 tablespoons canola or vegetable oil
- 1 teaspoon vanilla extract
Instructions
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Grease your waffle iron and preheat for about 3-5 minutes.
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In a large bowl, whisk the flour, sugar, baking powder, and salt together.
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Add the milk, oil, and vanilla and stir until incorporated. A few lumps are fine. Let the batter sit at room temperature for at least 10 minutes.
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Using about 1/4 cup of batter per waffle, pour onto the hot waffle iron and cook each waffle for about 4 minutes. Serve warm for best results.
Notes
- Use any milk you prefer, including non-dairy milks.
- This recipe yields twelve 4-inch mini waffles. Use a standard waffle iron for larger waffles; the yield will be smaller but the recipe scale works the same.
If you liked this recipe, try my gluten free pancakes from scratch!