The Best Gluten-Free Waffles Recipe

The BEST gluten-free waffles recipe made with basic pantry ingredients. This easy and amazing recipe yields perfectly crispy yet moist and fluffy waffles!

Sometimes we all just need a really, really ridiculously good waffle.

My secret to the BEST gluten-free waffles is using full-fat canned coconut milk for the batter. It provides a naturally sweet flavor and ensures the waffles turn out nice and moist, yet perfectly crispy. They have an amazing rich flavor with the coconut milk!

Waffle toppings…what’s your theory? I keep it simple with butter, pure maple syrup and fresh fruit. You can also make a fruit compote by stewing your favorite berry, apples, or pears on the stove top. If you’re into nut butter and/or jam on your waffles, go wild!

One trick I’ve picked up in my waffle making experience, is the waffles actually turn out better when the batter sits for a long period of time. If you have the forethought, prepare the batter the night before and store it in an airtight container until you’re ready to whip up the waffles!

 

Let’s jam these out!

How to Make Gluten-Free Waffles:

Plug in your waffle iron and spray it with cooking oil.

Whisk together the eggs, coconut milk, oil, vanilla extract and pure maple syrup in a mixing bowl until well-combined.

In a separate bowl, stir together the flour, baking powder, cinnamon and sea salt.

Pour the dry mixture into the mixing bowl with the wet mixture and stir until combined.

Pour waffle batter onto the center of your waffle iron and cook to desired level of crisp. I like crispy waffles that are golden-brown.

Serve with choice of toppings, and enjoy!

What Type of Flour Should I Use?:

WELL. I have strong opinions on this topic. My favorite gluten-free flour blend is Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour. This is the closes to regular all-purpose flour I have found. It uses mostly rice flour and tapioca flour. Plus, it doesn’t have an off-putting smell or taste the way blends do when they include chickpea flour. If you have a favorite flour blend, go for it!

Recipe Adaptations:

  • Replace the pure maple syrup with 2 tbsp cane sugar or coconut sugar.
  • Use unsweetened almond milk instead of coconut milk

Waffles or pancakes? Waffles, obviously.

You May Also Love:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Gluten-Free Waffles Recipe

Course: Breakfast
Cuisine: American
Keyword: dairy free, gluten free
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12 waffles
Calories: 250 kcal
Author: Julia

Gluten-free waffles made with gluten-free AP flour and coconut milk for a perfectly crispy waffle

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Ingredients

Instructions

  1. Plug in your waffle iron and spray it with cooking oil.

  2. Whisk together the eggs, coconut milk, oil, vanilla extract and pure maple syrup in a mixing bowl until well-combined.

  3. In a separate bowl, stir together the flour, baking powder, cinnamon and sea salt.

  4. Pour the dry mixture into the mixing bowl with the wet mixture and stir until combined.

  5. Pour waffle batter onto the center of your waffle iron and cook to desired level of crisp. I like crispy waffles that are golden-brown.

  6. Serve with choice of toppings, and enjoy!

Nutrition Facts
Gluten-Free Waffles Recipe
Amount Per Serving (1 of 12)
Calories 250 Calories from Fat 180
% Daily Value*
Fat 20g31%
Carbohydrates 17g6%
Sugar 2g2%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

    1. Julia Post author

      Hi Eva!

      Refrigerating the batter isn’t mandatory – you can use it immediately! I just find my waffles turn out better when the batter sits for a while (2 hours, up to overnight). Let me know if you have any other questions! xo

      Reply

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