Perfect Gluten Free Waffles

2 Jun

These are perfect because they’re light, but substantial enough to go with everything you put on them, tasty, and not too terribly carb-y. The texture is Belgian-waffle-esque.


  • 3/4 cup of your favorite rice-flour based gluten free flour mix (I use the featherlight flour mix recipe from The Gluten Free Gourmet Bakes Bread, which contains equal parts brown rice flour, tapioca starch, and corn starch, with about 1 tsp potato flour per cup of mix)
  • 1/2 cup almond meal
  • 1 tsp unflavored gelatin
  • 1/2 tsp salt
  • 1 Tbsp baking powder
  • 1 Tbsp coconut flour
  • 1 Tbsp sugar or honey
  • 3 eggs
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 tsp vanilla


Preheat your waffle iron. Mix dry ingredients. Stir in wet ingredients and mix until well combined (remember, with gluten-free flours, over-mixing isn’t much of a concern). Grease your waffle iron very lightly with a little nonstick spray or a brush of oil/butter (usually only needed for the first waffle).

For my 7″ round waffle iron, I use 1/3 cup batter per waffle. You’ll have to figure out how much you need for yours, but I do recommend measuring. This batter expands a LOT and tends to overflow and make a mess if you add too much. Cook according to the directions for your waffle iron, and to your desired level of brown-ness.

To serve a big stack of waffles all at once, put the cooked waffles on a cookie sheet in a 250 degree oven until they’re all ready. Try not to stack them too high until you’re ready to serve.

Edited to add: I still think these are perfect, but I tried something a little different this morning, that may be perfect for people who like denser, more whole-grain type waffles. Same recipe as above, except I used 3/4 cup buckwheat flour instead of flour mix, and 3/4 cup almond meal. It took closer to 1/2 cup batter per waffle. They were considerably denser (Hi Mom, I know that’s how you like them!), very flavorful, and delicious with whipped cream, butter, maple syrup, and blueberries! Mmmmm…


One Response to “Perfect Gluten Free Waffles”

  1. Becky June 2, 2012 at 10:15 am #

    I’m curious, for those who are sensitive to almonds, whether it would work to make this using 1/4 cup coconut flour and omitting the almond meal. If you try that, please let me know!

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