These Gluten Free Waffles are perfect for weekends or any day of the week. Simple to prepare and oh so satisfying. Make ahead and freeze for a week of healthy breakfasts on the go. {gluten free}
I have spent many mornings trying to make delicious – not grainy – Gluten Free Waffles. I always have success with Pamela’s Baking Mix but I wanted my own homemade recipe. This is it.
Bob’s Red Mill 1 to 1 Baking Flour hasn’t let me down yet. It’s literally a 1 to 1 easy replacement for most recipes calling for regular flour. I’m in love.
AND I love using Bob’s Red Mill flour in these Bob’s Red Mill Gluten Free Pancakes too.
I have a Belgian waffle maker which is why mine turned out with the deep holes in them. A Belgian waffle maker creates a thin, crispy crust on the outside with a soft center. It reminds me of a crusty sourdough bread. These waffles are way popular at my house.
Unfortunately, my kids will only eat them straight up; no blueberries, bananas or whipped cream topping here. No pumpkin or cinnamon mixed in. The craziest we get is drizzling melted Enjoy Life chocolate chips on top. Don’t take any advice from my kids.
The possibilities here are endless. Add any toppings, sweet or savory, or use them as sandwich bread in your lunch. Mmmm, or how about a breakfast sandwich with sausage, egg, and cheese?
HOW TO MAKE GLUTEN FREE WAFFLES
- Preheat waffle iron and spray well with cooking spray.
- Mix all wet ingredients with a whisk.
- Mix all dry ingredients in another bowl then fold in wet ingredients until just mixed.
- Pour into waffle iron and cook 5-6 minutes or until done depending on your waffle iron.
These Gluten Free Waffles are…
- filling and satisfying
- easy to make ahead and freeze
- kid-friendly
- gluten free
- crusty on the outside and fluffy on the inside
- delicious!!
Make a big batch on Sunday and put them in the freezer. Breakfast for the week? Check.
Gluten Free Waffles
Ingredients
- 1 1/3 cups gluten free flour (Bob's Red Mill 1 to 1)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1 cup coconut milk (any milk) or more if too thick
- 2 tbsp canola oil (or coconut)
Instructions
- Heat waffle iron and spray with cooking spray.
- In a big bowl mix wet ingredients with a whisk.
- Stir together dry ingredients and gently fold into wet ingredients. Stir just until mixed. Add more milk if batter is too thick.
- Pour into waffle iron and cook 3-7 min. depending on waffle iron.
Notes
Nutrition
Looking for more yummy breakfast ideas? Try these Gluten Free Doughnuts (Krispy Kreme Copycat), Gluten Free Cinnamon Coffee Cake or this Kale and Egg Power Bowl.
This recipe was adapted from Bob’s Red Mill.
Great recipe! My wife and I used to make our own flour and decided to try the Bobs Red Mill 1 to 1 but had trouble finding a waffle recipe that was not full of added sugar. Made is using coconut oil just to see if it would add flavor. It didnt which was fine. We added a little cinnamon amd vanila extract so itay of been hidden by that. Thanks so much for posting. This is now our goto base waffle batter.
I’m so glad to hear it worked for your family. It is so nice to finally have an easy gluten free waffle recipe. I’ll have to try it with coconut oil and vanilla. Thanks for letting me know.
Just made them for breakfast, but substituted the eggs out for water, baking powder and more oil. Worked beautifully! Esially can be made vegan.
Thanks so much for letting me know. Glad they worked for you!
Great texture and they taste good. I used the all-purpose GF mix from Bulk Barn that included xanthan gum, which I imagine would be like Bob’s Red Mill’s – and you can’t really tell they’re gluten-free. No sugar either, which is a bonus. A little bit eggy, but not too much; I imagine that many eggs are needed to help with the texture. Finally, they didn’t stick to the iron and were easy to remove. I’ll make this again, for sure. Thank you!
Thanks so much for your review. Glad you liked them. Wish I had a Bulk Barn around here so I could try that flour!
These are really great. I added some vanilla and a touch of honey. Amazing
Thanks so much for letting me know. I’ll try your tricks next time!
I used a Bob’s Red Mill’s All Purpose Flour waffle recipe for years, but it had a little bit of an after-taste. This recipe is SO much better! Thank you for sharing. P.S. I did end up using a little more milk, almost 1.5 cups, as the batter thickened over time.
Wow, thanks for letting me know. So glad you liked them and I’ll try them with more milk.
These were awesome! We used Bobโs Red Mill Palio baking flour, low-fat milk but kept the rest the same. Super good, light, fluffy, tasted better than โregularโ waffles.
Thank you!
Thanks for letting me know. I have that flour in my pantry so I’ll have to try it.
Is that 354 calories per waffle?
Hi there, no that’s for two waffles. Sorry about that!
With a fairly recent Celiac diagnosis (my daughter), Iโm having to re-learn how to bake. Sometimes it isnโt just as simple as swapping out a 1-to-1 flour for all-purpose in a favorite recipe. My old recipe for waffles just didnโt cut it… they were limp and disappointing. Debated about adding some vanilla, but realized what I have on hand isnโt labeled so we didnโt want to risk it. I was worried they wouldnโt be flavorful, but I was definitely wrong! My daughter heartily gave it 2 thumbs up. Just printed it out to put in our GF โfavoritesโ binder. Thanks so much!
Thanks so much for letting me know!
These waffles turned out great! I had to add some almond milk to thin it some then I used cinnamon and vanilla from the earlier suggestion. Thanks for the delicious recipe!
I’m so glad to hear it! Thanks for letting me know.
I regret not seeing that people added vanilla to this recipe LOL. These were not good. They did not have any crave-able taste. Even after i added cinnamon. I had to add maple syrup for the first time since i was a child just to eat 2 of the 4 waffles i got out of this batch. Maybe it was because i subbed flax egg for the eggs, but i don’t know. Or maybe it’s cause I’m a pancake person. I am not giving up on this recipe though, because they came out beautiful! They didn’t stick, and had great texture. I’m a certified Integrative Nutrition Health Coach! I think it’s great you’re helping people make healthier choices!!