Gluten Free Waffles

READY IN: 23mins
Recipe by E Bennett

My husband, who is not Gluten Intolerant, and I have these every Saturday morning. He likes these better than ones made with "real" flour! This recipe is easily halved or multiplied, as needed. These are also excellent to use as sandwich bread, sloppy joe open-face bread, (better if you omit the sugar and use regular milk instead of buttermilk); strawberry shortcake, etc. Refrigerate any leftovers and warm about 15-20 seconds in microwave before filling with sandwich stuff.

Top Review by Gluten Free Berrys

These are AMAZING! We've made these at least once a week for the last year. We often make a double batch on the weekend and freeze some for quick use over the week (just pop them straight in the toaster and they are ready to go). For the freezer batch, we just do not let them crisp as much as the ones we are going to eat that day. We've have tried MANY variations based on what we have on hand and have learned a few tricks when preparing them. DO NOT USE A MIXER to mix these if you want them light and crispy. For the first 2 months I would use the kitchen aid to whip up the egg whites, mix everything else separately and fold in the eggs but was unable to get them light and crisp (though the batter did go further). For the next 8 months we tried to mix everything in the mixer and still found that they weren't as light and fluffy as we like them. And then one day the mixer was in use and I had to mix them by hand and they came out PERFECT! They were totally light and fluffy (though they only made 8 waffles and not 10 like they could make before). The last time I made these, we were out of eggs so we used egg replacer and found that they were even lighter and tasted better by our standards! We've made variations with soy milk, whole milk, skim milk, goats milk and buttermilk, but feel that buttermilk is the way to go for us. We serve with Syrup or Agave, strawberries and whipped cream! Thank you, Thank you Thank you for the recipe!

Ingredients Nutrition


  1. Mix all ingredients together with a whisk, and pour into waffle iron, in batches.
  2. Add a bit more milk if too thick or a bit of rice flour if too runny.
  3. Can be made without eggs, if necessary; just add a little more liquid to make up for them.

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