Gluten-Free Waffles

Recipe by GinnyP
READY IN: 30mins


  • 2
    cups gluten-free flour (see note*)
  • 12
    teaspoon salt
  • 3
    teaspoons baking powder
  • 1 12
    cups milk, plus some
  • 4
    tablespoons butter, melted and cooled


  • Combine the dry ingredients.
  • Mix together the 1 1/2 cups milk and eggs; stir in the butter.
  • Stir the wet ingredients into the dry ingredients.
  • Add additional milk until you get a batter a little thicker than pancake batter.
  • Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
  • (Mine whistles.) Serve immediately.
  • Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
  • NOTE: My absolute favorite flour for waffles is"All-Purpose Celiac Flour" by Kinnikinnick (They are based in Canada. www. kinnikinnick. com) If ordering online isn't an option for you, try this flour blend: 2 cups White Rice Flour, 1 cup Potato Starch, 1/2 cup Tapioca Starch, 1-3/4 tsp Guar Gum.
  • Use 2 cups for waffles.
  • (I haven't tried this substitution, but based on the ingredient list on the package and with help from Bette Hagman's books, it sounds like a good bet.).