You could easily toast up some store-bought gluten-free waffles – there are some decent ones available. But there’s something about pouring a pale yellow batter into a waffle iron and opening it up a few minutes later to the sight of golden brown goodness. This waffle recipe is pretty simple and uses ingredients you already have on hand.
For more of my breakfast and brunch recipes, check out my Gluten-Free Dairy-Free Pancakes, Gluten-Free Peanut Butter Pancakes, Crispy French Toast and Gluten-Free Crepes.
If you prefer your waffles more crispy on the outside, here is a technique that takes a little extra time but makes gluten-free waffles that are golden brown crispy on the outside and light on the inside.
- Combine the dry ingredients except sugars in a mixing bowl.
- Separate the eggs.
- Beat the egg yolks, milk, vanilla and brown sugar together in another bowl.
- Beat the egg whites until foamy. Sprinkle in the white sugar and whip to stiff peaks.
- Pour the milk mixture into the dry ingredients and mix well. Stir in the melted butter. Gently stir in 1/3 of the egg whites. Then gently fold in the remaining whites in 2 additions
- Cook as directed in the recipe card below.
Brown Sugar & Milk – Gluten-free baked goods (waffles included) tend to be more pale than their wheat counterparts. Milk and other dairy products will help with browning but I am mostly dairy-free and I use a milk substitute for these waffles. You can use dairy milk if you prefer, but I took a different tactic in this recipe. Instead of using all white sugar, I use half brown sugar and half white. This instantly darkens the batter a little bit and yields golden brown, gluten-free waffles. The hint of molasses from the brown sugar is also a nice flavor component.
Gluten-Free Flour – I have used several different gluten-free flour blends for these gluten-free waffles and they all worked well. My custom blend of sorghum, millet and brown rice flours with potato and tapioca starches is my favorite.
Here is my special flour blend that I love for this recipe and many more of my gluten-free recipes:
- 1 c sweet white sorghum flour
- 3/4 c millet flour
- 1/4 c brown rice flour
- 2/3 c potato starch
- 1/3 c tapioca starch
If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours
- 3 Tbsp butter melted
- 1 cup gluten-free flour blend*
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 c milk
- 1 tsp vanilla extract
- 2 eggs
- 1 Tbsp brown sugar
- 1 Tbsp sugar
- oil spray
- Turn on the waffle iron.
- Melt the butter and set it aside to cool down while you mix the rest of the ingredients.
- In a large mixing bowl whisk the flour, baking powder and salt together.
- In a small mixing bowl whisk the milk, vanilla, eggs and both sugars together.
- Pour the milk-egg mixture into the dry ingredients and mix well. Stir in the melted butter.
- Spray the waffle iron with a light coating of oil. Pour in the batter and fill to about 1/4 inch from the edge. Cook until golden brown. In my waffle iron took 4-5 minutes.
- If you are making several, keep the finished ones warm in a 200° oven on a wire rack. Do not put them on a pan – the bottom will get soggy.
- If you have leftovers, these freeze very well in a zip top bag. Reheat in the toaster or toaster oven.
2/3 c potato starch
1/3 cup tapioca starch Did you make this recipe? Tag @chefjanetk on Instagram
Lisa Tames says
I loved these waffles, You would never know they were Gluten Free