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overhead shot of gluten free waffles with butter and syrup with blueberries and sliced strawberries on white plate

Gluten-Free Waffles

Author: Janet Harlow
Course: Breakfast
Cuisine: American
Servings: 3 7"waffles
These gluten-free waffles are crispy on the outside and soft and fluffy on the inside.
5 from 1 vote
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins

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  • 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.


For an easy DIY gluten-free flour blend combine:
2 c brown rice flour,
2/3 c potato starch
1/3 cup tapioca starch
Did you make this recipe? Tag @chefjanetk on Instagram


Serving: 1waffleCalories: 399kcalCarbohydrates: 43gProtein: 10gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 158mgSodium: 681mgFiber: 1gSugar: 8g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.