Description

Make the best gluten free waffles recipe with less than ten ingredients and under 30 minutes for a quick, family-friendly breakfast! Dairy free option.

Ingredients

Units Scale

2 cups (240-250 grams) gluten free 1:1 flour (see notes)
1 to 2 Tablespoons raw sugar or sugar substitute (to taste)
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1 2/3 cups warm non-dairy milk (higher fat if possible) or coconut milk lite, canned, for richer flavor
1/3 cup unsalted butter (melted) or 1/3 cup refined avocado oil or coconut oil
2 large eggs
2 teaspoon vanilla extract

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Instructions

In a medium-sized mixing bowl, sift or whisk together the gluten free flour, almond flour (if using), sugar, baking powder, and kosher salt.
In a large bowl, whisk together the warm non-dairy milk, melted butter, eggs, and vanilla extract.
Gradually add the dry mixture to the wet ingredients and whisk until just combined. Set aside for 10 minutes.
Preheat the waffle maker. Lightly butter or oil the waffle maker before adding batter.
Ladle the batter into the preheated waffle iron and cook the waffles until golden and crisp.
Repeat until all the batter is gone.
Store cooled waffles in an airtight container in the fridge for up to 3 days.

Notes

Storage Tips – Freeze cooked and cooled gluten free waffles for three to four months. To do so, arrange them on a baking sheet, and freeze until solid. Then, transfer them to a sealable bag, and store them in the freezer.

Texture Tips – For a softer and a bit sweeter texture, you may use 1 3/4 cup gluten free 1:1 flour (215-220 grams) whisked with 3-4 Tablespoons (30 grams) blanched almond flour in place of the 2 cups gluten free flour.

Prep Time: 5 minutes
Rest Time: 10 minutes
Cook Time: 3 to 5 minutes
Category: breakfast
Method: waffle maker
Cuisine: American

Nutrition

Serving Size:
Calories: 280
Sugar: 2.3 g
Sodium: 182.3 mg
Fat: 12.6 g
Saturated Fat: 6.9 g
Carbohydrates: 36.4 g
Fiber: 1.1 g
Protein: 4.8 g
Cholesterol: 89.1 mg