Fluffy Gluten Free Waffles

This recipe produced such light and fluffy waffles, the customer just had to share!

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Votes: 541
Rating: 3.27
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Servings 8waffles
Prep Time 10minutes
Cook Time 15 - 20minutes
Submitted By Kerri Maynard
This recipe produced such light and fluffy waffles, the customer just had to share!
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 541
Rating: 3.27
You:
Rate this recipe!
Servings 8waffles
Prep Time 10minutes
Cook Time 15 - 20minutes
Submitted By Kerri Maynard
This recipe produced such light and fluffy waffles, the customer just had to share!
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Pre-heat a waffle iron.
  2. In a large bowl, mix the flour, baking powder, soda, salt, and sugar together.
  3. In a separate bowl, whip the egg whites until they form stiff peaks or resembles whipping cream.
  4. In a small bowl, whisk together milk, yolks, vanilla, and oil. Add the milk mixture to the dry ingredients and blend together. With a rubber spatula, slowly fold in egg whites with the rest of the ingredients. The entire mix should be light and fluffy.
  5. Spray waffle iron and begin making waffles. Follow the waffle machine instructions or cook about 3 minutes on each side.
Recipe Notes

Cinnamon or pumpkin pie spice may be added for flavor.  Yummy!

Please note: This recipe requires the use of our Gluten Free All Purpose Baking Flour. Using our Gluten Free 1-to-1 Baking Flour may result in a poor end product.

Products Used in this Recipe
Recipe Comments

35 thoughts on “Fluffy Gluten Free Waffles

  1. Maria Bauman

    Bravo! I found this recipe without the real heavy gut feeling one experiences with other recipes. This one is light, but not too light. It is satisfying to the appetite. Thank you.

    Reply
  2. Jean

    I just made these waffles this morning adding pecans and chocolate chips. They were great! It was my first time using the gluten free flour. During the cooking process, the smell was “beany” but that went away and I really could not tell anything other than delicious waffles as I ate them.

    Reply
  3. Rusty

    These have saved us since one daughter has needed to go gluten-free. Have some trouble “folding” egg white mixture into an otherwise thick flour, etc., mixture, without feeling like I’m losing some of the fluff, but still great.

    Reply
  4. Jean Linton

    I used the 1 to1 flour in your waffle recipe and it turned out great. The waffles were nice and fluffy unlike other gluten free waffles I’ve made. Best gluten free waffle I’ve made since I went gluten free to help with my fibromyalgia pain. To anyone with fibromyalgia going gluten has helped with the pain.

    Reply
  5. Michele

    I also used the 1:1 flour this morning and the waffles were great! They were light and fluffy and a great GF recipe – much better than a recipe we tried last week … disaster! Thanks for sharing this recipe.

    Reply
  6. Crystal

    I’ve made this recipe a few times now, and I like it. However, I wish the ingredients were given by weight, not volume, so I could consistently make the same number of waffles. Sometimes I get 3 waffles, sometimes 4 (I use an 7.5″ round iron). Can anyone help me out with this?

    Reply
    1. recipe specialist

      Hi Crystal,
      Thank you for your feedback. The Gluten Free All Purpose Baking Flour portion of this recipe should weigh 204 grams while the Milk portion should be 6 ounces and the egg portion (large eggs should be used) should be approximately 6 ounces. All of the other ingredients can be added according to the recipe and should not cause variation in the yield. Any sort of dry ingredient that we carry will have the weight in grams of one serving on the nutritional panel. This information can be used to calculate the gram weight of a particular ingredient so you know how much a cup should weigh, and similar.

      Reply
  7. Jacki

    These waffles were great! Separating the egg whites out and fluffing them totally made all the difference in this recipe. Absolutely delicious!

    Reply
  8. Natasha

    Hi! Can we freeze these and retoast them later? Or will that make the fluffyness go away? Keeping the mix in the fridge makes them a little hard the second time you use them.

    Reply
    1. recipe specialist

      Hi Natasha,
      These waffles should be fine to freeze and re-toast later. They may not be as fluffy when reheated, but they should still have a great texture and flavor. They should keep up to three months frozen.

      Reply
    1. recipe specialist

      Hi Linda,
      Most milk substitutes would be fine to use depending on what you prefer. Almond Milk, Coconut Milk, or Soy Milk would all be good alternatives.

      Reply
      1. Brenda

        Did not have any milk substitutes so I just put 1 Tbsp. of almond butter in the measuring cup and added enough water to make a cup. Used an immersion blender to give me “almond milk” . Worked great!

        Reply
  9. Moon M

    I’m sorry to say that the mixture of waffles mixed exactly to a T were dry because there were too many dry ingredients and the recipe did not call for more wet ingredients. After mixing everything together the next your appeared as a ball of dough versus liquid like honey. I had to add in another quarter cup of milk. And once it was cooked it tasted more like baking soda and baking powder than it did anything else. The recipe called for 2 teaspoons of baking soda and half a teaspoon of baking powder. That was one and a half teaspoons too much.

    Reply
    1. recipe specialist

      Thank you for your feedback. We’re sorry that this recipe did not work for you. Please note that the recipe calls for 2 teaspoons of Baking Powder, and half a teaspoon of Baking Soda. If you’ve reversed the amounts- as you’ve written above- this could cause a strong “baking soda” flavor. Additionally, the environment in your kitchen can make a difference in the amount of liquid your recipe may need, particularly temperature and humidity. Flour will absorb or lose moisture over time when stored in conditions with changing humidity. Dough will also absorb or lose moisture at different rates depending on your kitchen conditions, which means you may sometimes have to add a bit more liquid to achieve the proper consistency.

      Reply
  10. carrie forbes

    I used the Bob’s 1-1 flour in these waffles and it worked beautifully! Otherwise followed recipe precisely. We will definitely make these again. Make sure to take the time to whip the egg whites. Makes all the difference.

    Reply
  11. Vaishali Shah

    I just bought the mix and was wondering if anyone can suggest best egg replacer for waffles. It would be good to have the measurements if possible. Thanks

    Reply
    1. recipe specialist

      Hello,
      We have not tested this recipe without eggs, and eggs play an important role in the fluffy texture of the waffles. If you want to try this recipe, we may recommend a substitute like our Gluten Free Egg Replacer, or Aquafaba which is another name for the slightly viscous liquid you find in canned chickpeas or white beans, and can be used as an egg replacer. For baked goods like waffles, cakes, and breads, 3 tablespoons of this liquid will replace 1 egg, and it can also be whipped similar to and egg white.

      Reply
  12. Val

    Perfect waffles! It has been years since I have had waffles so I was pleased they turned out so well. To my surprise, my (gluten eating) husband loved them too!

    Reply
  13. Maximo Valdivia

    Good flavor but extremely dry. The problem I had was the folding egg whites on a thick mostly dry ingredients. I added more wet ingredients (more milk and oil)and it seemed to help a little but not enough. What other suggestions can you give me for my next attempt. I was wondering what works best since I used olive oil and almond milk. What oil would be best?

    Reply
    1. recipe specialist

      Thank you for your question.
      We would suggest using large eggs for this recipe and adjusting the liquid if needed. Recipes can often require more or less liquid depending on humidity and other conditions, so adding a few more tablespoons of milk may help, or similar. Almond Milk and Olive Oil would both be appropriate substitutions.

      Reply
  14. Nicky

    Thanks for this excellent recipe… It worked very well, although slightly dry, but that’s compared to a regular sugar laden waffle that’s baked for the rest of the family. To remedy this, and for all those who also found them a little dry or too ” egg-y” which someone mentioned you more like to substitute one or more eggs with banana. Mash the banana very well or even better blend it in perhaps a smoothy maker cup for a few seconds then blend it with the milk mixture. This adds some extra sweetness and produces a similar mix but not so dry. Adding extra liquid can ease the mixing but does not necessarily make them more moist… often just helps with the rise. Try adding thinly sliced banana when adding to the waffle maker….. add a thin layer, then a fine banana layer then rest of batter, cook as usual and you’ll find more moisture and a subtle sweetness in the middle. Let me know any results… Enjoy!!

    Reply
  15. Donna

    I was just getting ready to do a batch of waffles and thought I’d read comments. I really enjoy the recipe and often add extra things. I almost always add some apple sauce to my baked goods to add that extra moisture that I’m looking for.

    Reply
  16. Daniela

    HI !Thank you it was really great!
    The first time I had no eggs so I just substituted them with chickpea flour that I mixed with some water. I substituted milk with soda water. They were crispy. It was the first time for us to eat waffles gluten free. They were not the best, but we ate them and were happy with them. Having again waffles.

    Next time I used again water ( we are not eating dairy) instead of milk. I did a double recipe but I did not added 8 eggs, just 4 like in the original recipe. Instead, I substitute the other 4 eggs with chickpea flour. You are mixing the chickpea flour with water. Let’s say 20 gr of chickpea flour with 50 ml water. I added it to the yolks.
    They were really great, fluffy…. Next time they are going to be even better. Just to add that I used Marks and Spencer flour the second time and the first time a unknown brand. They were really great. So do not worry to much about the brand. My brand has no Xanthan gum at all.

    Reply
  17. Donna

    I tried this recipe this morning! Perfect!! I did find it a little bit eggy. On my second batch I added more cinnamon and cane sugar. Outta site! My grandkids ate them up! Thanks y’all 🙋

    Reply
  18. Katlyn Ruth

    I just made this recipe and just a note you have to whip the egg whites without the vinilla extract because it will not make peeks with any other substance.So heads up to all you other bakers out there mix in vinilla extract with the wet ingredients. As a younger baker I had not noticed until it totally liquified with the vinilla in it so please separate the egg yolks and the vinilla!!!

    Reply
    1. recipe specialist

      Hi Katlyn Ruth,
      Thank you for your feedback, we really appreciate it! Just a note, even a small drop of egg yolk or other fat will keep your whites from whipping up nicely so make sure your mixer is also free from any fats that might have been in the bowl previously. Happy baking!!!

      Reply

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