How to make gluten free waffles the easy way from scratch, with no eggs or dairy required. This recipe is a great gluten free breakfast option!
Back in high school, I didn’t always make the best decisions.
One night when I was fifteen, I told my parents I was sleeping over at a friend’s house. Really, we were meeting other friends at some shady underground bar.
It was fun at first, but as the night wore on and people got more and more drunk, I began to feel uneasy.
Fights were breaking out, bottles were being thrown, things were dangerously out of hand and the police were rumored to be on the way.
The bar—congested with so much cigarette smoke you could hardly breathe or see straight—was filled well over capacity by this point.
I eventually got out of there and somehow found the courage to call my dad.
It was 2 in the morning; needless to say he probably wasn’t pleased.
In the ensuing hour, I waited in the dark, thinking about how much he was going to yell at me—and with good reason.
But when my dad arrived, he said nothing and instead just gave me a hug and took me home.
The hug taught me more of a lesson than yelling ever could.
Making Father’s Day breakfast is the least I can do in return for his patience all those years ago with my crazy teenaged self.
Although neither of us is on a gluten-free diet, I made gluten free waffles this year just to change things up.
No one says you have to be gluten-free to enjoy gluten-free foods every now and then, and I’ve been having fun experimenting with different flours lately.
Buckwheat flour, sorghum flour, brown rice flour, arrowroot… each brings a unique taste and texture to the table.
If you do like using different flours in recipes, you’ll be happy to know my future recipes will be featuring them much more often.
However if you don’t want to buy fancy flours or change the way you bake, rest assured I’ll still post “regular flour” options for the recipes.
For example, if you don’t want to use the non-traditional flours called for in this particular gluten free waffles recipe, you can make my other Healthy Waffles Recipe without any obscure ingredients.
Gluten Free Waffles
Ingredients
- 1/4 cup brown rice flour (35g)
- 2 tbsp buckwheat flour (18g)
- 2 tbsp arrowroot starch (16g)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/16 tsp pure stevia, or 2 tbsp liquid sweetener (such as pure maple syrup)
- 1/4 cup plus 3 tbsp applesauce
- 2 tsp oil OR 1 tbsp more applesauce
- 1 tbsp milk of choice (increase to 3 tbsp if using stevia version)
- 1 tsp pure vanilla extract
Instructions
- Gluten Free Waffles Recipe: Combine all dry ingredients in a mixing bowl. Stir well. In a separate bowl, stir together all liquid ingredients. Grease a waffle iron with oil or oil spray: be sure to grease it very well if using all applesauce in the recipe. Preheat the iron according to manufacturer’s instructions. Pour wet into dry, and stir until evenly combined. When the iron is hot, pour half the batter into the center, and close the lid. (My waffle machine has a light that goes out when the waffle is cooked. Don’t lift the lid before the waffle is done.) Serve with pancake syrup, pure maple syrup, or your favorite waffle toppings. Makes 2 waffles.View Nutrition Facts
Notes
More Gluten Free Breakfast Recipes
Or this Whipped Coffee Recipe
I love that you are using different flours in things, I have so many flours at home & I love them all. Just a tip: I’ve heard that chestnut flour is incredible in pancakes, but you can only really order it online.
Hi there,
I’m wondering if you have a substitution for the rice flour? I’m currently on an elimination diet and am having a devil of a time trying to find a gluten free flour combo that doesn’t include corn, rice or almond! Any suggestions?! Thanks!
Sorghum?
I made these and they stuck like crazy to my waffle iron. None of them turned out 🙁 Could you give me any ideas as to what I should do differently? It seems the batter couldn’t sustain itself.
Maybe you used too much liquid? If not that, you may want to check out the “Troubleshoot” segment in Katie’s “FAQ” links at the top of her blog.
Hi Katie, I love your recipes your are a amazing. Both me and my daughter are Gluten and dairy free and you saved our sweet tooth obsession. These pancakes are really good and instead of the apple sauce I used mashed bananas and they turned out soooo good, it taste like banana bread. Again thank you and keep the awesome recipes coming, I love making them.
What Earth Balance buttey spread do you buy? The organic? Original? I usually buy the organic but want to try their new omega spread.
Original… I haven’t seen the omega spread yet.
I made these and they were fine, but the entire batter only made ONE belgium waffle and i have a standard size machine.
You look really pretty in that picture! I like this recipe, since I am gluten free and I haven’t had waffles for as long as I can remember. I’ll be making this sometime, it looks really yummy! I have a question: Can I make these into pancakes?
Aw thanks! And yes I’m sure you can :).
I just came from one of your pages that had a picture of you and your mom on it and you were asking if we thought you two look alike. After seeing you with your dad on this page, I’m going to have to say you are all daddy’s girl! Thanks for all of the stories and delicious recipes.
Kim
Can this recipe be modified to conform to a FODMAP diet? I can’t eat apples and many other fruits; absolutely no dairy either. Gluten free isn’t always dairy or FODMAP free. Thank you.
You can substitute vegan yogurt or pumpkin puree for the applesauce.
I can’t wait to try this recipe. My grandson has celiac and we all love waffles. Your dad was a great parent. I only wish I had been more like him when I was raising my daughters.
I should have said your dad is a great parent and you are obviously a wonderful daughter.
Please help Katie! I’ve made these gluten free waffles twice, and both times it has stuck like a nightmare to my new fancy Belgian waffle iron. I’ve greased it quite well, and followed your recipe exactly (using the liquid stevia option). The flavor is perfect, but the waffle splits in the iron and I have to peel and scrape it out bit by bit. I really want this recipe to work, so any help you can provide I am grateful for. Thank you!
These were super yummy! I have been gluten-free (due to allergies) for 1 1/2 years. This was the first recipe I have tried for GF waffles. The only thing I might try for next time is to decrease the applesauce by 1/2 T. and instead, add 1/2 T. more oil so they are crispier. Granted, GF baked goods are not always the right texture, but I’m thinking it might help.
Yummy! I replaced the Buckwheat flour with Quinoa flakes. I was also out of applesauce and used a baby food pouch instead. Turned out yummy. Other than asking what it was… color looked different because of baby food… my boys gobbled them up without a fuss.