The BEST gluten-free waffles recipe made with basic pantry ingredients. This easy and amazing recipe yields perfectly crispy yet moist and fluffy waffles!
Sometimes we all just need a really, really ridiculously good waffle.
My secret to the BEST gluten-free waffles is using full-fat canned coconut milk for the liquid portion of the batter. It provides a naturally sweet flavor and ensures the waffles turn out nice and moist, yet perfectly crispy. They have an amazing rich flavor with the coconut milk!
Waffle toppings…what’s your theory? I keep it simple with butter, pure maple syrup and fresh fruit. You can also make a fruit compote by stewing your favorite berry, apples, or pears on the stove top. If you’re into nut butter and/or jam on your waffles, go wild!
One trick I’ve picked up in my waffle making experience, is the waffles actually turn out better when the batter sits for a long period of time. If you have the forethought, prepare the batter the night before and store it in an airtight container until you’re ready to whip up the waffles!
Let’s jam these out!
How to Make Gluten-Free Waffles:
Plug in your waffle iron and spray it with cooking oil.
Whisk together the eggs, coconut milk, oil, vanilla extract and pure maple syrup in a mixing bowl until well-combined.
In a separate bowl, stir together the flour, baking powder, cinnamon and sea salt.
Pour the dry mixture into the mixing bowl with the wet mixture and stir until combined.
Pour waffle batter onto the center of your waffle iron and cook to desired level of crisp. I like crispy waffles that are golden-brown.
Serve with choice of toppings, and enjoy!
What Type of Flour Should I Use?:
WELL. I have strong opinions on this topic. My favorite gluten-free flour blend is Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour. This is the closes to regular all-purpose flour I have found.
It uses mostly rice flour and tapioca flour. Plus, it doesn’t have an off-putting smell or taste the way blends do when they include chickpea flour. If you have a favorite flour blend, go for it!
Recipe Adaptations:
- Replace the pure maple syrup with 2 tbsp cane sugar or coconut sugar.
- Use unsweetened almond milk instead of coconut milk
Waffles or pancakes? Waffles, obviously.
More Gluten-Free Waffles Recipes:
- Banana Walnut Waffles with Cinnamon Bourbon Syrup
- Grain-Free Waffles
- Paleo Chocolate Pecan Waffles
- Paleo Pumpkin Waffles with Caramelized Pears
- Gluten-Free Sourdough Waffles
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Gluten-Free Waffles Recipe
Ingredients
- 2 eggs
- 1 15-ounce can full-fat coconut milk
- 1/2 cup avocado oil
- 1 tsp pure vanilla extract
- 1 Tbsp pure maple syrup
- 2 1/4 cups gluten-free all-purpose flour
- 1 Tbsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp sea salt
Instructions
- Plug in your waffle iron and spray it with cooking oil.
- Whisk together the eggs, coconut milk, oil, vanilla extract and pure maple syrup in a mixing bowl until well-combined.
- In a separate bowl, stir together the flour, baking powder, cinnamon and sea salt.
- Pour the dry mixture into the mixing bowl with the wet mixture and stir until combined.
- Pour waffle batter onto the center of your waffle iron and cook to desired level of crisp. I like crispy waffles that are golden-brown.
- Serve with choice of toppings, and enjoy!
Nutrition
Love this! Cut the recipe in half for my mini waffle maker….mmmmm! Topped with melted peanut butter and chocolate and fresh strawberries! Even as a stand alone waffle, these are delicious and they are hearty! 10/10 would make these again!
I’m so happy to hear it, Crystal! Thanks so much for the sweet note! 😀
Just made this recipe and I must tell you…it is a 5 star recipe. The waffles came out light, crispy and tasty!!!
I’m so happy you like them, Ruth! I was pleasantly surprised by how great they turned out too. Definitely one of those magical discoveries 😉 xoxoxo
Hi. what should the consistency be when pouring the waffles? thicker/thinner…?
Isn’t 1 tbsp of baking powder alot?
It does seem like a lot, but in my experience, the waffles turn out perfectly with 1 Tbsp. If you’re concerned, feel free to drop it down to 2 tsp! xoxo
I love your GF recipes! For the waffles, do you mean to leave the batter in the refrigerator overnight?
Hi Eva!
Refrigerating the batter isn’t mandatory – you can use it immediately! I just find my waffles turn out better when the batter sits for a while (2 hours, up to overnight). Let me know if you have any other questions! xo