Easy Gluten Free Waffle Recipe

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My daughter is not a fan of frozen gluten free waffles, so she has done without until we could find a suitable alternative. Last week she tried Bob’s Red Mill All-Purpose Gluten-Free Baking Flour in the following recipe. 

She said that the waffles tasted great with butter and syrup, but we did find that they tasted better fresh than frozen.

NOTE: These do not seem to work well in a Belgian Waffle Maker according to one reader.


Easy Gluten Free Waffles

Easy Gluten Free Waffles

A tasty gluten free recipe from ThePeacefulMom.com!


  • 1 1/4 cups All Purpose Gluten Free Baking Flour (we used Bob's Red Mill)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon white or brown sugar (or 20 drops Stevia extract)
  • 1 tablespoon olive oil
  • 1/4 cup milk + 1/2 cup water
  • 1 large egg, beaten
  • 1/2 teaspoon vanilla extract


  1. Combine dry ingredients until well mixed (1st five ingredients).
  2. Whisk wet ingredients together.
  3. Add wet ingredients to dry and whisk together until slightly lumpy.
  4. Let stand for 5 minutes.
  5. Pour batter into waffle iron and cook according to directions. (Our waffles took slightly longer to cook than normal batter.)


You can also add yummy topping like sliced fruit and chopped pecans!


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      • says

        I haven’t tried any waffle makers other than the one we have which we purchased at a yard sale (I don’t even know the brand–sorry!). I think any of them should work fine, but you may have to adjust the cooking time based on how thick your batter is.

  1. Andrea says

    I know this is late in posting, not a very budget friendly product but they do put out occasional coupons but VAN’S makes a gluten free blueberry frozen waffle and we eat them with out syrup they are that good. I save these for emergencies when we are in a hurry.:)

  2. Karen says

    I actually dont care for Van’s Gluten Free Waffles either. I dont have a waffle iron so I was wondering if you think this recipe would work for Pancakes??

  3. Heather H says

    Hi, I wanted to chime in that Pamela’s makes an excellent mix for tasty pancakes and waffles, I am not sure on the price compare to Bob’s (we do not care for the taste of Bob’s GF flour mix) but think they are comparable. We cannot tell the difference between Pamela’s and regular flour baked goods and have successfully used it for ebelskivers as well.

  4. KT says

    I’m very new to GF baking and am attempting to be dairy free as well. My 2 little girls were begging for waffles on this cold rainy morning in the Pacific NW and didn’t want the frozen kind. Since I’m DF as well I used coconut milk which so far seems to be very forgiving as a substitute. I just cooked my first waffle from your recipe and am thrilled! They are delicious! Crisp on the outside and slightly chewy but still fluffy on the inside. Thank you for this wonderful comfort food recipe. FYI when I made the batter I was a bit concerned because it seemed really thick so I added another 1/4c coconut milk and it cooked beautifully.

  5. Matt says

    I have a son that is intolerant to gluten and dairy. He also loves waffles and pancakes. I have found that the best way to get waffles that don’t taste gluten free is to separate the eggs beat the egg whites and add them last to the mix it helps to make them extra fluffy and worth the extra effort.

  6. Lisa says

    These waffles were way too dense. We usually just use the gluten free pancake and waffle mix by kinnikinick but we were out so i tried this. No success using both bobs red mill ap flour or other ap gf flour. Followed recipe exactly so not sure where I went wrong.

    • says

      Yes, they are dense. If you like a lighter waffle you could probably use just the egg whites and whip them before adding them to the batter. We just don’t take the time to do that. I guess we aren’t very picky because we had not found a better gf waffle recipe and we love waffles. :)

  7. Rachel says

    I have made these a dozen times and they are great. I do use coconut oil instead of olive and coconut milk instead of mil and honey instead of the sugar and that seems to take care of any baking soda/powder aftertaste. I just made a batch now with banana and shredded carrot and a splash of lemon juice. Also used all water and no milk. They are so good! Thanks for a great recipe!

  8. Heather says

    I want to make these waffles tomorrow and was just wondering. I have the Bob’s Gluten free baking mix but it does not have the xanthum gum in it. Do I need to add that to the recipe?
    Thanks Heather

  9. Mo says

    I just made these for breakfast and they were pretty good. I’ve been GF for over a month and it was so nice to have a waffle without stomach pains! :-)

  10. Mel says

    Thanks for a great recipe! I made this with my own blend of flour (organic white rice flour & tapioca starch weighed to 140g per cup) and used my vitamix to whip up the batter. It made the fluffiest waffles, and no one would know they were GF. Yum!

  11. Michelle says

    Thank you so much for this recipe! Our immediate family is not gluten free, but several extended family members are. I have been practicing with gluten free recipes so that when they visit, we can accommodate. I made these with my kids this morning and they were AWESOME. I wonder if this recipe could be tweaked for muffins?

    Thanks! Michelle

  12. amy says

    I just made these waffles, and even after adding more milk, I found these to be incredibly dry… it could be that I doubled the recipe and I’m not that great at baking, but these are pretty dense…

  13. Kelly Burrell says

    I used this recipe this morning to make with some gluten free fried chicken for an AMAZING Chicken & Waffles breakfast. I added a little rosemary to the batter and served the whole dish with a rosemary infused maple syrup. My family loved it!!! This is definitely going to be my waffle recipe from now on!

      • Kelly Burrell says

        There is no recipe, really. I just used my spice mill to finely grind some rosemary and added it to a pan with maple syrup and heated the two together. If you prefer to have the flavor without the specks of rosemary, I’m confident it would work just as well if you steeped a whole rosemary sprig in the pan. If chicken and waffles are a regular on your menu, you could heat enough syrup to fill a tall cruett, pop in a sprig of fresh rosemary & pour in the hot syrup. Place the pourer into the cruet, then you’ll have this delicious concoction on hand at a moment’s notice!

  14. Lillian says

    I used this recipe this morning. I used “Erika’s gluten free flour mix”. It came out quite thick, so we “watered it down” with milk.. how much? Probably about a 1/4 cup more of milk but not sure so don’t quite me on it. We own just a cheap Salton ($25.00 retail) waffle maker. It took about 4 minutes for two perfectly square perfectly delicious waffles. Thanks for sharing this recipe that works with gluten free flours! The recipe made 7 standard “toaster size” waffles.

  15. gloria edwards says

    just brought a waffle iron frying pan from aldi supermarket in australia I can’t wait to try gf waffle recipe of yours.

  16. says

    The taste test with my first batch serving to 6 teenagers passed with comments of I want more. Can you make them tomorrow? So yes, your recipe will be forever used when waffles are to be made . THANK YOU

  17. Julianna says

    Not sure what we may have done wrong. We followed the ingredients as they were and our batch turned out awful. They were so dry and hard. Perhaps it’s because we have a belgium waffle maker and it’s deeper? Not sure. Glad everyone else’s take has worked out.

    • Kimberlee Stokes says

      Hi Julianna –

      I’m so sorry the waffles did not work out for you. I imagine it is because you used a Belgian waffle maker. Gluten free recipes can be so finicky. You might try cooking them for less time but I don’t know if that will work out.

      I will make a note in the post.

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