Easy Gluten-Free Waffles {Dairy-Free & Vegan Option}

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An easy gluten-free waffle recipe with a dairy-free and Vegan option. A gluten-free waffle mix made with a few simple ingredients that make fluffy, soft on the inside, and crispy waffles every time! 

Gluten-Free Waffles

I have had several readers ask me if they could use my Easy Gluten-Free Pancakes recipe to make waffles. Waffles are a little different than pancakes, but they are still made with the same simple ingredients as pancakes just in different amounts.

It is so easy to make gluten-free waffles from scratch! I promise, once you make these homemade gluten-free waffles, you won’t go back to box mixes like gluten-free Bisquick again.

How To Make Easy Gluten-Free Waffles

• I always like to start by mixing my liquid ingredients first. In a large bowl, whisk together the eggs (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil. (photo 1)
• Add the gluten-free flour, gluten-free baking powder, and salt to the egg mixture and mix until fully combined. (photo 2)
• Stir in milk and mix until smooth. (photo 3)
• Use a greased ice-cream scoop to pour the batter onto a greased, preheated waffle maker. (photo 4)
• Cook the waffles according to the waffle maker’s directions or until they are golden brown. I have an Oster Waffle Maker. (photo 5)
• Top with butter, syrup or your favorite topping. Enjoy!
• Store leftovers in an air-tight container.
• These waffles can be frozen and reheated in the microwave. To freeze the waffles, allow them to completely cool first. Place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the waffles are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Waffle Making Tips

• Allow your waffle maker to heat up before pouring on the batter.
• Use gluten-free cooking spray to grease the waffle maker with every waffle you make.
• Use a greased ice cream scoop to portion out the batter. Just scoop the waffle batter and pour onto your greased waffle maker. My waffle maker takes 2 scoops.
• Add your favorite mix-ins like chocolate chips or blueberries!
• Tips for Keeping Waffles Warm: if you’re not going to enjoy your waffle straight out of the waffle maker place then on a parchment lined baking sheet and put them in a preheated oven to 200°F and keep them warm.
• Make sure your syrup is gluten-free. I like pure maple syrup.

Fun Mix-In Ideas

Waffles are super versatile, and you can easily add your favorite flavor mix-ins to the batter.

• chocolate chips
• blueberries
• snickerdoodle-by adding brown sugar and cinnamon to the batter
• bacon waffles-chopped cooked bacon to the batter

Waffle Toppings Ideas

Waffles can be either sweet or savory depending on what you top them with.

• fresh berries and whipped cream
• peanut butter
• chocolate sauce
• bananas
• pure maple, blueberry, strawberry or blackberry syrup
• powdered sugar
• ice cream (for dessert)
• use in place of an English muffin for eggs benedict

Gluten-Free Waffle Mix

This gluten-free waffle mix can be made ahead of time and stored an air-tight container for later. So later, all you will have to do is add the wet ingredients. Just like your favorite store-bought gluten-free waffle mix.

Can the waffles be made ahead of time?

Yes, the waffle batter can be made the night before and stored in the refrigerator for up to 48 hours.  You can store the cooked waffles in an air-tight container for up to thee days before serving them.

How To Freeze Waffles

Freezing waffles help with breakfast on busy mornings. The next time you make waffles, make an extra batch and keep them in the freezer. These are super easy to freeze and reheat.

If you buy frozen, gluten-free waffles, this waffle recipe is going to save you money! Not only are these waffles budget friendly, but the taste so much better than any of the brands of gluten-free frozen waffles.

To freeze the waffles, allow them to completely cool.  Place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together.

Once they are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Gluten-Free Flour

I made these gluten-free waffles with Pillsbury gluten-free flour. I like using a cup for cup gluten-free rice flour blend. A cup for cup all-purpose gluten-free flour blend is one that already has xanthan gum it.

Xanthan gum makes gluten-free baking so much easier! It helps replace the elasticity and texture of gluten. Make sure not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy waffles!

Most gluten-free all-purpose flours already have xanthan gum already in them, so make sure to check the ingredients of your gluten-free flour.

I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Tip For Measuring Gluten-Free Flour

The best way to measure gluten-free flour is the “spoon & level” method. First I use a spoon to scoop the flour into the measuring cup. After I have spooned the flour into the measuring cup, I use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour directly out of the bag with your measuring cup.

Gluten-Free and Dairy-Free Waffles

I have also included a dairy-free option for this gluten-free waffle recipe. My husband, myself and youngest son are also dairy-free, so I always try and have a dairy-free option to my recipes.  So you too can enjoy gluten-free and dairy-free waffles.

For the dairy-free version of this recipe, I used almond milk.

Some of my favorite dairy-free alternatives that I like to bake and cook with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.

Egg-Free Cooking

My husband recently found out he has an egg sensitivity, so I have been learning to cook and bake egg-free as well. I used Bob’s Red Mill Egg Replacer, which is also gluten-free, to test out an egg-free version. They turned out great! By using dairy-free milk and the egg replacer, these can be gluten-free and Vegan waffles.

This is my family’s favorite tried and true waffle recipe. These gluten-free waffles always come out fluffy, soft in the inside and crispy on the outside.

More Gluten-Free Breakfast Recipes To Try!

• Gluten-Free Biscuits {Dairy-Free & Vegan Option}
• Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar-Free Option}
• Gluten-Free Chocolate Cake Donuts {Dairy-Free Option}

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5 from 11 votes

Easy Gluten-Free Waffles {Dairy-Free & Vegan Option}

An easy gluten-free waffle recipe with a dairy-free and Vegan option. A gluten-free waffle mix made with a few simple ingredients that make fluffy, soft in the inside, and crispy waffles every time! 

Course Breakfast

Cuisine American

Keyword gluten-free dairy-free waffles, gluten-free vegan waffles, gluten-free waffles

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Servings 6 servings

Calories 403kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

• 1/4 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs Vegan option use Bob's Red Mill egg replacer
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose gluten-free flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• 1/2 teaspoon xanthan gum (leave out if your flour blend already has it)
• 4 teaspoons gluten-free baking powder
• 1/4 teaspoons salt
• 1 3/4 cup milk dairy-free/Vegan use almond, cashew, or coconut milk

US Customary - Metric

Instructions

• In a large bowl whisk the eggs (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
• Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
• Stir in milk and mix until smooth. 
• Using a greased ice cream scoop, pour the batter onto a preheated greased waffle machine.
• Cook the waffles according to the directions of the waffle maker, or until they are golden brown.
• Top with butter, syrup or favorite topping. Enjoy! Store leftovers in an air-tight container.
• These waffles can be frozen and reheated in the microwave. To freeze the waffles, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once they are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Notes

• I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour out of the bag with your measuring cup.
• For dairy-free and Vegan option I used almond milk.
• For egg-free and Vegan option I used Bob’s Red Mill Egg Replacer.
• Add your favorite mix-ins like blueberries or chocolate chips! 
• Make sure your syrup is gluten-free. I like to pure maple syrup.
• Store leftovers in an air-tight container.
• These waffles can be frozen and reheated in the microwave. To freeze the waffles, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once they are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

Nutrition

Serving: 1waffle | Calories: 403kcal | Carbohydrates: 44g | Protein: 8g | Fat: 23g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 168mg | Potassium: 928mg | Fiber: 4g | Sugar: 13g | Vitamin A: 215IU | Calcium: 464mg | Iron: 2.4mg

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