a plate with 3 gluten-free waffles with berries, syrup, sausage and a fork
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5 from 6 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

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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