Gluten-Free Waffle Recipe
Servings: 12 waffles
Calories: 165kcal
These gluten-free waffles are fluffy, soft on the inside, and crispy on the outside! They're easy to make, come together in one bowl, and I often make extra to keep in the freezer for breakfast in a pinch.
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Ingredients
- 2¼ cup gluten-free 1-to-1 flour blend
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar
- ½ teaspoon fine salt
- 1 tablespoon baking powder
- 2 large eggs
- 1¾ cups buttermilk (check Notes for dairy-free instructions)
- ¼ cup oil
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, add the gluten-free flour blend, cornstarch, salt, baking powder, and granulated sugar. Whisk together until combined.
- Add the buttermilk, eggs, oil, and vanilla extract and mix until just combined and the batter is slightly lumpy.
- Let the batter rest for 30 minutes to allow the flour to properly hydrate.
- Preheat a waffle iron and grease it with oil or nonstick cooking spray. Pour about ⅓ cup of batter for each waffle. This will depend on the size of your waffle iron. Cook until golden, about 5 to 6 minutes.
- Take the cooked waffles off the iron and place them on a wire rack to keep them crisp.
Notes
Storing: You can keep leftover waffles in an airtight container in the refrigerator for up to 3 days.
Freezing: My recommended method of storing these gluten-free waffles is in the freezer. Wrap each cooled waffle and store them in a freezer bag for up to 2 months. Reheat them by popping them in the toaster.
Dairy-Free: In a measuring cup, pour 1¾ cups of unsweetened and unflavored non-dairy milk. Take 5 teaspoons of milk out and replace it with 5 teaspoons of apple cider vinegar and mix.
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Nutrition
Serving: 1waffle | Calories: 165kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Sugar: 5g