Quick and Easy Gluten-Free Waffle Recipe (sweet rice flour)

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This Quick and Easy Gluten-Free Waffle Recipe is made with sweet rice flour and buckwheat flour. It’s a simple recipe which creates the best gluten-free waffles which are crisp, fluffy and taste incredible. Plus they are refined sugar-free, easy to make dairy-free and made with no xanthan gum.

this recipe

Jump to:

• Why you'll love this Gluten-Free Waffle Recipe (rice flour)
• Watch this video to see how to make it
• Gluten-free flours
• Full list of ingredients
• How to make Gluten-Free Waffles
• Tips for best results
• Shop the recipe
• How to make ahead
• How to freeze
• Waffle serving suggestions
• More gluten-free breakfasts you’ll love
• Quick and Easy Gluten-Free Waffle Recipe (sweet rice flour)

If you adore waffles and need an easy no fuss recipe that you can turn to when you want a delicious breakfast in a flash then you need to try these gluten-free waffles. They are simply the best and easiest waffle recipe. Believe me I know, as I have had a lot of practice perfecting these due to my family’s insatiable appetite for gluten-free waffles on a Sunday morning.

As such I have tried variations of this recipe with pretty much every gluten-free flour I own but these sweet rice flour waffles combined with buckwheat flour really tick all the boxes.

Why you'll love this Gluten-Free Waffle Recipe (rice flour)

• Crispy waffles with a light crunch to the exterior and light and fluffy interior.
• Easy to make using a mixing bowl, 1 jug, 1 whisk and a waffle iron.
• Refined sugar-free waffles – just a splash of maple syrup.
• Delicious to serve with any sweet or savoury topping.
• Perfectly balanced gluten-free flour blend of buckwheat flour and sweet rice flour.
• No xanthan gum or guar gum (or indeed any thickener) is needed in this recipe. READ MORE >>> Why I don’t use xanthan gum.
• Easy to scale up this recipe for a crowd.

Watch this video to see how to make it

Gluten-free flours

Sweet rice flour (aka glutinous rice flour)

This starchy flour is not the same as regular rice flour. Instead it is wonderfully sticky and gives the waffles a lovely texture a bit like a mochi waffle, although it is a little lighter as we are blending our sweet rice flour with buckwheat (see below).

READ MORE >>> The Ultimate Guide to Sweet Rice Flour

Substitutions – you can swap for a mix of 90g white or brown rice flour and 30g tapioca flour. Or you can swap for the same amount of almond flour.

Buckwheat flour

This naturally gluten-free flour has a delicious taste similar to a wholegrain flour but it is actually a pseudo grain as it looks and acts like a grain but is actually a seed.

It has a fantastic deep rich earthy flavour and a lovely light texture which pairs beautifully with the sweet rice flour.

READ MORE >>> The Ultimate Guide to Buckwheat Flour.

Substitutions – you can swap the buckwheat flour for oat flour, sorghum flour or teff flour. You could even swap for chickpea flour for a slightly different flavour.

If you’d like the flour choice to be even easier and you have a batch in your larder then you can replace both the buckwheat flour and sweet rice flour for my Homemade Gluten-Free Flour Blend.

Full list of ingredients

• Buckwheat flour.
• Sweet rice flour.
• Baking powder.
• Bicarbonate of soda.
• Ground cinnamon.
• Sea salt.
• Whole milk.
• Eggs (this recipe uses medium eggs, about 60g each with shell or 50g each without shell).
• Maple syrup.
• Vanilla extract.
• Unsalted butter.

How to make Gluten-Free Waffles

For full recipe instructions go to the recipe card at the end of this post.

• Wet ingredients. Whisk the flours, baking powder, bicarbonate of soda, cinnamon and salt in a large mixing bowl.
• Dry ingredients. Whisk the milk, eggs, maple syrup, vanilla and cooled melted butter in a large jug.
• Mix together. Whisk until smooth and thick.
• Cook in the waffle iron. For 8 minutes.

Tips for best results

• Make sure your melted butter has cooled before whisking it into the other wet ingredients.
• I recommend you grease your waffle iron, even if it is non-stick. There’s nothing worse than cleaning waffle batter out of the little gaps if it sticks to the pan.
• And the best way to grease a waffle iron is by using baking spray which gets into all the little crevices, nooks and crannies. Grease the waffle iron after it has heated up.
• Heat the waffle iron up according to the manufacturer’s instructions. I usually switch it on before I start getting the ingredients out of the larder and it’s ready when my batter is.
• There is no need to rest this batter, you can use it straightaway.
• Each waffle needs about ⅓ cup of batter (one of the few times I use my measuring cup). Drop the batter into the centre of each waffle space. If you want even waffles with no holes then you can spread the batter out across the whole waffle space with a small silicone spatula – but work quickly.
• You want to pour the batter into each section of the waffle iron and shut the lid as quickly as possible to ensure even baking.
• Click here >>> for my favourite waffle iron. This waffle iron has space for 4 waffles, and this recipe creates 10 waffles so you will need to work in batches.
• I usually weigh down my waffle iron lid with something heavy (I use a set of manual baking weights). Not this particular recipe but other waffle recipes I have made rise quickly and the batter lifts the lid of the waffle iron. This means the waffles at the front don’t cook as evenly, so as a precaution I always weigh the lid down.
• In between batches of waffles, clean any crispy bits out with kitchen towel, re-grease lightly then pour in the next batch of batter.
• You can keep your waffles warm whilst you are cooking all the batches by resting them in a very low heated oven on a baking sheet until you are ready to serve.

Shop the recipe

Sweet Rice Flour (glutinous)

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Buckwheat Flour

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Measuring jug with lid

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Waffle Iron

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How to make ahead

You can make the waffle mixture the night before if you wish. However, the mixture does thicken overnight. I recommend whisking 50g extra milk into the batter the next morning to compensate.

You could also make the waffles until the end of the recipe and then store in the fridge for up to 3 days. I recommend re-heating in the toaster for 45 seconds before serving.

How to freeze

These waffles freeze really well. Allow to cool completely then store the waffles in the freezer for up to 2 months in an airtight container.

You can re-heat directly from frozen. Place each waffle in the toaster for 2 minutes to heat up.

Waffle serving suggestions

Serve the waffle with your favourite sweet toppings for breakfast.

• Maple syrup.
• Greek yoghurt or dairy-free coconut yoghurt.
• Cashew butter.
• Salted butter.
• Apple Butter.
• Homemade Cashew Cream.

Or why not try some savoury toppings..

• Scrambled egg and ham.
• Smoked salmon and cream cheese.
• Bacon and maple syrup.
• Poached egg and hollandaise sauce.

Or you could even serve the waffles up as a dessert. For instance..

• Vanilla ice cream with maple syrup.
• Vanilla ice cream with Hot Chocolate Sauce.
• Fresh seasonal fruit and Gluten-Free Custard.

More gluten-free breakfasts you’ll love

• Gluten-Free American Pancakes
• Kid Friendly Granola
• Quinoa Breakfast Porridge
• Pecan Espresso Granola
• Gluten-Free Bircher Muesli
• Gluten-Free Hash Browns
• Banana Oat Bread
• Pumpkin Pancakes with Almond Maple Syrup
• Bubble and Squeak

I urge you to give this Quick and Easy Gluten-Free Waffle Recipe a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.