Quick and Easy Gluten-Free Waffles

5 from 3 votes

Quick and Easy Gluten-Free Waffles

This Quick and Easy Gluten-Free Waffles 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.

Prep Time10

Cook Time8

Total Time18

Course: Breakfast

Cuisine: American

Servings:

Calories: 175kcal

Author: Georgina Hartley

Ingredients

140 g buckwheat flour
120 g sweet rice flour glutinous rice flour
¾ teaspoon baking powder
¾ teaspoon bicarbonate of soda
¼ teaspoon ground cinnamon
½ teaspoon sea salt
350 g whole milk
2 eggs medium size*
1 tablespoon maple syrup
1½ teaspoons vanilla extract
60 g melted butter cooled

Metric - US Customary

Instructions

Heat the waffle iron according to the manufacturer’s instructions.
Whisk together the buckwheat flour, sweet rice flour, baking powder, bicarbonate of soda, cinnamon and sea salt in a large mixing bowl.
Pour the whole milk, eggs, maple syrup, vanilla extract and cooled melted butter into a large jug and whisk until combined.
Make a well in the dry ingredients and pour in the wet ingredients, whisking together well until the batter is smooth and thick.
Spray the waffle iron with baking spray then spoon in the waffle mixture, close the lid and cook the waffles for 8 minutes.
Carefully remove the waffles, spray the waffle iron again and cook your next batch.
Serve warm with your favourite toppings.

Video

Notes

This recipe makes 10 medium sized waffles.

The eggs used in this recipe were medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount which for this recipe would be 200g.

Ingredient substitutions

Buckwheat flour. This can be substituted with oat flour or sorghum flour.
Sweet rice flour. This can be substituted with almond flour or a blend of 90g white rice flour and 30g tapioca starch.

Dairy-free version

Whole milk. This can be substituted with a plant milk of your choosing. Almond milk works well.
Melted butter. This can be substituted with melted coconut oil.

Tips for best results

I have included even more in depth tips and troubleshooting in the full post above.

No need to rest the waffle batter.
Pre-heat the waffle iron for about 10 minutes before cooking your waffles.
Spray your waffle iron with baking spray to grease and ensure no sticking.

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.

Freeze

These waffles freeze really well. Allow to cool completely then store the waffles in the freezer for up to 2 months in a ziplock bag.

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

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 waffle.

Nutrition