Gluten-free waffles that are crispy on the outside and soft and fluffy on the inside are no longer a distant memory.
These homemade gluten-free waffles are made with my very own bulk bread flour mix and cook up golden brown with the perfect texture for holding butter, maple syrup, or fresh fruit.
I stopped making waffles for years, but not because they’re filled with gluten. I stopped because I couldn’t find a waffle maker I liked that was non-toxic. That was until I found this one.
They’re freezer-friendly, quick to whip up and perfect for weekend breakfasts, meal prep, or quick weekday mornings.
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Why you’ll love these gluten-free waffles:
- Crispy edges with a soft center – The waffles cook up golden and crisp while staying fluffy inside.
- Simple pantry ingredients – These pair perfectly with my dump-and-go Bulk GF Bread Flour Mix
- Perfect for sweet or savory toppings – These waffles work with everything from maple syrup & fruit to eggs and bacon.
- Freezer-friendly – Make a big batch and reheat in the toaster for quick, healthy breakfasts in the morning.
- The perfect base recipe – doctor it up by adding in collagen, protein powder, or even beef organ powder (in small amounts) to increase it’s health benefits without trying hard!
- Kid-approved – Soft, lightly sweet, and easy for little hands to enjoy.
Waffle Toppings Options:
- Maple Syrup & Butter
- Berries & Whipped Cream
- Yogurt & Honey
- Nut Butter & Bananas
Waffle Flavor Options:
The options for sweet & savory options are unlimited, but here are a few of my favorites!
- Lemon Blueberry Waffles
- Chocolate Chip Waffles
- White Chocolate Raspberry Waffles
- Cookies & Cream Waffles
- Bacon & Cheese Waffles
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Jen’s Bread Flour Mix
I’ve hand crafted a Gluten-Free Bulk Bread Flour Mix that is perfect for making you feel like you’re not gluten-free with all of the flours on bake day. I highly recommend doubling or tripling the bulk mix and storing it in half gallon or gallon glass jars.
2. Eggs
I’m a big fan of supporting local farmers and using farm fresh eggs. It’s also important if you’re navigating more anti-inflammatory foods to source pasture raised, non GMO, corn and soy free eggs. If you need to be egg free, my favorite egg replacer isBob’s Red Mill Egg Replacer. I’ve used it within this recipe and it came out amazing!
3. Butter
Butter adds richness and helps create a rich flavor and crisp texture to the waffles. Using a high-fat butter like Kerrygold works especially well here. If you need a dairy-free option, you can substitute a dairy-free butter alternative without issue.
4. Maple Sugar
Maple sugar adds sweetness with a subtle caramel note that pairs beautifully with cinnamon. Using maple sugar instead of refined white sugar keeps the flavor warm and well-balanced.
5. Maple Syrup
Maple syrup provides natural sweetness while adding moisture and depth to the waffle batter. It also helps create a smooth, cohesive texture without refined syrups.
6. Raw Milk
Raw milk adds a creaminess to the base that creates the moist, delicious waffles. If you don’t have your own dairy cattle, I suggest sourcing raw milk from a trusted farmer. This website may help you find one local to you. And if raw milk isn’t a good fit for your family, it can easily be subbed for equal parts with any milk or milk alternative.
7. Baking Powder
Baking powder gives the buns just enough lift. I recommend using a corn-free and aluminum-free baking powder, which is easier on digestion and keeps the flavor clean. This is my go-to option for all gluten-free baking.
8. Baking Soda
Baking soda acts as a leavening agent that creates a soft, slightly fluffy and chewy texture. Be mindful of which baking soda you use as many contain unnecessary ingredients. I prefer to use this brand.
9. Salt
A small amount of salt balances the sweetness and enhances the flavor. Don’t skip it—it makes a noticeable difference.
10. Cinnamon
This recipe calls for cinnamon and is important for shaping the flavor profile and balancing out the flavor.
11. Vanilla Bean Paste
Vanilla bean paste brings deep, rich vanilla flavor with those beautiful little flecks of real vanilla bean in every bite. It’s more concentrated than extract, giving baked goods, frostings, and custards a warm, bakery-style taste that feels homemade and nostalgic — a small upgrade that makes everything taste extra special.
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Making the Gluten Free Waffles
Step by step tutorial.
1. Whisk all ingredients together until dough consistency is thick, yet scoop-able.
2. Preheat waffle iron and scoop roughly 4oz of batter into the center of each waffle iron section.
3. Set iron to Belgian waffle setting and cook until golden brown (roughly 2-3 minutes depending on the machine – I use this one).
4. Waffles are cooked when they are no longer gooey on the
Helpful Tools & Appliances
Fresh Milled Gluten-Free Belgian Waffles
Equipment
Ingredients
- 2 1/2 cups Jen's Bread Flour Mix
- 2 Eggs
- 2 TBSP Butter
- 4 TBSP Maple Sugar
- 3 TBSP Maple Syrup
- 1 cup Raw Milk
- 1 tsp Cinnamon
- 1 tsp Vanilla Bean Paste
- 1/2 tsp Baking Soda
- 2 tsp Baking Powder
- 1/4 tsp Salt
Instructions
- Mix all of the ingredients together in a bowl and whisk until well combined.
- Scoop about ⅓ cup of batter into each square on the waffle machine and bake for roughly 3-4 minutes.
Additional Allergens/Suggested Modifications
- Dairy: Sub butter and milk for dairy free alternative.
- Egg: Sub egg for egg replacement (I recommend Bob’s Red Mill)
This recipe is naturally free of: nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
Recipe Tips
If making a large batch, keep waffles warm by placing them in an oven safe dish at 200°F.
Let the batter rest for 5–10 minutes before cooking. This helps hydrate the gluten-free flour.
For crispier waffles, cook them slightly longer until deep golden brown on the outside.
Do not stack waffles right away — this traps steam and softens the edges. Instead place on a wired cooling rack to maintain crispness.
Storage Options:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps in an airtight container for 4–5 days.
- Freezer: Freeze in a freezer safe bag or container for up to 6 months.
- To Reheat: Warm in the oven at 350°F for 10 minutes to restore softness if they firm up.
Recipe FAQs
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