This delicious recipe for gluten-free waffles is easy to make and the whole family will love it!
My youngest daughter is gluten-free due to Celiac disease. After her diagnosis we spent a lot of time finding recipes for her favorite foods—like waffles.
This kid loves waffles. We tried a whole bunch of different gluten-free versions from store bought to homemade, and they were never quite right. My husband finally played around with a few different recipes making some of his own alterations and he finally succeeded!
We finally found the best gluten-free waffles! They are so good, that whenever we serve them to people who visit us they always ask for the recipe.
During the school year, we make up a big batch of batter and keep it in a Tupperware container in the fridge. This way, my daughters (because they all love them, even though they aren’t all gluten-free) can easily make up a waffle for breakfast before school.
And, if we’re being honest, they often make them after school, too. That’s how good they are!
This recipe makes about 12-14 waffles, which is usually plenty to last the school week in our house.
Best Gluten-free Waffles
- 2 Cups white rice flour
- 1 Cup potato starch (we use Bob’s Red Mill)
- 1/2 Cup tapioca flour (we use Bob’s Red Mill)
- 4 tsp baking powder
- 1 1/2 tsp salt
- 1/2 Cup + 1 Tbsp vegetable oil
- 4 eggs (room temperature)
- 3 Cups buttermilk
- Using a whisk, mix all ingredients in a large bowl until well combined. Batter should look creamy without any lumps.
- Add batter to pre-heated and greased waffle iron. (We use the Cuisinart nonstick round classic waffle iron)
Note: Each waffle iron is slightly different—we use about 3/4 cup of batter per waffle, but you’ll have to experiment with yours.
- Cook until crispy and golden brown (your individual waffle taste may prefer more or less browned).
- Carefully remove waffle with fork.
- Serve with your favorite waffle toppings.
- Nutella (our personal favorite!)
- Strawberries and whipped cream
- Maple syrup
- Your favorite jam
- 2 cups White Rice Flour
- 1 cup Potato Starch
- 1/2 cup Tapioca Flour
- 4 tsp Baking Powder
- 1 1/2 tsp Salt
- 1/2 cup + 1 Tbsp Vegetable Oil
- 4 eggs (room temperature)
- 3 cups Buttermilk
- Combine ingredients in bowl (using whisk) until well combined. Batter should look creamy without any lumps.
- Add batter to pre-heated waffle griddle.
- Cook until crispy and light brown on the outside.
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Bob's Red Mill Gluten Free White Rice Flour, 24 Ounce (Pack of 1)
Cuisinart Nonstick Round Classic Waffle Iron
Bob's Red Mill Gluten Free Potato Starch, 22 oz (Pack of 3) - with Spice of Life 4-in-1 Measuring Spoon
Nutella Chocolate Hazelnut Spread, Perfect Topping for Pancakes, 26.5 Ounce (Pack of 1)
Bob's Red Mill Tapioca Flour - 16 Ounce - 2 Pk
Amount Per Serving: Calories: 190Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 59mgSodium: 556mgCarbohydrates: 34gFiber: 1gSugar: 3gProtein: 6g