Breakfast
Gluten-Free Waffles
Gluten-free waffles cooked in a waffle iron.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
Times are estimates.
Let’s Get Cooking
Ingredients
Ingredients for One Batch
You’ll Need
- Waffle iron
- Large bowl
- Medium bowl
- Whisk
- Wire rack set over a baking sheet
Method
Preheat and Prep
Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it with non-stick spray or brush with melted butter to prevent sticking.
Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, sugar, cornstarch, baking powder, and salt until evenly combined.
Combine Wet Ingredients
In a separate bowl, beat the eggs. Add the milk, melted butter, and vanilla extract, mixing well.
Make the Batter
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; the batter should be slightly lumpy but without large pockets of dry flour.
Cook the Waffles
Pour batter onto the preheated waffle iron—usually about 1/3 to 1/2 cup, depending on your iron size. Close the lid and cook until waffles are golden brown and crisp, about 4-6 minutes.
Keep Warm or Serve
If not serving immediately, place cooked waffles on a wire rack set over a baking sheet in a warm oven (around 200°F) to keep them crispy. Avoid stacking them, which traps steam.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Total cooking time depends on your iron and the number of batches. The listed cornstarch is already included. Syrup, fruit and whipped cream are optional additions.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Handling Ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection.
Storage and Leftovers
Refrigerate cooled leftover waffles within 2 hours and use within 3 to 4 days, or freeze in a single layer, then bag, for up to 2 months. Reheat in the oven; a shared toaster can pick up gluten crumbs.
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