The Most Wonderful Gluten-Free Waffle


A Gluten-free waffle can many times taste flavorless, or not have the crispy outside with the soft inside. Many, many years ago my parents got me an electric waffle iron. I created a wonderful waffle recipe that was delicious and the entire extended family and friends would ask me to make up waffle mix, so they could make them at home. I used to make Gallon bags of the dry ingredients and then send them home with instructions. My parents would bring over their waffle iron and we would do Mother’s Day brunches with a waffle bar. Such fond memories.

Once our family became gluten-free, we did without. Eventually, I wanted waffles again. I set out to create a gluten-free waffle version of my old recipe. I substituted gluten-free flours and played around with ingredients. It turned out just as good. I got a new waffle maker to use for gluten-free waffles and this one does two waffles at a time. Even my gluten-eating family and friends love these waffles.

Gluten-free waffle ingredient information

There is no added sugar in the waffles. The coconut oil gives it a natural sweetness. They are yummy plain, but we like to serve them with a choice of maple syrup, a fruit sauce, and vanilla whipped cream. You can mix the dry ingredients up ahead of time and keep it on hand. You can scale the recipe up, easily, to make as many waffles as you need. They freeze easily and heat up beautifully in the oven, toaster oven or air fryer. The various flours I have found at Trader Joe’s, Whole Foods and Amazon.

Waffle batter ready to cook.  This photo gives you an idea of what the batter should look like.
Waffle batter ready to cook. This gives you an idea of what it should look like.
Batter consistency.  Waffle iron is heated and has been oiled.  The thickness of batter is perfect.  if it thickens up as it sits, thin with some additional water
Batter consistency. Waffle iron has been oiled and the thickness of the batter is perfect. If it thickens up too much, you can add more water.
Finished waffles.  Lay them on a rack over a sheet pan and keep them warm in a low oven.  Can be frozen and reheated in toaster oven
Finished waffles. We lay them on a rack over a sheet pan and keep them warm in the oven till ready to serve. I usually break them into quarters to freeze and put them in a freezer bag. Easy to reheat in the toaster oven.
Finished waffle served with Blueberry Fruit Sauce and whipped cream.  Bacon as a side.
We served the waffles with Blueberry Fruit Sauce, vanilla whipped and a side of bacon.

The Most Wonderful Gluten-Free Waffle

Recipe by Lisa ImermanCourse: Breakfast


Prep time


Cooking time



Crispy on the outside, soft on the inside, slightly sweet. The perfect waffle


  • 1 1/2 cups kefir (or substitute buttermilk or plain yogurt)

  • 1/4 cup Gluten-Free rolled oats

  • 1/4 cup virgin coconut oil (heated to liquid)

  • 3 eggs, beaten

  • 1 teaspoon vanilla extract

  • 1 cup brown rice flour

  • 1/4 cup cornmeal

  • 1/4 cup sorghum flour (can substitute with buckwheat or millet)

  • 1/4 cup tapioca starch

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon unrefined sea salt

  • 1/4 teaspoon ground cinnamon

  • 1 teaspoon xanthan gum

  • Water as needed


  • Mix in a large bowl the oats and kefir. Allow to set and soak while you prepare the other ingredients.
  • Pre-heat waffle iron.
  • Mix remaining dry ingredients in a separate bowl.
  • Add eggs, vanilla, and coconut oil to oat mixture. Mix well.
  • Add dry ingredients to the wet ingredients and mix thoroughly. Mixture should be thick, but loose enough to pour and spread out on the waffle iron. If it is too thick, add water a little at a time till right consistency.
  • Brush some coconut oil onto the waffle iron to help keep the first one from sticking too much.
  • Ladle batter into hot, oiled waffle iron following manufactures directions for the use of the iron.


  • You can place cooked waffles on a rack that has been placed on a sheet pan. Keep it warm in an oven pre-heated to low.
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