Gluten Free Waffles!! Recipe -
Gluten Free Waffles!! Recipe
  • READY IN 30 mins

Gluten Free Waffles!!

Recipe by  

"Being new to a gluten-free diet can be frustrating, but it doesn't mean you have to avoid the foods you enjoy. Made with sweet sorghum flour and tapioca starch, these waffles will be nice and crispy on the outside, while light and fluffy on the inside! Separating the eggs is optional, but worth the extra work! Instead of regular syrup, top with apple butter, greek yogurt, or berries. My husband and son love peanut butter on their waffles. You can add 1-2 teaspoon of cinnamon for extra flavor."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat a waffle iron according to manufacturer's instructions. Spray iron with cooking spray.
  2. Mix sorghum flour, tapioca starch, sugar, baking powder, xanthan gum, and salt in a large bowl.
  3. Beat chicken and duck egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
  4. Beat egg yolks, almond milk, applesauce, and vanilla extract together in a large bowl. Continue beating while gradually adding the flour mixture; blend until smooth. Fold the egg whites into the batter.
  5. Pour 2/3 cup batter onto preheated waffle iron. Cook until golden brown.
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Reviews More Reviews

May 08, 2014

My son has celiacs and this is the best recipe I've found yet! I took the suggestion of using coconut oil. The batter was a little bumpy but they didn't stick to the waffle iron. I also used all chicken eggs. Very yummy and great fluffy texture with crisp outside. Really the best!!

Mar 23, 2013

Best gluten-free recipe yet! For a little healthy-fat, I substituted coconut oil for the applesauce and that just made them even better--plus they didn't stick so bad and came out crispier--bonus all the way around! Definitely a make again and again kind of recipe!

Apr 27, 2013

Agreed, Best gluten-free waffle recipe! I usually have Greek yogurt available, so I use this as a substitute for the applesauce. I also use this recipe for pancakes and eliminate the vanilla:) To add more nutrition I add: 1/8-1-4 cup of Flaxseed and/or substitute Stevia for the sugar! I LOVE this recipe!!! Kudos!

May 25, 2014

I was hesitant at first due to the work involved. I couldn't find another recipe that looked quite as good so I pushed through my reluctance! This was not difficult at all. I always read the reviews and try helpful hints ... So I subbed butter for the applesauce and used dairy. I had always considered duck eggs to be larger than chicken - and only having chicken, I added one extra. Excellent waffle!!

Feb 09, 2014

These are amazing! I used all chicken eggs and cinnamon flavored applesauce. My kids gobbled these up. I plan on freezing the extra and putting them in the toaster for busy school mornings.

Feb 12, 2015

These were awesome! It had been a long time since we'd had waffles because I was getting frustrated with other gluten free recipes. My daughter was so excited to eat these. They turned out really well! I halved the recipe and used ground flaxseed in place of xantham gum and they were great! Next time I will not cut the recipe in half. I'll freeze the extra. Thank you!!!

Apr 18, 2014

Very good would never know they are gluten free. The only thing I changed was I used all chicken eggs. Made up the whole batch and froze them to put in the toaster.

Apr 11, 2014

I halved the recipe because this was my first time making it. That didn't seem to effect the consistency. I only used chicken eggs. I used coconut milk instead of almond. I was concerned about it sticking as it doesn't have any fat in it however, they didn't stick that much even without cooking spray. Crisp on the outside and warm and moist on the inside. Consistency was very close to regular waffles. I would use almond milk or dairy alternative next time to avoid the coconut flavor. Overall very good. Wonder what buckwheat flour or adding oil to them would do. I baked the whole batter and froze them so I could pull them out in the hectic mornings. Thanks for the recipe!


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  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 56 g
  • 18%
  • Cholesterol
  • 161 mg
  • 54%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 426 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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