Gluten Free Waffles!!

Gluten Free Waffles!!

Made  times
Gen 2

"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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30 m servings 298 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 56g
  • 18%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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...

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--bonu...

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:)...

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 rev...

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.

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 re...

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.

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 i...

These were fantastic waffles. And not just fantastic for gluten free, these were hands down fantastic waffles! The only change I made was because I didn't have applesauce I added about 2 tbsp...

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