My Gluten Free Waffles

15th November 2019
Blog post

AHHHHH!!! I’ve finally perfected my waffle recipe. I’ve had a waffle maker in my cupboard for a while, but everytime I’ve tried to make them, they’ve never been quite right. Pale, not crispy enough on the outside, cakey tasting, etc etc. HOWEVER, I’ve done it 😉

Follow this super simple recipe complete with tips for getting the perfect waffles.

Here’s the waffle maker I have – not an ad, just incase its helpful! *PLEASE NOTE – you can make these without a waffle maker!! Buy a silicon mould and bake in the oven… works a treat.


  • Milk: You need to use either full fat soya or full fat coconut milk. Almond or low fat milks will produce a paler, less crispy, slightly unattractive looking waffle.
  • Butter: This recipe requires a spread, rather than butter. Spreads like the regular Flora (example here) are oil based so do not contain any dairy ingredients, but it does come with a “may contain” warning. If you need a totally dairy free option, opt for something like Flora Dairy Free (example here).

My Gluten Free Waffles

Prep Time5 minutes
Cook Time10 minutes
Servings: 5 full circles in the waffle maker mentioned above!
Course: Breakfast, Dessert
Cuisine: American, belgium


Dry Ingredients

  • 2 cups 280g gluten free plain four
  • 2 tbsp sugar
  • 4 tsp baking powder
  • Pinch of salt

Wet Ingredients

  • 2 eggs
  • 1 1/2 cups 340ml milk - see the notes above for dairy free!
  • 6 tablespoons butter - use a spread – notes above for this too!


  • Melt your butter. You must do this first to allow it to cool slightly whilst you weigh out all the next ingredients.
    >TIP: I melt my butter in a mug, in the microwave, for 15 second blasts. Do not allow it to boil.
  • If you're using a waffle maker, heat it up and spray with a generous amount of sunflower oil (or whatever oil you have to hand).
    If you're using a silicon mould, heat the oven to 180oC and spray the mould with oil.
  • Add all the dry ingredients to one bowl.
  • Add all the wet ingredients to the other bowl, including the melted butter. Whisk until fully combined.
  • Pour all the wet ingredients into the dry and whisk quickly until JUST combined. DON'T overwhisk, its actually better to have a few lumps rather than overwhisk.
  • Once the waffle maker/oven is hot (for the waffle maker, the oil should be sizzling slightly), pour in some of the waffle mix.
    >TIP: If you're using a waffle maker, pour about 1/5 of the mix into the middle of the waffle maker and close it immediately. It will spread itself around, you don't need to worry about that!
  • For a waffle maker, leave for approx 5 mins, or until the waffle maker has stopped steaming and the waffles are turning browner on the outside.
    >TIP: Don't be tempted to open the waffle maker before 3 mins because they won't rise and go fluffy inside!!
    If you're baking them in the oven, they'll likely take 15mins.
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