Gluten Free Belgian Waffles
These Gluten Free Belgian Waffles are thick, golden, and irresistibly crispy on the outside while staying light and fluffy on the inside. Made with a quality gluten-free all-purpose flour blend, buttermilk, and beaten egg whites folded in for extra lift, this recipe delivers all the indulgence of classic Belgian waffles without a trace of wheat. Ready in just 30 minutes, they are perfect for weekend brunches, meal-prepped weekday breakfasts, and anyone cooking for a gluten-free household.
Equipment
- Belgian waffle iron Deep-pocket style for thick Belgian-style waffles
- Electric hand mixer or stand mixer For whipping egg whites to stiff peaks
- Two large mixing bowls One for dry ingredients, one for wet ingredients
- Whisk
- Rubber spatula For folding egg whites into batter
- Measuring cups and spoons
- Ladle or large spoon For portioning batter into the waffle iron
- Wire cooling rack Keeps finished waffles crispy instead of steaming soft
- Pastry brush Silicone preferred; for greasing the waffle iron between each waffle
- Fine-mesh sifter (optional) For sifting dry ingredients to remove clumps
Ingredients
- 2 cups gluten-free all-purpose flour blend 240g; must contain xanthan gum. If your blend does not include it, add 1/2 tsp xanthan gum separately.
- 2 tablespoons cornstarch 16g; adds crispiness to the exterior
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 tablespoons granulated sugar 25g
- 2 large eggs separated into yolks and whites; room temperature preferred
- 1 3/4 cups buttermilk 415ml; room temperature; or dairy-free buttermilk (plant-based milk + 1 tbsp apple cider vinegar, rested 5 minutes)
- 1/3 cup unsalted butter 75g; melted and slightly cooled; or melted coconut oil for dairy-free
- 2 teaspoons pure vanilla extract
For Greasing
- non-stick cooking spray or melted butter for greasing the waffle iron before each waffle
Instructions
- Turn on your Belgian waffle iron to medium-high heat and allow it to fully preheat for at least 5 minutes. Brush or spray both plates generously with melted butter or non-stick cooking spray before the first waffle.
- Crack both eggs and carefully separate the whites from the yolks into two clean bowls. Set the yolks aside for the wet mixture and keep the whites free of any yolk.
- Using an electric hand mixer or stand mixer, beat the egg whites on high speed for 2 to 3 minutes until stiff peaks form. Set aside.
- In a large bowl, whisk together the gluten-free flour blend, cornstarch, baking powder, baking soda, salt, and sugar until fully combined.
- In a separate bowl, whisk together the egg yolks, buttermilk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. A few small lumps are fine; do not overmix.
- Add the whipped egg whites in three additions, folding gently after each until just incorporated. Let the batter rest for 3 to 5 minutes.
- Pour about 3/4 to 1 cup of batter onto the greased iron, close the lid, and cook for 4 to 5 minutes until deeply golden and steam has mostly subsided. Do not open the iron early.
- Grease the iron before each waffle and repeat with remaining batter. Keep finished waffles warm on a baking sheet in a 200°F (93°C) oven in a single layer.
- Serve immediately with maple syrup, fresh berries, whipped cream, or your favorite toppings.
Notes
- Use a 1:1 gluten-free all-purpose flour blend that already contains xanthan gum for the best results. Without it, the batter will not hold together properly.
- Do not skip the egg white step. Beating the whites to stiff peaks and folding them in is what gives these waffles their signature fluffy, airy interior.
- Rest the batter for 3 to 5 minutes after mixing. This allows the gluten-free flour to fully hydrate and improves the texture of the finished waffle.
- Grease the waffle iron before every single waffle, even if it is non-stick. Gluten-free batters tend to stick more than traditional wheat-based batters.
- Avoid opening the waffle iron early. Wait until the steam has mostly stopped before checking. Opening too soon can cause the waffle to tear in half.
- To keep waffles crispy, place them in a single layer on a wire rack or baking sheet in a 200°F (93°C) oven. Never stack them or cover with foil, as this traps steam and softens the crust.
- For dairy-free waffles, substitute the buttermilk with plant-based milk mixed with 1 tablespoon of apple cider vinegar or lemon juice (rest for 5 minutes before using), and replace the butter with melted coconut oil.
- Leftover waffles can be frozen in a single layer and stored for up to 3 months. Reheat directly in a toaster or in a 350°F (175°C) oven for the crispiest results. Avoid the microwave.
- For chocolate waffles, add 3 tablespoons of unsweetened cocoa powder and an extra tablespoon of sugar to the dry ingredients.
- Room temperature buttermilk and eggs blend more smoothly into the batter and produce a more even texture in the finished waffle.
Nutrition
Serving: 1WaffleCalories: 295kcalCarbohydrates: 39gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 370mgPotassium: 160mgFiber: 2gSugar: 7gVitamin A: 8IUCalcium: 15mgIron: 6mg
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