Hi, I’m Jackie 👋

Gluten-free waffles have a reputation for coming out dense, gritty or gummy — but they really don’t have to. This recipe makes waffles that are genuinely crisp on the outside and light inside, with no weird aftertaste. It works with any good cup-for-cup gluten-free flour blend, and I’ve included dairy-free swaps too.

Prep: 10 min · Cook: 15 min · Makes: 4–5 waffles

Ingredients

  • 1¾ cups (220g) gluten-free all-purpose flour blend (one that contains xanthan gum — check the bag)
  • 2 tbsp cornstarch — the secret to crisp, not gummy
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 large eggs, separated
  • 1¾ cups (415ml) milk (or almond/oat milk)
  • ⅓ cup (75g) melted butter (or melted coconut oil)
  • 1 tsp vanilla extract

Method

  1. Preheat your waffle maker fully — a hot plate is even more important with gluten-free batter.
  2. Whisk the dry ingredients — flour blend, cornstarch, sugar, baking powder and salt — in a large bowl.
  3. In another bowl, whisk the egg yolks, milk, melted butter and vanilla.
  4. Whip the egg whites to soft peaks in a clean bowl. This is what stops gluten-free waffles turning out dense — don’t skip it.
  5. Combine: pour the wet mix into the dry and stir just until moistened, then gently fold in the whipped whites. Lumps are fine; a few streaks of white are fine.
  6. Rest the batter 5 minutes. Gluten-free flours need a moment to hydrate — this alone kills the grittiness.
  7. Cook until deep golden and the steam has slowed right down. Resist opening early.
  8. Cool on a wire rack, not a plate, to stay crisp.

Tips for the best gluten-free waffles

  • Use a blend with xanthan gum. Without it, they crumble. If your blend has none, add ½ tsp.
  • Let the batter rest — the single biggest fix for gritty texture.
  • Don’t skip whipping the whites for a light, airy inside.
  • Cornstarch = crisp. It keeps them from going gummy.

Dairy-free version

Swap the milk for oat or almond milk and the butter for melted coconut oil. The result is just as crisp — coconut oil actually helps the edges.

Storing & freezing

These freeze brilliantly. Cool fully on a rack, freeze flat, then pop straight into the toaster from frozen — no need to defrost. They keep 2 months and re-crisp better than fresh-reheated.

Frequently asked questions

Why are my gluten-free waffles gummy?
Usually too little rest time and no cornstarch. Rest the batter 5 minutes and swap in a couple of tablespoons of cornstarch.

Can I make these vegan?
Use the dairy-free swaps and replace the eggs with 2 flax eggs — they’ll be a touch denser but still good. Skip the whipped-whites step and add an extra ½ tsp baking powder.

Which flour blend is best?
Any good 1:1 baking blend with xanthan gum works. Avoid straight almond or coconut flour here — they behave completely differently.

Want them extra crisp? My guide to making crispy waffles every time applies to gluten-free batter too. And if they’re sticking, here’s how to stop waffles sticking.

Written by Jackie Howard