• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Zest for Baking

  • Home
  • Start Here
  • Recipes
    • Bagels
    • Biscuits
    • Bread Machine
    • Cake
    • Cookies
    • Cupcakes
    • Donuts
    • Frostings
    • Muffins
    • Pancakes
    • Quick Bread
    • Rolls
    • Sandwich Bread
    • Scones
    • Snacks
    • Gluten Free Side Dishes
    • Waffles
    • Yeast Breads
  • Resources
    • Baking Tips
    • Gluten Free Flours
    • Using Substitutes
  • About
    • Contact
    • Get 15 Free Gluten Free Bread Recipes!
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Start Here
  • Recipes
  • Resources
  • About
  • Contact
  • Classes & Books
×

Easy Gluten Free Belgian Waffles {Dairy Free}

By Christine November 21, 2019 Updated December 30, 2021 10 Comments

Jump to Recipe Jump to Video Print Recipe

Crisp and golden brown Gluten Free Belgian Waffles... These lighter than air waffles are so good (no one has to know how easy the prep is!).      

gluten free belgian waffles on a white plate with fruit

There's just something about a big fluffy gluten free Belgian waffle that makes my gluten free baking heart happy. It could be that they're so decadent and have the appearance of a super luxurious breakfast when really, they couldn't be simpler! Just one bowl, an hour rise time and a waffle iron and you have all the makings of a restaurant-quality Belgian waffle that's also dairy free.    

What makes a Belgian waffle different from a regular waffle?

There are two schools of thought with Belgian waffles and what makes them different from say, these gluten free waffles... Belgian waffles have added ingredients to give them a signature rise that other regular waffles don't have. They will often include either yeast (maximum rise) or baking powder (not as high rising). And they are typically cooked in a 'Belgian waffle maker' which has deeper and larger pockets than a regular waffle maker. Besides that, the taste and texture of a gluten free Belgian waffle is much lighter than a regular waffle, with a golden brown, crispy exterior and a tender interior.  

Waffle-making pro tips

For the absolute best tasting, highest rising waffles, follow these tips:

1. Make sure the ingredients are warm, not too hot or cold

If you're microwaving the butter and milk, it should be warm to the touch, not too hot to touch. Be sure not to get it too hot otherwise you risk killing the yeast. And the other ingredients - maple syrup and the egg should be warm also.

Tip on heating the butter and milk: chunking the butter into pieces helps it melt quicker.

2. Measure the flour by weight

We talk about this in my masterclass, but a digital scale like this one is an indispensable kitchen tool. It can make the difference between a heavy dense baked good and one that is just right. And in things like these waffles, this blueberry pancake recipe, this biscuit recipe and these dinner rolls, accuracy is everything.

3. Batter can be doubled

In fact, I do this often. Simply double the amount of every ingredient. This way, you'll end up with 6 waffles instead of 3.

Best way to reheat these waffles 

Keeping foods like waffles and pancakes warm after cooking them has always been a challenge. When you've got a big batch to make, the ones that are made first sit out the longest and tend to get cold. So here's a handy tip...

Heat the oven to 200 F. As you cook the waffles, place them on a clean rack and place the rack on a large baking sheet. Place the baking sheet in the oven to keep them warm. If you end up with a lot of waffles - just use two racks. This is a good way to keep them warm, just don't extend it for too long - any longer than 20 minutes and they'll start to dry out. 

Steps to making Belgian waffles

Ingredients & substitutions

labeled ingredients on a countertop

The ingredients list for these gluten free Belgian waffles is short - here are the brands I use and recommend and an equally good substitute if one is available...

Gluten free flour mix - The flour mix I use and recommend is my gluten free flour mix. This blend results in a light, fluffy waffle with the perfect balance of starch and flour. I would not recommend substituting this as other blends have not been tested and it could alter the texture of the waffles.

Almond milk - I use and recommend the Silk brand of almond milk. Coconut milk or even oat milk would be great options too.

Vegan butter - Earth Balance is my go-to for most of my recipes (including these blackberry muffins). Country Crock buttery sticks would be a good option as well. Or if you can tolerate dairy, regular butter would work well too.

Egg - This recipe was tested with a regular, organic egg. If you need to avoid eggs, the JUST egg brand of egg substitute would work well (more about this in my substitution guide).

Maple syrup - The 365 brand of pure maple syrup is the brand tested in this recipe but any variety will work - just make sure it's pure maple syrup. Alternatively, honey would be a good substitute.

Vanilla extract - I use and recommend the Simply Organic brand of pure vanilla extract. Any brand will work great, as long as it's pure vanilla extract, not imitation.

Xanthan gum - Bob's Red Mill is the brand of xanthan gum used in the recipe. If you want to substitute the xanthan gum, reference this guide or these articles on alternatives.

Instant yeast - Fleischmann's was used in the recipe but any brand will work, just make sure it's instant yeast, which is also called rapid rise yeast, quick rise yeast or bread machine yeast.

Salt - Morton's salt was used in the recipe, but any brand will work great. Salt enhances the flavor but can be omitted if you are following a low salt diet.

Ground cinnamon - The McCormick brand was used in the recipe, but any ground cinnamon will work. This can be omitted if desired.

Mixing

steps to preparing waffles

The prep time for these waffles couldn't be simpler!

First, melt the butter and milk in a microwave safe cup (step 1 in the images above). In a large mixing bowl, whisk together the dry ingredients with the wet (step 2). Set the batter aside to rise (step 3).

For the ultimate, mouthwatering fluffy waffles, a nice rise time is essential. Using instant yeast helps speed along this process so 1 hour is all you need. After rising the batter will look full and light (step 4). Just give it a gentle mix and then get your waffle iron ready for cooking.  

Cooking the Belgian waffles

The waffle iron used for these gluten free Belgian waffles is this one by Cuisinart. It works perfectly for these waffles and easily adjusts depending on how golden brown you like them. 

To cook the waffles, simply spray the grates with cooking spray and ladle the batter onto the bottom one. ¾ cups of the batter seems to be the perfect amount to produce a nicely filled waffle. Close it and flip the entire device (your waffle iron may be different), let it cook until the green light goes off. I usually let mine cook a little longer as we like a nice deep golden brown waffle.

Use a fork to carefully remove each Belgian waffle to a plate. Serve and enjoy or follow the steps below for keeping them warm!

gluten free Belgian waffles on a white plate

FAQ's about this recipe

Can the waffle batter be made ahead of time?

You are in luck - they sure can! And it's easy to do it! After the 1 hour rise time for the batter, just stick the whole bowl of batter into the refrigerator. It can be refrigerated  for up to 24 hours. Batter prep the night before = quick and easy waffles the next morning!

What do I serve waffles with?

Gluten free Belgian waffles are amazing topped with a heaping pile of fresh fruit - berries are an excellent choice, but cooked apples would be amazing too. And you can't go wrong with syrup on waffles of course!

Do cooked waffles freeze well?

Yes! They sure do. Simply stack each waffle in between pieces of wax paper and either place in a large plastic resealable bag or wrap in plastic wrap and freeze. Waffles can go from frozen directly to the toaster oven to enjoy.

What flour is used in this recipe?

The recipe uses our own gluten free flour mix. It's the perfect balance of starch and flour for these waffles.

Originally published 7/26/2013. Updated with new photos and more information on 11/21/2019 and 12/30/2021.

gluten free belgian waffles on a white plate with fruit

Gluten Free Belgian Waffles

Crisp and golden brown Gluten Free Belgian Waffles will take breakfast to a whole new level!
5 from 1 vote
Print Pin Rate
Course: bread, Breakfast, Snack
Cuisine: American
Keyword: dairy free breakfast, easy gluten free recipes, gluten free breakfast, gluten free waffles
Prep Time: 15 minutes
Cook Time: 4 minutes
Rise Time: 1 hour
Total Time: 1 hour 19 minutes
Servings: 3 waffles
Calories: 442kcal
Author: Christine

Ingredients

  • 1 ¼ cups almond milk
  • 4 Tablespoons vegan butter cut into 4 or 5 chunks
  • 195 grams gluten free flour mix about 1 ½ cups
  • ¼ teaspoon xanthan gum
  • 1 teaspoon instant yeast
  • ¼ teaspoon salt
  • 2 Tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 egg

Instructions

  • Place butter chunks and milk into a microwave safe bowl and heat for 1 minute. Check and stir. Microwave another 30 seconds until butter is almost completely melted. Remove and set aside.
  • In large mixing bowl, add flour, xanthan gum, yeast and salt. Stir to combine.
  • Add warm milk mixture, maple syrup, vanilla extract and egg. Whisk until no lumps remain.
  • Cover bowl loosely with plastic wrap and let rise in a warm place for 1 hour. Give it a gentle stir.
  • Preheat waffle iron. Spray with cooking spray.
  • Pour ¾ cup of the waffle batter onto hot waffle iron. Let cook until desired shade of golden brown is reached (usually about 4 minutes each).
  • Remove and serve with fruit and/or syrup.

Video

Notes

  • Make sure all ingredients are at room temperature.
  • The batter can be prepared ahead of time - just mix it and let it sit on the counter for 1 hour, then refrigerate the batter for up to 24 hours. Use immediately after removing from the refrigerator.
  • Waffles can be made and then placed on a rack in a 200 F oven to keep warm.
 
Did you make this recipe?Tag @zest_for_baking and use the hashtag #zestforbaking!

Nutrition

Calories: 442kcal | Carbohydrates: 56g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 378mg | Potassium: 206mg | Fiber: 7g | Sugar: 13g | Vitamin A: 764IU | Calcium: 187mg | Iron: 2mg

For more delicious gluten free recipes, check out:

  • Golden Gluten Free French Bread
  • Step by Step to the Best Gluten Free English Muffins
  • Low Carb Gluten Free Graham Crackers
  • Gluten Free Artisan Bread

Download 15 Tried and True Gluten Free Bread Recipes!

Sign up and get baking tips, resources and all the best recipes sent straight to your inbox.

Thank you!

Check your email for your recipes!

.

Filed Under: Breakfast, Waffles

Reader Interactions

Previous Post Light and Tender Gluten Free Gingerbread
Next Post The Very Best Gluten Free Blueberry Pancakes

Comments

  1. Jeff

    July 28, 2013 at 2:47 am

    These waffles look fantastic, I have never used coconut flour to make waffles or pancakes but it makes perfect sense! I am always adding my own coconut flakes for that unique flavor, I will be sure to replace my flour with coconut flour next time. Wonderful idea!

    Reply
    • Chrissy Lane

      July 28, 2013 at 4:01 pm

      Thanks Jeff!

      I think you'll be impressed with the coconut flour - it adds the perfect touch!

      Thanks for stopping by!

      Reply
  2. Andy

    August 18, 2013 at 6:46 am

    4 eggs and a quarter cup of flour. That's just eggs with a little flour, not waffles. Are you sure this recipe isn't missing something?

    Reply
    • Chrissy Lane

      August 21, 2013 at 1:38 pm

      Hi Andy!

      Lol - yes it is definitely missing something!

      Use 1 1/4 cups of flour.

      I've updated the recipe as well.

      The reason there is little flour compared the the amount of eggs is that we use very little other liquid ingredients - like milk, etc. So the 1 1/4 cup works well.

      Thanks for pointing it out!

      ~Chrissy

      Reply
  3. Tana

    August 29, 2013 at 5:43 am

    These were a disaster. There seemed to be a higher proportion of coconut flour to liquid as when it sits coconut flour absorbs liquid. Going by the liquid amounts this was a thick lump of flour. I added liquid - probably still not enough to the tune of 1.5 c water and it was still a disaster. It stuck to the inside of the waffle maker and what did "cook" was just a warm powdery mess.

    A sad waste of ingredients. Never again.

    Reply
    • Chrissy Lane

      August 29, 2013 at 5:06 pm

      Hi Tana,

      This is frustrating!

      Belgian waffles are new for me. I just got a Belgian waffle maker, so I had 2 recipes I was playing around with. My thinking was to use some tasty ingredients from one (the coconut flour) and make a whole new recipe.

      It looks like I completely goofed on it...

      THIS recipe has the coconut flour, so it should only be 1/4 cup flour, since coconut flour absorbs and expands.

      My other recipe calls for 1 1/4 cups of flour.

      I am so sorry you wasted all those ingredients.

      Please accept my sincere apologies and I will make sure this does not happen again.

      Thank you for bringing it to my attention.

      I will definitely check these things out better before I published them.

      ~Chrissy

      Reply
  4. Carrie

    February 06, 2020 at 4:44 am

    Is it possible to cook and freeze these waffles for use another time. I wonder if they could just be reheated in a toaster like a gluten waffle?

    Reply
    • Christine

      February 06, 2020 at 9:50 am

      Hi Carrie,

      Yes they freeze really well! I do the exact same thing with them (reheating in a toaster). The only thing I notice is they can get 'toasty' really quick so keep an eye on them!

      Hope that helps!

      ~Christine

      Reply
  5. miriam marchuk

    December 24, 2021 at 1:29 pm

    HI. is it 1 one half or 1 one quarter cup of the gf flour.
    In the recipe it says 1 1/2 but it the comments you say 1 1/4. does it have any coconut flour.? thanks

    Reply
    • Christine

      December 29, 2021 at 2:25 pm

      Hi Miriam,

      Sorry for the delay - it is 1 1/2 cups of flour - no coconut flour in this recipe. I've updated the recipe (this was actually a very old recipe that had coconut flour in it at one time) It's been updated for better taste and texture!

      Christine

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

Gluten Free Baking Help

brown rice flour in a measuring cup.

Top 5 Brown Rice Flour Substitutes

collection of baked goods pics

Best Gluten Free Baking Recipes of 2021

spoon up close of sour cream

Ingredient Question: Is Sour Cream Gluten Free?

up close shot of xanthan gum in a spoon

Is Xanthan Gum a Substitute for Baking Powder?

jar of gluten free flour

How Long Does Flour Last? {Storage Tips & Signs of Spoilage}

bowl of sorghum flour on a wooden board

5 Reasons Why You'll Love Baking with Sorghum Flour

Start Here

New to Gluten Free?

Gluten Free Recipes

Spring Baking!

4 stacked oat flour brownies on a white plate

Oat Flour Brownies

up close stack of cookies

Gluten Free Dairy Free Chocolate Chip Cookies

side shot of bite of pie

Gluten Free Apple Pie {Dairy Free}

up close shot of apple crisp

Gluten Free Apple Crisp {Dairy Free}

side shot of a bite of pie

Gluten Free Pumpkin Pie {Dairy Free}

side shot of an unfilled pie

Easy Gluten Free Pie Crust {Dairy Free}

More Baking Recipes

Reader's Favorite Roll Recipes

inside of a cinnamon roll on a white plate

Gluten Free No Yeast Cinnamon Rolls

gluten free cinnamon rolls on a white plate

Best Gluten Free Cinnamon Rolls: Extra Fluffy & Extra Easy

gluten free yeast rolls ready in under an hour sliced on a plate

Gluten Free Yeast Rolls in Under an Hour

gluten free potato rolls after baking, sitting in a pan

Gluten Free Potato Rolls

Gluten free crescent rolls sitting in a basket

Buttery Gluten Free Crescent Rolls

gluten free hot cross buns on a cookie sheet

Gluten Free Hot Cross Buns (With Dairy Free Option)

More Roll Recipes

Footer

↑ back to top

Featured On

About

Since 2013, Christine has been creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

Favorites

  • Flaky Buttery Gluten Free Biscuits
  • Gluten Free Cinnamon Raisin Artisan Bread
  • The Best Gluten Free English Muffins

Copyright © 2022 | Zest For Baking | Privacy Policy 

  • 87