Gluten-Free Waffles

TGIF – that’s all I have to say about that.  Yesterday was wonderful, but exhausting.  A good time was had by all, and we sent The G Man home covered in pizza and ice cream.  Hey, you have to live a little sometimes; besides, Meema had a salad with grilled chicken for dinner.  I certainly wasn’t going to eat all that wheat and dairy.

Speaking of a lack of wheat and dairy…how about some waffles?  Seriously good waffles that are pretty tender and crisp for being made with a nut flour.  The Young One is quite enthusiastic about them, and quite happy to have one of his favorite breakfast items back on the menu.

There are a couple of caveats here, though – because this is made with almond flour, it is going to be higher in calories than a standard waffle and because it includes tapioca flour (which helps give the waffle its tender and crisp texture), it is going to be a little carbier than one made exclusively with almond flour.  The recipe says 6 servings, which are not huge – the picture below shows one made in my 6 1/2″ waffle maker, and is actually two servings; as written, this recipe makes three of these waffles.

Now, having said that, they are quite filling – while The Young One was able to polish off the entire round waffle, I could not; about half was just right (we had them with a scrambled egg and a couple of pieces of bacon).

At any rate, these waffles really are very good, and certainly fine as an occasional treat.

Note:  You can use all almond flour if you like; although they won’t be quite as light and the calorie content will increase accordingly, they should still be pretty good.  Also, you can substitute the coconut milk, water and vinegar with some cultured buttermilk if you like.  And if you leave out the maple syrup, these would make a good base for a savory dish like chicken a la king.

Gluten-Free Waffles
Gluten-Free Waffles
Gluten-Free Waffles
Serves: 6
  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher or sea salt
  • 3 large eggs, separated
  • 3 tablespoons coconut milk
  • 1 tablespoon water
  • 1 teaspoon white vinegar
  • 1 tablespoon coconut oil or ghee, melted
  • 1 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract
  1. Heat the waffle iron per manufacturer instructions.
  2. In a large bowl, beat the egg whites until stiff, but not dry. In a large measuring cup, whisk together the coconut milk, water and vinegar. Set aside.
  3. Combine the almond flour, tapioca flour, baking soda, and salt in a large bowl. In a smaller bowl, lightly beat the egg yolks with the coconut oil or ghee, maple syrup, vanilla and coconut milk mixture. Pour the wet ingredients into the dry ingredients in three separate additions, stirring well and scraping the bowl between each addition. Gently fold the egg whites into the batter.
  4. Using a ladle or large spoon, spread the batter into the waffle iron, taking care not to overfill. Close and bake the waffle until there is no longer steam escaping and the waffle is crisp and golden brown. Remove the waffle and keep warm. Repeat until all of the batter has been used.
  5. Serve with fruit or butter and maple syrup, if desired.
  6. Nutrition (per serving): 213 calories, 13.9g total fat, 98.1mg cholesterol, 220.6mg sodium, 179.3mg potassium, 15g carbohydrates, 2.4g fiber, 2.9g sugar, 3.3g protein


19 thoughts on “Gluten-Free Waffles”

  1. Yum…I haven’t been able to justify buying a waffle iron since it really only makes one thing, but recipes like these make me reconsider…

  2. eating waffles from this recipe right now. perfectly fluffy and truly delicious. Thanks for sharing.

    made 4.5 belgian waffles by doubling the recipe.

  3. I almost missed this recipe while I was away! Thank goodness for Google Reader. Currently I don’t have a waffle maker, but I am bookmarking this for future reference. ; )

  4. Wow! These are amazing. I have tried other grain free waffles that were good but these were so Yummy and filling. Also as a side note my 15 year old son dislikes most of the grain free thing I make(he dislikes all things with almonds) but loved these. Thank you so much for this blog and your great recipes.

    1. I’m sorry the recipe didn’t work for you, James – I’ve never had it fail, and have had many people tell me the waffles come out light and crispy for them, as well.

      If the Bob’s Red Mill recipe works for you, great! I looked at the ingredient list, though, and it contains both garbanzo bean and fava bean flours – both legumes. If I’m not mistaken, that makes it NOT paleo; odd that you choose to use it when you run a paleo recipe site.

  5. I use the recipe and I love it. I do not need to be grain free, but do not like some of the texture of the gluten free thing I have tried. This is a great recipe. I will be making these and freezing them. I am try to do more whole foods and cut out the process stuff. Thanks so much for sharing.

  6. This recipe is specifically created to use almond flour, but if you don’t mind using flours from non-gluten-bearing grains, I’m sure the recipe linked to by the commenter above (james) is a perfectly good one. If you wish to avoid grains altogether, there are many waffle and pancake recipes available online utilizing coconut flour, although it will not work in this recipe.

  7. I liked this recipe a lot! I make the waffles on Sunday and freeze them to reheat during the week. I had lost the recipe and was trying some others. This recipe is definitely the best of gluten-free/low carb. Thanks, Jan!

  8. Fluffy, light, delicious, and Paleo! Loved them, and served mine with a berry compote.

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