These fluffy gluten-free protein waffles are going to become your new favorite. They are fluffy, they are moist, they come together in minutes, and they are perfect for meal prep. This recipe is also dairy free, but can also be made using regular milk.
Having a good gluten-free waffle recipe is like finding 1 million dollars when you have celiac disease. Well, not quite $1 million but close enough!! I love having waffles made and ready to go in the fridge and freezer. Since not all gluten-free bread, have the perfect texture, gluten-free waffles can become your new best friend. I use these waffles to make sandwiches, egg, sandwiches, and even pizzas! I guarantee this gluten-free waffle recipe will become a new staple in your house!
Ingredients
Gluten-free flour: For this recipe, I am using Bobs, red mill gluten-free one-to-one baking flour. I haven’t tested them with other brands, and cannot guarantee the same results.
Vanilla extract: No waffle is ever complete without the subtle flavor that vanilla extract offers.
Salt: Salt will help the waffles rise resulting in fluffier waffles.
Baking powder: All helping to create our fluffy texture.
Eggs: These help to bind everything together and lend amazing texture.
Almond milk: The milk in these waffles acts as a binding agent and adds a level of richness that you just can't obtain with water alone.
Sugar: Just a small amount goes a long way in this waffle recipe.
Oil: I like to use olive oil to keep these waffles more on the healthy side.
Instructions
- Preheat and coat the waffle maker with coconut oil or olive oil. I like to use a pastry brush.
- In a large mixing bowl, combine and whisk all dry ingredients.
- Next, in a separate bowl, add your eggs, almond milk, olive oil, and vanilla extract. Using a whisk, mix until combined.
- Then, pour the dry ingredients into the wet ingredients. Mix until combined but be careful not to over-mix.
- Once the waffle iron is heated, pour batter onto the iron. About ¼-1/3 cup of batter per waffle.
- Cook until the light goes off on the waffle maker. If yours does not have a light, cook until the top is golden brown. Usually between 3 and 5 minutes.
- Carefully remove the waffle from the waffle iron using a slotted spatula. Repeat until all mixture is gone.
Storage
If you're only storing waffles for a day or two, you can simply place them in an airtight container and store them in the refrigerator. You can reheat them in a toaster or oven as needed.
Equipment
Use a waffle maker for this recipe for the best results.
Top Tips
Flour: This recipe has been tested with bobs red mill gluten-free 1:1 flour.
Measuring flour: While not all gluten-free flours are created the same, 1 cup of bobs red mill flour weighs 150 grams. I highly recommend weighing the flour when measuring to keep the waffles from being too dense.
Always use room temperature ingredients:
The short explanation is that this helps batters come together and blend beautifully, whereas cold ingredients do the opposite, they can turn your batter into a curdled lumpy mess.
Dairy: This recipe is made with almond milk, however, you can simply replace the almond milk with regular milk, oat milk, or even flax milk.
Sugar: This recipe calls for 2 tablespoons of regular sugar. If you are trying to keep this recipe, refined sugar, free, simply use cane or coconut sugar.
FAQ
Do these waffles freeze well?
Yes, these gluten-free waffles are perfect for freezing. Simply wrap the waffles two at a time in freezer wrap. Then place the waffles into a freezer, safe Ziploc bag, or airtight container. Be certain to put the date on the package and freeze it for up to three months. When you are ready to use them, removed them from the freezer, take off the freezer wrap, and place them in the toaster.
Not looking to freeze them?
Wrap the waffles gently in a paper towel, then place them in an airtight container in the fridge. You can leave these in the fridge for up to four days. Remove from fridge and place in the toaster when you are ready to serve.
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📖 Recipe
Gluten-Free Protein Waffles
Equipment
Ingredients
- 2 cups 1:1 flour gluten free
- 3 teaspoon baking powder
- 2 tablespoon sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract singing vanilla
- 2 eggs
- ½ cup olive oil
- 1 ¾ cup almond milk unsweetened
Instructions
- Preheat and coat waffle maker with coconut oil or olive oil. I like to use a pastry brush.
- In a large mixing bowl, combine and whisk all dry ingredients.
- Next, in a separate bowl, add in your eggs, almond milk, olive oil and vanilla extract. Using a whisk, mix until combined.
- Then, pour dry ingredients into the wet ingredients. Mix until combined but careful not to over mix.
- Once the waffle iron is heated, pour batter onto the iron. About ¼-1/3 cup of batter per waffle.
- Cook until the light goes off on the waffle maker. If yours does not have a light, cook until the top is golden brown. Usually between 3 and 5 minutes.
- Carefully remove the waffle from the waffle iron using a slotted spatula. Repeat until all mixture is gone.
Bernice says
Made these for my niece this long weekend and they were pretty great. We ate them with strawberries and whipped cream!
Nora says
These waffles make the perfect start to the day! We are going to make them more often for sure!
Genevieve says
I love waffles and the fact that these have an added boost of protein makes them even better! I can't wait to make these.
Criss says
These gluten-free protein waffles are crisp, fluffy, and so satisfying. Perfect for a healthy and delicious breakfast!
Anonymous says
This worked exactly as written, thanks!
Tisha says
We have been doing more gluten-free recipes and these turned out so good!