I grew up with waffles or pancakes for breakfast, on countless mornings. While pancakes do hold a special place in my heart, my mother’s buttermilk waffles also became an essential part of my culinary, breakfast dna. As we grow however, our tastes and preferences change via many factors. My sweet tooth is not what it once was and I, for one, avow that many breakfasts, desserts, and foods have become too sweet.

High amounts of sugar have infiltrated our diets, and I feel it can ultimately deaden our taste buds, among other issues. But I digress, what does this have to do with Waffles? I wanted to create a waffle that was both less sweet and still satisfying.

I can also hear some people questioning ingredients specifically. Why corn meal!? A number of reasons. I love the taste combination of salty butter and slight sweet of corn and honey. Think corn bread with butter and honey. Absolutely delicious! While the corn meal doesn’t give the full, emphasized corn taste, it adds to the texture and is enough.

Furthermore, I lived in Argentina for a time and ate polenta (boiled ground corn meal) nearly every day. It carried a satisfying texture and worked so well with both savory and sweet elements. I incorporated it into my waffle recipe and liked it, so it stuck.

I hope you enjoy these gluten free waffles as much as my family does. They are hearty, wholesome, and satisfying from the first bite. Slather some melting butter and drizzle on some honey for the right taste. From my kitchen to yours. Enjoy.

Print Recipe

5 from 1 vote

Gluten Free Waffles

The perfect hearty waffle. Gluten and dairy free.

Prep Time15 mins

Cook Time3 mins

Course: Breakfast

Cuisine: American

Keyword: best gluten free waffles, dairy free, gluten and dairy free waffles, gluten free, gluten free waffles, waffles

Servings: 6 large waffles

Author: Jon

Equipment

• 1 medium to large bowl
• 2 mdium bowls
• 1 hand mixer
• 1 waffle iron

Ingredients

Dry Ingredients

• 1 c perfect blend gluten free flour (or use another gluten free flourmix)
• 1 c corn meal
• 1/2 c almond flour
• 1/2 c brown rice flour (white rice flour also works)
• 1/2 c raw oats (optional)
• 1/2 tsp xantham gum
• 3 tsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• 2 tbs sugar (optional) I usually omit

Wet Ingredients

• 4 eggs, divided (4 yolks, 4 whites)
• 3/4 c applesauce
• 1/4 c coconut oil
• 1/4 c smart balance dairy free butter
• 1 1/4 c almond milk (any dairy free milk will work)
• 2 tsp vanilla

Instructions

• In a medium to large sized bowl, add the gluten free flour blend, corn flour, almond flour, brown rice flour, xantham gum, baking powder, salt, and ground cinnamon. Mix all dry ingredients thoroughly together using a spatula. Set aside.
• In two medium bowls, divide 4 eggs: separate 4 whites into one bowl and 4 yolks into the other.
• Using a hand mixer, whip up the egg whites until firm and fluffy. Set aside.
• To the bowl with egg yolks, add the applesauce and use the hand mixer to mix until the eggs are pale yellow. Add the melted butter and oil, almond milk, and vanilla. Blend together briefly.
• Pour the wet blend of ingredients into the bowl of dry ingredients and mix together well. Set aside to rest for at least 5 minutes.
• While the batter rests, begin heating up your desired waffle iron. Now, into your batter mixture, cut or fold in the prepared, whipped egg whites. Once combined together, apply desired amount of batter to the waffle iron and cook until ready.

Video

Notes

• For a slightly sweeter waffle, add in 2 tbs of sugar to the dry mix. This can also help create a crispier waffle as the sugar will carmelize under high heat of the iron.
• If you don't have applesauce, you can also mash up 2 bananas as a replacement. However, using something like pumpkin puree in this mixture does NOT work. Pumpkin has a different consistency and is too wet; therefore, the wet to dry ratio would need to be different.
• FLOUR: Most gluten free flour blends should work. I use Namaste Perfect Blend flour but have also used Bob's Red Mill gluten free flour blend as well in this mix.
• BUTTER: You can use all butter or all coconut oil for the fat portion of the mix. I liked the combination of the two but either work well. (As a personal preference, because of a heightened sensitivity, increasingly I avoid coconut oil and vegetable oils where I can due to how it makes my body feel)