Gluten Free Belgian Waffles
These gluten-free Belgian waffles deliver a crispy exterior and pillowy-soft interior, with deep golden pockets that perfectly hold syrup. The secret is a carefully chosen flour blend and whipped egg whites for that signature light and airy texture.
Equipment
- Belgian waffle iron - Deep-pocket style
- Electric hand mixer - Or stand mixer for whipping egg whites
- Large mixing bowl - For dry ingredients and final batter
- Medium mixing bowl - For wet ingredients
- Small bowl - For egg whites
- Whisk
- Kitchen scale - Recommended for precise gluten-free baking
- Rubber spatula
- Ladle - Or large measuring cup for pouring batter
- Cooling rack - For keeping finished waffles crispy
- Pastry brush - Or paper towel for greasing the iron
Ingredients
- 2 cups gluten-free all-purpose flour blend - 240g, with xanthan gum included
- 2 tablespoons tapioca starch - Also called tapioca flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs - Separated
- 1 3/4 cups whole milk - 420ml, or dairy-free alternative such as oat milk
- 1/3 cup neutral oil - 80ml, such as avocado oil or light olive oil
- 1 teaspoon pure vanilla extract
- cooking spray - Or melted butter, for greasing the waffle iron
For Serving (Optional)
- Fresh berries - For topping
- Whipped cream - For topping
- Pure maple syrup - For topping
- Salted butter - For topping
- Sliced banana - For topping
- Honey - For topping
- Powdered sugar - For topping
- Lemon zest - For topping
- Crispy fried chicken - For a savory option
- Peanut butter - For topping
- Sliced strawberries - For topping
- Sausage gravy - For an indulgent savory topping
Instructions
- Preheat your Belgian waffle iron to medium-high heat. While it heats, place a cooling rack nearby to keep finished waffles crispy.
- Carefully separate the eggs, placing whites in a clean dry bowl and yolks in a small bowl. The egg whites must be in a completely grease-free bowl.
- In a large bowl, whisk together the gluten-free flour blend, tapioca starch, granulated sugar, baking powder, and salt until evenly combined.
- In a separate medium bowl, whisk the egg yolks, milk, neutral oil, and vanilla extract until smooth and fully combined.
- Using a hand or stand mixer, beat the egg whites on medium-high speed until stiff peaks form, about 2-3 minutes. Do not skip or rush this step.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. A few small lumps are fine. Do not overmix.
- Fold one-third of the whipped egg whites into the batter to loosen it, then gently fold in the remaining whites with an under-and-over motion until just incorporated.
- Lightly coat the preheated waffle iron plates with cooking spray or melted butter using a pastry brush or paper towel.
- Pour about 3/4 to 1 cup of batter onto the hot waffle iron and close the lid. Cook for 4-6 minutes until steam stops escaping and the waffle is golden brown.
- Carefully transfer the finished waffle to a cooling rack to keep it crispy. Re-grease the iron and repeat with remaining batter.
Notes
- For best results, measure gluten-free flour by weight using a kitchen scale. Too much flour leads to dense waffles.
- Whip egg whites to stiff peaks every single time. This is essential for that light, airy texture.
- Do not open the waffle iron before steam stops escaping to prevent the waffle from tearing.
- Let the batter rest for 3-5 minutes after mixing before cooking to allow the flour to hydrate.
- Keep finished waffles on a cooling rack rather than stacking them to prevent sogginess.
- For a dairy-free version, substitute whole milk with full-fat oat milk, almond milk, or coconut milk.
- Add 1/2 cup of fresh or frozen blueberries, 1/3 cup of chocolate chips, or 1 teaspoon of cinnamon to the batter for easy variations.
- Frozen waffles can be reheated in the toaster directly from the freezer for the crispiest results. Avoid the microwave.
- Store cooled waffles in an airtight container for 3 days in the fridge, or freeze flat for up to 3 months.