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Simple Gluten Free Waffles

Oat and sweet white rice flour combine to make these lovely, yeasted simple gluten free waffles. Top with maple syrup and butter!

These are my favorite yeasted waffles, adapted from Marion Cunningham’s classic recipe to be gluten-free. The combination of oat flour and rice flour results in a wholesome, slightly nutty waffle that’s crisp and delicious.

I’ve found that gluten-free waffles need a bit more cooking time and should be cooked on your waffle iron’s highest setting so keep that in mind. I served our batch with pears sauteed in a little butter and maple syrup. An 1/8 teaspoon each of ground cinnamon and ginger would add a festive and appreciated touch.

To make this recipe vegan, too, you can use melted margarine or coconut oil in place of the butter and substitute two flax eggs for the eggs. As always, if you need not keep gluten-free, you may use all purpose flour (or ½ all purpose/½ whole wheat pastry flour for the gluten-free flours.)

Simple Gluten Free Waffles

Nicole Spiridakis
Oat and sweet white rice flour combine to make these lovely, yeasted simple gluten free waffles. Top with maple syrup and butter!
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Rise Time 8 hours
Total Time 8 hours 20 minutes
Course Breakfast
Cuisine American
Servings 8 waffles


  • ½ cup warm water
  • 1 package dry yeast
  • 2 cups whole milk , warmed
  • ½ cup butter , melted
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup gluten-free oat flour
  • ½ cup brown rice flour
  • ½ cup white rice flour
  • 2 large eggs
  • ¼ teaspoon baking soda
  • 1 teaspoon pure vanilla extract


  • Choose a large mixing bowl because the batter will double in bulk as it rises. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Whisk in the milk, butter, salt, sugar, and flours and beat until smooth. Cover the bowl with plastic wrap and let stand overnight in the refrigerator.
  • Preheat the waffle iron on its highest setting. Just before cooking the waffles, beat the eggs and baking soda into the batter. (The batter will be thin.) Pour ½ cup batter into the waffle iron. Bake until waffles are crisp and golden brown. Extra batter will keep for several days in the refrigerator.
Did you make this recipe?Let me know in the comments how it went!

One Comment

  1. Happy Holidays! I meant to tell you a few weeks ago that I tried your Lemon Loaf recipe from Flourless – all I could say was wow! I had never used Almond Paste in baking before, but I went back to the store for more because I want to make the loaf again. It was gone in a day between my husband and myself. Safe travels and happy family time. :)

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