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Gluten-Free Belgian Waffles

Gluten-Free Belgian Waffles – These fluffy, gluten-free Belgian waffle recipe is your new breakfast or brunch best friend. Don’t miss all our favorite toppings to try!

Overhead view of fluffy gluten-free Belgian waffles topped with whipped cream and berries

Waffles were one of the love languages spoken fluently in my house growing up. They were always a favorite for special occasions, and they were always part of Christmas morning and lots of holidays.

In the years since we’ve been gluten-free, we’ve continued to take our waffle game seriously, so I’m extra excited to share our tried and tested gluten-free Belgian waffle recipe today. It’s everything you want it to be–light on the outside, fluffy and gently sweet on the inside. They’re easy to make and even easier to eat!

Here’s what you need to get started on this gluten-free waffle recipe (you probably already have everything on hand!)…

What Makes Belgian Waffles Different Than REgular Waffles?

There are actually two types of Belgian waffles: Liege waffles and Brussels waffles. Liege waffles are made from a thicker, almost dough-like batter and often studded with pearl sugar. Brussels waffles are what most Americans picture when they talk about Belgian waffles.

So what exactly is the difference between Belgian waffles and regular waffles? There are two main differences: 1) Leavening and 2) Shape.

  1. LEAVENING. Traditionally, Belgian waffles were made with yeast to leaven the batter. Today, it’s common for baking powder to be used instead (which is what I’ll be doing today).
  2. SHAPE. Secondly, Belgian waffles are typically cooked in a deeper waffle iron than traditional waffles. This creates deeper pockets and a gorgeous crisp-on-the-outside, fluffy-on-the-inside interior.
Overhead view of ingredients for gluten-free Belgian waffles

Here’s What You Need To Make Gluten-Free Belgian Waffles

  • Milk (Regular or Dairy-Free). You can make gluten-free Belgian waffles dairy-free or with dairy. Use whichever milk works best for your dietary needs.
  • Oil or Melted Butter. Next, you have your choice of oil or butter. Oil gives you a more crisp waffle, while butter has better flavor for some folks.
  • Eggs (Yolks & Whites Separated). Here’s part of the magic of Belgian waffles. You’ll separate the eggs (separating the yolks and the whites). The yolks get mixed in with the other wet ingredients, while the egg whites are whipped to stiff peaks and folded into the batter, incorporating more air for a light, fluffy, crisp texture.
  • Sugar. A little sugar helps sweeten the waffles gently and helps them brown better in the waffle iron.
  • Vanilla. I love the kiss of vanilla extract in this gluten-free Belgian waffle recipe. It’s subtle, but makes such a lovely difference!
  • Gluten-Free Flour. We’re swapping out traditional white flour for gluten-free flour. We highly recommend King Arthur Measure-For-Measure flour for this gluten-free waffle recipe. If you use another blend, your results may vary slightly. Be sure to use a flour blend that contains xanthan gum, as it will help with the texture of the waffles.
  • Cornstarch. Using a bit of cornstarch with the flour adds lightness and crispness that’s so lovely here. Since there’s no gluten in the waffle batter, the cornstarch helps add some of that starchy stretch you expect in a Belgian waffle recipe.
  • Baking Powder. Traditional Belgian waffles are often yeasted, but most folks in the U.S. make theirs using baking powder. This gives easy lift and a light, fluffy texture!
  • Salt. Simple, but essential! Salt balances all those lovely flavors.

How To Make Gluten-Free Belgian Waffles, Step By Step

  1. PREHEAT YOUR WAFFLE IRON according to the manufacturer’s instructions, and grease the plates with 100% spray oil or by brushing oil onto the plates with a pastry brush. For the best color, we usually set our waffle maker to a higher heat setting (medium-high to high heat). If your waffle iron runs hot, feel free to use a lower setting.
  2. SEPARATE THE EGGS. If you haven’t already, separate your eggs, putting the whites in a clean glass or metal bowl, and the yolks in a medium mixing bowl. Be sure that no egg yolk gets in with the whites or they won’t whip properly.
  3. COMBINE THE WET INGREDIENTS. To the egg yolks, add milk, oil or butter, sugar, and the vanilla. Whisk to combine until smooth.
  4. COMBINE THE DRY INGREDIENTS. In a separate medium mixing bowl, combing gluten-free flour blend, cornstarch and salt. Whisk to combine. (Alternatively, you can sift the dry ingredients directly into the wet ingredients if you want to save yourself a bowl!)
  5. MIX THE WET AND DRY INGREDIENTS. Add the dry ingredients to the wet ingredients and stir with a spatula until mostly combined. (A few lumps are totally fine! Try not to over beat the mixture.)
  6. WHIP THE EGG WHITES TO STIFF PEAKS. Next, use a hand mixer to beat the egg whites over low heat until they begin to foam with small bubbles. Gradually increase the speed to medium until the egg whites turn opaque and white. Beat until stiff peaks form. When you lift your beaters out of the egg whites, a small peak should form at the end of your beater. When the tip of the peak stands upright and holds its shape when the beater is rotated, you’ve reached stiff peaks. If the tip flops over or droops, continue beating until the egg whites are stiff. (See this tutorial about whipping egg whites for more details!)
  7. GENTLY FOLD IN THE WHIPPED EGG WHITES. Using a large rubber or silicone spatula, gently fold in the egg whites, working just a little bit at a time. (I usually add the whipped whites in 3-4 increments.) Do NOT whisk or stir the batter vigorously, or you’ll deflate the whipped egg whites. Again, a few small lumps are fine!
  8. COOK WAFFLES ACCORDING TO WAFFLE MAKER INSTRUCTIONS. Now, you’re ready to cook the waffles! For my waffle iron, I scoop 3/4 cup batter per waffle. Cook until golden and crisp, then transfer to a cooling rack in a single layer. See the FAQ for tips on keeping your waffles warm!
how to separate eggs tip

Psst! Here’s How To Separate Eggs

You’ll need to separate the egg yolks & whites to whip the egg whites for these waffles. If you’ve never done it before, this post has 3 ways to separate eggs. It’ll walk you through every step–it’s easier than you think!

10+ Yummy Toppings To Try On Your Belgian Waffles:

  1. Fresh Berries. I love the freshness of using strawberries, raspberries, or blueberries on my gluten-free Belgian waffles! It feels like such a treat, especially when they’re in season.
  2. Whipped Cream Or Whipped Coconut Cream. Pillowy fluffs of whipped cream are scrumptious with fresh berries. You’ve got to try it!
  3. Pure Maple Syrup. A drizzle of pure maple syrup is a classic Belgian waffle topping for a reason! All those glorious deep waffle pockets are perfect syrup holders!
  4. Powdered Sugar. Sweet and simple. A light dusting of powdered sugar adds a touch of easy elegance.
  5. Freezer Jam. I love freezer strawberry or raspberry jam on my waffles. It’s sweet, easy, and delicious.
  6. Peanut Butter & Bananas. One of my favorites from when I was a kid! These days, I love a drizzle of drippy natural crunchy peanut butter with sliced bananas.
  7. Mini Chocolate Chips. My kids think I’m the fun mom when I sprinkle a few mini chocolate chips on top of their waffles. You can also tuck some into the batter!
  8. Chopped Toasted Nuts. Toasted walnuts or pecans add a satisfying nutty crunch to Belgian waffles! They’re extra delightful with syrup, whipped cream, or that peanut butter banana combo!
  9. Chocolate Hazelnut Butter like Nutella or this dairy-free version tastes amazing on gluten-free Belgian waffles! I love pairing it with raspberries or strawberries. YUM!
  10. Buttermilk Syrup. My mom always makes this caramel-y buttermilk syrup for special occasions. It’s got such lovely flavor!
Front view of gluten-free Belgian waffles topped with berries, whipped cream, and raspberry syrup

FAQ + Tips And Tricks For The Best Gluten-Free Belgian Waffles:

What’s Your Favorite Waffle Maker? We’ve tried lots of waffle makers, but we love this double Belgian waffle iron. It cooks two waffles at once and has lasted really well for our waffle-loving family! (We use these waffle iron cleaning tips to keep it running smoothly!)

How To Keep Belgian Waffles Crispy And Warm. Friends don’t let friends eat soggy waffles! As you’re cooking waffles, place them in a single layer on a cooling rack, rather than stacking them. Stacked waffles trap steam against each other, which softens that crispy outer layer. I put my cooling rack on a baking sheet and pop the whole thing in the oven on low heat (about 200 degrees F.) to keep them warm and crisp. Works like a charm!

Can You Freeze Gluten-Free Belgian Waffles? You bet! I love doing this. Since it can be kind of a pain to drag your waffle iron out, I often make a double batch and freeze half of our waffles for later. Place them in a large freezer bag and they’ll keep about 1 month.

How To Re-heat Gluten-Free Belgian Waffles. Waffles reheat best with dry heat, so reheating them in a toaster oven, or on a cooling rack over a baking sheet at 300 degrees for 8-10 minutes is our favorite! They’ll crisp up again and won’t go soggy.

Need A Waffle Iron?

We’ve owned LOTS of waffle irons in the 14+ years we’ve been married, but my favorite is this two-sided Belgian waffle iron from Cuisinart. It can cook two Belgian-style waffles at once, is fairly easy to clean, and has lasted well!

Front view of gluten-free Belgian waffles topped with berries, whipped cream, and raspberry syrup

WE ♥

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Front view of gluten-free Belgian waffles topped with berries, whipped cream, and raspberry syrup

Gluten-Free Belgian Waffles


  • Author: Sweets And Thank You
  • Total Time: 45 minutes
  • Yield: 8 Belgian waffles 1x
  • Diet: Gluten Free

Description

Gluten-Free Belgian Waffles – These fluffy, thick gluten-free waffles are your new breakfast or brunch fave. Don’t miss all our favorite toppings to try! 


Ingredients

Scale

Wet Ingredients:

  • 2 cups milk (regular or dairy-free, like almond milk)
  • 6 Tbsp. oil (or melted butter)
  • 2 eggs, separated (eggs and yolks used separately)
  • 3 Tbsp. sugar
  • 1 tsp. vanilla extract

Dry Ingredients:

  • 2 cups (240 g.) gluten-free measure for measure flour*, weighed or scooped and leveled
  • 1/4 cup (30 g.) cornstarch
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt

Instructions

  1. PREHEAT YOUR WAFFLE IRON according to the manufacturer’s instructions. For the best color, we usually set our waffle maker to a higher heat setting (medium-high to high heat). If your waffle iron runs hot, feel free to use a lower setting.
  2. SEPARATE THE EGGS. If you haven’t already, separate your eggs, putting the whites in a clean glass or metal bowl, and the yolks in a medium mixing bowl. Be sure that no egg yolk gets in with the whites or they won’t whip properly.
  3. COMBINE THE WET INGREDIENTS. To the egg yolks, add milk, oil or butter, sugar, and the vanilla. Whisk to combine until smooth.
  4. COMBINE THE DRY INGREDIENTS. In a separate medium mixing bowl, combing gluten-free flour blend, cornstarch and salt. Whisk to combine. (Alternatively, you can sift the dry ingredients directly into the wet ingredients if you want to save yourself a bowl!)
  5. MIX THE WET AND DRY INGREDIENTS. Add the dry ingredients to the wet ingredients and stir with a spatula until mostly combined. (A few lumps are totally fine! Try not to over beat the mixture.)
  6. WHIP THE EGG WHITES TO STIFF PEAKS. Next, use a hand mixer to beat the egg whites over low heat until they begin to foam with small bubbles. Gradually increase the speed to medium until the egg whites turn opaque and white. Beat until stiff peaks form. When you lift your beaters out of the egg whites, a small peak should form at the end of your beater. When the tip of the peak stands upright and holds its shape when the beater is rotated, you’ve reached stiff peaks. If the tip flops over or droops, continue beating until the egg whites are stiff.
  7. GENTLY FOLD IN THE WHIPPED EGG WHITES. Using a large rubber or silicone spatula, gently fold in the egg whites, working just a little bit at a time. (I usually add the whipped whites in 3-4 increments.) Do NOT whisk or stir the batter vigorously, or you’ll deflate the whipped egg whites. Again, a few small lumps are fine!
  8. COOK WAFFLES ACCORDING TO WAFFLE MAKER INSTRUCTIONS. Now, you’re ready to cook the waffles! For my waffle iron, I scoop 3/4 cup batter per waffle. Cook until golden and crisp, then transfer to a cooling rack in a single layer.

Notes

*We highly recommend King Arthur gluten-free measure for measure flour for this recipe. If you use another flour, your results may vary slightly. Be sure that whatever blend you use contains xanthan gum!

To Keep The Waffles Warm & Crisp:

As you’re cooking waffles, place them in a single layer on a cooling rack, rather than stacking them. Stacked waffles trap steam against each other, which softens that crispy outer layer. I put my cooling rack on a baking sheet and pop the whole thing in the oven on low heat (about 200 degrees F.) to keep them warm and crisp. Works like a charm!

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American

Keywords: gluten-free Belgian waffles, gluten-free thick waffles, thick gluten-free waffles, fluffy gluten-free waffles, gluten-free Belgian waffle recipe

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