Best Gluten Free Waffles From Scratch
These waffles are perfectly crisp on the outside yet fluffy and soft in the center!
Ingredients
- 2 cups (296g) gluten free flour blend (I use Bob's Red Mill 1 to 1 Flour)
- 3 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 cups (480ml) whole milk*
- 5 tablespoons canola or vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Grease your waffle iron and preheat for about 3-5 minutes.
- In a large bowl, whisk the flour, sugar, baking powder, and salt together.2 cups (296g) gluten free flour blend, 3 tablespoons granulated sugar, 4 teaspoons baking powder, 1 teaspoon fine sea salt
- Add the milk, oil, and vanilla and stir until incorporated. A few lumps in the batter is OK. Allow the batter to sit at room temperature for at least 10 minutes.2 cups (480ml) whole milk*, 5 tablespoons canola or vegetable oil, 1 teaspoon vanilla extract
- Using ¼ cup of batter at a time, pour batter onto hot waffle iron. Cook each waffle for 4 minutes. For best results, serve warm.
Notes
- Feel free to use any milk you like, including non-dairy milk.
- This recipe yields 12 mini waffles (measuring 4 inches each). You can use this recipe with a standard waffle iron for larger waffles, you will just end up with less of them.
Nutrition
Calories: 175kcal