Introducing my 4-ingredient Gluten Free Waffles. These dairy-free waffles are delicious, healthier than many store-bought toaster waffles or mixes, and very quick to make.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Gluten Free Waffles
- Substitutions
- Variations
- How to make Gluten Free Waffles
- Leftovers
- Recipe FAQs
- Gluten Free Waffles Recipe
Why this recipe works
These waffles come together fast—ready in under 10 minutes—making them ideal for busy mornings. The simple four-ingredient batter is flexible: add spices, fruit, or other mix-ins to create pumpkin, blueberry, or banana versions. Top with fresh fruit, jam, or maple syrup to suit your taste. The recipe is adapted from a gluten-free pancake base and pairs well with savory options if you prefer.
Ingredients to make Gluten Free Waffles
- Chia egg – 1 tbsp chia seeds + 3 tbsp water to replace egg texture.
- Plain flour – I use gluten-free plain flour; regular plain flour works too.
- Maple syrup – a natural sweetener for the batter.
- Unsweetened milk – I use unsweetened almond milk; any plant milk works.
- Oil – for greasing the waffle iron.
See the recipe card below for exact quantities and full details.
Substitutions
- Chia egg – Substitute a regular egg if you don’t need the recipe to be vegan.
- Plain flour – Use gluten-free plain flour for a gluten-free result; other single flours may change texture.
- Maple syrup – Replace with honey or agave if desired (note: honey is not vegan).
Variations
- Deluxe – Add oats for heartier waffle texture and extra fiber.
- Kid-friendly – Let kids help mix and choose toppings like fruit or chocolate chips for a fun breakfast.
How to make Gluten Free Waffles
Step 1: Preheat your waffle maker. Make the chia egg by mixing 1 tbsp chia seeds with 3 tbsp water in a small bowl. Stir and let sit for about 5 minutes until it becomes gel-like.
Step 2: Combine the chia mixture with the flour, maple syrup, and milk, stirring until you have a smooth batter.
Step 3: Grease the waffle iron and pour in half the batter for each waffle. I like to leave the lid open for a minute before closing to let the waffle set, then cook until done.
Hint: If the batter is too thick, add a splash more milk. It should be slightly thinner than pancake batter but not as runny as crepe batter.
Leftovers
Store leftover waffles in an airtight container in the fridge for 2–3 days, or freeze in a sealed bag or container for up to three months. Reheat in a toaster or microwave.
Recipe FAQs
Yes. Use a chia egg (1 tbsp chia seeds + 3 tbsp water, sit 5 minutes) to replace a regular egg.
Absolutely. Swap dairy milk for plant-based milk, use a chia egg in place of egg, and use gluten-free flour to make waffles both vegan and gluten free.
Different gluten-free flours affect texture and taste. A 1:1 gluten-free plain flour blend will give results closest to regular waffles. Oat or chickpea flours will change texture and flavor—oat for fluffier Belgian-style waffles, chickpea for nuttier, crispier waffles.
That depends on ingredients. This recipe uses no refined sugar, plant-based milk, chia seeds, and a simple flour—making it a healthier alternative to many mixes or toaster waffles.
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Gluten Free Waffles
James Wythe
7 minutes
8 minutes
2 waffles
Ingredients
- 1 tbsp chia seeds
- 3 tbsp water
- 200 g plain flour (I used gluten-free)
- 210 ml unsweetened almond milk
- 4 tbsp maple syrup
- oil for greasing
Instructions
- Pre-heat your waffle machine. In a bowl, combine 1 tbsp chia seeds with 3 tbsp water, stir and let sit 5–6 minutes until egg-like in texture.
- Add the flour, maple syrup, and milk to the chia mixture and stir to form a batter.
- Grease the waffle machine. Pour half the batter in, leave the lid open for about a minute, then close and cook until the waffle is done.
Notes
Step-by-Step Photos: The post includes photos to guide you through the process.
Substitutions & Variations: See the substitutions and variations sections above for ideas.
To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat in a toaster or microwave.
To Freeze: Freeze in a sealed bag or container for up to three months. Reheat in a toaster or microwave.
Tip 1: Grease the waffle maker before each waffle.
Tip 2: Avoid opening the waffle maker while cooking; wait until steam subsides or the machine indicates completion.
Tip 3: Let the batter set for a minute in the waffle iron before closing the lid for a slightly better texture.
Nutrition
Carbohydrates: 104 g |
Protein: 13 g |
Fat: 4 g |
Saturated Fat: 0.4 g |
Fiber: 6 g |
Sugar: 25 g
