Gluten free Belgian waffles are not only easy to make, but they are utterly delicious! Light and fluffy, just like they ought to be!
To help you enjoy this special breakfast treat again whenever the mood hits, I’m sharing my gluten free Belgian Waffle recipe using my award-winning gfJules™ Pancake and Waffle Mix! SO easy!
I’ve also provided you with directions on how to make these gluten free Belgian Waffles from scratch — also super easy, so don’t be deterred if you don’t have my pancake mix on hand yet.
As long as you have my gfJules™ Flour, you’ll be good to go. (All gluten free flour blends behave differently – to read more about substituting with gluten free flours, hop to my article on gluten free flours).
My award-winning gfJules Flour and my gfJules Pancake and Waffle Mix are both made from the highest quality gluten free flours that are light and clean – no grit from brown rice flour and no funny taste or smell from bean flours, so your pancakes won’t taste “gluten free” either.
Which means you may have to fight the non-gluten free family members for extra waffles, but that’s ok. It’s fun to share!
If you’re using my mix, you’ll only need half of the gfJules™ Pancake and Waffle Mix, so you’ll still have another breakfast at the ready to choose either gluten free Belgian waffles or pancakes!
Or just double the recipe and make the whole mix. Such tough choices!
I’ve made these dozens of times at my booth at gluten free expos (maybe you were there?) and they’re always a hit. I also make them vegan (egg-free and dairy-free) every time! Once folks taste how light these waffles are, they are in heaven. You never have to settle for dry, cardboard gluten free waffles again. I promise!
The best way to make them vegan is to use applesauce or pumpkin puree in place of the egg and use your favorite vegan milk/mylk OR protein powder or drink (I like OWYN* vegan protein).
I also use OWYN protein powder and drinks to add extra nutrition in recipes like homemade vegan yogurt, gluten free Overnight Oats Waffles, gluten free crepes, and even gluten free Black Bottom Cupcakes, and these waffles turned out just as delicious. But feel free to just use milk/mylk; these gluten free Belgian Waffles turn out great either way!
I really think I like making them this way even better! With the extra vanilla from the OWYN drink, I didn’t even need maple syrup.
Now that’s saying something!
Gluten Free Belgian Waffles Recipe
Gluten Free Belgian Waffles Recipe
Light and fluffy gluten free Belgian Waffles -- it doesn't get any better than this (aka worth getting out of bed for!).
Ingredients
- 1/2 mix gfJules™ Pancake and Waffle Mix
OR
- 1 1/2 cups (202 grams) gfJules™ Gluten Free All Purpose Flour
- 1 Tbs. plus 1 tsp. granulated cane sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 1 tsp. pure vanilla extract
PLUS
- 2 eggs, separated or 1/2 cup applesauce (see my post for other vegan options)
- 3 Tbs. vegetable oil of choice
- 1 ¼ cups milk, dairy or non-dairy (soy, almond, coconut or dairy) or OWYN protein drink
Instructions
- Preheat waffle iron to medium-high heat setting.
- If using eggs: In a small metal bowl, place the egg whites; place the yolks in a separate bowl. Whisk the egg whites until frothy (preferably using an electric mixer). Set aside.
- In a large bowl, beat egg yolks OR applesauce and oil together (and vanilla extract if making from scratch).
- In a separate bowl, whisk together all dry ingredients if making from scratch (OR 1/2 gfJules™ Pancake and Waffle Mix ). Add dry ingredients to the large bowl, followed by the milk or protein drink.
- Whisk together until only very small lumps remain in the batter, then fold in the egg whites gently, if using eggs.
- Scoop ½ – 2/3 cup of batter into preheated waffle iron. Spread with a silicone spatula to ensure the mixture is evenly distributed. Close the lid of the waffle iron and cook for 5 minutes or when your iron alerts you that the waffle is cooked.
- Once cooked, open waffle iron cover and loosen the waffle, if necessary, with a fork or silicone spatula. Remove to a plate to serve or cool while cooking remaining waffles. Serve with confectioner's sugar, syrup or warmed berries.
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*As with any of my posts, some links may lead to affiliate sites or codes. Purchasing anything through those links will not cost you any more, but some meager percentage of the sale may come back to help fund this site. You can read my full disclosure policy here. *I’ve also partnered with OWYN (Only What You Need) to use their products in order to increase the nutrition in many popular gluten-free recipes. As always, all opinions are my own. See my disclosure policy for more information. Working with select brands I love allows me to keep bringing you free recipes, and I hope that in the process, you’ll learn about some of the safe gluten free products I choose for my family. Thanks so much for your support!
Based on 27 Review(s)
I made these today with the all purpose flour recipe. I substituted 1/4 c of flour with lacuma powder for added added flavor and nutrients and almond milk. I have a Belgian waffle iron, The mix was thick and yielded 2 super thick waffles. Further review of the recipe says it was supposed to yeild 6-8…oops. I have noticed this flour makes stretchy and gummy like textures. Overall successful and enjoyable meal.
Hi Danielle, I love that you added lacuma powder and made this recipe your own! Sounds like next time though, maybe the batter needed a bit more liquid! 🙂 So happy it turned out well enough to earn positive marks nonetheless. Thanks so much for sharing your recipe notes — can’t wait to hear about your experimenting!!
~jules
Did I miss when to add egg yolks and vanilla? I have read this three times and do not see it. TIA
Hi Kathy, the egg yolks, oil and vanilla are beaten together first in the large bowl. The dry ingredients are whisked together separately, then “Add dry ingredients to the large bowl, followed by the milk or protein drink.” Sorry for any confusion on that – hope this clears it up. Enjoy the recipe!
~jules
When I looked up the recipe this time, intending to use the canister, the direction should have printed an OR between the 1/2 canister and the direction for 1 1/2 cups of gf Jules Gluten Free All purpose flour!! It show up after those 2 and then comes the OR of the make your own mix….Some might get a bit confused. Not sure how that would turn out–it is a computer glitch I am certain!
Hi Eileen, sorry for any confusion in the recipe wording. I’m glad you figured it out! It’s always easiest to just use the Pancake Mix! 😉
~jules
I’m rating the waffle mix, non-dairy, non-egg version, as that is what I can do. I was SO happy to have a real Belgian style waffle I cannot express my gratitude. And now that I have the all purpose flour in quantity I know I will be making the waffles more often on the weekends for breakfast. And I won’t mind sharing them as much (ha, ha!).
Hi Eileen, I’m so happy to hear you’re thrilled with my gfJules Waffle Mix! Good to hear you’re going to be making enough to share in the future, too!!
~jules
Love that you include vegan options. I crave waffles all the time!
These are amazing when made vegan, too. I make them that way at gluten free shows so more people can taste them. They’re fantastic!
~jules
Are these measurements correct? I made the scratch recipe and the batter was so thick that it would NOT spread out at all so I had to add more milk. Of course, when you do that it makes the waffle like a gummy bear! So these all went to my dogs! Sorry but this flour is too expensive to waste on “trials”!
Hi Cherie, I’m sorry you had trouble with this recipe. I do make it with my pancake mix and also from scratch quite often, so I’m sure the measurements are accurate. Did you make any other substitutions? What kind of milk were you using? Do you weigh flour for recipes or do you measure by volume? It’s possible to pack the flour into the measuring cup rather than spooning in, which can throw a recipe off by as much as 25%. Here are some other baking tips that might help & fingers crossed for you that next time is much better!
~jules
I had precisely the same problem. I personally spooned the flour into the measuring cup and swiped the top with a knife the way my grandmother taught me when I was just a little girl. For some reason it came out ridiculously thick. In fact, the batter wouldn’t even go into my waffle iron properly, since I have a vertical waffle iron that allows you to pour the batter in from the top opening. Very frustrating! I was able to trick it a little bit and get something to happen, but the waffles never fully cooked through. I used Malk’s Cashew Milk, but might try a coconut/almond blend in the future that’s more like a dairy milk consistency. I used your flour for all of my Christmas cookies, as well as for my husband’s three-layer Coconut Cream Birthday Cake which all turned out amazingly well, but we’ve found from trial and error that pancake batter doesn’t work one to one either.
What a cool alternative to using milk. I love that it also adds a boost to what would normally be a pretty heavy meal (for me at least).
Yes! It works perfectly, Kortney!
~jules
These waffles look like perfection! I always have trouble with waffles sticking, but these look flawless.
You’ll love my mix, Alisa! Perfect waffles every time!
~jules
These are fabulous. I made with your flour. Whipping the eagle whites makes all the difference in the world
So glad you loved them, Cynthia! And yes, whipping the egg whites gives so much air to them – the waffles practically float away!
~jules
Just need to add. When making gluten free waffles, a rotating waffle iron is the BEST. I purchase a Waring, not that expensive (<$40) and it makes all the difference. You get a full, complete, baked waffle each time. No more pale, unformed waffle tops, they're beautiful on both sides every time.
These look great. One question though. You say in the instructions to separate the eggs but there is no instructions on why.
Hi Cindy, thanks for pointing that out – not sure what happened there. I’ve fixed the recipe to note the folding of the egg whites in the last step. Hope that makes sense now!
~jules
Jules I love that cake stand. Where can I find one like that?
It is cute, isn’t it? I found that one in Urban Artifacts in Washington DC. I don’t know if they carry them anymore. I see cute ones at Marshall’s stores, too!
~jules
Your GF pancake and waffle mix has no instructions for waffles – says follow waffle maker receipe??? What is that waffle makers NEVER have a GF receipe with them. To be realistic, I would imagine most people who have the need for gF mixes don’t have multiple GF people as often as they have one….how about a recipe for serving one person…maybe one waffle or 3 pancakes……then those rare people that need to make 20 pancakes or 5 waffles can just multiply up…..much easier than taking your 20 pancake recipe and dividing to get down to a single serving. Glad this was a gift.
Hi Jim, I’m not sure I quite understand what you’re saying. The recipe is the same, but you follow the waffle maker instructions for how long to cook and how much batter to use. You don’t need to follow a waffle maker’s instructions for making the batter — that’s what this recipe or my pancake mix is for. And the recipe should be good enough for everyone to make it – no need to make one GF waffle for you and everyone else gets regular wheat waffles. Where’s the fun in that? 🙂 Any extras I cover and refrigerate or freeze for another day.
Hope that helps!
~jules
Thanks Jules for another great recipe. My kids request this one all the time. So thankful for your flour!
Oh Katy, that’s wonderful to hear! So happy they’re happy (which means mom is happy)!!!
~jules
I have several boxes of your flour on hand, do you have a recipe for Belgian waffles without having to buy a mix?
Hi Sandy, for waffles from scratch, follow the ingredients listed after “OR” in the ingredients; this will create a dry mixture that you add as if it were the mix in the directions. I hope that helps!
~jules
1/2 cup of rice flour
1/2 cup of corn flour
tsp. cornstarch
tsp baking powder
1 egg separated
1 cup of water (enough to make the waffle texture)
1/4 cup of yogurt (opt.)
dash of salt
dash of sugar (for the egg white)
Whip egg white as much as possible
Mix all ingredients including egg yolk then add and fold in the egg white.
put in iron for 3 min.
In the instructions you say to scoop 1/2-2/3 of batter into the waffle iron. Did you mean to say scoop 1/2-2/3 of a cup of batter? You don’t mention the word ‘cup’.
Just want to be sure what you meant.
Thanks
Sorry, Nancy – I did mean to say cup. I’ll change it – thanks for pointing that out!
These sound wonderful! Thank you for helping all of us with our quest for great-tasting foods we can share with all our family and guests while staying true to our necessary GF diets.
Ah, Deb – that’s so sweet! Thank you!!!
Wow, these look amazing and really easy to make! I definitely want to try making these!
Great, Taylor! I hope you love them as much as my family does!!