Fluffy Gluten Free Waffles

These gluten free waffles are magic: made with almond flour and eggs, they’re so fluffy your friends and family won’t believe they’re gluten-free!

Best gluten free waffles

These fluffy gluten free waffles are magic. They are all things a waffle should be: lightly sweet, tender and fluffy on the inside, and crispy on the outside. But instead of refined flour and sugar, these waffles have a simple, whole food base: almond flour and eggs. Magic, right? Keep reading for the secret behind this gluten free waffles magic trick!

Related:Gluten Free Breakfast Ideas for Everyone

About the book: The Laura Lea Balanced Cookbook

We can’t take credit for these amazing gluten free waffles—it’s all Laura Lea. Do you know the website Laura Lea Balanced and The Laura Lea Balanced Cookbook? If not, it’s high time you do! Laura Lea is a holistic chef and recipe developer based in Nashville. She and I connected via a mutual friend and immediately hit it off. You know those people where you know they are “good people” after about two minutes of chatting with them? That’s Laura Lea. She’s incredibly supportive, genuine, and 100% passionate about good, healthy food.

One of the things I love about Laura Lea’s cookbook is that the recipes are all approachable and delicious, not aspirational. Her focus is eating real food and lots of it, including healthier versions of the Southern favorites she grew up with. Her book includes meat, fish, and lots of veggies: so it’s got a little of something for everyone. That’s where these gluten free waffles come in!

Best gluten free waffles

Gluten free waffles ingredients

These fluffy gluten free waffles are even fluffier, lighter and cinnamon-ier than I imagined they would be. Alex, Larson, and I each gave them a thumbs up, totaling three enthusiastic thumbs! Most waffles are made with refined flour and sugar, then doused with fake maple syrup and powdered sugar. That equals one thing: food coma + energy crash. So to make a whole food take, these gluten free waffles are low in sugar and high in both fiber and protein.

The secret: almond flour instead of refined flour! Almond flour is typically very dense: however, the magic here is whipping egg whites into a frothy foam that’s folded into the batter. What results is a lightly fluffy dream, not what you would expect of almond flour at all!

We topped these amazing gluten free waffles with a bit of our new rhubarb compote recipe, which brings in a vibrant hot pink color and tangy flavor. And to cut the sweet, a dollop of creamy yogurt. A little goes a long way with the rhubarb compote, so you can be light-handed when you’re topping.

Laura Lea Balanced cookbook

How to make gluten free waffles

These fluffy gluten free waffles are made just like regular waffles! Simply whisk together the wet and dry ingredients in separate bowls, and beat the egg whites to soft peaks in another bowl. Add the wet ingredients into the dry, then carefully fold in the whipped egg whites. Cook the waffles in a waffle iron according to package instructions.

Note that it’s so important to slowly and carefully fold the egg whites into the waffle batter. If you stir the mixture too vigorously, you’ll knock the air out of the egg whites and your waffles will turn out flat. You also don’t want to over whip the egg whites; you want soft peaks, which looks like a white foam.

How to freeze waffles

If you’re a gluten free waffles fanatic or just need a quick, healthy breakfast option on hand, I suggest making a double batch of these waffles and freezing them for later. Freezing waffles couldn’t be simpler! To freeze these gluten free waffles, first let them cool completely on a wire rack (this prevents the bottoms from steaming and getting soggy). Once they’ve cooled to room temperature, stack the waffles in a freezer-safe baggie and freeze for later.

When you’re ready to eat the gluten free waffles, just pop them into the toaster and cook them on a low setting two or three times. Cooking them for longer on a lower heat warms the waffles all the way through without scorching the outside.

Laura Lea balanced cookbook

Buy the book:

Get a copy! The Laura Lea Balanced Cookbook

Looking for more gluten free breakfast recipes?

Looking for more gluten free breakfast recipes? Outside of these gluten free waffles, here are some of our favorite gluten free breakfasts:

Looking for more waffle toppings?

What else to put on these gluten free waffles? Try a few of these ideas:

This recipe is…

These gluten free waffles are gluten-free, dairy-free (see sub below), vegetarian, and naturally sweet.

Print
Fluffy Cinnamon Gluten-Free Waffles | A Couple Cooks

Gluten Free Waffles


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 (2 Belgian waffles) 1x

Description

These gluten free waffles are magic: made with almond flour and eggs, they’re so fluffy your friends and family won’t believe they’re gluten-free!


Scale

Ingredients

  • 2 tablespoons melted butter, plus 1 teaspoon for waffle maker if necessary (or sub coconut oil for dairy-free)
  • 1 cup almond flour
  • 1/4 cup arrowroot starch or cornstarch
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 3 large eggs, separated into yolks and whites
  • 1/2 cup canned full-fat coconut milk
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoons vanilla extract
  • Rhubarb compote, to serve (optional)

Instructions

  1. If your waffle maker doesn’t have a nonstick surface, grease with 1 teaspoon melted butter or coconut oil. Heat according to manufacturer directions.
  2. In a medium mixing bowl, whisk together the almond flour, arrowroot starch or cornstarch, cinnamon, baking powder, and kosher salt.
  3. In a separate smaller bowl, whisk together the egg yolks, melted butter, coconut milk, maple syrup, and vanilla extract.
  4. With a handheld or stand mixer, beat the egg whites until they form soft peaks, approximately 1 minute. Soft peaks hold for a second, then fall back onto themselves. This will look like a light white foam.
  5. Stir the egg yolk mixture into the dry ingredients. Gently fold in the egg whites until just incorporated.
  6. Add the batter for one waffle to the waffle maker and cook until lightly brown (a standard circle size waffle maker makes 4 and a Belgian waffle maker makes 2). Gently remove and repeat with the remaining batter. Serve immediately. If desired, serve with rhubarb compote.

Notes

Waffles will keep tightly sealed in the refrigerator for 2 days. Reheat them in a 300ºF oven until softened and warm to the touch. You can also freeze them up to 1 month. Reprinted with permission from The Laura Lea Balanced Cookbook by Laura Lea Goldberg

  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: gluten free waffles, waffle recipe

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

3 Comments

  • Reply
    Bre
    March 15, 2018 at 5:58 pm

    Hi There! Do you have a suggestion for an egg-free version of this recipe?? Thanks!

    • Reply
      Sonja
      March 20, 2018 at 8:06 am

      Hi Bre! I talked to Laura Lea, the recipe author, and she cautioned that an egg sub might not work due to the nature of grain free flours. You could try a flax egg, it just might not be as fluffy! Let us know if you do.

  • Reply
    Laura Clarke
    June 22, 2018 at 1:39 pm

    Do you the batter will still be as fluffy if made the night before?

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