Gluten free waffle recipe

There are very few wheat flour recipes that I've been able to take and transform easily into a gluten free option, but lucky for us this is one of them! I just took Better Homes & Gardens traditional waffle recipe (page 88 in the classic red & white gingham book) and with a few tweaks over the years, turned it gluten free!

I'm so glad this recipe makes up easily as Sunday nights are now waffle night in our house, with bacon or sausage & smoothies. It's a favorite for our boys & it's an easy dinner option. Try them out this Sunday night!

1 3/4 all purpose gluten free blend ( I make my own gluten free blend. 1 cup sorghum flour, 1 cup tapioca flour or starch, 1 cup rice flour and 1/2 tbsp. xanthum gum. You can multiply this add needed for an all purpose stash to have on hand.)

1/2 tbsp. baking powder

2 eggs

2- 2 1/2 cups milk (any kind of milk will do)

1/2 cup olive oil


Mix ingredients in a bowl using a whisk (if you use something else, it might make the batter clumpy). Add more milk depending on how the initial consistency comes out. You don't want it too thick or the waffles will be too puffy. If you need to, you can add more than 2 1/2 cups of milk, you want the end texture smooth but not too runny.

Grease waffle iron & add 1/2 cup of batter. When fully cooked, remove & enjoy!

I like to add butter & fruit or peanut butter and maybe unsweetened cocoa powder for a richer flavor. Or feel free to douse them in maple syrup. Whatever you, enjoy!!

Rachel