Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0

Gluten-free waffles with a delicate yeast flavor get a crispy and crunchy outside, but are melt-in-your-mouth soft on the inside. They freeze quite well, too. These waffles work with sweet or savory toppings.


Recipe Summary

30 mins
9 hrs 35 mins
9 hrs 5 mins
3 cups batter


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Approximately 9 hours or the night before making waffles, combine warm water, honey, and yeast in a small bowl. Stir and let rest until bubbly, 5 to 10 minutes.

  • Combine milk and olive oil in a large mixing bowl. Add 1 1/2 cups gluten-free flour, 1/4 cup at a time, mixing well between each addition, to create a thick but pourable batter. Add more flour if batter is too thin, 1/8 cup at a time, until a pourable batter is achieved.

  • Stir yeast mixture into batter until just combined. Cover bowl with a lid or plastic wrap and leave on the kitchen counter all night; batter will double or even triple in volume, so be sure the bowl is large enough.

  • When you are ready to make the waffles, add beaten egg and salt to the bowl with the batter.

  • Preheat a waffle iron according to manufacturer's instructions. Cook about 1/4-cup batter in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.

Cook's Note:

I get approximately 3 cups of batter when I use 2 whole cups of gluten-free flour. The number of waffles will depend on the size of your machine.

Nutrition Facts

134 calories; protein 3.6g; carbohydrates 18.3g; fat 6.2g; cholesterol 15.3mg; sodium 26.8mg. Full Nutrition