Light and Fluffy Buttermilk Waffles – Gluten Free

31 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Light and Fluffy Buttermilk Waffles - Gluten Free recipe by Barefeet In The Kitchen

I’ll go ahead and admit that I am a bit of a waffle snob. I wouldn’t dream of ordering waffles from a restaurant. For years, I made our favorite Whole Wheat Waffles on a regular basis. After more than a few botched attempts, I am very happy to finally have a gluten free waffle that meets my standards.

Light and fluffy in texture while staying crisp on the outside; these are really great waffles, whether you are in the habit of eating gluten-free or not. I loved this version. The batter was thinner than typical waffle or pancake batter, but it worked beautifully.

If you are not in need of a Gluten Free breakfast; here are some other breakfast ideas:

Light and Fluffy Buttermilk Waffles - Gluten Free recipe by Barefeet In The Kitchen

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Light and Fluffy Buttermilk Waffles – Gluten Free

5 from 3 votes
Pin Print Review
Servings: 8 waffles


  • 1 1/3 cups brown rice flour
  • 2/3 cup tapioca starch
  • 4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups buttermilk or 1 3/4 cups milk plus 1 1/2 tablespoons white vinegar or lemon juice
  • 2 eggs
  • 1/2 cup butter melted


  • Preheat the waffle iron. Make the buttermilk and set aside. Whisk together the dry ingredients. Add the milk and eggs and whisk to combine. Add the melted butter and whisk once more. Pour onto a hot waffle iron and cook until lightly browned. Serve with the toppings of your choice. Enjoy!
  • FREEZER MEAL: Let the waffles cool completely, before storing them in an airtight ziploc bag. Reheat the frozen waffles in a toaster oven or in the microwave.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

Filed under: , , , ,

Tagged with: ,

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

31 Comments Leave a comment or review

    Rate & Comment


    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Stefani Marshall says

    My husband has been struggling with his gluten free change and I was becoming desperate to find something that wasn’t “cakey” as he calls it. He keeps complaining that he doesn’t enjoy bread without gluten because it’s cakey. I stumbled across this recipe and decided to try it. I used a Belgian waffle maker in hopes he’d like the bulkier waffle and the first one out was light and fluffy and crispy, he gave it a chance and I began cooking them all up. To keep them crispy I put them on a wire rack in the oven on a 275°f temp. He ate two and a half a and said they were delicious! Thank you for making my life a little easier and opening his eyes to a great new beginning!5 stars

  2. Linda says

    These waffles are absolutely amazing! I used unsweetened vanilla almond milk (with the 1 1/2 Tablespoons vinegar). I also added 1 teaspoon of vanilla extract. This recipe is a keeper!5 stars

See More Comments