Light and Fluffy Buttermilk Waffles – Gluten Free

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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

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Light and Fluffy Buttermilk Waffles – Gluten Free

5 from 3 votes
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Servings: 8 waffles

Ingredients 

  • 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

Instructions

  • 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.
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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.

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  1. Anna @ Hidden Ponies says

    I love these, they look perfect! Do you think it will work fine to substitute almond or soy milk with the lemon juice to make them dairy free? My sister is coming to visit in December and I need breakfast options 🙂

  2. Anonymous says

    These are incredible. I'm newly gluten-free (thyroid problems), and made them for a brunch of gluten-eating people yesterday. They all called them the best waffles they've had – with or without gluten. Thank you!

    Marisa

  3. Danielle Shaber says

    We just made these and they were awesome! They really were light and fluffy. I used cornstarch instead of tapioca starch and I used plain milk because I forgot to add the vinegar. We also added chocolate chips, because I love chocolate. 🙂 Thank you much!

    • Joy McGaha says

      Hello Danielle,
      Did your waffle turn crispy on the outside?
      I want to make them with cornstarch and plain milk.
      Please reply.

  4. Wooly Meadow says

    These waffles are so good that my kids don't want me to make my recipe for regular wheat flour waffles anymore. These are so much better than waffles with gluten! Since being diagnosed with celiac, its so nice to find a recipe that is better than the gluten version. Thanks! Oh, I only use 1/2 of the butter the recipe calls for and they turn out great!

  5. Gloria Aguilar says

    I really am impressed with this waffle recipe. For whatever reason, I usually don't have success with gluten free recipes. I didn't it was got g to work because it seemed thin, but they came out perfect! Light and fluffy like you said! This is a keeper forme and it was so easy. I'm about to make a bunch more to freeze. I used dairy free butter and almond milk with vinegar worked just fine. Yummy

  6. Mia says

    These turned out so great! Fluffy, light and crisp 😊 I did separate my eggs and whip the whites like I have for almost every other waffle recipe and it turned out awesome!!

  7. Lulu says

    Can I make loads of batter ahead of time and refrigerate? How long will it last in the fridge? Thanks in advance, I’ve tried your gf pancake recipe & they were DEVINE!!!!!

    • Mary says

      I’ve never tried keeping the batter in the fridge. It’s worth a try. If you do test that, please let me know how it works for you.

  8. 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

  9. 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