Best Gluten Free Waffles – a delicious recipe with blanched almond flour, tapioca flour, coconut flour, baking powder, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place all dry ingredients in a mixing bowl and whisk until all lumps have been removed.
2
Add liquid ingredients and whisk for 2 minutes or until batter has thickened. Batter will be similar to a thin pancake batter.
3
Spray or coat waffle maker with a thin layer of oil.
4
Fill waffle maker will batter and follow waffle maker instructions. For a Belgium waffle maker I use 2/3 cup of batter, for a smaller waffle maker, I use 1/3 cup.
5
I used a Belgium waffle maker and used the minimum setting. I poured in the batter, flipped the waffle upside down and let it heat for 2 minutes. Flipped it right side up, opened the lid and removed the waffle gently with a rubber spatula. Serve with berries and maple syrup.
6
Waffles can be reheated in a 350 degree oven for 6 minutes.
1037
kcal
Calories
80
g
Fat
57
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup blanched almond flour, 1 cup tapioca flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and more.
Yes, Best Gluten Free Waffles falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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