7-Ingredient Vegan Gluten-Free Waffles

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Perfectly crispy Vegan Gluten-Free Waffles with fresh fruit

If you’re anything like me you end up having the same thing for breakfast most days without realizing you haven’t branched out in months. Lame.

Not that eating the same thing every day is necessarily a bad thing. But it seems the more simple options I have on hand, the more likely I am to branch out. Enter: these waffles.

Almond milk, oats, olive oil, maple syrup, and other ingredients for our gluten-free vegan waffles recipe

30 minutes, 7 ingredients, and totally customizable.

Cinnamon apple? Add cinnamon and baked apples.
Strawberry chocolate? Add strawberries and chocolate chips.
Banana peanut butter? Add banana slices and a little peanut butter.

This simple base really is the perfect everyday waffle that you can then dress up as you please. You know, for branching out purposes (wink).

Using a wooden spoon to stir ingredients for homemade Vegan Gluten-Free Waffles
Making delicious Vegan Gluten-Free Waffles in a waffle maker

For the gluten free flour blend, I use my go to blend which you’l find in the notes. I find it to provide the perfect amount of crispiness without any grittiness. Maple syrup or agave nectar (or raw honey if not vegan) acts as a natural sweetener, while GF oats add a touch more fiber and texture.

Freshly made Vegan Gluten-Free Waffles with vegan butter and fruit compote

You’re going to love these waffles. They’re

Perfectly crisp
Tender on the inside
Not too sweet
Wholesome
Hearty
Customizable
Simple
Satisfying
& Perfect for everyday breakfast or weekend brunch

For small households these waffles are excellent frozen and toasted up as needed. I like to split my frozen waffles in half and pop them in the toaster. Otherwise, you can heat them up in a 400 degree oven until golden brown and warmed through for a similar effect.

Pouring maple syrup over a stack of our vegan gluten-free waffles recipe
Drizzling maple syrup onto Vegan Gluten-Free Waffles topped with fruit compote

Make these your everyday waffle and customize as you wish! If you do give them a try, be sure to take a picture and tag it #minimalistbaker on Instagram! I absolutely love seeing what you ladies and gents cook up. Cheers!

Stack of gluten-free oatmeal waffles with fruit compote and maple syrup

NOTE: 8/7/19 – Recipe instructions updated for improved recipe texture, less sticking, and waffle iron recommendations.

7-Ingredient Vegan Gluten-Free Waffles

7-ingredient vegan gluten-free waffles that require less than 30 minutes! Wholesome, naturally sweetened, and customizable with spices and fruit!
Author Minimalist Baker
Print
Homemade Freezer Waffles on a cutting board with fresh fruit
4.30 from 186 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 (waffles)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1-2 Months
Does it keep? Store in freezer.

Ingredients

WAFFLES

  • 1 1/4 cup unsweetened almond milk
  • 1 tsp white or apple cider vinegar
  • 1/4 cup olive, avocado, or melted coconut oil
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1/2 heaping cup gluten-free rolled oats
  • 1 3/4 cups gluten-free flour blend (we also had success with Bob’s Red Mill 1:1 gluten-free flour blend)
  • 1 1/2 tsp baking powder
  • 1 pinch sea salt

OPTIONAL ADD-INS:

  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 Tbsp flaxseed meal
  • 1/4 cup dairy-free chocolate chips
  • 1/4 cup chopped bananas or other fresh fruit

Instructions

  • Combine almond milk and vinegar in a small mixing bowl and let set for a few minutes to curdle/activate. Then add olive oil, agave nectar or maple syrup and whisk. Set aside.
  • Add dry ingredients to a large mixing bowl and whisk until well combined. Then add wet ingredients to dry and mix until well incorporated. The mixture will be slightly thick and scoopable (not too gloppy, not pourable). If too thick, thin with a bit of almond milk. If too thin, add a bit more flour.
  • Test batter for sweetness and flavor.  Add more sweetener or some vanilla extract if desired. I added a touch more agave.
  • Let set for 5-10 minutes while your waffle iron preheats. NOTE: We also tested these in a nonstick Belgian waffle iron and found that while the waffles did not have any issues with sticking, they didn’t always fully cook on the inside. If using a Belgian-style waffle maker, we recommend cooking waffles on the medium heat setting but for a longer time (two rounds) and letting them rest for 5-10 minutes after cooking for best texture.
  • Once waffle iron is ready, generously coat with non-stick spray or oil and pour on about 1/2 cup of batter. Cook according to manufacturer instructions, but cook on the longer range of your waffle iron’s suggestion. We find gluten-free waffles tend to take a little longer to cook than gluten waffle. And if you open the waffle iron too early they’re more prone to sticking.
  • Once waffle is cooked, carefully remove from waffle maker and place on a baking rack in a 200 degree F (90 C) oven to keep warm. Do not stack; instead, keep them in a single layer to ensure they remain crispy.
  • Serve immediately with desired toppings, such as fresh cherry-berry compote and more maple syrup. Store leftovers in a freezer safe bag and reheat in the toaster for best results (see notes for more instructions). Will keep in the freezer for up to a couple of months, although they’re freshest within the first couple of weeks.

Notes

*Adapted from my Vegan Gluten-Free Oatmeal Waffles.
*Nutrition information is a rough estimate. It may fluctuate if you use a different flour blend.
*These are excellent frozen and toasted up as needed. I like to split mine in half and heat them in the toaster. Otherwise, you can heat them up in a 400-degree F (204 C) oven until golden brown and warmed through for a similar effect.

Nutrition (1 of 6 servings)

Serving: 1 waffle Calories: 301 Carbohydrates: 53 g Protein: 5 g Fat: 9.7 g Saturated Fat: 1.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 44 mg Fiber: 5.7 g Sugar: 10 g

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  1. Dalila says

    These were AMAZING!!! I couldn’t wait to get out of bed to have them!! They are definitely kid approved. I didn’t tell my 5 kids that they were GF and they devoured them. Made a huge batch and YES they freeze great. Taste just as yummy after you toast them!!!:-)
    Just wondering….The ingredient list says 1/4 cup of some sort of oil and then 1/4 cup of a sweetener but when you get to the directions it says to use either or and not both. I used both and they turned out great but was just wondering which of the two instructions is correct?

    Thank you for an incredible recipe!!!!!!!!

  2. Deborah says

    Made these today and they are so good!!! Everybody loved them. Absolutely amazing and they don’t taste anything like all the other recipes. Best!

  3. Michelle says

    These are absolutely delicious! I made mine with all organic ingredients, and included all of the optional ingredients as well. I also made them in our little winnie the pooh waffle maker, and they are adorable :)

  4. Cherry Gupta says

    Hey Dana,
    Thanks for sharing this gluten free, vegan recipe- so hard to find recipes that work. I just wanted to note the substitutions I made in case anyone else is looking for ideas:
    1. Used warm (this was important for it to curdle) whole milk instead of almond milk and doubled the amount of vinegar.
    2. Used the Arrowhead Mills GF flour (Heritage blend).
    3. Like some others have mentioned, the batter was pretty thick when prepared with the given measurements so I added an additional 1/3 cup of whole milk to make the batter a bit thinner- it was still not flow-y and a spatula was needed to spread the batter around a bit on the waffle iron.

    I bought the same waffle iron as yours and the resulting waffles were amazing!! We all enjoyed them a lot.

  5. Delphine says

    This recipe turned out horrible for me. The mix turned out super liquidity and it all stuck to my waffle iron, I had to scrape it off with a spatula and sewer (and i did use a generous amount of cooking spray like the recipe says). Although it tasted all right it was defiantly not a waffle. This could have been due to the fact that i used almond flour instead of a gf mix and for the oil i used 1/2 canola 1/2 grape seed. I would defiantly recommend following the recipe EXACTLY how it is, especially for the flour and oil. I ended up also having to use a little more baking powder. Thank you.

  6. Gayle says

    These didn’t work for me at all!! I had the same issue many have had: The batter was such a thick sticky glob, and wouldnt cook right. They just baked onto the nonstick, oiled waffle iron, I can’t even pry them off! Such a mess!! I followed the recipe exactly as written and then added more and more milk but just couldn’t thin that batter. But since I can’t get the first one off of my iron anyway, no waffles for the family today. Very disappointing.

  7. Brian says

    I used Bob Mill’s Gluten Free Millet Flour and I couldn’t get the waffles to work. I followed the ingredients and used the optional items as well. It kept sticking to my waffle iron no matter how much nonstick spray I used. I then tried to make them into pancakes which was even a bigger fail. I don’t understand where I went wrong. What did you use for Gluten – Free Flour?

  8. Lindsey says

    I used coconut flour and had to add a lot more almond milk; maybe the coconut flour is too absorbent? Either way they’re currently cooking and smell delicious!

  9. Ariel says

    Yuuum! I just enjoyed these waffles and this darling recipe! The batter was so good, it almost didn’t make it to the iron! Fav waffle recipe! Thank you, Dana!

  10. Camilla says

    I just want to say thank you!!!! Feel so happy to make this delicious waffles for my family!!! They love it and so do I!!!
    Best of wall is vegan:) no eggs!!

  11. Jarrod says

    I tried these waffles and they were delicious! My husband who is not vegan, enjoyed them as well. I had some batter leftover, so I used it to make pancakes and they turned amazing as well. Thank you Dana!

  12. Ella says

    Hi Dana I’ve made this recipe before and it is amazing! Favourite breakfast by far. I’ve made this with almond milk but we ran out and only have soy milk would that work to if not I will have to make it some other time with the almond milk thanks for the great recipe!

  13. Kelly says

    Just whipped these up for a special birthday breakfast and they were delicious! So crisp on the outside and nice and fluffy on the inside. Thanks Dana for another great recipe!

  14. Bill Macrides says

    I have been using this recipe for a couple months now and have to say they are delicious… I tweak it a little each time but the results have been great.

    Bill

  15. Kate says

    Hi, my husband and I love all your recipes. I was just wondering if you think I can substitute the gluten free flour blend with your gluten free whole grain pancake flour mix in this particular recipe? If so, should I omit the baking powder since it is in the pancake mix? Happy Holidays!!

  16. Danielle says

    Just wanted to say these are the bomb – hubby even approves and that’s saying something!! One waffle and I was totally full! Keep up the good work!! xo

  17. Leah Halliwell says

    I’m having my family to my place for Christmas breakfast and cant wait to cook these up.
    My mum is coeliac and my sister in law is allergic to eggs so this is perfect!

  18. Julie says

    Hi,
    I have very much enjoyed your website. I have a few children with multiple severe food allergies so I’m always looking for alternative recipes. I would like to make them some waffles, but we can’t have almond or flax seeds. Is there a suitable substitute for these that you know of?

    Thanks and please keep it up!

    Julie

  19. Diana says

    Hi Dana,

    I have to agree with many of the comments. I have enjoyed many of your recipes but this one was a fail! The ratio of dry ingredients to wet did not add up to a liquid consistency so I had to add 2-3 cups of water to the recipe to get waffle consistency. Is this something you make all the time? Perhaps you could check the ingredients because although the mixture is tasty they don’t make a genuine waffle. Sorry to say!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh no! I’ll give the recipe another look to see if it needs any adjustments. Sorry you had trouble, Diana!

  20. Robyn says

    A lot of work, and both kids don’t like them. I didn’t change a thing. They look great, but are totally chewy. I agree with the children.

  21. peter says

    these were amazing!! i didnt have the correct ingredients for the gf mix so i used a combination of chickpea flour
    white bean flour corn starch tapioca flour brown rice flour..

    sorry no pics they were so good i ate them before i could get to a tablet ..thanks

  22. Mercy says

    Hi Dana,

    I’m not sure what I’m doing wrong, but these always come out undone in the middle. They’re still doughy in the middle. Any ideas? I’m using Pamela’s GF flour blend.

    Thanks,

    Mercy

  23. Marissa says

    Thanks for pointing me in the right direction–I tried your recipe to make my first batch of waffles with the new iron the kids begged me for–and then I modified it for subsequent batches. Your directions made a very thick, doughy batter–which made very dense waffles. I lightened it up quite a bit and found that I could get the fluffiness everyone wanted by using a much runnier batter.

  24. Mercy says

    Dana,

    Is the calorie count of 301 per square? Or for one entire waffle?

    These are superb! They taste like funnel cake!! Perfect crisp on the outside and soft in the middle with just the perfect amount of sweetness. And, I only used 1/8 cup of agave.

    Thank you,

    Mercy

  25. Jo P says

    Made these this morning for my husband and son (and me). Added the tsp of vanilla essence and served with maple syrup and chopped banana. Loved them! I’m the only vegan in the house and building my army of tasty recipes to prove not all vegan food is lettuce!!! Thanks for this – will become a regular in this household!

  26. Karol says

    First attempt included using Arrowhead Mills Glutten Free All Purpose flour plus Silk unsweetened coconut milk (and coconut oil). That gave me a very thick dough. Needed to add another 1/2 cup – 3/4 cup of the coconut milk to loosen it up a bit. But the waffles came out looking and tasting like waffles – Yeah! This was a dry run for a weekend brunch that includes both vegan and gluten free diet folks.

  27. KJ says

    I made these today for breakfast and they were awesome! Other waffle recipes I try get soggy or floppy while they stay warm in the oven. These were the perfect consistency, a little crunchy, and great waffle flavor! Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can, but you need to use far less because it’s more absorbent. Not sure on the amount, but just add until it looks scoopable!

  28. Jerm says

    Just took our new waffle iron for a spin with this recipe… We opted for the apple cider vinegar, coconut oil, & agave options and rolled with the flax & vanilla add-ins. Damn good! Looking forward to tweaking the add-ins next go round. Might sneak in some cocoa powder; whatever grabs me, you know?

  29. The Vegan Junction says

    A great gluten free and vegan recipe. Thank you! I think they’re great with banana, vanilla, and cinnamon added in, and a fruity syrup on top!

  30. EJ says

    I just made these and they were great! I did make a couple minor changes. I pulsed my oatmeal a couple times in the food processor. I didn’t use a heaping 1/2 c. I used a level 1/2 c. I also used King Arthur multi-purpose flour instead. I ended up adding a little more flour until it reached the right consistency. I just eyeballed it. Finally, I added 1/2 t. baking soda and 2 overflowing teaspoons of vanilla. Crispy on the outside and tender on the inside. Not at all gummy. Yummers!

  31. HEINLE says

    Est-ce qu’il serait possible que les recettes et autres soint traduites en français car je ne comprends pas tous les mots
    Merci de votre compréhension car votre site m’intéresse comme Mlle PIGUT

  32. Toniska says

    I just made these and they have great flavor! These stick more than my usual waffles. I’m wondering if it’s because I used maple syrup. The good thing is I can eat these plain they are so good?

    Thanks for sharing,

  33. Allyson says

    Do you think this would work if I used honey instead of maple syrup? I have some maple flavoring I could use to get the flavor if I needed to.

  34. Stephanie Ann says

    Hi! Is there something else I could use instead of gluten-free oats? My baby sister and I can’t do any kind of grain (our Celiac’s is really bad) and we would love a waffle recipe as simple as this. Thank you so much!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I haven’t tried it any other way. Perhaps you could try a blend of rice flours (white and brown) and potato flour/starch?

  35. Lauren says

    Delicious! We’ve made these 2 days in a row now. I used Bob’s Red Mill gluten free all purpose flour, a generous helping of GF oats, and probably half a cup of flaxseed meal. Didn’t have any problems with them sticking. Also used almond milk with vinegar, olive oil, spices like cinnamon, nutmeg, and ginger, and a few chocolate chips. Used baking soda along with the baking powder and salt, and of course the maple syrup. Can’t believe there’s no egg in this! Added a little extra almond milk since the batter looked a bit thick, (due to my extra-large helping of flax meal) but didn’t have any problems. Thanks for sharing! These will definitely be a staple around our house now.

  36. Laureen says

    Thanks so much for this recipe! I love how easy it is to put together, and how clean the ingredients are. I tried it this morning for breakfast, but I had trouble with the waffle iron–I preheated it and oiled it, but the batter ended up sticking to it pretty badly, with the waffle separating in half when I opened the iron. I had to pick off what I could with a fork and then soak the plates because the rest of the batter wouldn’t loosen. So, I decided to make pancakes instead–they came out really thick and crispy, and they were delicious!

    I followed the recipe exactly, using melted coconut oil, which started congealing after I mixed it with the almond milk–I wonder if that had something to do with the batter not working well in the waffle iron? From the crunchy pieces I was able to pick off the iron, I could tell that the waffles would have been amazing–I wonder if using the coconut oil had something to do with the batter not working in the iron? I’m going to try these again with olive oil or avocado oil to see if that works better. :)

    • Karol says

      I also used coconut oil (melted) with this recipe. They took much longer to cook than I expected (my waffle iron just has a light that turns on when ready) but they did not stick. My batter was very thick though. I needed to add more coconut milk (I used that instead of the almond milk).

  37. Chantal says

    These were spot on! Loved them fresh and the leftovers were just as good a few days later from freezer to toaster! Thanks Dana, this website is amazing and truly inspirational. Have tried to buy your book here in the U.K but it’s no available on Amazon. Keep it up!

  38. jenny @ hello great health says

    these are fabulous! thankyou.
    i made these for breakfast this morning and leftovers in my son’s lunchbox.
    jen x

  39. Tricia says

    Hi Dana! I have a question about using coconut milk in place of Almond milk, since I am allergic to almonds. If I am making this substitution would I still add the vinegar to the coconut milk, or is that combination specific to the almond milk? Please let me know as I am excited to make this recipe!

    Thanks!

  40. Jenny says

    These are the bomb, thanks. I used my own gf flour mix (70% wholegrain gf flours + 30% arrowroot) and macadamia oil, which also worked a treat. Such a wholesome, delicious breakfast.

  41. Stephanie says

    I didn’t see the recipe for the gluten free flour blend so I just used Bob’s Red Mill gluten free mix. I used honey for my sweetner. My batter was incredibly thick and I had to add more almond milk to thin it out. I have a toastmaster waffle iron. There are no settings, just on or off. When I peaked at my first waffle it was sticky and coming apart but I just pressed the lid back down for another minute and it came out fine. They were much sweeter than regular waffles so you really don’t need much maple syrup. I served mine with fresh raspberries and coconut cream.

  42. Autumn says

    I am experiencing the same issue of major stickiness. For reference, I subbed all purpose flour (1 ¼ c) for the gf blend, and I used maple syrup as my sweetener. I also used a cast iron stove top waffle maker (❤️). It really was gummy-like when I was taking it off out of the waffle iron, but once it was out, the outside seemed to crisp up nicely. Even stickiness aside, the flavor was delicious! Will definitely be making again, although I may use less flour and/or more oil.

  43. lilan says

    would loe to try this recipe, but i don’t have a waffle iron, and no grill pan either. do you know another way to make these waffles?

  44. Pierre says

    Hey guys, I made these this morning and though they tasted good they pretty much lacked the fluff and air of waffles. More like hockey pucks or cake donuts. I’m thinking it was the 1/4 cup of olive oil. Can anything be done to get them more airy?

  45. Caroline N says

    Thanks for this awesome recipe!! I just made these and my daughter, who is chronically suspicious of my vegan cooking, just let me know she loves these waffles! Thank you so much!

  46. catherine says

    I just have to say these were soooo good the kids asked for them for breakfast again! whipped up another batch (adding some hemp protein this time) nice green colour, added protein and there is barely any left!!!!! :)

  47. kitty cat says

    Just made these this morning and they were deeeeeeliiiccccious!!! The kiddos devoured!!!! I used coconut oil & local raw honey & unsweetened coconut milk!! (loved how you included the options because i always like to use what i did and not sure sometimes if i can substitute!!) Everything came out perfect !!! Will be keeping this in my arsenal !!!! :)

  48. Chris says

    Hi Dana. Going to try these tomorrow morning (hoping you can get back to me quickly). I have GF quick cooking oats, will that work or does your recipe require traditional GF oats? Thanks!

  49. Nene says

    HI Dana!
    I’m very happy I found your blog. I’ve tried a plethora of your recipes and both my family and I enjoy them very much. ONLY ONE THING THOUGH, I have tried two of your waffle recipes and both were a complete disaster! :( The waffles would not cook all the way through and they would be very gooey.
    I can’t figure out were I went wrong?! I’ve made vegan gluten-free waffles before, but they did not turn out like this.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I haven’t had anyone else experience this issue! Did you spray the waffle iron beforehand? Did you swap any of the ingredients?

  50. Steph says

    Hi minimalist baker!
    I love your recipes. Such delicious yummy healthy food with gorgeous pictures!

    Being a mother of three kids I am always short of time but determined to feed my kids with healthy wholesome ingediences.
    One question, your recipes are already easy to follow but any chance you can give the ingrediences in metrics too please?
    I just love to put a bowl on a scale and add the various ingrediences together and I do not have to go through the different cup measurements. Such a time saver!
    Give it a try. Worth it!
    Thanks :)
    Best,
    Steph

  51. cheryl o says

    I made these waffles recently using my own first time GF flour blend, made chiefly with quinoa and coconut flours and arrowroot starch. They were seriously the best waffles I’ve ever had, no exageration. I’m relatively new to vegan baking but from what I’ve been reading having a good portion of starchiness in the flour blend is important. I’ve also had success substituting almond meal for some of the flour in pancakes, and plan to try that in place of the oats in this recipe and see how that works..

  52. Ann says

    The waffles look great.I also have a super easy recipe that I have been using for years.I sprout and grind organic brown rice,millet or quinoa and use 1 cup of either one (you can use any brown rice flour,millet or quinoa as long as it is on the fine side and not too coarse),add about 1/2 cup milk of choice (I use raw grass fed milk),2 pasture eggs and 3/4 ts organic baking powder (also aluminum and gluten free) and a 1 ts vanilla extract.The batter should be not too runny nor too thick.Mix everything up and put it in my cast iron waffle iron.I l have an Old Mountain Pre Seasoned Waffle Iron that I love so much,so I bought 2.Unfortunately,it seems to be out of stock pretty much everywhere now.I grease my iron before each batch with cold pressed organic coconut oil.Makes about 6-7 waffles.I serve it with organic grade B maple syrup or raw honey.For a vegan version you could try instead of the 2 eggs,2 Tb flax meal mixed with 1/2 cup of water and simmered until thick,about 4-5 min.Let cool and and use it instead of the eggs.The waffles come out with this beautiful golden color,crunchy on the outside and fluffy on the inside.I have pic but unfortunately can’t post them because they are too big,and not being a computer geek,don’t really know how to adjust them.

    • Darlene Ness says

      I have tried these twice to see if I made a mistake. But times the waffles have stuck to the waffle iron and I am picking them out. Love the taste. Wondering if anyone who had sticking issues as resolved this.

  53. Ann Francis says

    I did not have good results with this recipe. It didn’t look like many of the other commentors actually made the recipe. I have no experience with gluten-free baking but I have done a lot of conventional baking and cooking and read a little bit about gluten-free. So, maybe its my mistake, but I had to add a lot of water to this batter. The consistency was so thick it didn’t seem right for waffles at least compared to conventional ones. I did add a tablespoon of flax seed meal which could have added to thickness. I have used my waffle iron with no problems previously but when the light said it was ready it wasn’t and then all but one of them totally stuck to the iron. I had to pick them all out in little pieces. I did generously iron the waffle iron beforehand. On the positive side the taste was good and they were crispy and also chewy. I liked the texture and taste but cooking them was a nightmare. I finally resorted to making pancakes with the rest of the batter and it was a hassle to clean my iron.

    • Ádelle says

      Hi Ann, the EXACT same thing happened to me. I was so disappointed. Unlike you, I have a lot of experience with gluten-free baking and just like you I also added 1 tablespoon of flaxseed meal. I actually thought that could have been the agave, but since everybody else didn’t seem to have problem with the original recipe I didn’t know what to think. But the taste was better than any other gluten-free waffles I ever tried (thank God!). So we ended up eating it in little pieces. I wish Dana would help us with our problem, because I really would like to keep the recipe as a favorite.

      • Pam says

        I just made the recipe too and it came out super thick and gummy…the centre wasn’t cooked and outside was crispy…I added more milk to the leftover batch to try to thin it out but it was still crispy and gummy….I used the naramantha 1-1 g/f flour…..the taste was awesome Im just not sure what to do to thin them and cook them. Did u use a Belgium waffle iron cause mine is the original skinny waffle iron…..disappointed and Leary to try again since g/f Ingre are so expensive. Help please

  54. Aimee says

    I used bobs red mill gluten free flour, ganthan gum, ground flax and added coconut flakes. I have a KRUPS 4 square waffle maker. The mix was very thick and I was out of milk so I added some water. It must have not been enough because like some above, the waffles were super crispy on the outside and gooey on the inside. They aren’t rising either so they are flat on one side. I added even more water to what I had left and I think they are a little better but still flat. I’ve not had much luck with gluten and dairy free baking and it’s been a long and expensive lesson. I’m new at it so it could be user error.

  55. Kerry says

    Do you think these will hold up in a character waffle maker? Was thinking about getting an olaf one for my girls for Xmas.

  56. Candice says

    Tried this out and boy are they yummy!!! My only problem was they stuck like crazy to the inside of my waffel maker no matter how much oil I added….any thoughts?

      • Candice says

        I used maple syrup, and coconut oil in them…and added ground flax seed, and whole flax seed..? Maybe my iron just sucks!

    • Cindy says

      My son just made them and they stuck to the waffle iron so much that I couldn’t open the waffle iron without splitting the waffles in 1/2 and then I couldn’t get either 1/2 off. We first tried coating the waffle iron with ghee and then I tried again with olive oil and neither worked. The waffle crumbs I got off were very tasty but I would love to know how to make proper waffles from this recipe. We used maple syrup for the sugar. I’m wondering if the sugar crystallizes and forms a meringue-like coat on the outside of the waffle that sticks to the waffle iron. I also tried to reduce the temperature to see if that helped but it didn’t. The batter was pretty thick so if I try again, I may try to add more liquid and see if that helps. Any advice is greatly appreciated. Thanks.

  57. Barbara Nicolazzo says

    My waffle iron doesn’t require cooking spray when I’m using a plain ol’ waffle recipe. Do you think there’s a reason I should spray it for THIS recipe?

  58. Naomi says

    Hello there Dana.
    I wanted to know whether I could substitute the gluten free flour for a all purpose flour. Thanks. Recipe looks good. Can’t wait to make this for my mom and dad for Christmas break once I get back from school. :).

  59. Ashley says

    I’ve made these twice now. Both times they have turned out doughy and incredibly gummy. I followed the recipe to a T. Anyone else experience this?

    • Jay says

      Mine were the same. The batter is thick so it takes longer to cook and ends up burning the outside while leaving it doughy in the middle. Is the 1 3/4 cup of flour too much? Or any ideas on why the batter is so thick?

    • Nathan says

      I made these and they tuned out really gummy, and also not sweet at all (I used agave syrup as a sweetener). Not sure if I’m doing something wrong. I’ve found good recipes on minimalist baker before, just not sure about this one, but I’m going to experiment and see what happens.

    • meredith says

      same thing happened to me. totally gross. done on the outside and never cooked on the inside. even tried cooking them in strips in the oven and eventually just threw them out.

    • Heidi says

      Hi. I’m experiencing it right now. Not sure what to do. I decreased the amount put onto the iron and I’ll see what happens. I like the recipe idea though.

  60. Karen says

    If I where to only use brown rice flour and oat flour, do I use half and half? Please answer I want to make these tomorrow morning haha!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sorry for the late reply! I think you really need to use the blend I recommend, otherwise it probably won’t work well.

  61. Julie Stryker says

    Hi! I really want to try your gluten free waffle recipe but am not vegan so am wondering if I can use 2 % milk instead of the almond milk and if so is the vinegar still needed? Thanks so much!

    • Jenny Delgesso says

      The vinegar turns the milk into something akin to Buttermilk. You can absolutely do this with regular milk! I use this all the time as it makes much more sense for me than buying a whole thing of Buttermilk when I will only be using a little. :)

      I just made these with coconut milk, and they are very good! A little heavier than a regular waffle, but delicious!!!

  62. Jeanette says

    Hi! This recipe looks so delicious! I don’t have a waffle maker (yet), so could this recipe be used to make pancakes? Also, could the oats be ommited and replaced with extra flour or quinoa flakes maybe?

  63. Mari says

    There’s a waffle restaurant near my home and they have an amazing vegan option on their menu: They use coconut milk instead of cow’s milk and add tiny pieces of apple and little bit of cinnamon to the waffle dough. It tastes absolutely perfect, I really recommend trying out the coconut milk version :)

    Thanks for an amazing website, it’s a real joy to follow!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The texture wouldn’t be too terribly affected, but they wouldn’t really taste like anything, so be sure to compensate with something else, either fruit or an extract of some kind.

  64. Monique says

    Very new to the whole gluten free scene:0 lot of info. I want to know for your go to flour mix, can I mix a big quantity and save for later? I ask cause I am liking and wanting to try a few of your recipes!:)

  65. Mira says

    They look amazing! I’m happy to find this gluten free recipe and rolled oats are a great idea- I’m always in for the extra fiber.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think so! They need some form of fat. But if you try it without, let me know how it goes!

          • Ella says

            im thinking of making these waffles tomorrow for breakfast as i got a brand new waffle maker arrive in the mail and i’m questioning whether to use oil or applesauce as i want them without oil but scared they will not work with the apple sauce haha decisions decisions… I have made these before with oil and their perfect! i love them so much so i don’t want to wreck them, but ill let you know how it goes

  66. Len says

    These look so good! This is defiantly my favourite blog of all time!
    Could I substitute potato starch with potato flour or would the texture be different? I can’t seem to find potato starch any where!

  67. Medha @ Whisk & Shout says

    No, seriously, now the waffle brunch is sooo happening! These look amazing and so perfect and pretty :)

  68. Ella says

    OH MY GOSH YES! I’m SO happy you posted this recipe, I’ve been on the hunt for a good vegan waffle forEVER. I haven’t tried any of your recipes that haven’t been good and I’m really excited to make this! Yay!

  69. Millie l Add A Little says

    These waffles look perfect Dana! I always end up with the same sad breakfast of oatmeal haha!

  70. hippymomelizabeth says

    This looks so good, How about take the waffle dip it in chocolate, let that get hard, then between two chocolate dipped waffles scoop ice cream(sandwich), family approved…

  71. Katy says

    I definitely get stuck on the same breakfast day after day, but for the most part I don’t mind! These look delicious, I need to get my hands on a waffle maker soon. Love the photos!

  72. John says

    My mother-in-law is can only have gluten-free products so this recipe looks great. Going to cook some next time she comes over as a little surprise :)

    Thanks!!

  73. Jules says

    I’m with Dixya (see comment above) If I don’t have a gluten allergy and want to use all purpose or even a whole wheat flour, would the measurements be the same? I think the baking powder would change a bit?
    Thanks

  74. Dixya @ Food, Pleasure, and Health says

    i prefer waffles over pancakes and these look really good. i wonder if i can use all purpose flour instead of gluten free blend?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! You totally can. Add a little less at first since gluten-containing flours tend to be a bit more absorbent.

  75. Shannon at www.strippedchic.com says

    These look absolutely perfect! Love the fact they can be frozen too – usually make far too many and end up eating them to save them being thrown away!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Toast is good, but waffles are bettah. Hope you try these, Molly. Also, congrats on your engagement! So exciting.

  76. shobelyn says

    My gosh, Dana. This looks so delicious. The pictures, amazing. I got your ebook btw, and read it like a million times over , and my pictures are nothing close to yours hahahah. Looks like I am slacking in the patience and practice department.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Glad you enjoyed the ebook! Practice and patience are key with photography. Keep at it, Shobelyn!

  77. Danielle @ Chits and Chats and Chocolate says

    I have always opted for waffles over pancakes, French toast, donuts, eggs, etc. So I’m sure I’ll love these; it’s so difficult to find a good gluten free waffle!

  78. Maryea {happy healthy mama} says

    Love this recipe! With school coming, I need some recipes I can make ahead for busy mornings. I’m putting this on my list. Thanks. :)

      • Alexa says

        Hi Dana,

        My daughter is having a birthday sleepover tomorrow night (it’s a holiday in Berlin). Early Wednesday morning, I need to make waffels for 12 girls. Can I make the batter tomorrow afternoon and keep it overnight in the fridge ? The waffels will be made the next morning, so that each friend can customize their own add-ins.