This post contains affiliate links. Thank you for supporting Beneficial Bento!
These delicious waffles have crispy edges on the outside and are fluffy on the inside. They are one of the few breakfast foods that will fill you up without any gluten or eggs.
A delicious breakfast can be especially hard when you have food allergies. I hope I can make a quick breakfast just a little bit easier by showing you how to make the BEST golden brown waffles that are both gluten-free and egg-free. Don’t worry - it’s an EASY recipe!
These are really easy to make, and you can store leftover waffles in the freezer. Then with just a toaster (or even a toaster oven) you can have hot, homemade waffles for breakfast any day of the week! So the next time you make them, make a double batch.
Gluten Free, Egg Free Waffle Ingredients:
- All-in-One gluten-free flour blend - recipe here. If you use a different flour blend, make sure you use one that contains xanthan gum. Bob’s Red Mill and King Arthur are 2 brands that have gluten-free flour blends that I really like.
- oat flour - make sure its certified gluten free, since oats are easily contaminated with wheat.
- milk - I used 1% cow's milk, but many types of milk could work in this recipe. Check out the blue box below for some good dairy free options.
- plain, nonfat Greek yogurt - this adds much needed structure to the batter, and extra protein. This powerhouse ingredient is what takes the place of egg whites or egg yolks in a gluten-free waffle recipe.
- oil - I used avocado oil, but you can use any light tasting oil that you prefer
- sugar, salt, and baking powder
What if I'm Allergic to Dairy?
Multiple food allergies can be daunting, but with some trial and error you can come up with a really good dairy free option. Here are my suggestions:
First of all, try to find a non-dairy sub that contains as many grams of protein as possible. Protein is an essential ingredient if you want to succeed with gluten free baking.
You can try swapping the Greek yogurt with soy yogurt. If you’re not used to soy milk, you might find the flavor a little strong.
If you can't find a good yogurt substitute with enough protein grams, the next thing to try is swapping both the yogurt and milk with an equal amount of dairy-free milk. Look for one with a creamy texture for best results. Non-dairy milk options we like are cashew milk, oat milk, or coconut milk. If you like soy milk it can replace the cow’s milk in the recipe, and contains 8 grams of protein per cup.
You may not get waffles with the same crispy outside as you would with yogurt plus milk, but the waffles will probably be very good anyway. Have fun experimenting - I’d love to hear what works for you in the comments 🙂
Equipment
If you want to save some time on future breakfasts, make some extra waffles, freeze them, and turn them into toaster waffles.
Not every type of waffle maker will bake waffles that can fit in a standard toaster. In fact, a lot of them turn out waffles that are too big or just too thick.
A Belgian waffle maker will make delicious large waffles, but they won’t fit into a toaster.
I really love waffle makers by Dash, because they let you make perfect waffles that are just about the same size as the freezer waffles that you can buy in the grocery store. Check out these 2 ⤵️
Perfect for Toaster Waffles
Buy Now → 
Buy Now → 
Let's Make Some Waffles:
Step 1. Dry ingredients: In a large bowl, combine the flours, baking powder, salt, and sugar. Whisk to blend thoroughly.
Step 2. Wet ingredients: Whisk in the milk, Greek yogurt, and oil.
Step 3. Now whisk the waffle batter vigorously for at least a minute. This hydrates the gluten free flours and is an important step.
Step 4. Cover the bowl and let rest for at least 15 minutes to a half hour. You can also refrigerate the batter (see notes in the recipe card).
Step 5. Heat a waffle maker and spray lightly with cooking spray or oil. Add ¼ cup of batter for each waffle.
Step 6. Bake until golden brown and crispy. Gluten free waffles often take a little longer to bake than what you're used to.
Our Favorite Toppings
- Fresh berries
- Other fresh fruit, like peaches or pears
- Pure maple syrup and butter
- Instead of butter, try peanut butter, banana, and chocolate chips
- I also like to add a splash of vanilla extract to the batter before baking the waffles
How to Freeze Leftover Waffles
I love keeping a stash of these waffles on hand in the freezer for a quick breakfast, and then heating them up in a toaster or a toaster oven.
After the waffles have cooled to room temperature, place them in a freezer bag. It might be good to label them as gluten free and egg free, or whatever works for you.
You could also lay them out on a baking sheet to freeze them first, or let them cool on a wire rack before putting them in a freezer bag.
You will have to experiment with your toaster to find out how long to toast them - follow the manufacturer’s instructions since every brand of toaster is different. But it is a fun and tasty project 😊
Have you got your copy of Gluten Free Baking for Beginners yet?
It's my FREE ebook that will get you started on the right path if you're new to gluten free baking. In it you'll find the instructions for how to make my All-in-One flour blend that's used in this waffle recipe, plus other gluten free recipes and tips. ⤵️
Gluten Free, Egg Free Waffles
Gluten free and egg free waffles are crisp on the outside and fluffy on the inside. They are are one of the few breakfast foods that will fill you up, but don't contain wheat or eggs.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 small waffles
- Category: breakfast
- Method: bake
- Diet: Gluten Free
Ingredients
- 1 cup All in One blend
- ½ cup oat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 Tablespoons sugar
- 2 Tablespoons oil
- 1 cup milk
- ⅓ cup nonfat, plain Greek yogurt
Instructions
- In a medium sized bowl, add the flour blend, oat flour, baking powder, salt, and sugar. Whisk to blend thoroughly.
- Add the milk, Greek yogurt, and oil. Whisk until combined.
- Now whisk the batter vigorously for at least a minute. This hydrates the gluten free flours and is an important step.
- Cover the bowl and let rest for at least 15 minutes to a half hour. You can also refrigerate the batter if desired.
- Heat a Dash mini waffle maker and spray lightly with cooking spray or oil. Add ¼ cup of batter for each waffle.
- Bake until golden brown and crisp. Gluten free waffles often take a little longer to bake than what you're used to.
Notes
Remember that letting the batter rest is really important in this recipe. Why? Gluten free flours absorb liquids more slowly than flour that contains gluten. If you cover the batter and just leave it alone to rest for a while, each of the flours will get fully hydrated and you will get waffles that are both crispy and fluffy. Let the batter rest at room temperature for up to 30 minutes, or put it in the fridge for several hours. You can go as long as 24 hours, but after that the strength of the baking powder will diminish.
russ says
wow, I wish I needed to eat gluten free. This looks amazing
Cameron says
Normally when a recipe has so many substitutions, you settle for 'good enough for what it is,' but these are just genuinely good👌