If you’ve been hunting for a waffles recipe gluten free that doesn’t taste like cardboard or fall apart in the iron, this is the one. I’ve tested dozens of gluten free batters and doughs, but none came close to the soft, chewy, golden crisp texture that this yeast dough delivers. I made a batch last weekend for brunch and no one at the table guessed it was gluten free and that’s the goal.
Why This Waffles Recipe Gluten Free Actually Works
Most gluten free waffles rely on quick batter recipes with baking powder, which often come out rubbery or dry. This one is different. It starts with a rich yeast dough much like brioche adapted for gluten free flours and still kneads beautifully. Holds filling, cooks cleanly in the waffle iron, and stays soft inside with that crisp outer shell we all crave.
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- Yeast dough base: Results in better flavor and structure than standard batters
- Versatile: Works with custard, chocolate chips, or red bean filling
- Real rise: Gluten free doesn’t mean flat or dense with this method
- Freezer friendly: Make ahead and reheat like fresh
Reminds me of the same surprise I had making our gluten free lentil cheese bread proof that gluten free baking can hit every note.
Ingredients for This Waffles Recipe Gluten Free
For the Dough:
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- 270g gluten free cake flour blend (make sure it includes starch and xanthan gum)
- 40g fine sugar
- 2g salt
- 60g beaten egg
- 83g milk (or dairy free substitute like almond or oat milk)
- 10g fresh yeast or 4.5g dry yeast
- 35g butter (or plant based alternative)
Optional Fillings:
- Chocolate chips
- Custard
- Red bean paste
Topping:
- 120g chocolate glaze (melted dark or milk chocolate)
I’ve used both store bought gluten free flour blends and custom ones. As long as you choose one that includes xanthan gum or guar gum, the dough will hold together beautifully. Much like the batter in our Japanese pancakes, the trick is in hydration and mixing time.
Step by Step: How to Make This Waffles Recipe Gluten Free
1: Mix and Knead the Dough
- In a large bowl, combine the flour, sugar, and salt.
- Add the beaten egg, milk, and yeast. Mix with a wooden spoon or dough hook until a sticky dough forms.
- Add the softened butter and knead until fully incorporated. Dough will be slightly tacky but should hold its shape.
- If the dough feels too dry, add a tablespoon of milk. If too wet, add 1 tablespoon flour at a time.
2: First Rise and Shape
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- Cover the dough and let it rise in a warm place for about 60 minutes or until doubled in size.
- After rising, punch out the air and divide into six even portions.
- Flatten each piece and place your filling of choice in the center. Fold and seal to form a ball.
3: Cook in Waffle Maker
- Preheat your waffle maker to medium high.
- Place one ball in the center of the iron. Press down gently and cook for 2-3 minutes or until golden brown.
- Repeat with remaining dough. Let the waffles cool on a wire rack to maintain their crisp texture.
4: Add the Topping
- Melt chocolate until smooth and glossy. Dip the top of each waffle and let the excess drip off.
- Set on parchment paper to dry. You can also add sprinkles, crushed nuts, or shaved chocolate.
Make Ahead and Storage Tips
- Refrigerate dough: After the first kneading, you can refrigerate the dough overnight and cook in the morning.
- Freeze cooked waffles: Let them cool, then store in airtight bags. Reheat in a toaster or oven.
- Avoid glazing too early: Add chocolate just before serving to avoid soggy texture.