Homemade Gluten Free Waffles cooling on a plate.

Gluten Free Waffles are a quick start to the day! Here we make up a batch and freeze in segments to be popped in the toaster and into hungry tummies in about 5 minutes.

The tricky part of course is the gluten free flour, and though there are many on the web with xanthum gum for leavening, it causes issues for my wife and son. After a bit of experimentation here is my non-xanthum gum laced recipe for gluten free waffles.


  • 3/4 Cup Sorghum Flour
  • 3/4 Cup of Brown Rice Flour
  • 1/2 Cup of Tapioca Starch
  • 3 Tbsp. Sugar
  • 1 Tbsp. Baking Powder
  • 1/2 Tsp. Ground Cinnamon
  • 1 1/3 Cups of Milk
  • 2 Tbsp. Sunflower Oil
  • 2 Large Eggs


  • Whisk together the dry ingredients (Sorghum, Brown Rice, Tapioca Starch, Sugar, Baking Powder and Cinnamon)
  • In a seperate bowl whisk together well the Milk, Sunflower Oil and Eggs.
  • Add wet to dry and whisk until all lumps of dry are gone.
  • Cook as you would normally in your waffle iron.


  • If the mixture seems a bit thin add Brown Rice Flour. Adding more Sorghum will make the waffles stodgy and they will not rise properly in the waffle iron.
  • Since my wife has an allergy to vanilla we use Cinnamon in our waffles. Vanilla would be quite nice as well as blueberries (a 1/2 Cup perhaps).
  • We tend to slightly undercook the waffles so that they do not turn into bricks in the toaster later on.
  • This recipe makes about 4 Belgian Waffles (16 segments) but the recipe can easily be doubled or trebled.

And that’s it – Enjoy!


Leave a Reply

Your email address will not be published. Required fields are marked *