Gluten-Free European Waffles
Prep time
Cook time
Total time
With so many gluten-free grains to choose from, making gluten-free waffles is easy and much tastier than any purchased variety.
Recipe type: Breakfast
Cuisine: European, American
  • 2 Cups GF Flour (2 oz sorghum, 2 oz millet, 2 oz oat, 2 oz rice)*
  • ½ teaspoon Baking Soda
  • 1½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ Cup Buttermilk**
  • 2 Eggs, separated
  • 4 Tablespoons Butter, melted**
  • ¾-1 Cup Milk**
  • 1 teaspoon Vanilla Extract
Ingredients for Strawberry Vanilla Sauce
  • 1 Pint Fresh or frozen Strawberries
  • 1 Vanilla Bean, split lengthwise
  • ¼ Cup Cane Sugar
  • ½ teaspoon lemon juice
  1. Combine the flour, baking powder, and salt.
  2. In a separate bowl combine the yolks, buttermilk, baking soda, milk, melted butter and vanilla extract.
  3. Fold the liquid ingredients into the dry ingredients.
  4. Beat the egg whites till foamy and holds soft peaks when the beaters raised.
  5. Gently fold the whipped whites into the rest of the batter. If the batter doesn’t spread evenly, you may need to add a little more milk.
  6. Scoop into a preheated waffle maker. The amount will vary, depending on what kind of waffle maker you have. This recipe will work for a standard waffle maker as well as a Belgium waffle maker.
  7. To make the strawberry sauce: If using frozen strawberries place them into a medium saucepan. Add sugar and let sit for 15-30 minutes. If using fresh strawberries then skip this step. Add the split vanilla bean and scrap out the seeds.
  8. Turn the heat to medium-high, once the strawberries start to bubble, turn the heat to low and simmer for 10 minutes.
  9. For a smooth sauce, use a stick blender to blend the strawberries.
* Use GF grains like teff and buckwheat and add 1 oz cocoa powder to make chocolate waffles
** I have successfully replaced the milk and buttermilk with dairy-free options like nut milks. The butter can be replaced with any favorite oil.
Also the buttermilk can be replaced with kefir.
Recipe by Welcome 2 Our Table at