Gluten Free Waffles!

I’m pretty sure that there is nothing better than waking up in the morning and immediately making some waffles. I decided to make them gluten-free so my mom (who can’t eat gluten) could join us. It was nice to have a “Saturday Family Waffle breakfast” like we always used to when I was younger. Enjoy!


2 cups gluten-free flour (measure as accurately as possible)

1teaspoon salt

3 teaspoons baking powder

2 teaspoons butter

1 12  cups milk, plus some. (Feel free to use regular milk substitutions)

2 large eggs

4  tablespoons unsalted butter, melted and cooled


  1. Completely combine the dry ingredients in a large bowl .
  2. Mix together the 1 1/2 cups milk and eggs in a medium bowl. Stir in the melted and cooled butter.
  3. Stir the wet ingredients into the dry ingredients.
  4. Add additional milk until you get a batter a little thicker than pancake batter.
  5. Spread 1/3 cup or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Different irons have different indicators.
  6. Serve immediately with butter and a little syrup for the best result.
  7. Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle. To warm up leftovers, defrost and heat in an oven at a low heat for 10-15 minutes or until warm.