Homemade Gluten-Free Waffles {Topped With An Egg}

For years, I’ve used this pancake/waffle recipe. It yields the fluffiest, most perfect pancakes or waffles you can imagine. And it served as a my go-to base batter for several different flavored waffles. There was never a need to modify, until I went gluten-free.

For six months, I’d been dreading substituting gluten-free flour in this recipe. I had a fear that they’d be flat and dense and that my biggest homemade breakfast go-to would be gone. But after playing around with gluten-free flours, baking powder, and baking soda for the past few weeks, I was finally ready to give gluten-free waffles a shot.

And I’m so glad I did. I also swapped out the dairy with coconut oil and coconut milk to make these waffles dairy-free in addition to gluten-free. And I’m happy to report that these waffles are every bit as delicious as I remember!

When using gluten-free flours, be sure to check the label for other allergens, such as dairy {Cup for Cup contains milk powder}. I used King Arthur gluten-free multi-purpose flour for this recipe. And I am expecting a package full of Bob’s Red Mill gluten-free flours in the mail to play around with as well.