The Ultimate Crispy Gluten-Free Waffles
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The holy grail of waffles: incredibly light and airy on the inside, with a deep, golden, satisfying crunch on the outside.
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The Soggy Waffle Problem
Gluten-free waffles have a terrible habit of looking beautiful when they leave the iron, only to turn into limp, soggy sponges three minutes later on your plate.
Why? Without gluten to provide structure, the steam escaping from the hot waffle collapses the delicate starch network.
To fix this, we need to completely rethink the chemistry of the waffle batter and use the right equipment.
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The Two Secrets to Crunch
Equipment Needed For This Recipe:
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The Recipe
*Prep: 15 mins | Cook: 20 mins*
Ingredients
Instructions
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Check Your Syrup!
Don't ruin a perfect waffle with cross-contaminated syrup. Many cheaper "maple flavored syrups" contain barley malt. Check Gluten ensures your pantry is celiac-safe before you pour.
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About the Author
Sarah Mitchell
Lead Content Writer & Nutritionist, B.S. Nutrition Science
Sarah was diagnosed with celiac disease in 2018 and writes evidence-based guides combining clinical nutrition knowledge with 6+ years of personal gluten-free living experience. All health content is medically reviewed by our advisory team.
Meet our full team βMedical Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your physician or a registered dietitian before making dietary changes related to celiac disease or gluten sensitivity. Read full disclaimer.
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