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Easy Vegan & Gluten-Free Recipes

Easy Vegan Gluten Free Waffles

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Photos for this Easy Vegan Gluten Free Waffles recipe were updated April 2017.

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Look no further, this recipe for easy vegan gluten free waffles is exactly what you’ve been looking for. They’re crispy on the outside and soft and fluffy on the inside—just the way waffles should be!

Overhead shot of Easy Vegan Gluten Free Waffles on a white plate sitting on a wood table, waffles are garnished with fresh blueberries, a container of blueberries sits behind the plate and a cup of maple syrup sits to the right.

For the longest time, I had been wanting to buy myself a waffle maker but I couldn’t find the right one no matter where I looked.

I like to avoid Teflon coated cookware and had not had a problems finding non-Teflon products, but when it came to waffle makers, I wasn’t so lucky. They definitely existed, but at the time, in Canada, they were hard to find.

I didn’t really want to order from the US…customs, duty, high shipping costs…all things I wanted to avoid. I also didn’t want to end up spending a fortune on a simple waffle maker.

But just before this past Christmas, after another fruitless search on Canadian websites and in local stores, I caved and bought from Amazon USA because they had a great deal on my coveted ceramic waffle maker. (EDIT: This is the one I bought for those of you who have asked!)

Since then, I’ve been on a waffle-making frenzy. My family isn’t complaining.

Easy Vegan Gluten Free Waffles on a white plate garnished with fresh blueberries, plate is sitting on a brown wood table.

These easy vegan gluten free waffles were the second waffle recipe I developed, the first was for vegan gluten free gingerbread waffles I made on Christmas morning.

(Since then, I’ve also come up with some more delicious waffle recipes that you can find here!)

This recipe is for plain, good old easy vegan gluten free waffles. They come out crispy on the outside and deliciously fluffy on the inside.

I served these with blueberries and pure maple syrup but you can dress them up however you prefer. Different berries, coconut whip—whatever you like.

Maple syrup in a small white ceramic cup being poured onto a plate of Easy Vegan Gluten Free Waffles, waffles are garnished with fresh blueberries.

Delightful Adventures Tips

  • If you’re like me, you want to have your family around the table at the same time to enjoy these waffles together. To keep them hot and fluffy on the inside and crispy on the outside while you are finishing the full batch, follow this simple tip to keep your waffles crispy.
  • A few readers have had not-so-good results when they used a different gluten free all-purpose flour blend instead of the Bob’s Red Mill All-Purpose Gluten Free Flour Blend used in this recipe (the one with the red label, not the blue!!). It’s important to know that different blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make these easy vegan gluten free waffles (other than Bob’s Red Mill), so please know that your results may not be the same as mine if ingredients are substituted.

Easy Vegan Gluten Free Waffles on a white plate with fresh blueberries and syrup on top ready to be eaten, a fork sits on the side of the plate.

These easy vegan gluten-free waffles also freeze very well. Make a batch on Sunday, freeze, and quickly heat in the toaster, oven, or toaster oven for a quick weekday breakfast.

To enjoy them this way, simply cool the waffles after they’ve been made, cut into quarters, and freeze in an airtight bag or container.

If you like this easy vegan gluten free waffles recipe, you will probably also like these:

If you make them, please share a picture with me on Instagram! I’m @delightfuladventures over there and my hashtag is #delightfuladventures.

Click here for more delicious breakfast ideas!

How to Make Easy Vegan Gluten Free Waffles


Look no further, this recipe for easy vegan gluten free waffles is exactly what you've been looking for! Crispy on the outside and soft and fluffy on the inside. #veganwaffles #glutenfreewaffles #veganglutenfreewaffles #veganglutenfree
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Comments

  2. Is there something I can sub for the flax seed? My husband is on the autoimmune paleo diet so he can’t have seeds…

    Thank you! This recipe looks amazing!

    Reply

  3. I’m gluten and dairy intolerant and am now having issues with eggs as well. Came across your recipe and tried it out yesterday. They turned out great, a little chewy, is that normal?

    Reply

    • Hi Janine! I’m glad you found the recipe, decided to try it. and that they turned out great! I’ve been making these for years and I’ve never had a chewy batch. The inside is always fluffy while the outside is crispy. Did you make any substitutions?

      Reply

  4. These waffles!!!! I followed the recipe exactly as it is, and made my waffles in a waffle maker on the medium-high setting. I was worried about the batter and it was super thick and looked more like dough rather than liquid waffle batter. But they were perfect!! I was pleasantly surprised to finally find a GF waffle that didn’t come out dry and gritty.

    Also, I used Bob’s Red Mill Biscuit and Baking GF flour mix and LouAnna coconut oil if that matters.

    Thank you!!

    Reply

    • Hi Marissa! Yay! I’m so happy it worked out for you! And thanks for letting me know it worked out with the Bob’s Biscuit and Baking GF Flour Mix, good to know. I think that may be why your batter was so thick, but it all worked out in the end which is all that matters 🙂 Thanks for your message!

      Reply

  5. Sadly I had similar results as two others…. VERY dry so I added more liquid. They fell apart and didn’t even cook. I used Bob’s coconut flour and followed your recipe exactly. I was so sad they didn’t turn out 🙁 I was totally looking forward to Sunday waffles.

    Reply

    • Hi Susan, I’m so sorry the recipe did not work out for you but I can tell you with 100% certainty that it did not work because of the coconut flour. Coconut flour is a tricky one to work with and any time it is used, it needs to be blended with another flour. It’s also very dense and soaks up a lot of liquid (more than any other flour) so the liquid measurements would need to be modified. The flour I recommend is linked in the recipe, if you do decide to give it a shot again, try with the recommended flour and I am pretty sure you will be happy with the results 🙂

      Reply

  6. Love the recipe! I’ve made these about 4 or 5 times with perfect results! I don’t love the flavor of Bob’s Red Mill flour though so I decided to experiment with a mix of my own and the waffles still turned out great. I used 2/3 cup sorghum flour and 1/3 cup of each of the following : almond flour, millet flour, tapioca starch, & potato starch.

    Reply

    • So happy to hear you love it, Sue! And glad that it worked well with your own flour blend. I’ve been experimenting with a blend of my own, not quite there yet though 🙂

      Reply

  7. I’ve tried many different vegan gluten free waffle recipes from other websites with many failures and disappointments. I’m so happy I came upon your recipe because it is the best! I’ve made it many times now and decided I had to comment and rate it. I use homemade, unflavored, unsweetened almond milk and grapeseed oil but the rest of the ingredients I use as listed. Once, I accidentally doubled the baking soda and I actually like the waffles better with the extra baking soda. Thank you for this awesome recipe.

    Reply

    • I am so happy to hear this, Mary. Thanks for leaving a comment letting me know. That’s interesting about the extra baking soda! I may have to try that next time! And good for you for making your own almond milk! It’s on my list of things to do but I haven’t gotten around to it yet! Thanks, again 🙂

      Reply

  8. This recipe is so good Gwen. I swapped out the gluten free flour for whole grain flour and it was so delicious! I love how hearty these are and flavors – so good. I’m featuring your recipe on my blog on Tuesday, and your trick for keeping them warm! Thank you!!

    Reply

    • I am so happy to hear you like them, Kaytlyn! And I’m glad to hear the flour swap worked well for you, thanks for commenting on that so others who are curious will know they can use the same flour you did 🙂 I’m glad you like the oven trick, it’s so helpful when making them! And thank you for linking over to my recipe in your post!

      Reply

  9. Loved these! I cut the coconut oil in half because my system is sensitive to fats, used Bob’s Red Mill 1 to 1 and left out the nutmeg because I’m not a huge nutmeg fan. I did have to add a touch extra milk to thin out the batter but turned out fluffy and flavorful! Definitely will make again 🙂

    Reply

  11. These were SO GOOD! my kids loved them too. I used regular flour because I didn’t have enough gluten free flour but they turned out no different! This is going to be my new go to waffle recipe!

    Reply

    • So glad you like them, Sarah! And yay for them being kid-approved! Thanks for reminding me that I have to update this recipe. I’ve received so many notes saying that they turn out well with regular flour so I tested it myself and they were perfect 🙂 I have a few other variations of this one on the site if you are interested, thanks again for your note!

      Reply

  12. Do you think these would work with a fat substitute for the coconut oil? I have a coconut allergy, was thinking of trying ghee (I’m not vegan) or maybe avocado oil?

    Reply

  13. Made these with 1.5c whole wheat flour + .5c brown rice flour. Ended up needing 2.5c liquid to make it pourable. I used Bolthouse Farms Plant Milk because my husband is allergic to nuts. They were super yummy!
    obviously my subbing flours is what caused the need for more milk. no worries though. they came out great.

    Reply

    • Hi Ashley! So glad to hear that you got them to work! You are right, the reason for the thick batter is because of the whole wheat flour. Wheat flour absorbs liquids differently from gluten free flour, so when using wheat flour as a substitute, you definitely need to cut back on the amount of flour or add more liquid like you did. I talked about this a little in my recipe for gingerbread pancakes, I tested both versions out there and gave the two options with measurements in the recipe, so all of this is very fresh in my mind 🙂 Thanks for your note! Happy that you like them!

      Reply

  14. I tried this with almond flour and coconut flour bobs red mill and they were thick and they actually stuck to the waffle maker. 🙁

    They did not work.

    Reply

    • Hi Melissa, sorry to hear they did not work. The reason why is because of the coconut flour and almond flour. The recipe doesn’t call for those, I’ve mentioned in the post and in the recipe notes the type of flour to use. Coconut flour soaks up liquid like crazy and cannot be used as a replacement for regular or gluten free flour blends, it needs to be balanced out with lots of extra moisture, lots of eggs (which I don’t use), or used in conjunction with other flours. It’s a very tricky one to work with. If you do try again, use the flour I recommend and it will work out perfectly 🙂

      Reply

  15. Made this recipe for my gluten free vegan friends on Sunday and it was a huge hit for everyone, non GF and non Vegan folks included. Can’t think of a reason to make waffles any other way ever again. Thanks so much!

    Reply

  16. Perfect waffles! Thank you!

    Having waited almost 5 years (for a variety of reasons) to be able to enjoy a healthy waffle, I was very meticulous to follow your recipe exactly. This was one of the easiest recipes to follow exactly, especially as I had all the correct ingredients ready, and your directions are so clear. Even the fact that I live in a country with humidity upwards of 80% did not upset the recipe. The rest of my family members are not GF, but they enjoyed the waffles thoroughly. This is now my ONLY waffle recipe for keeps!

    Reply

  17. Hi,

    Any suggestions for removing the oil in this batter, has anyone had any success with banana or applesauce in place of the oil?

    Many thanks

    Reply

    • Hi Alex, you can try plain, unsweetened applesauce or banana, they both should be fine. I haven’t tested with either, so I can’t describe what the result will be like, but I have had readers that did try and were happy with their results. The oil contributes to the “crispy on the outside, fluffy on the outside” texture, so keep that in mind if you substitute. Let me know how it goes!

      Reply

  18. Great recipe! The oil is completely unnecessary though, making them even healthier (and cheaper). I didn’t have any oil so I decided to see how they’d turn out without it. They had a wonderfully light and chewey texture, and I had to stop myself from eating too many.

    These will be a staple in our house. Thank you for sharing! 🙂

    Reply

    • Hi Sheree! So glad you enjoyed the recipe! And happy to hear you liked them without the oil! I use the oil to give them that “crispy on the outside, fluffy on the inside” texture, but they will still work fine without it, they just may not be as crispy, which is just fine with most people 🙂 Thanks so much for taking the time to send your note, I appreciate it!

      Reply

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