Fluffy Wheat Free Waffles (Dairy Free)

I love LoVe LOVE breakfast! These gluten free waffles are tasty, fluffy and a complete success, even though I was skeptical they would turn out as great as my other waffle recipes.

They are made with a mix of gluten free baking flour, coconut flour and quick oats, plus chia seeds, cinnamon, eggs, olive oil and vanilla almond milk. The batter comes together in two bowls, and the waffles cook up light and crisp on the outside.

The Best Gluten Free Waffles (Fluffy, with Coconut Flour)

I created these while playing The Game-On Health Challenge, and I chose a gluten free meal plan. Since many of my favorite breakfast recipes have whole wheat flour, such as my beloved Multigrain Waffles, I started experimenting with all purpose gluten free flour. I was skeptical about gluten free flour, but they turned out really light and fluffy.

So, I can’t get enough of coconut. Whether it’s coconut oil, milk or flour, I’m loving the flavor. My husband now loves spreading coconut oil on top of waffles and bread instead of butter. Just another way to sneak in some healthy stuff, just like I did with my homemade whole wheat bread.

You’ll get double the coconut with this gluten free waffle recipe. Of course I want you to slather lots of coconut oil on top, but the real coconut benefit is on the inside. Coconut flour, which is super high in fiber, is a great gluten free option. It absorbs lots of liquid, so you don’t need much, and it tastes great.

Gluten and dairy sensitivity is becoming more and more common, BUT it shouldn’t mean we have to compromise on eating yummy food. Can’t wait for you to try it!

Why You’ll Love These Gluten Free Waffles

• Light and fluffy. A blend of gluten free flour, coconut flour and oats keeps them tender.
• Wheat free and dairy free. No wheat flour, no butter and vanilla almond milk instead of cow’s milk.
• Extra fiber. Coconut flour, oats and chia seeds make them more filling than plain waffles.
• Simple to make. Mix the dry, mix the wet, stir together and pour into the waffle iron.

Ingredients You’ll Need

Here are the ingredients I used for these wheat free waffles and what each one does. Exact amounts are in the recipe card below.

• Gluten free all purpose baking flour: The base of the batter. If you don’t have a blend, use half tapioca flour and half potato starch, which gives the waffles a crisp outside and a soft middle.
• Coconut flour: High in fiber with a light coconut flavor. It soaks up a lot of liquid, so a small amount goes a long way. Don’t swap it one for one with other flours, or the batter will be too thin.
• Quick oats: Add heartiness and a little chew. Use oats labeled certified gluten free, since regular oats are often processed alongside wheat and can pick up gluten.
• Baking powder: The only leavener, so it is what makes the waffles light and fluffy. Check that yours is fresh and gluten free.
• Chia seeds: Soak up liquid, help bind the batter and add a little crunch.
• Cinnamon and salt: Cinnamon gives warm flavor, and a pinch of salt makes everything taste sweeter and more balanced.
• Eggs: Well beaten so they mix evenly. They give the waffles structure, which is especially important without gluten.
• Olive oil: Keeps the inside tender and helps the outside crisp up in the waffle iron. You can use melted coconut oil for even more coconut flavor.
• Vanilla almond milk: Adds a hint of sweetness and vanilla flavor while keeping the recipe dairy free. Plain almond milk or coconut milk works too.

How to Make Gluten Free Waffles

1. Mix the dry ingredients. In a medium bowl, combine the gluten free flour, coconut flour, oats, baking powder, chia seeds, cinnamon and salt. Whisk well so the coconut flour and baking powder are spread evenly.
2. Mix the wet ingredients. In another bowl, combine the well beaten eggs, olive oil and vanilla almond milk.
3. Combine. Add the wet ingredients to the dry ingredients and mix well. The batter will thicken as it sits for a minute because the coconut flour and chia seeds absorb liquid. It should be thick but still pourable.
4. Heat the waffle iron. Preheat your waffle iron, then lightly grease it with olive oil cooking spray so the waffles release cleanly.
5. Cook. Pour about 1/2 cup of batter into the center of the iron, close the lid and cook to your preference. They are ready when the steam slows down and the outside is golden brown and crisp.
6. Serve. Top them while they are hot and serve right away, or keep finished waffles in a single layer on a rack so they stay crisp while you cook the rest.

Ways to Customize Gluten Free Waffles

• Fresh fruit. Top with fresh sliced fruit for a bright, simple breakfast.
• Berry sauce. Spoon pureed raspberries or strawberries over the top instead of syrup.
• Peanut butter and banana. Spread with peanut butter and add banana slices for a filling breakfast.
• Coconut oil. Slather on coconut oil instead of butter, just like my husband does.

Gluten Free Waffle FAQs

• Are these waffles really gluten free? Yes, as long as you use a gluten free flour blend, gluten free baking powder and oats labeled certified gluten free.
• Are they dairy free? Yes. They use olive oil and vanilla almond milk instead of butter and cow’s milk.
• Can I use only coconut flour? No. Coconut flour absorbs much more liquid than other flours, so using it alone makes a dry, crumbly waffle. Stick with the blend.
• How do I keep waffles crisp? Don’t stack them. Set cooked waffles in a single layer on a wire rack while you finish the batch.
• Can I freeze them? Yes. Cool them completely, freeze in a single layer, then store in a freezer bag. Reheat in the toaster until hot and crisp.
• Why are my waffles soggy? Usually the iron was not hot enough or the waffle came out too soon. Preheat fully and wait until the steam slows before you open the lid.
• Can I make the batter ahead? It is best cooked right away. The coconut flour and chia keep absorbing liquid as it sits, so a rested batter may need a splash more almond milk to loosen it.
• How should I store leftovers? Keep them in an airtight container in the refrigerator and eat them within 3 to 4 days.

Kitchen Tools for This Recipe

Easy Coconut Flour Oat Waffles

These coconut flour oat waffles are gluten free and dairy free, made with a gluten free flour blend, quick oats, chia seeds, cinnamon and vanilla almond milk. They cook up tasty, light and fluffy.

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Ingredients

  

• 1/2 cup Gluten-free all purpose baking flour or 1/4 cup tapioca flour and 1/4 cup potato starch
• 1/2 cup coconut flour
• 1/2 cup quick whole oats
• 2 tsp baking powder
• 1 Tbs chia seeds
• 1 tsp cinnamon
• 1/4 tsp salt
• 2 eggs well beaten
• 2 Tbs olive oil
• 2 cups vanilla almond milk

Instructions

 

• Combine all dry ingredients (first 7 ingredients) together well in medium-sized bowl. Combine well.
• Combine eggs, oil, and milk. Add them to the dry ingredients and mix well.
• Pre-heat waffle iron. Lightly grease waffle iron with olive oil cooking spray. Pour about 1/2 cup batter in center and bake to preference.

Notes

TOPPING SUGGESTIONS: Fresh sliced fruit, pureed raspberries or strawberries, or peanut butter and banana slices.

Made these gluten free waffles? Leave a star rating in the recipe card and tell me your favorite toppings in the comments below. You might also like my Gluten free pancakes. Do you need other scrumptious gluten free breakfast recipes? Try my Breakfast Quiches and my Pumpkin Gluten-free and Vegan Muffins.

More Recipes You’ll Love

• Fluffy Gluten Free Pancakes
• Healthy Multigrain Waffles
• Breakfast Quiches
• Pumpkin Gluten-free and Vegan Muffins
• Easy Blueberry Waffles (Egg Free)