Gluten-Free Yeasted Waffles

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I came across this recipe for yeasted waffles a few weeks ago and put the recipe on the “I need to make these” list. Then, a couple of weeks passed where I was too lazy and the waffles did not get made. (Such is life.) But eventually I got around to it, and my suspicions were right: They are awesome.

The waffles are very light and airy. You can certainly tell they are yeasted, but it’s a subtle flavor. (And smell!)

The recipe doesn’t really take more work than regular waffles, but does necessitate a little more planning as the batter needs to be made the night before. It’s worth it.

  • 2 teaspoons active dry yeast
  • 1/2 cup warm water
  • 1 1/2 cups sorghum flour
  • 1/2 cup brown rice flour
  • 1/2 cup almond meal
  • 1/2 cup tapioca starch
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 2 cups soymilk
  • 6 tablespoons of butter (3/4 stick), melted
  • 2 eggs

  1. Mix the yeast with the warm (not hot) water and set aside.
  2. Meanwhile mix the flours, salt, and sugar in a large bowl. Stir in the milk and butter. Then add the yeast mixture and stir to combine. Cover, and let sit overnight.
  3. In the morning, preheat waffle iron.
  4. Stir the eggs into flour mixture.
  5. Once waffle iron is hot, spoon in an appropriate amount of batter. Cook until desired doneness.
  6. Repeat until all batter is used and serve.

(Makes around 6 7-inch round waffles)

Do you need to use the exact flours I did? No. Any all-purpose flour mix should do. (I won’t vouch for them though :P.) Just make sure to pay attention to whether it already has leavening mixed in or not.


Have I ever told you all what a wonderful husband I have? Well, I have a wonderful husband. He’s also smart and good-looking. (But he’s mine, so don’t get any ideas.) I’ve been talking about learning about photography for a long time now. Mike is much more of a “stop talking and start doing” type of person. So he bought me a new camera! :D Yay! It’s my first SLR camera, so I have a lot to learn. Get ready for better photos! (And some “interesting” ones while I’m trying to learn all the settings.)  ;)

Isn’t she pretty? Thanks lovie!

Looking for More Gluten-Free Vegetarian Recipes?

I recommend The Gluten-Free Vegetarian Kitchen, by Donna Klein.

What you'll find:
  • More than 200 tasty recipes,
  • Numerous tips for succesful gluten-free cooking and baking, and
  • Nutritional information (calories, grams of protein, fat, carbs, etc.) for every recipe.


  1. Congrats on the new camera! I have the Rebel with the same lens and it’s amazing for food photography. Have fun with it.

  2. Thanks. I’m pretty amazed already.

  3. Wow waffles! Love it :) Nice camera also! Fantastic

  4. Niecey Docherty says:

    Ok, I’m new to gluten free, we’re on a trial right now. I have a wheat waffle recipe that I’ve loved for years and preached to others because it’s so good. I was so skeptical about this yeasted waffle recipe. Especially last night when I put it in the fridge and the consistency looked all wrong to me. I wanted to tweak it so badly, but I made myself stick to the instructions this one time. The only changes I did make was to add a teeny splash of vanilla and maple extract to the eggs before adding them. Because some of my kids eat them plain and I wanted to make sure they have flavor by themself.

    I made them this morning and they are SO good! I mean, truly amazing. I like them even better than my old favorite, and if we turn out to be ok with gluten after this trial (though it looks like at least 2 of us won’t) I will continue to make waffles by this recipe. They are slightly crispy on the outside, soft and fluffy on the inside, filling and delicious. I can’t fault a single thing about them.

    I doubled the batch (just 1.5 time the yeast) and there isn’t much leftovers! I have 5 kids and we put away a lot of these. I was hoping to freeze some, but the small amount of batter left over is going to my husband, who is coming home for lunch purely to try some waffles. I love the recipe. Thank you so much for sharing.

  5. :D Glad to hear you had such success. I agree, I want all waffles yeasted now. And pancakes too.

    Good luck with the rest of your gluten-free trial. Obviously it’s hard for most people when they first get that diagnosis. But in the long run I think it will be such a relief because you’ll know what was causing problems.

  6. Niecey Docherty says:

    I just wanted to update and let you know that we did find out 3 of us need to be gluten free long term. And this waffle recipe remains a staple. I’ve learned a lot about gluten free cooking/baking since last comment. Even with all the resources I’ve acquired, I still love these waffles. Thanks for sharing.

  7. Thanks for the update! It’s good to hear that you found a way to resolve your food issues, even if being gluten-free can seem daunting at first.

    And I’m glad to hear you’re still making the waffles. When I have people over for breakfast, I like to make them to share/evangelize because I think they’re that good.

  8. These are fabulous! I added fresh blueberries to some and they were just amazing. Thank you for sharing!

  9. I would like to make these waffles for a Mother’s Day Brunch. Question: Do you refrigerate the batter for the evening, or leave it out to stay at room temperature?

  10. I let it sit out at room temperature.

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