Gluten Free Waffles

June 21, 2016

Summer officially started this week and I couldn’t be happier about it! I grew up in a place where summers lasted ¾ of the year and we lived by the popular southern dress code which states that when it’s hotter than 69 degrees outside, you put on your shorts and flip flops and leave all your worries behind. I think it’s like that in most of the south. As soon as we catch a glimpse of cold weather, we will be dreaming about long days in the sand until it comes around again. Although it has been over 100 degrees already this year, we can now officially celebrate summer for all it’s worth!


As you know, peaches have made regular appearances in my kitchen this season and I don’t think it’s going to stop any time soon. I feel a peach cobbler or crumble coming on sometime this week. But in the meantime, why not top everything with peaches? I have a new favorite combination: peaches and blueberries! The sweetness and juiciness of the peach combined with the tartness and crunch of a blueberry, it’s a match made in heaven. So this week’s breakfast treat features just that.


I think I’ve mentioned my adoration for waffles before, so no need to go into detail but they are my #1 pick for breakfast food! And oh so much more when they’re as healthy as possible! I use brown rice flour for these waffles and I think it is the perfect flour to add crispiness without being, well… dull. I should clarify for all of my strict vegan friends out there that I do use an egg in this recipe. I find that it works better than a flax egg but if you substitute the egg for two flax eggs the recipe will still work. Also, feel free to add in your favorite superfoods like chia seeds, hemp seeds, or any kind of nut.




Gluten Free Waffles

Category: Recipes

Gluten Free Waffles


  • 2 cups brown rice flour
  • 2 tsp baking powder
  • 2 tsp sea salt
  • 3 tsp cinnamon
  • 1 ½ cup unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • 1 egg
  • ¼ cup maple syrup
  • 1 tbsp coconut oil, melted
  • 2 tsp vanilla
  • optional: blueberries, peaches


  1. Preheat waffle iron to high heat (unless your iron runs really hot, then heat to medium high.
  2. In a medium bowl mix all dry ingredients. In a measuring cup or small bowl, combine almond milk and apple cider vinegar, this will create a butter milk.
  3. In a separate small bowl, combine all wet ingredients including vanilla. Be sure that the coconut oil is not hot or it will cook the egg. If you are using a flax egg, add it in as well.
  4. Pour the wet ingredients into the dry and whisk gently. Once mixture is well incorporated, pour into heated waffle iron. Pour enough batter to cover the waffle space.
  5. Cook following the instructions included with your waffle iron, mine usually take about 8 minutes. Serve warm and add optional toppings: peaches, blueberries, and maple syrup.

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  • Reply Joy McGaha September 6, 2017 at 11:50 AM

    Can I use white rice flour instead of brown rice flour?
    Also did your waffles turned out crispy on the outside? Please reply

    • Reply melissahaithcock September 6, 2017 at 11:57 AM

      Hi Joy! You can certainly use white rice flour, it should work just the same. These waffles are extra crispy on the outside. Did you try to make them yet?

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