Gluten-Free Waffles

Name: Gluten-Free Waffles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 3 pcs egg; 1 dl sugar; 100 g butter, melted; 2 dl soy milk or almond milk; 1 tsp baking powder; 1 tsp vanilla sugar; 1 tsp ground cardamom; 2 dl cornstarch

40 min

2 portions

gluten-free dairy-free breakfast

Plan this

Crispy, golden waffles without gluten or milk — just as good as the real thing. Great when you've got allergies to work around.

Instructions

1
Whisk the eggs and sugar together until combined.
2
Melt the butter in a small saucepan, then pour in the plant milk once the butter has melted. Stir together.
3
Pour the butter mixture into the egg mixture and whisk it all together.
4
Now stir in the dry ingredients — baking powder, vanilla sugar, cardamom, and cornstarch — and mix until you get a smooth batter. Let the batter rest for 15 minutes.
5
Cook the waffles in a greased waffle iron.

Per average serving

2.5k

Calories

kcal

47.6

Protein

308.4

Carbs

118.2

Fat

4.4g

Fiber

118.6g

Sugar

1034mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Ingredients

Per average serving

2.5k

Calories

kcal

47.6

Protein

308.4

Carbs

118.2

Fat

4.4g

Fiber

118.6g

Sugar

1034mg

Sodium

Tips from the kitchen

Don't skip the 15-minute rest. The cornstarch needs that time to soak up the liquid, and the batter goes from thin and runny to something that actually holds its shape in the iron.
Let the butter cool a little before you pour the plant milk in, otherwise it can hit the eggs hot and start to scramble them. Lukewarm is what you want.
Cornstarch behaves differently than flour, so these brown faster. Watch the steam coming off the iron. When it slows right down, they're ready and crisp.
Grease the iron every single time, even if it claims to be nonstop. Cornstarch batter likes to stick more than a wheat one would.
Cardamom settles to the bottom of the bowl, so give the batter a quick stir between waffles to keep it even across the batch.

Ways to vary it

Swap the cardamom for a teaspoon of cinnamon if that's more your morning, or leave the spice out entirely for a plainer waffle the kids will eat.
A handful of fresh blueberries dropped onto the batter once it's in the iron works well. Press the lid gently so they don't squeeze out the sides.
Lemon zest stirred in with the dry ingredients gives a brighter flavor that goes nicely with the cardamom.

Storage & leftovers

These keep in the fridge for about 3 days in a sealed container. They freeze well too, so stack them with a bit of parchment between each one and they'll last a couple of months. Reheat straight from frozen in a toaster or a hot oven to get the crisp back, since the microwave just makes them soft and rubbery.

What to serve with it

Good with jam and a spoonful of whipped coconut cream, or just a dusting of powdered sugar and some berries. A cup of coffee on the side and you're set.

By Untrained ChefPublished 8 May 2026 · Updated 11 July 2026