The easiest gluten-free waffles
These waffles are so easy to make, call for just 3-ingredients, and they’re incredible! These crispy waffles are perfection. They’re sweet, light, and of course, crispy. Drizzle some maple syrup on top and you’ve got the perfect breakfast!
These waffles are special-diet friendly.
They’re egg-free, dairy-free, gluten-free, and grain-free. My waffles are made with healthy ingredients and they’re also paleo and vegan. They’re made using my paleo naan batter, but the end result doesn’t taste like naan… it tastes like a waffle. This recipe is also sugar-free. Sure, you can add a sweetener to the batter if you want to but I think the almond flour and coconut milk add enough sweetness. In my opinion, the waffles don’t taste overly “coconutty” either.
What to serve with waffles:
You can enjoy these for breakfast, lunch, dinner, or dessert! Eat them with fruit jam, maple syrup, honey, chocolate chips, fresh berries, butter, or ghee. For something savory, top them with dippy eggs, bacon, or leftover meat. One of my readers told me that she made waffles using my paleo naan batter and scooped some of my empanada filling onto the waffles as they were cooking.
Be creative and spread the waffle love by letting all of us know about your creations in the comments!
Ingredients
- ½ cup almond flour
- ½ cup tapioca flour
- 1 cup full-fat coconut milk
Instructions
- Preheat waffle iron.
- Add all of the ingredients to a blender and blend until smooth.
- Pour the batter into the waffle iron and use the appliance as directed. If you want to make the waffles really crispy, cook them for a longer time (I’ve cooked them as long as 10-15 minutes using my waffle iron).
- Serve immediately. If saving these waffles for later, allow them to cool on a rack so that they maintain their crispiness.
Samira Gupta says
Ashley. I join you in bragging😊
Yes, these waffles are just out of the world. They are really very crispy. And its surprising that just with three ingredients. Thanks a ton for this amazing recipe. Now, I am going to try more baking recipes with this tapioca flour. My son Shivang who is a foodie and cannot be easily satisfied with just anything, loved these waffles. Thanks a ton.
My Heart Beets says
Samira, aww I’m so happy to hear that!! Thank you so much for letting me know how you liked the waffles!! Can’t wait to hear what you and your son think of any other recipes that you try 🙂
Jamie says
Any tips? I followed directions completely but they didn’t get thick very airy and the outside was super crunchy but the inside didn’t get done.
Elizabeth See says
I love the simplicity of the recipe and they were nice and crispy, but mine were pretty gummy inside. Which I find typical with tapioca. I still liked them, but just wondering if yours were gummy. I see other comments that they are airy inside?
EMC says
I just had this same issue and came back to check the comments, see if maybe I did something wrong. I also assumed the tapioca was to blame. I know it is often used to get a stringy, cheesy texture… I enjoyed the crispy outer part, but the gooey stringy inside kind of turned me off.
Giselle says
Can I use coconut flour instead of almond flour? If so how much should I use?
Meridith Norwood says
Have you ever had anyone at high elevations say that the waffles pulled apart? I tried coconut oil and grass fed butter- they stuck pretty badly, pulling apart at the middle. The browned parts on the iron tasted great- just need to figure out how to not get them to pull apart? I am going to try adding more flour but wanted to see if you had any other suggestions!
Missy H. says
Following. I had the same issue, and we’re not even at a high elevation! During the 2nd batch, my waffle maker got glued shut essentially – had to get my husband to pry it open!! lol Not sure if I didn’t mix enough, or of the waffle iron needed more oil, etc.
beth says
I made these this morning. After reading the comments, I decided to also double the flours, and added about 1/4 cup maple syrup, 1tsp of vanilla, 1/4 tsp baking soda & 1/2 tsp salt, with a touch of coconut flour to help thicken the mixture. They turned out amazing. We eat Paleo, and my children are very picky about regular food vs paleo and they absolutely loved them! I was amazed at how crispy they were. I didn’t even eat syrup with them due to the amount of flavor these carried! Thanks so much for this recipe.
My Heart Beets says
Glad you liked it! 🙂
Carla says
I thought the batter looked thin so I am glad that I read your comment. I followed your suggestions minus that maple syrup and they were a lot drier than with the thin batter, perfect! Thank you!
Sue says
I don’t own a waffle maer. How do you thin these would wor as a pancake?
My Heart Beets says
Sue, this is the same batter that I use for my paleo naan recipe, so it’d end up tasting like that. It won’t work as pancake batter… I’ll add pancakes to my list of things to make for 2016!
Jennifer says
i followed the recipe exactly and it came so watery it didn’t work at all. I added another half cup of almond flour and another half cup of tapioca, and just a little coconut flour to really bind it and it was perfect. Not sure why mine was liquidy (I even used full fat canned coconut milk). That said, it came out of the iron beautifully with the flour doubled. Didn’t stick at all and it was the first crunchy paleo waffle I’ve ever had. LOVED the texture! I made mine in a Belgium waffle iron and with the extra flour, it made about 4 sparse Belgium waffles or 3 1/2 full waffles. This, with the modifications, will be a keeper for sure. My husband and daughter loved these waffles. It lacks sweetness so I’ll make up some fruit compote next time. Thanks for the recipe and giving me a texture I’ve missed for some time.
My Heart Beets says
If the waffles weren’t cooked through then you probably just needed to cook them longer – all waffle makers are different. Either way, I’m glad you were able to make it work for you!
Julie says
These sound delicious! When you say full-fat coconut milk are you using canned milk, or the ready to drink kind from the refrigerated section of the grocery store?
My Heart Beets says
Thanks, Julie! I always use full-fat canned coconut milk in my recipes. Hope that helps 🙂
Elle says
These were great waffles! I added vanilla and cinnamon and topped them with salted butter. They reminded me of churros…crispy on the outside and soft and airy on the inside. This is my new go-to waffle recipe!
My Heart Beets says
Elle, awesome!! So happy to hear that 🙂
shireen says
Hi, i simply love your recipes but cannot have coconut. What can i sub for the coconut milk? Thanks
Caitlin says
Hello! I was wondering if you ever use coconut flour for such recipes like the waffles and naan?
My Heart Beets says
Hi Caitlin! I have a coconut flour naan recipe in my eBook, South Asian Persuasion. I haven’t tried that recipe to make waffles yet though.
Liv says
These came out for me quite a bit different than a traditional waffle, which is denser and more full inside, and of course less chewy in the center (in that tapioca way) but I love them! Mine were really crispy and lacey and very light and airy. With just a bit of maple syrup, they were so good. And you rarely get that intense crispiness with paleo recipes, unless you fry something so it’s such a delightful change. A new favorite for sure, and so easy! Thanks so much for your wonderful recipes.
My Heart Beets says
Liv, I love the way you described these waffles! And I’m so glad you liked them 🙂
GiGi Eats says
ANDDDDDD I love you! 😉
My Heart Beets says
Gigi, hahah, I’m glad you liked the waffles!
Maeghan says
Wow! This sounds so perfect and simple, love it!
For those looking to sub the tapioca, you can find some great replacements here: http://www.anti-grain.com/
I absolutely love their sweet potato flour and ive used the squash flour in waffles before.
My Heart Beets says
Thanks for the tip, Maeghan!
Claudette says
I just made these but the colors s way different than yours . Could it be the type of almond flour I am using ( red mill finely ground almond meal/flour )
My Heart Beets says
Hi Claudette – hm, that’s odd. I use the same almond meal… if you don’t mind, can you please post a pic on my Facebook page?
Kim says
What about arrowroot instead of tapioca flour? Any thoughts?
My Heart Beets says
Kim, arrowroot should work but I haven’t tried it. Let me know how it turns out!
Sara says
I made these waffles this morning and they definitely lived up to the “crispy” title. Super crispy and very delicious; the coconut milk base added a subtly sweet and really delicious flavor to the waffles. I was on a waffles kick for a while and stopped, so I’m glad I came across this recipe! I topped mine with bananas, chopped pecans, cinnamon, and maple syrup. SO, so good!
By the way, I would love to discuss your recipe on my blog, if you would allow it, and link readers back to your page for the actual recipe! I feel this is definitely a recipe that needs to get as much exposure as possible. 😉 5 stars from me!
My Heart Beets says
Sara, thank you!! I’m so glad you liked the waffles! I would love for you to review the waffles and link to my recipe – please let me know when it’s done so that I can share it 🙂
Sara says
I just posted it! 🙂
My Heart Beets says
Awesome, thanks Sara! I will share it now! I can’t find your FB page to tag you – if you have one, let me know 🙂
Sara says
I actually don’t have a Facebook page for my blog, just my personal one that I use. Very cool you shared my blog on your page, though! 🙂 I’ll have to follow you on FB, as well.
Mikhaela says
Hi! These look amazing! However I am sensitive to tapioca starch and most starches in general? Could I replace the tapioca starch with coconut flour and then maybe the coconut milk with another kind of dairy free milk (so it won’t be too much coconut)? Or is there any other flour it could be replaced with?
Thanks!
My Heart Beets says
Hi Mikhaela, unfortunately coconut flour won’t work as a substitute – it’s very different from tapioca. Are you able to tolerate arrowroot? That could work as a sub. Otherwise I’m not really sure… hopefully one of our readers will be able to help!
Janel says
Can you use cassava flour as a 1-1 substitute for almond flour in this recipe??
My Heart Beets says
Janel, I have actually never used cassava flour so I can’t say – hopefully another reader will be able to help 🙂
anneke McDonald says
Cassava flour, arraroot flour and tapioca flour or starch all come from the cassava plant…they are the same thing just different names
My Heart Beets says
I believe cassava acts differently than tapioca/arrowroot in cooked/baked goods.
kara says
cassava flour is made from the whole root. Tapioca starch or flour is just the starch from the root. They do act differently in recipes.
You can use casava 1:1 to replace flour in many recipes. I used cassava in the place of all purpose flour in my brownie recipe and it worked great.
mp says
Has anyone tried replacing the tapioca starch (flour) with coconut flour? What are the modifications, because coconut flour requires more liquid, generally. Any other replacement for tapioca flour to help reduce the the carbohydrates for diabetics?
Thank you!
Jessica Perez says
Omg I absolutely LOVE your paleo Naan! Cannot wait to make these–I just gotta buy a waffle iron lol 🙂
My Heart Beets says
Jessica, I never thought that having a waffle iron was “worth it” but I was SO wrong… it’s totally worth it! Let me know what you think of the recipe if you end up giving it a try!
Helene Mountain says
I absolutely love these waffles❤️
I tried many different recipes
But these are the best
No need for sugar
Kept some in the fridge in a airtight bag
Then just put them in the toaster and they are fresh and crisps
I put some dried fruit jam on it
I have also made your 2 ingredients cheese cake
Another fab recipe
I will make them for dessert on my daughters Birthday
Can’t wait to try lots of your recipes
Many thanks
So glad I found you
I live in Wales UK
So measurements are sometimes a bit challenging
😋😋😋
My Heart Beets says
Helene, I’m so glad you love the waffles! Thanks for letting me know how much you like this recipe as well as the cheesecake 🙂 Look forward to hearing what you think of my other recipes!