Waffles don’t need gluten to be crisp outside and fluffy inside — they just need the right technique. Here’s how we get ours right every time.

What makes a great gluten free waffle?

1. Choose the right flour blend — A mix of rice flour, tapioca starch, and a touch of xanthan gum gives the closest texture to a traditional waffle. Single-flour blends often turn out dense or gritty.

2. Don’t skip the resting time — Let the batter sit for 10–15 minutes before cooking. Gluten free flours need time to absorb liquid fully, which prevents a gummy center.

3. Separate your eggs — Whisking egg whites separately and folding them in at the end adds the airiness that gluten normally provides.

4. Preheat the iron properly — A fully preheated waffle iron is what gives that crisp, golden crust. Cold batter on a cold iron just steams instead of crisping.

5. Let it steam-release before opening — Resist opening the iron early; wait until steam slows down, which signals the waffle has set and won’t tear apart.