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Overnight Gluten Free Belgian Waffle Recipe

User Rating 4.5 Star Rating (2 Reviews)


Gluten-Free Belgian Waffle Recipe

Gluten-Free Belgian Waffles

This make-ahead yeasted gluten free waffle recipe is extremely easy to make and it's extraordinarily light and crisp. Keep a batch of batter in the refrigerator for a fast, delicious waffle anytime.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes


  • 2 1/4 cups milk or your favorite milk substitute
  • 1 package dry yeast granules
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 cup butter (1 stick)
  • 2 cups Gluten Free Pantry "Favorite Sandwich Bread Mix" OR your favorite all purpose gluten-free flour mix
  • 2 eggs, beaten
  • 1/4 teaspoon baking soda
  • 2 teaspoons GF vanilla extract


  1. Warm milk and butter in a medium saucepan over low heat just until the butter melts.

  2. When milk and butter are lukewarm (105°), add dry yeast and sugar to the milk and let sit until the yeast is bubbly, about 5 minutes.

  3. Pour the liquid into a large container with a tight fitting lid. (I use a 1 gallon pitcher).

  4. Add the salt and GF flour mix and stir with a whisk until the batter is smooth.

  5. Cover tightly and keep at room temperature overnight (don't refrigerate).

  6. When you are ready to cook the waffles, preheat waffle griddle, stir in the beaten eggs, baking soda and vanilla.

  7. Pour about 1/2 cup of the batter on the griddle (or enough to cover the surface) and bake until golden.
  8. Store unused batter in the refrigerator for up to 3 days.

If batter runs over in the griddle add a small amount of GF flour mix to thicken the batter (1 tablespoons at a time).

This recipe can be made using a homemade gluten free flour mix. Add 1 teaspoon xanthan gum to the batter if you use a homemade mix.

Make 6-8 waffles

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
User Reviews

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 4 out of 5
A real sunday morning treat, Member jetsetdawn

I will make these again - the family enjoyed them and we ended up with 3 extra waffles to freeze after our yummy breakfast. I would just like to note that I added 2T of raw coconut flour and ground flax seeds or extra nutrition and to account for the added absorption, I increased the eggs to 2 plus one egg white (total of 3 eggs). Next time I will follow the directions on the yeast package versus adding it to the entire milk mixture and I will omit some of the butter and include a few T of melted coconut oil. I made my own flour mix using 1 & 1/3 cup brown rice flour and 2/3 cup of an equal mix of tapioca and corn starch - all GF of course. The longest part of the process was waiting for the milk/butter to cool to about 105. Thank you Teri for the recipe!

6 out of 8 people found this helpful.

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