Celebrate National Waffle Day with Gluten-Free, Dairy-Free Waffles

Itís National Waffle Day! Who doesnít love the sweet taste and the light, airy texture of waffles? Iím a huge fan of waffles for breakfast, lunch or dinner, particularly when they are used as the base of sandwiches and other savory delights.

Who am I kidding? Nothing beats the taste of real maple syrup and strawberries over fluffy waffles. But, for those people suffering any dietary issues like gluten or dairy allergies, the waffle experience may be limited. Because thatís the issue in my household and because I choose to eat as healthy as possible, I developed the following recipe. It is free of gluten and dairy products; however, it contains eggs, so if you are vegan or sensitive to eggs youíll want to use an egg replacement. I havenít tried the recipe without eggs so if you do, please let me know how it goes!

Freezing Option: You can also increase the recipe volume and, once the waffles have cooled on a baking rack, freeze for later use. For freezing, lay them on a baking sheet lined with parchment or waxed paper until frozen, and then bag.

Makes 12 Waffles

3 cups all-purpose gluten-free flour (such as Bob Red Millís version that is free of xanthan gum).
2 Tablespoons organic sugar (Iíve tried the recipe without the sugar for a more bread-y type of waffle and it works well for savory foods)
1 teaspoon baking soda (choose an aluminum-free variety)
Ĺ teaspoon sea salt
Ĺ teaspoon ground cinnamon
2-1/2 cups almond milk (or other dairy-free milk)
1/3 cup extra virgin olive oil
3 large eggs

In a large mixing bowl, combine the flour, sugar, baking soda, salt and cinnamon until mixed. Add the almond milk, olive oil and eggs, and whisk until blended. Let your batter rest for five minutes while you preheat your waffle machine. Alternatively, grease a cast iron waffle maker and heat on the stove top or barbecue. When your waffle machine has preheated, pour batter into the waffle maker according to manufacturerís directions (youíll need different amounts for different size machines). Close the lid and wait for the machine to beep or for the waffle to turn a light golden color if youíre using a manual waffle maker. Repeat until all batter is used. Serve immediately.

Serving Options: Top with real maple syrup (the number 3 variety, which is taken from the last collection of the season, has a rich, intense maple flavor that is unbeatable) and fresh berries, peaches, apples or another fruit of your choice. Omit the sugar and the waffles are great served with curries, stew or as a base for sandwiches.

Flour Option: If you canít find a good gluten-free all-purpose flour blend, combine 1 part chickpea flour with 1 part brown rice flour and 1 part tapioca flour. Combine until mixed and then use in place of a gluten-free all-purpose flour.


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Dr. Michelle Schoffro Cook, PhD, DNM is an international best-selling and 20-time published book author whose works include: Be Your Own Herbalist: Essential Herbs for Health, Beauty, and Cooking (New World Library).


Janet B
Janet B6 months ago


Clare O
Clare O6 months ago

seems an unhealthy food to celebrate.

John B
John B8 months ago

Thanks Michelle.

natasha salgado
Past Member about a year ago

Love waffles! thanks

Siyus Copetallus
Siyus Copetallusabout a year ago

Thank you for sharing.

Jim Ven
Jim Vabout a year ago

thanks for the article.

chris B.
chris Babout a year ago

I can do waffles!

Erika C.
Erika Cabout a year ago

Looks mouthwatering the pic. Thanks for sharing the article.

Keith Feisel
Keith Feiselabout a year ago

My mother-in-law's recipe from the depression era has cornmeal in the dry ingredients along with the flour.... Best waffles ever!

ERIKA Sabout a year ago

thank you