My family used to love having waffles for breakfast and we have missed them. There are only so many gluten free items that you can tackle figuring out at once, so I kind of forgot about waffles for awhile while I spent my time working on other gluten free things.
Over the last few months though I have felt the need to work on gluten free breakfasts for my family. We love having eggs, yogurt, and even baked oatmeal for breakfast, but I was looking for some new things to add into our menu plan.
So, I made gluten free waffles a priority and I am so glad that I did.
Like most of my gluten free recipes, I went back to a recipe that I used to make all the time and started from there.
With a few, okay maybe quite a few, tweaks I was able to get a really good gluten free waffle that we love.
My favorite thing about this recipe is that I can make it ahead. Not only is that convenient and makes breakfast go together quickly in the morning, I think it helps the gluten free flours to sit overnight. It gives them a nicer texture than some of the other gluten free waffles I have tried.
I hope you enjoy these as much as we have.
Overnight Gluten Free Waffles
A simple make ahead gluten free waffle.
Ingredients
- ¾ cup sorghum flour
- ¾ cup potato starch
- ½ cup tapioca starch
- ¼ tsp xanthan gum
- 1 tablespoon sugar
- 1 ½ teaspoon yeast
- 1 teaspoon salt
- 1 ¾ cup warm milk (warmed until 110 degrees)
- 6 tablespoons butter, melted
- 2 eggs
- 1 teaspoon vanilla
Instructions
- In a large bowl mix all ingredients together well. This takes quite a bit of whisking and stirring and the batter will be thin, but will thicken up overnight.
- Cover and place in the refrigerator overnight.
- In the morning stir well. This will separate after sitting overnight.
- Cook on preheated waffle iron.
- Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 352Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 98mgSodium: 519mgCarbohydrates: 47gFiber: 3gSugar: 4gProtein: 8g
Nutritional values are approximate and aren't always accurate.
The waffles look great! I also adapted an overnight waffle recipe to make it gluten free. I think your version is a bit healthier though, with the sorghum 🙂
Looks yummy… Do you think there are suitable substitutions for the milk and butter for homes that are dairy free too???
I would try oil in place of the butter. Have you used almond, soy, or rice milk in waffles or pancakes before? I am not dairy free, but I would try one of those in place of the milk. They may not be quite the same, but it might work.
I have tried converting my mom’s overnight pancake recipe a couple of times, but without great success. I think they came out too thin. You have inspired me to try it again, because they were the best pancakes!
I think the sorghum in this helped it. I had trouble with it until I added in the sorghum.
I just got a waffle maker over Christmas and have been thinking about new waffle recipes. These look delicious! Thanks for sharing.
Your gf overnight waffles look the best!! Great food!
I must make them soon! Thanks!
Kisses from Brussels to you!
I’ve never actually heard of overnight waffles before, but they seem like a really good idea!
All of my family’s gluten/egg/dairy/soy free waffle experiments haven’t turned out the best. Probably because the batter sticks to the waffle iron no matter how many times one tries to season it. haha.
I’m pretty new to gluten free baking. Where can you buy sorghum flour and xanthan gum? I imagine the other ingredients might not be too had to find, but I’m not even sure about that.
Sometimes gluten free flours and ingredients can be hard to find. I can find xanthan gum and sorghum flour at Whole Foods or other health food type stores. I also order many gluten free items online or through a local co-op, but I usually have to order in bulk when doing that, so I don’t really recommend it unless you know you really like a product. I hope that helps. I know how overwhelming gluten free can be. It does get easier as you figure things out.
Lynn, thanks for the information. I did look this week at my local whole foods and I saw some of the flours, but stopped short of buying. I guess my real concern is that I’m worried that gluten free items won’t taste as good as wheat.
A waffle or pancake is a good place to start. I think a gluten free version can be very close to the real thing. Now breads and pizza are a little more difficult and will probably never be exactly the same. But many things you can get almost the same. It takes time, but it is possibly. It does get easier!
Hi, I just happened to stumble across your site… I have been gluten-free for about 8 years now, and I always love trying new recipes, even still. 🙂 I tried your overnight waffles last night, and I am wondering why you use yeast in them (and in your pancakes, too). I’ve never seen that before, and I was wondering if there was a particular reason for it, or do you just like the taste yeast imparts? Also, I found them to be a bit gummy in textue, perhaps from too much potato/tapioca starch? Has anyone else commented regarding the texture? Thanks for your help!!
Hi, I am glad you found my site. Many of the recipes here in my allergy section are based on recipes that I have been making for years and have posted on my main site, from before I went gluten free. My mom has been making yeast waffles and pancakes for years. They are old fashioned recipes and the yeast sitting in the batter overnight gives them a bit of a sourdough taste and texture. Pancakes and waffles made with yeast are a bit different than regular waffles and pancakes and I am guessing that may be what you are not liking. I do make other gf pancakes and waffles, but I like the overnight recipes because they make breakfast time so much easier if I have the batter made ahead. I am sorry that they were not quite what you expected.
Great recipe! For those of you like me that never remember to do it the night before….you can do these the same morning by omitting the yeast and adding 2 teaspoons gf baking powder…also decrease the milk to about 1 1/3 cups
Would it work to omit the xantham gum? My son has a corn allergy so I can’t use that product and wondered if it would still turn out ok.
I am not sure if this would work without it or not. I say give them a try and see. My guess would be that they would not be as fluffy, but since there is not much xanthan gum in it, it may work fine.
Xanthum gum comes from bacteria, not corn.
I’ve made overnight yeasted waffles a lot and love them. Now need to be gluten free, so I’m excited to try these. Roughly how many regular sized waffles does this make? And what does the sorghum add?
The sorghum gives it a little different taste. I like it in waffles. I would say it serves 3-4 people. I double it for my family of 5 and we usually have a some left over. And this is another yeast waffle recipe that I like with a little different gf flours. If you decided to try it, just use regular milk or buttermilk in place of the dairy free milk and increase it slightly. https://www.lynnskitchenadventures.com/2015/07/gluten-free-dairy-free-waffles.html
How many waffles does this make, generally? I know not all irons are created equal. I just need ball park.
Thank you!
I usually 1 1/2 and the recipe for my family of 5. If I want any leftovers to freeze I double it. I don’t remember the exact number.