How do you keep grain-free waffles crisp after cooking?

Place freshly cooked waffles directly on a wire cooling rack rather than stacking them on a plate. Stacking traps steam, which makes the exterior soft instead of crispy.

Can you freeze leftover grain-free waffles?

Yes! Let cooked waffles cool completely on a wire rack, then freeze in a single layer before transferring to a freezer-safe bag. Reheat directly in a toaster for maximum crispiness.

Can I substitute tapioca starch with cassava flour?

Tapioca starch provides the crisp texture and lightness in these grain-free waffles. Replacing it with cassava flour will yield a denser waffle, so tapioca or arrowroot starch is recommended.

Crispy Grain-Free Waffles Recipe (Dairy-Free)

Q: How do I stop my gluten-free waffles from getting soggy after cooking?

Always place your waffles in a single layer on a wire cooling rack to cool completely before storing them. If you stack or package them while they are still warm, trapped steam will turn almond flour waffles soggy very quickly.

Q: What is the best way to freeze leftover gluten-free waffles?

To keep them from sticking together, flash-freeze the waffles in a single layer on a baking sheet for 1 hour. Once solid, stack them inside a zip-top freezer bag with a piece of parchment paper between each waffle. They will stay fresh in the freezer for up to 3 months (or up to 1 week in the refrigerator).

Q: What is the best way to reheat frozen or refrigerated waffles?

A toaster or toaster oven works best to restore a fresh-off-the-waffle iron crunch. Preheat your toaster oven to 350°F (175°C). Reheat refrigerated waffles for 3–4 minutes, or frozen waffles for 5–8 minutes until crisp.

Q: Why add apple cider vinegar to gluten-free waffle batter?

According to Shirley O. Corriher’s BakeWise: The Hows and Whys of Successful Baking (2008), the reaction between apple cider vinegar and baking soda provides essential lift in almond-based, gluten-free batters because this acidic activation creates immediate CO2 bubbles, inflating dense batter before baking, while the acetic acid neutralizes and evaporates, leaving a neutral flavor. Check out her awesome cookbook.

Our Nourished Kitchen

May 9

3 min read

Updated: Oct 3

Top-down Crispy Gluten-Free, Dairy-Free Waffle topped with sliced strawberries and blueberries on a patterned plate, with a fork and berry bowl nearby.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

𝗝𝘂𝗺𝗽 𝘁𝗼 𝗥𝗲𝗰𝗶𝗽𝗲 ↓

Why You Will Love This Crispy Dairy-Free, Grain-Free Waffle Recipe

Starting your day with a breakfast that is both satisfying and nourishing can be a challenge, especially if your family avoids grains. These waffles are crispy on the outside, pillowy on the inside, completely grain-free, and only have 5 grams of sugar per waffle (courtesy of a little maple syrup in the batter).

These are great to make on slower weekend mornings! I love making a double batch to keep in the freezer—it’s the ultimate shortcut for future busy school days when you still want to serve your family a warm, home-cooked breakfast.

I'm a waffle purist--I love to eat these straight off of the waffle iron. My family loves to add berries and on special occasions, dip them in a little extra maple syrup. Treat your family to a nourishing meal that fuels their day.

A Crispy Grain-Free Waffle topped with sliced strawberries and blueberries on a patterned plate, with a blurred glass of berries in the background

Frequently Asked Questions: Crispy Gluten-Free Waffles with Almond Flour

How do I stop my gluten-free waffles from getting soggy after cooking?

Always place your waffles in a single layer on a wire cooling rack to cool completely before storing them. If you stack or package them while they are still warm, trapped steam will turn almond flour waffles soggy very quickly.

What is the best way to freeze leftover gluten-free waffles?

To keep them from sticking together, flash-freeze the waffles in a single layer on a baking sheet for 1 hour. Once solid, stack them inside a zip-top freezer bag with a piece of parchment paper between each waffle. They will stay fresh in the freezer for up to 3 months (or up to 1 week in the refrigerator).

What is the best way to reheat frozen or refrigerated waffles?

A toaster or toaster oven works best to restore a fresh-off-the-waffle iron crunch. Preheat your toaster oven to 350°F (175°C). Reheat refrigerated waffles for 3–4 minutes, or frozen waffles for 5–8 minutes until crisp.

Why add apple cider vinegar to gluten-free waffle batter?

According to Shirley O. Corriher’s BakeWise: The Hows and Whys of Successful Baking (2008), the reaction between apple cider vinegar and baking soda provides essential lift in almond-based, gluten-free batters because this acidic activation creates immediate CO2 bubbles, inflating dense batter before baking, while the acetic acid neutralizes and evaporates, leaving a neutral flavor. Check out her awesome cookbook.

If you love this gluten-free waffle recipe, check out our full collection of Breakfast Recipes. Check out other great gluten-free, dairy free recipes to add to your family's meal rotation:

Gluten-Free Banana Chai Chocolate Chip Loaf slices and whole loaf on a cooling rack, with a bag labeled chai and a bowl of chips.

Chai-Spiced Banana Bread

Icing drizzles over six cinnamon streusel muffins in paper cups on a wooden board, close-up with warm bakery feel

Soft Cinnamon Swirl Muffins

Two Flaky Gluten Free Dairy Free Chicken Pot Pies

Flaky & Savory Chicken Pot Pie

Creamy Coconut Lime Chicken

If you try this recipe, leave a comment below👇 and let me know how it turned out—I absolutely love hearing from you!

How to make Fluffy Gluten-Free, Dairy-Free Waffles

A Crispy Gluten-Free Waffle topped with sliced strawberries and blueberries on a patterned plate

The gluten-free flour blend I use in these Crispy, Gluten-Free Waffles includes:

Bob's Red Mill Finely Ground Tapioca Flour

Bob's Red Mill Superfine

Almond Flour

Check out Shop My Kitchen Essentials for other great gluten-free cooking products and non-toxic kitchenware I use in my home.

𝗦𝗵𝗼𝗽 𝗠𝘆 𝗞𝗶𝘁𝗰𝗵𝗲𝗻 𝗘𝘀𝘀𝗲𝗻𝘁𝗶𝗮𝗹𝘀

Step 1: Preheat the Iron and Whisk the Dry Ingredients

Turn on your waffle iron to a medium setting so it is thoroughly hot. In a large bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, ground cinnamon, and salt until completely blended.

Step 2: Mix Wet Ingredients

In a separate bowl, beat the eggs thoroughly. Whisk in the almond milk, avocado oil, maple syrup, vanilla extract, and apple cider vinegar until smooth.

Step 3: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until the flour is fully incorporated and no dry spots remain.

Step 4: Rest the Waffle Batter and Cook

Let the batter sit undisturbed for 5 minutes. The tapioca flour will thicken the mix, and the apple cider vinegar will react with the baking soda to create air bubbles (this will give your waffle an amazing fluffy texture). Lightly spray your waffle iron with avocado oil. Pour or scoop (I like to use a cookie scoop) the batter onto the hot iron, close it, and cook until the waffle fully stops steaming.

Step 5: Cool for Crispness and Enjoy

Place the cooked waffles onto a wire cooling rack instead of stacking them on a plate. This allows steam to escape so they stay crisp. Allow them to cool for 1-2 minutes.

Toppings can be sweet or savory. I love mine with fresh berries and my husband loves his with fried eggs, avocado, and a pinch of sea salt. He even adds a little hot sauce from time to time. I hope you enjoy!