Gluten-Free Raspberry Coconut Waffles
Going on a gluten-free and dairy-free diet doesn’t mean you need to give up your favorite breakfast foods, you just need to switch out the ingredients you are using! This gluten-free waffle recipe is easy enough to make as long as you have a few basic ingredients on hand.
Try making a double batch on the weekend and freeze the extras to have on hand for quick breakfasts during the week. Children can use a toaster oven to reheat frozen waffles for breakfasts or after-school snacks.
If you are just starting a gluten-free diet, I suggest grabbing a few gallon glass jars and using them to store some staple gluten-free flours. I always have brown rice flour (or sprouted brown rice flour), tapioca flour, teff, flour, coconut flour, and blanched almond flour on hand. Use these flours to bake nourishing gluten-free and grain-free treats. I have plenty of recipes on this website to get you started, as well as hundreds of recipes in my books.
Because I know this question will get asked, I use a ceramic-coated waffle maker. These are far less-toxic than the traditional non-stick coated waffle makers.
This waffle recipe can be used if you are following a Low-FODMAP Diet, just be mindful of the alternate suggestions for adding different fruits (apples and bananas). Blueberries are ok for the Low-FOMAP diet in smaller amounts. If you are following a Low-Histamine Diet, replace the raspberries with fresh or frozen blueberries or diced Granny Smith apples.
Gluten-Free Raspberry Coconut Waffles
Serve these simple gluten-free waffles with fresh raspberries and pure maple syrup for a weekend breakfast or brunch. You can replace the raspberries with fresh or frozen blueberries, diced bananas, or finely diced apples if you would like. Add vanilla extract or raw vanilla powder for extra flavor!
Dry Ingredients
Wet Ingredients
Other Ingredients
- Preheat your waffle maker.
- In a medium-sized mixing bowl, whisk together the dry ingredients.
- Add the wet ingredients and vigorously whisk together. If the batter seems too thick, add up to a ¼ cup more water and whisk together (you can test out cooking a half waffle first to see how moist it is and stir in more water to the batter if needed). Fold in the raspberries.
- Oil your waffle maker if needed with coconut oil or avocado oil.
- Pour batter in and cook according to your waffle maker's instructions. You should have a total of 4 to 4 ½ Belgian waffles.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book.Nourishing Meals Newsletter
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