Allergy-Friendly Waffles without Gluten, Dairy, Eggs, Nuts, and Soy


It might seem like an oxymoron – waffles without eggs, milk, and wheat. But these allergy-friendly waffles are top allergen-free and even vegan-friendly! They’re also made with basic ingredients that you would find in almost any gluten-free kitchen. And you can even make some substitutions in a pinch!

Tapioca starch produces the lightest cohesive results, but you can substitute cornstarch for equally good results. The author likes to use superfine brown rice flour, which gives the texture a more seamless consistency. But if needed, you can use regular brown rice flour, or even sorghum flour. We like the latter in most baked goods. But don’t be tempted to swap in coconut flour – it sucks up way too much moisture!

Allergy-Friendly Waffles Recipe - gluten-free, dairy-free, egg-free, nut-free, soy-free, and even vegan-friendly.

Special Diet Notes: Allergy-Friendly Waffles

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, plant-based, vegan, vegetarian, and top food allergy-friendly.

Allergy-Friendly Waffles
Prep time
Cook time
Total time
This recipe was originally shared from the cookbook Recipes for People with Food Allergies by Deborah Mathis.
Recipe type: Breakfast
Cuisine: American
Serves: 6 servings
  • 1½ cups white rice flour
  • 1 cup brown rice flour (superfine, if possible)
  • ½ cup tapioca starch
  • Scant ⅓ cup white sugar or brown sugar
  • 2 tablespoons baking powder
  • ½ teaspoon xanthan gum or guar gum
  • ½ teaspoon salt
  • 2½ cups unsweetened dairy-free milk beverage
  • 3 tablespoons oil
  • ¼ teaspoon vanilla extract
  1. In a large bowl, whisk together the flours, starch, sugar, baking powder, gum, and salt.
  2. Add the milk beverage, oil, and vanilla to the flour mixture, and whisk until relatively smooth.
  3. Let the batter sit for 15 minutes while you preheat your waffle iron.
  4. Prepare the waffles according to the manufacturer's instructions, making sure to liberally spray the griddle as needed between batches to prevent sticking.
  5. Serve topped with maple syrup and fresh fruit, if desired.
  6. Leftovers can be flash frozen, and reheated in the toaster on busy mornings.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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