Gluten Free Blueberry Waffles

American food scares me a little. OK that’s a crazy statement to make, but hear me out. I’ve been looking up all the food I want to try when I’m in the US in July and aside from the regular burgers and Reece’s Pieces that I love so much everything else freaks me out. Like what the hell are grits? And collard greens? Does this mean my vegetables come with a stylish shirt? And chicken and waffles?! WTF! Actual sweet waffles with fried chicken doused in maple syrup? Could this be true? Look, I’m not a food prude, I dunk my fries in my sundae and am all for sweet and savoury living harmoniously on my tongue, but this is going too far! Aside from the fact that this is weird to my little Australian brain, all I can think about is ALL THE GLUTEN that’s in that dish. I just don’t think I’ll be able to cope.

So of course this got me thinking about waffles and that I hadn’t had them in YEARS. I had a sudden craving for them and wanted to make them gluten and dairy free. Then I kinda had a vague memory that someone bought my sister and me a waffle iron for our house warming party – SEVEN YEARS AGO! Needless to say we hadn’t ever used it and I dug it out from the depths of my pantry only to realise it was a PENGUIN shaped waffle iron. Can this day get any better?


My waffles turned out a little wonky and un-penguin like at times, but for my first try they weren’t bad at all and they were delicious. You can substitute regular flour and milk if you’re not into the whole gluten/dairy free living. I also just threw in some blueberries to jazz it up but you could pop in any type of berry or chocolate chips or even peanut butter chips (is that a thing? because I am totally buying a fuck-ton* of them in the US if they are). Now I just have to find a restaurant that does GF chicken and waffles – anybody know a place?


  • 2 cups gluten-free flour
  • 1/2 teaspoon salt
  • 3 teaspoons gluten-free baking powder
  • 1 1/2 cups rice milk (or any milk of your choice) – plus a little extra
  • 2 eggs
  • 4 tablespoons Nuttelex** (or butter if you prefer), melted and cooled
  • big handful of frozen blueberries


  • Combine the dry ingredients.
  • Mix together the 1 1/2 cups milk and eggs; stir in the margarine.
  • Stir the wet ingredients into the dry ingredients.
  • Add additional milk until you get a batter a little thicker than pancake batter.
  • Spread a couple of tablespoons or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
  • Serve immediately, I cut up some bananas and then doused mine in honey – delish!


*An actual unit of measure

**Nuttelex is an Australian nut-based margarine.


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