Gluten Free Poppy Seed Waffles

It’s been trial and error as well as good fun getting to this stage of what is now a most delicious and light textured gluten free waffle. Ever since I started playing with the GF 2-ingredient pancake recipe which morphed into this Gluten Free Pancake it’s occurred to me that waffles should be, a logical next step. Man, I love it when I’m right!


These also served the purpose of something to take my mind off my mostly unsuccessful attempts at making gluten free bread. There. I said it out loud AND put it into print. For anyone who thinks they can’t invite me for a meal because of some silly intimidation of my, ahem… kitchen prowess – none of us are perfect. We just get better as we get on with it~


So, these have come about due to necessity as well as desire. I’ve also found that since they are not sweet at all, and do not taste of banana as it just seems to melt into the background, they can be topped with whatever your heart desires. Poppy seeds add to the taste as well as texture.



Serve with your favourite fruit & whipped cream or keep them healthier by using a nice thick yogurt. Try serving them with ice cream and berries for a summer perfect dessert. Whatever you do, don’t forget the dusting of icing sugar. 

This made 4 big beautiful Belgian waffles~

Gluten Free Poppy Seed Waffles
Serves 4
Full of taste and with great texture, you won't believe these are gluten free. A keeper for anyone who cannot eat flour.
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Cook Time
20 min
Total Time
35 min
Cook Time
20 min
Total Time
35 min
  1. 3 large eggs, at room temperature
  2. 4 very ripe bananas (not black, but headed that way…)
  3. 2 TBSP extra virgin olive oil (could use canola instead)
  4. 1/2 cup gluten free all purpose flour
  5. 1/4 cup coconut flour
  6. 1/4 cup brown rice flour
  7. 3 TBSP cornstarch
  8. 2 TBSP gluten free baking powder
  9. 2 TBSP sugar
  10. 1 TBSP poppy seeds
  11. 1/2 tsp salt
  12. few gratings, fresh nutmeg
  1. Crack whole eggs into large bowl, using a stand mixer if you have one, and beat for several minutes. Time need not be exact, but you want to beat them very well, while adding in some air.
  2. Mash up the bananas and add to the eggs, along with the oil and beat for a couple minutes, until combined.
  3. In a separate bowl, more for ease than anything, measure in all the dry ingredients and stir to combine. If you don’t have whole nutmeg to grate, use a large pinch of cinnamon instead. It gives a nice little background hum to the taste.
  4. Preheat your waffle iron and make your waffles according to it’s directions.
  5. Freeze any leftovers for another time, separating them into quarters for easy storage - pop them in the toaster to reheat to a nice & crispy brown.
  1. Best Tip: spread out the batter and don't worry if the waffles are not shaped perfectly - they'll look wonderfully homemade~
farm girl city chef