gluten free poppy seed waffles, cooling on a rack

Ultimate Gluten Free Poppy Seed Waffles 6

Ultimate Gluten Free Poppy Seed Waffles

It’s been awhile since I posted on my then best attempt at gf poppy seed waffles. As mentioned I’ve continued to play with and tweak the recipe, and since then I’ve had ready stash of freshly made gluten free Belgian waffles, ready for breakfast or snacking anytime. Making waffles has become a lovely, weekend ritual.

In the process of cooking & baking gluten free, I’ve discovered two really big things:

  1.  that missing out on regular flour was is nothing – when compared to being able to add nutrition, and taste, using flours like oat and brown rice (for starters!)
  2. when using gluten free flours, a mix of them is essential, and the mixes can be as forgiving, as they are varied. Much like when any team gels and comes together, it’s a matter of knowing and using the strength of the individuals.

This waffle is deserving of the moniker ‘ultimate’. With a deliciously, crispy exterior and moist, fluffy inside, they’re the perfect mix of hearty, yet soft waffle with substance, yet lightness. The bananas disappear into the background, becoming ever so subtle, and adding much to the moistness of the interior crumb.

The waffles will initially be very soft, so remove with care from your waffle iron. Like all gluten free breads/similar products, they will firm up after a little cooling off. And, this may sound funny – but the taste will also form. If you bake gluten free at all, this will make sense: just try one as soon as they’re cool enough to handle, then try another a bit later. You will see a difference, and it’s quite natural.

Ultimate GF Poppy Seed Waffles

These also freeze exceptionally well, so cut extras into quarters and pop into freezer bags. You’ll be ready for a grand breakfast… at any time! You could top them with a compote such as rum & rhubarb or blueberry, cranberry & orange. They’re also great when you’re on the go – just grab a couple from the freezer, wrap and take them with you. 

Their flavour really is very neutral so I also use them as the base for open-faced gluten free sandwiches for breakfast, or any other time of day! 

Ultimate Gluten Free Poppy Seed Waffles
Yields 5
Poppy seeds add crunch & flavour, and a mix of gluten free flours gives these waffles substance with a crispy outside, and light & fluffy interior.
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Prep Time
40 min
Cook Time
25 min
Prep Time
40 min
Cook Time
25 min
  1. 1 cup gluten free oat flour
  2. 1/2 cup brown rice flour
  3. 1/4 cup tapioca flour
  4. 3 TBSP cornstarch
  5. 2 TBSP gluten free baking powder
  6. 2 TBSP sugar
  7. 1 TBSP poppy seeds
  8. 1 tsp baking soda
  9. 1/2 tsp salt
  10. few gratings, fresh nutmeg
  11. 3 large eggs, at room temperature
  12. 2 tsp sugar
  13. 1 tsp finely grated lemon zest
  14. 4 very ripe bananas (should have some black spots…)
  15. 1/3 cup full fat yogurt
  16. 2 TBSP extra virgin olive oil
  17. 2 tsp lemon juice
  1. In a medium sized bowl add the dry ingredients (the first 10 listed) and whisk to combine. Set aside.
  2. Crack eggs into a large bowl, using a stand mixer if you have one, and beat for about 2 minutes. Add 2 tsp of sugar and the lemon zest, beating for another minute.
  3. Chunk up the bananas and add to the eggs, along with the yogurt, oil and lemon juice; beat for about 2 more minutes, until well combined.
  4. Add dry ingredients to the wet, and beat for about 1 minute.
  5. Let batter sit for 30 minutes to allow the flours to hydrate.
  6. Preheat your waffle iron and make your waffles according to it’s directions and timing; in my Belgian maker I use approx. 3/4 cup of batter, and about 4 minutes to cook.
  7. Let them cool slightly before serving, to firm up and set the flavour.
  8. Serve with your favourite toppings: fruit compote, berries, yogurt, whipped cream, maple syrup, etc
  1. Tip: you can use fresh orange juice/zest if you don’t have lemon.
  2. Tip: use your favourite cooking spray for the waffle iron - whether olive oil, coconut oil, etc.
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6 thoughts on “Ultimate Gluten Free Poppy Seed Waffles

  • Petal

    These look great! Poppy seeds are not an ingredient I use a lot, they seem to go rancid quickly.(?) I guess freezer storage is the answer, and buying small quantities. Where do you recommend buying them from? I am always a little unsure of bulk bin ones being fresh…

    • joanne Post author

      Hi Petal, great to hear from you again! You’re right about the poppy seeds going ‘off’. I store mine in the freezer and they last for ages in an airtight container. ps I usually buy them prepackaged, as they do seem to keep better.

  • Jolina - The Unlikely Baker

    I am serious – I am buying myself a waffle iron this weekend. These look so good. And I love that they freeze well. That’s what we do with our pancakes too. Then it’s like weekend everyday! Can’t wait to try. Pinned for later!

    • joanne Post author

      Hi Jolina, thanks for your kind comment! It did take awhile to get to this recipe – but the experimenting was a lot of (tasty!) fun! Cheers to breakfast!

  • Hilary

    Love the idea of poppy seed waffles! I’m always looking for new recipes for my weekend breakfasts- I think this one will fit the bill! 🙂

    • joanne Post author

      Hi Hilary, poppy seeds are a fave ingredient of mine! I use them in waffles, pancakes and to top homemade crackers!

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