Gluten-Free Waffles with Red & Blue Berries
Updated Jun 17, 2025, Published Jun 23, 2019
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Waffles with Red & Blue Berries – A Beautiful, Berry-Packed Breakfast
These Gluten-Free Waffles with Red & Blue Berries are delicious any day of the week, but look particularly festive for 4th of July morning!
Table of Contents
There’s something truly joyful about starting your morning with a plate of Waffles with Red & Blue Berries. Not only are they bursting with sweet, juicy berries, but they also make any breakfast feel like a celebration. Whether you’re planning a festive brunch or simply want to treat yourself on a slow weekend morning, these waffles are a colorful, delicious way to rise and shine.
Because they’re naturally gluten-free and full of wholesome ingredients, you can feel good about what’s on your plate. Plus, they look stunning—perfect for holidays like the 4th of July or any time you want a dish that impresses as much as it satisfies.
Why You’ll Love This Recipe
- Naturally gluten-free: Made with a blend of rice, potato, corn, and coconut flours, these waffles are perfect for gluten-sensitive eaters.
- Fluffy and flavorful: Thanks to whipped egg whites and coconut milk, the texture is light yet rich.
- Simple ingredients: Everything is easy to find, and the flours combine beautifully to deliver a balanced, crispy waffle.
- Perfect for entertaining: These waffles look impressive on a plate, especially when topped with vibrant berries and a dusting of powdered sugar.
- Easy to customize: You can top them with almost anything—from maple syrup to dairy-free whipped cream.
What You Will Need
Before you start, here’s a quick list of ingredients you’ll need for this recipe:
- Brown rice flour
- Potato flour
- Corn flour
- Coconut flour
- Coconut sugar
- Large eggs (separated)
- Light coconut milk
- Melted coconut oil
- Pure vanilla extract
- Canola oil (for greasing)
For serving:
- Pure maple syrup
- Powdered/icing sugar
- Fresh blueberries
- Red currants or your favorite red berries
Tips and Variations
- Whip those egg whites: Don’t skip this step—whipping the whites adds air and creates that fluffy, melt-in-your-mouth texture.
- Preheat your waffle iron: A fully heated iron ensures crispy outsides and fluffy insides.
- Grease lightly but evenly: A little canola oil goes a long way in helping your waffles release cleanly.
- Get creative with toppings: Add sliced bananas, dairy-free yogurt, or even a drizzle of berry compote for a twist.
- Make it ahead: You can make the waffles in advance and freeze them. Just reheat in a toaster for a quick weekday breakfast.
Frequently Asked Questions
Can I substitute the coconut milk?
Yes! Any non-dairy milk like almond or oat will work well. Just make sure it’s unsweetened to keep the sugar level in check.
What if I don’t have one of the flours listed?
You can often substitute equal amounts of another gluten-free flour, but the texture might change slightly. Stick to the original combo for best results.
Can I make these egg-free?
Replacing both the yolks and the whipped whites can be tricky, but flax eggs and aquafaba (for whipping) could work for an egg-free experiment.
How do I keep waffles warm while making a batch?
Place them on a wire rack in a 200°F oven until you’re ready to serve—this keeps them crisp instead of soggy.
These Waffles with Red & Blue Berries are just the thing for when you want to serve something special but don’t want to stress. They’re festive, nourishing, and incredibly satisfying. Whether you’re hosting a brunch, celebrating a holiday, or just craving a gluten-free waffle that tastes as good as it looks, this recipe won’t disappoint.
Waffles with Red & Blue Berries
Ingredients
- ⅓ cup brown rice flour
- ⅓ cup potato flour
- ⅓ cup corn flour
- ⅓ cup coconut flour
- 3 tablespoons coconut sugar
- 2 large eggs, , separated
- ⅓ cup light coconut milk
- 5 tablespoons melted coconut oil
- ½ teaspoon pure vanilla extract
- ½ teaspoon canola oil, , for greasing
For serving:
- Pure maple syrup
- ½ tablespoon powdered/icing sugar
- 4 ounces blueberries
- 4 ounces red currants or other red berry of choice
Instructions
- Preheat a waffle iron.
- In a large bowl, whisk together all the flours and coconut sugar.
- In another bowl, beat egg yolks until creamy. Add coconut milk, coconut oil, and vanilla extract, and mix well. Stir into dry ingredients and mix until well combined.
- In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the batter with a spatula. The batter should be light and fluffy.
- Grease the waffle iron lightly with canola oil just before pouring in the batter. Bake in the waffle iron according to manufacturer’s directions, until golden brown. Transfer to a cooling rack and repeat with the remaining batter.
- To serve, drizzle with maple syrup, sprinkle with powdered/icing sugar, and top with berries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ok. I followed the recipe as it was written until adding the liquid.i had to add the whole can of coconut milk to make it a batter rather then a crumb. It come out perfect and had a wonderful flavor. But if you want to use it for syrup it does not absorb it at all, the syrup just puddles and runs off.
thanks for this beautiful recipe of gluten-free waffles. I will try it next time.