Cheese Waffles – Gluten Free (aka Chaffles)
Light and fluffy super-cheesy gluten free Cheese Waffles with a crisp, savoury edge. Also known as ‘Chaffles’, they’re quick and easy to make for a perfect breakfast, brunch, lunch or snack.
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The crispiest, fluffiest Gluten Free Cheese Waffles
I can’t get enough of these Gluten Free Cheese Waffles. They’re crispy and divinely cheesy with a fluffy middle. And they make the BEST snack, breakfast, brunch or lunch!
Let’s be honest, sometimes life needs a savoury snack and cheese always hits the spot. Throw it in a carefully balanced waffle and it’s not only the most delicious thing ever, but it’s also packed with great nutrition… No guilt! Just a satisfied belly and pure happiness.
These Cheese Waffles (also known as Chaffles) are not only gluten free, but they’re quick and easy to make too. They can be eaten just as they are, or dressed up for lunch or brunch. Even better… I’m sharing my best tips and know-how for getting them perfect every time!
Seeking perfect gluten free Chaffles
In my search for the perfect Cheese Waffle, I tried several recipes that I found online, including: ‘Keto waffles’ – made with just eggs and cheese (way too greasy and not very crisp); Waffles with rice flour or polenta (too gritty); and one-bowl waffles where everything is whisked together at once (not very crisp or fluffy and a bit like ‘cardboard’).
I was trying to keep things as simple as possible… but sometimes cutting corners only leads to unhappiness! Realising I could do better, I went back to my tried and trusted basic Gluten Free Waffles Recipe and worked on an adaptation from there. I’m more than happy that I’ve created my best Gluten Free Cheese Waffles. And I’m pretty sure you’ll love them too!
Ingredients to make Gluten Free Cheese Waffles
The flour blend
Gluten free waffles must be made with a gluten free flour blend. Using a good commercial mix is fine. However, if you are a home blender, I recommend using my gluten free, rice free wholegrain Flour Blend B, because it offers great nutrition, perfect texture and a lovely depth of flavour in the waffles. (The recipe for Blend B is shared in my Gluten Free Flour Blends post).
A plain gluten free blend allows better control over the amount of raising agent in the mix. But if you want to use a commercial self-raising blend, that’s also ok. (See ‘baking powder’ below).
Baking Powder
Baking powder is used in the recipe to give the Chaffles puff and rise and make them light and tender. I add it separately so I know exactly how much is in the mix. However, if using a commercial self-raising blend, remember to leave the listed baking powder out (as the blend already contains leavening).
Eggs
The recipe shared at the bottom of this post is for gluten free Cheese Waffles made with eggs. I always make my waffles with eggs! Why? Because they support fluffiness, structure, and rise… And also because they have incredible nutrition. In addition to being a great source of protein, they contain plenty of vitamins, particularly vitamins B and D (which Coeliacs can miss).
Milk
As with any standard recipe, milk loosens and smooths the batter and helps make the waffles light and crispy. But it is also a great source of calcium (along with the cheese in the recipe), which (like vitamin D) can be lacking in Coeliacs.
Melted Butter
Melted butter brings richness of flavour and also helps make the waffles crisp and delicious. The amount used is balanced to avoid the Chaffles becoming greasy.
Cheese
Gluten free cheese waffles obviously need cheese! For perfect flavour and ultimate cheesiness, use a strong, sharp, hard cheese that can be easily grated and melts well. I use mature (or sometimes extra mature) Cheddar.
Seasoning
Enhance the cheese flavour with a touch of SMOKED Paprika (which has a very mild spice level) and a pinch of salt. Both are of course, optional. And they can be replaced with other favourite seasonings. Try:
- onion granules
- dried herbs
- a pinch of chilli powder or flakes
Making gluten free Cheese Waffles that are safe for Coeliacs
In addition to using a gluten free flour blend, there are two other things you need to do to make sure Cheese Waffles are completely safe for people with Coeliac Disease (Celiac).
- Check ALL the ingredients used are free from hidden gluten and cross-contamination risk. Read labels to ensure there are no ‘may contain’ warnings. If you are new to checking labels, my page on Coeliac Disease + Food should help.
- Make sure the waffle machine/iron is 100% clean of any crumbs or residue that might have been left behind from cooking wheat-based waffles in the same machine.
Do I have to whisk the egg whites separately?
The Cheese Waffle recipe shared here separates whites and yolks, and whisks the whites to stiff peaks before folding through the batter. Is it necessary? I guess that depends on how perfect you want your Chaffles!
Whisking the egg whites definitely makes waffles fluffier and more crisp. And for that reason, I whisk them separately (it only adds a fraction more time to the process).
However… If you really can’t be bothered to separate the eggs, then yes… Cheese Waffles can be made by whisking all the wet ingredients (except the cheese) together as one. Then… add the wet ingredients to the dry ingredients a little at a time while continuing to whisk thoroughly. Fold through the cheese at the end and cook!
Tips for making the best gluten free Cheese Waffles
- Fully preheat the waffle maker/iron to its hottest setting before cooking the batter. This ensures an even, less oily texture and a crispier crust.
- Don’t overmix the batter. It needs to be light and airy for the best rise and fluffiness.
- When whisking the egg whites, ensure the bowl and whisk heads are spotlessly clean and that there is no egg yolk present. The slightest residue of fat and the whites won’t whisk properly. (Clean the bowl and whisk heads with very hot water and lemon juice, before air-drying to be sure).
- Do not overfill the waffle maker with batter (about halfway only is good). The batter puffs and expands on cooking and any excess will overflow and be wasted. While any waffle maker is good to make Cheese Waffles, one with a ‘moat’ is great for catching the (inevitable) occasional overfill spill… I use a Sage No Mess Waffle Maker, which I love.
How to serve Chaffles
Gluten Free Cheese Waffles are divine grabbed straight from the waffle maker and munched fresh and hot ‘as they come’. However, you can also make more of a meal of them with a few extras on the side… My favourites?
- With crispy grilled bacon and a drizzle of maple syrup.
- Topped with a fried, poached or scrambled egg.
- With a serving of baked beans. (Actually, I hate baked beans, but I know many people love them and hubby says they pair perfectly with cheese waffles).
- As an alternative to hash browns in a cooked breakfast.
- Paired and sandwiched as an alternative to a bun with a burger.
- As a side with fried chicken or chicken nuggets and veg.
- Instead of a muffin for an alternative ‘Eggs Benedict’.
Can gluten free Cheese Waffles be frozen?
Yes. Chaffles can be made ahead and frozen ready for a quick breakfast or snack. The best way to do this is as follows…
- Once cooked, cool completely, preferably on a wire rack or in a toast rack (where the air can circulate) so they don’t get soggy from steam.
- When cold, layer between sheets of baking paper so they don’t stick together and pop them in a sealed airtight bag with as much air removed as possible.
- Freeze immediately for up to 2 months.
To defrost and reheat: For best crispness, toast the waffles from frozen either in a toaster or under the grill (turning a couple of times). Eat while hot.
Ready to eat gluten free Cheese Waffles?
Hopefully, that’s all you need to know. The recipe for my Gluten Free Cheese Waffles (Chaffles) is just below. If you have any questions, contact me and ask! You can either leave a comment at the bottom, message me through social media (Facebook, Instagram, Pinterest) or email me at kate@glutenfreealchemist.com
For all my other recipes, my main Gluten Free Recipe Index is the place to find anything and everything! Let me know if you need any help and I’ll do my best to point you in the right direction.
Happy waffling
Cheese Waffles
Key equipment
Ingredients
Dry Ingredients
- 200 g plain gluten free flour blend – eg. GFA blend B – See NOTES (other standard blends also work well)
- 2½ tsp baking powder (gluten free)
- big pinch fine sea salt
- ½ tsp smoked paprika powder (optional)
Wet Ingredients
- 2 large eggs – Separated (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
- 300 g milk (or dairy free alternative)
- 60 g unsalted butter – melted
- 125 g mature Cheddar cheese – grated (or alternative strong, sharp hard cheese)
Instructions
- In a large bowl, weigh and mix together the dry ingredients (flour, baking powder, salt and paprika (if using)). Set aside.
- In a VERY clean bowl and with clean whisk heads, whisk the egg white (make sure it is pure and does not contain any yolk) until it has become thick and forms stiff peaks. Set aside while mixing the rest of the batter. Do not wash the whisk yet.
- Add the egg yolks and milk to the dry flour mix and whisk together until smooth.
- Turn on the waffle maker to preheat fully to the hot setting.
- Add the melted butter and whisk again.
- Gently fold the egg whites and grated cheese into the batter.
- When the waffle maker is hot and ready, cook the waffles according to the manufacturer’s instructions. Be careful not to overfill the iron (about half-fill) or the mixture will spill out the sides (the waffles will puff up). Close the lid and cook until crisp and golden.
- Continue the cooking process (stirring the batter through before each waffle, to ensure the cheese is evenly distributed) until all the batter is used.
- Serve the waffles immediately and fresh as they are made or keep them warm in a low-to-medium set oven (see NOTES below), while the rest of the batter is cooked. Then serve straight away.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Cheese Waffles shared with
- Full Plate Thursday #732 with Miz Helen’s Country Cottage
- Fiesta Friday #575 with Angie
We’ve made these a couple times, and really like them. Yesterday we made them for supper, and filled them out a bit by adding finely diced ham and fresh chives from the garden to the batter – they got rave reviews.
One thing I’ve discovered is that when we make these on the Belgian style waffle iron, which makes much bigger, thicker waffles, the waffles needs a little extra help to not tear too easily, and ½ tsp of xanthan gum makes a big difference.
Thanks Maureen. I’m loving the sound of the extra garden chives and ham thrown in!
Thanks too for the ‘thick waffle’ tip. xx
Oh my goodness these are good. I couldn’t stop eating them xx
Yay! That’s so good to hear Cat. Thank you x