Mochi Waffles Recipe (Gluten-Free)

Looking for a delicious gluten-free breakfast option? No gluten, no problem. Crispy, stretchy, and golden in all the right places—this Mochi Waffle Recipe is the best thing to happen to your waffle maker.

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If you're looking for a waffle that’s crispy on the outside, chewy in the middle, and completely gluten-free, you're in the right place. This Mochi Waffles Recipe is made with sweet rice flour, giving them that crispy bite and signature bounce that waffle lovers and mochi fans will both obsess over.

I tested this recipe four times to get the perfect texture - golden and crisp at the edges, tender and chewy in the center, and never gummy or dense. Whether you're brand new to mochi-based bakes or just need a reliable go-to gluten-free breakfast, you’ll learn exactly what flour to use, how to get those crispy edges, and why this batter works better with a brief rest.

If you’ve never had mochi before, imagine a soft, chewy bite that’s stretchy like a gummy bear but tender like a marshmallow—only warm and super crispy on the outside when waffled. It’s the satisfying kind of chew that makes you go back for bite after bite. Say hello to one of your new favorite breakfast recipes.

Ingredients & Substitutions

The ingredients for making rice waffles are not that much different from making my regular waffle recipes, with the exception of using rice flour in place of the all-purpose flour. Let's go over the two major ingredients:

• Sweet Rice Flour (also known as Mochiko) - The type of rice flour you use makes a big difference in how your waffles turn out. Mochiko flour (sometimes called glutinous rice flour) is made from sticky rice (also called sushi rice) and it creates that signature mochi texture, crispy on the outside and chewy on the inside.
  
  Regular rice flour comes from long grain rice, and it will give you waffles that are more light, airy, and crisp all the way through. Both flours are naturally gluten-free and delicious, and you can swap one for the other in this recipe, but if you’re going for that classic mochi chew, sweet rice flour is the way to go.
  
• Cornstarch - I also add a bit of cornstarch to the batter, not just to keep it gluten-free, but to help boost those crisp edges. It’s a trick often used in Asian cooking (think crispy tofu or Korean fried chicken) to add crunch without gluten, and it works beautifully here.
  
  You can substitute the cornstarch with more rice flour, but the texture will change slightly. The waffles may be a bit less crisp on the outside and more uniformly chewy. To keep the structure balanced, use the same amount by weight, not volume. Cornstarch is lighter than rice flour, so volume-for-volume swaps won’t be accurate.
  
• Milk - Although I adapted this from my buttermilk waffles recipe, I chose to use whole milk in this recipe so that the sweet rice flour flavor would shine. You could adapt with any milk, dairy or plant-based, that you prefer. If you would like to use buttermilk, you may need to use ¼ cup more to get the same consistency.

See recipe card below for a full list of ingredients and measurements.

Waffle makers

The type of waffle maker you use can affect both the texture and cook time. A standard waffle iron makes thinner waffles with more evenly crisp edges in about 3-5 minutes, while a Belgian waffle maker has deeper grids that create thicker waffles with a soft, chewy center and crispy ridges. Belgian waffles may take a few extra minutes to cook through, about 4 to 6 minutes. Just watch for the steam to slow and the outside to turn deeply golden.

Quick Recipe Video

Step-by-Step Instructions

Making rice flour waffles is just the most simple process, and the most important step involves doing nothing at all! Let me show you!

Step 1: In a medium bowl combine sweet rice flour, cornstarch, sugar, baking powder, and kosher salt. Whisk well to combine completely.

Step 2: In separate bowl, or a small measuring pitcher, whisk room temperature milk and eggs, vanilla, melted butter, and vegetable oil.

Step 3: Pour the wet ingredients into the dry ingredients.

Step 4: Whisk or mix together very well, until all the lumps are gone. We're not worrying about developing gluten, because this is gluten-free!

Step 5: And now here is the most important part, let the waffle batter rest for at least 15 minutes, up to 30 minutes. It takes longer for rice flour to fully hydrate, and leave no gritty texture. Preheat your waffle iron. If it’s not nonstick, lightly grease it with oil or nonstick cooking spray.

Step 6: Use a large scoop, or a measuring cup, to portion about ⅓ cup of batter into each well of your waffle iron (mine has two). Close the lid and cook until golden brown and crisp, about 4 to 6 minutes depending on your waffle maker.

Serve: My favorite toppings are fresh fruit, butter, and warm maple syrup but add whipped cream and chocolate sauce, or ice cream… now we're entering mochi waffle dessert territory!

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