Prepare the dry mix: In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. Make sure to break up any clumps so the mixture is light and evenly combined.

Mix wet ingredients: In a separate bowl, beat the eggs until frothy. Add the milk, melted butter (or coconut oil), and vanilla extract, whisking until smooth. This helps the waffles cook evenly and gives them a fluffy texture.

Combine the batter: Slowly pour the wet mixture into the dry ingredients, stirring gently with a spatula or wooden spoon. Do not overmix—the batter should be slightly lumpy but well-blended. If it looks too thick, add 1–2 tablespoons of milk to thin it out.

Preheat waffle iron: While the batter rests for a couple of minutes, preheat your waffle iron according to the manufacturer’s instructions. Lightly grease the plates with oil or non-stick spray to ensure the waffles release easily.

Cook the waffles: Pour enough batter onto the hot waffle iron to cover about two-thirds of the surface (the batter will spread). Close the lid and cook for 4–6 minutes, or until the waffle is golden brown and crisp on the outside. Avoid opening the waffle maker too soon, as this can cause sticking.

Keep warm and serve: As you finish cooking each waffle, place them on a wire rack set on a baking sheet in a 200°F (90°C) oven to keep them warm and crisp until ready to serve. Stack them high and enjoy while fresh.