Stroopwafels are one of the most beloved Dutch treats in the world — two thin waffle cookies sandwiched together with a rich, chewy caramel syrup. But if you follow a gluten-free diet, you might wonder: can stroopwafels be gluten-free? The short answer is yes, and in this guide we walk you through everything you need to know about gluten-free stroopwafels in Amsterdam, from where to find them to how we accommodate dietary needs in our hands-on workshop.

What Makes a Traditional Stroopwafel Not Gluten-Free?

A classic stroopwafel is made from a simple dough of wheat flour, butter, eggs, sugar, yeast, and cinnamon. If you are curious about the full traditional process, read our guide on how stroopwafels are made. The dough is pressed in a hot iron to create thin, crispy waffle rounds, then sliced in half and filled with a warm caramel syrup called stroop. Because wheat flour is the main structural ingredient, traditional stroopwafels contain significant amounts of gluten — making them off-limits for people with coeliac disease or gluten sensitivity.

The caramel filling itself is naturally gluten-free, made from butter, brown sugar, cinnamon, and a touch of dark syrup. The challenge for bakers has always been recreating that characteristic snap-and-chew texture without wheat flour.

Can You Make Gluten-Free Stroopwafels?

Absolutely — and bakers across the Netherlands have been perfecting gluten-free recipes for years. The key is finding the right flour blend. A mixture of rice flour, tapioca starch, and a small amount of xanthan gum can closely mimic the texture of the wheat-based original. Some bakers prefer almond flour for a richer, slightly nuttier flavour profile.

Getting the waffle iron technique right is just as important as the flour choice. Gluten-free doughs are often stickier and more delicate, so temperature control and timing become even more critical. Too hot and the cookie burns before setting; too cool and it stays soft and chewy instead of crisping up properly.

Key Tips for Gluten-Free Stroopwafel Dough

• Use a blend of rice flour and tapioca starch (roughly 70/30) for the best texture
• Add xanthan gum (about 0.5% by weight) to provide structure and elasticity
• Chill the dough for at least 30 minutes before pressing — it becomes easier to handle
• Press at a slightly lower temperature than standard dough to avoid over-browning
• Work quickly when slicing the warm rounds — gluten-free waffles crisp up fast

Where to Find Gluten-Free Stroopwafels in Amsterdam

Amsterdam has become increasingly gluten-free friendly over the past decade, and stroopwafels are no exception. If you want a broader overview of the city’s stroopwafel scene, check out our guide to the best stroopwafels in Amsterdam. Here is where we recommend looking for gluten-free stroopwafels specifically:

Specialist Health Food Stores

Health food chains such as Ekoplaza and natuurwinkel outlets across the city stock several brands of gluten-free stroopwafels. These are typically made in dedicated gluten-free facilities, making them safe for people with coeliac disease. Look for packaging that shows the crossed-grain symbol certifying the product.

Supermarkets

Most Albert Heijn and Jumbo supermarkets in Amsterdam carry at least one gluten-free stroopwafel option in their free-from aisles. Albert Heijn’s own-brand gluten-free stroopwafels have become a popular choice for both locals and visitors managing dietary requirements.

Albert Cuyp Market

The famous Albert Cuyp Market on De Pijp is the best outdoor food market in Amsterdam and home to several stroopwafel vendors. While most stalls serve the traditional wheat-based version, it is worth asking — some vendors keep gluten-free options on request, especially on weekends when foot traffic is highest.

Our Workshop at Albert Cuyp Market

At The Stroopwafel Workshop, we believe everyone deserves to experience the joy of making their own stroopwafel from scratch — regardless of dietary needs. Learn more about us and our story at Albert Cuyp Market. We are based at the Albert Cuyp Market and we accommodate gluten-free participants with advance notice. Read more about what to expect on our workshop page.

Gluten-Free Options at The Stroopwafel Workshop

When you book one of our hands-on stroopwafel-making sessions, simply let us know at the time of booking that you need gluten-free ingredients. We prepare a separate gluten-free dough using a tried-and-tested rice flour blend, and we use dedicated equipment to avoid cross-contamination.

Our instructor will guide you through every step: mixing the dough, using the traditional waffle iron, slicing the warm rounds, and filling them with our house-made caramel syrup. You leave with a batch of stroopwafels you made yourself — and a certificate to prove it.

Gluten-Free Stroopwafel Recipe: Make Them at Home

Want to try making gluten-free stroopwafels in your own kitchen? Here is a simple recipe to get you started.

For the Waffle Dough

• 200g rice flour
• 80g tapioca starch
• 1 tsp xanthan gum
• 125g unsalted butter, softened
• 100g caster sugar
• 1 egg
• 1 tsp ground cinnamon
• Pinch of salt
• 2 tsp fast-action yeast dissolved in 2 tbsp warm water

For the Caramel Filling

• 200g dark brown sugar
• 100g unsalted butter
• 4 tbsp golden syrup or Dutch stroop
• 1 tsp ground cinnamon

Method

Combine the flours, starch, xanthan gum, cinnamon, and salt in a bowl. Beat in the softened butter and sugar until you have a sandy mixture, then add the egg and dissolved yeast. Bring together into a soft dough, wrap in cling film, and refrigerate for 30 minutes.

For the filling, melt the butter with the sugar, golden syrup, and cinnamon over medium heat, stirring until you have a smooth, thick caramel. Set aside to cool slightly.

Divide the dough into small balls (about 25g each) and press in a preheated stroopwafel iron or thin waffle iron for 60–90 seconds until golden. While still warm and pliable, slice each round in half horizontally and spread a generous layer of caramel on one half. Press the two halves together and allow to cool on a wire rack. The cookies will crisp up as they cool.

Are Stroopwafels Safe for Coeliac Disease?

This depends entirely on the source. Packaged gluten-free stroopwafels carrying official certification (the crossed-grain symbol) are produced in controlled environments and are generally safe for people with coeliac disease. Stroopwafels made in a bakery or market stall that also handles wheat flour carry a risk of cross-contamination, even if the recipe itself uses gluten-free ingredients.

At our workshop, we take cross-contamination seriously. If you have coeliac disease, please contact us directly via our contact page before booking so we can discuss the specific precautions we take and confirm the session is right for you.

Why Making Your Own Gluten-Free Stroopwafel Is the Best Experience

There is something genuinely magical about pressing a warm stroopwafel in a traditional iron and smelling that caramel and cinnamon rise through the steam. When you follow a restricted diet, food experiences can sometimes feel like something you are missing out on rather than fully participating in. Our workshop changes that.

Visitors from all over the world — families, couples, solo travellers, and school groups — join us at the Albert Cuyp Market to learn a craft that has been part of Dutch culture since the early 1800s. We also cater for other dietary preferences; have a look at our guide to vegan stroopwafels in Amsterdam if that is relevant to you. Making your own gluten-free stroopwafel means you know exactly what went into it, and you get to enjoy every bite without worry.

Whether you are visiting Amsterdam for a weekend or staying longer, a stroopwafel workshop is one of the most memorable and hands-on Dutch cultural experiences you can book. Book your spot here and let us know about any dietary requirements when you reserve.

Frequently Asked Questions

Are stroopwafels gluten-free by default?

No. Traditional stroopwafels are made with wheat flour and contain gluten. You need to look specifically for products labelled gluten-free or request a gluten-free version from a workshop or bakery.

What flour is best for gluten-free stroopwafels?

A blend of rice flour and tapioca starch produces the closest result to the original texture. Adding xanthan gum helps bind the dough and gives it the slight elasticity needed for thin pressing.

Can I visit the workshop if I have coeliac disease?

Yes, with advance notice. Contact us on our contact page before booking so we can prepare appropriately and discuss cross-contamination precautions.

Do Amsterdam supermarkets sell gluten-free stroopwafels?

Yes. Albert Heijn and Jumbo both carry gluten-free stroopwafels in their free-from sections. Health food stores like Ekoplaza typically offer a wider selection.