Gluten-Free Waffles

Total Time
30mins
Prep
15 mins
Cook
15 mins

These waffles turned me into a breakfast eater!

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Ingredients

Nutrition
  • 2 cups gluten-free flour (see note*)
  • 12 teaspoon salt
  • 3 teaspoons baking powder
  • 1 12 cups milk, plus some
  • 2 eggs
  • 4 tablespoons butter, melted and cooled

Directions

  1. Combine the dry ingredients.
  2. Mix together the 1 1/2 cups milk and eggs; stir in the butter.
  3. Stir the wet ingredients into the dry ingredients.
  4. Add additional milk until you get a batter a little thicker than pancake batter.
  5. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
  6. (Mine whistles.) Serve immediately.
  7. Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
  8. NOTE: My absolute favorite flour for waffles is"All-Purpose Celiac Flour" by Kinnikinnick (They are based in Canada. www. kinnikinnick. com) If ordering online isn't an option for you, try this flour blend: 2 cups White Rice Flour, 1 cup Potato Starch, 1/2 cup Tapioca Starch, 1-3/4 tsp Guar Gum.
  9. Use 2 cups for waffles.
  10. (I haven't tried this substitution, but based on the ingredient list on the package and with help from Bette Hagman's books, it sounds like a good bet.).