Gluten-Free Waffles

By GinnyP on September 16, 2002

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Ingredients

    1. 2 cups gluten-free flour ( see note*)
    2. 1/2 teaspoon salt
    3. 3 teaspoons baking powder
    4. 1 1/2 cups milk, plus some
    5. 2 eggs
    6. 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.).
 
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