Ingredients:
2 cups gluten-free flour ( see note*)
1/2 teaspoon salt
3 teaspoons baking powder
1 1/2 cups milk, plus some
2 eggs
4 tablespoons butter, melted and cooled
Directions:
Combine the dry ingredients.
Mix together the 1 1/2 cups milk and eggs; stir in the butter.
Stir the wet ingredients into the dry ingredients.
Add additional milk until you get a batter a little thicker than pancake batter.
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.
(Mine whistles.) Serve immediately.
Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
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.
Use 2 cups for waffles.
(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.).
Servings: 6
Time preparation: 15 min.
Time total: 30 min.