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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These waffles turned me into a breakfast eater! 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:
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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