Waffles

Ingredients

2 cups gluten free flour (see notes*)
1/2 tsp salt
3 tsp baking powder
1 1/2 cups milk, plus some
2 eggs
4 tbsp butter, melted and cooled

*Note 1 – The recipe author’s absolute favorite flour for waffles is “All Purpose Celiac Flour” by Kinnikinnick.

*Note 2 – The recipe author makes her own gluten free flour by combining 2 cups white rice flour, 1 cup potato starch, 1/2 cup tapioca starch, and 1 3/4 tsp guar gum.

*Note 3 – You can also make your own gluten free flour by blending 4 cups rice flour, 4 cups bean flour, 4 cups potato starch, 2 cups tapioca flour, and 7 tsp guar gum.

Instructions

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 – Serve immediately.

7 – Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.