- 6
4/5
(2 Votes)
Ingredients
- 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
- 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
- 9 Use 2 cups for waffles.
Preparation
Step 1
Directions
1Combine the dry ingredients.
2Mix together the 1 1/2 cups milk and eggs; stir in the butter.
3Stir the wet ingredients into the dry ingredients.
4Add additional milk until you get a batter a little thicker than pancake batter.
5Spread 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.
7Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
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.).