Ingredients
-
2
-
1/2
-
3
-
1 1/2
-
2
-
4
-
-
-
-
-
-
-
-
-
Directions
Gluten-Free Waffles,These waffles turned me into a breakfast eater!,Loved this recipe. We are new to GF & my kids approved this 100%! I did follow others tweaks. I added 2 tsp turbinado sugar, vanilla and I beat the egg whites separately and folded them in for fluffiness. Perfect!!,Recipe as is was too salty. Omitted the salt completely and it tasted fine.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine the Dry Ingredients. |
|
2
Done
|
Mix Together the 1 1/2 Cups Milk and Eggs; Stir in the Butter. |
|
3
Done
|
Stir the Wet Ingredients Into the Dry Ingredients. |
|
4
Done
|
Add Additional Milk Until You Get a Batter a Little Thicker Than Pancake Batter. |
|
5
Done
|
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
Done
|
(mine Whistles.) Serve Immediately. |
|
7
Done
|
Freeze Leftovers in a Plastic Baggie With a Sheet of Wax Paper in Between Each Waffle. |
|
8
Done
|
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
Done
|
Use 2 Cups For Waffles. |
|
10
Done
|
(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.). |
