Hot crispy waffles with each little depression filled with butter and maple syrup need no longer be just a memory for those on a gluten-free diet. A recent experiment turned into a fabulous success for a Sunday breakfast beyond compare.
These waffles use all-purpose gluten free flour and rice flour instead of regular flour. The batter is a little runny, but the result was delicious.
- 1 c. all purpose gluten-free flour
- 3/4 c. rice flour
- 1 tsp. baking powder
- 1 Tbsp sugar
- 1/2 tsp salt
- 1.5 c. milk
- 3 eggs
- 4 Tbsp melted butter
Combine the dry ingredients. Combine eggs and milk and whisk together. Add to dry ingredients. Whisk to combine. Add melted butter. Whisk to incorporate. Batter is fairly thin.
Brush waffle iron faces with oil. Preheat waffle iron on high. When the iron is preheated, ladle in the batter to fill the waffle iron. Close the lid and bake according to your waffle iron’s instructions.
When done, you will have a crispy golden brown waffle. The batch makes three waffles in a rectangular waffle iron with four sections.