Perfect Gluten-free Waffles
 
 
Adapted from a vintage Betty Crocker cookbook
Author:
Recipe type: Breakfast
Ingredients
  • 2 cups gluten-free flour mix
  • 1 Tbls. cane sugar
  • 4 tsp. baking powder
  • ½ tsp. real salt
  • 2 eggs, beaten slightly
  • ½ cup melted butter, slightly cooled
  • 1-3/4 cup milk (more or less depending on the flour used)
Instructions
  1. Mix all dry ingredients in a medium sized bowl.
  2. Mix all wet ingredients in a separate bowl.
  3. Add wet ingredients to dry ingredients and blend well.
  4. Cook on heated waffle iron until medium brown and firm.
  5. Eat immediately or lay separately onto dishcloth (or on cooling rack) to cool. The dishcloth will help to absorb the moisture to keep them as crispy as possible.
  6. To reheat, a toaster is the best option for crispy outside and soft inside.
  7. Can be kept in the refrigerator for up to a week. Store in the freezer for several months.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/perfect-gluten-free-waffles/