Gluten Free Classic Waffle Recipes

Steps:

• Combine the dry ingredients.
• Mix together the 1 1/2 cups milk and eggs; stir in the butter.
• Stir the wet ingredients into the dry ingredients.
• Add additional milk until you get a batter a little thicker than pancake batter.
• 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.
• (Mine whistles.) Serve immediately.
• Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
• 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.
• Use 2 cups for waffles.
• (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.).

Steps:

• Seperate the yolk and the whites if you are going for a nice extra fluffy waffle. Note that will only work if you cook right away. Once it's stored in the fridge it will settle.
• Mix sugar, egg yolks (or whole egg), salt, butter, baking powder and milk.
• Add 75% of the flour and mix.
• Whip egg whites and add to the mix with remainder of flour.
• "Fold" the batter or stir slowly pulling from the bottom to the top until mixed evenly.

Steps:

• Add all dry ingredients to a large bowl and mix well.
• Separate the eggs.
• In a medium bowl, beat egg whites until stiff peaks form.
• Mix together the egg yolks, milk, oil, seltzer water, oil and mix.
• Add dry ingredients to to egg/milk/oil/seltzer/oil mixture and beat on high speed for 3 minutes.
• Fold in egg whites.
• Cook in waffle maker until deep golden brown for a great crunch and light fluffy inside and enjoy!