Gluten-Free Waffles

Method

1. I

   Combine the dry ingredients.

2. II

   Mix together the 1 1/2 cups milk and eggs; stir in the butter.

3. III

   Stir the wet ingredients into the dry ingredients.

4. IV

   Add additional milk until you get a batter a little thicker than pancake batter.

5. V

   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. VI

   (Mine whistles.) Serve immediately.

7. VII

   Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.

8. VIII

   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. IX

   Use 2 cups for waffles.

10. X

    (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.).