GLUTEN FREE EGGO WAFFLES 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:

• Turn on your waffle machine and set it to around 350 F.
• In a bowl, whisk together the wet ingredients well.
• Using a different bowl, mix together all the dry ingredients. Now add the dry ingredients to the wet ingredients. Whisk together until combined.
• Scoop ½ cup of mixture into each waffle mold. Cook until golden, around 3-4 minutes.
• Enjoy them with your choice of toppings such as butter, whipped cream, berries, or keto syrup.