Gluten Free Waffles (and regular too)

I love making waffles for the family; even on the weekdays. I always make extra and put them in the freezer. My almost 3 year old daughter would eat them every day if I let her. She's the one with the gluten sensitivity so I've adapted a favorite recipe just for her. The thing is, these are so good, you'd be hard pressed to be able to tell that these aren't made with white flour.

Making homemade waffles serves other purposes besides a happy tummy. It is much more economical and usually less processed, depending upon the brand you buy. The gluten free variety can cost between $3.25-$3.99 for 6. When you think of the price of flour, milk and eggs, you're spending much less money when you make it yourself.

If you don't have time during the week, take one day on the weekend and make a double batch. I've read (but have not tested) that, when doubling a recipe, you shouldn't increase the baking powder or soda. Supposedly, the chemical reaction does something strange to the batter. You could always make one batch, keeping the ingredients handy, and make the second one right afterward. Or, start with doubling a batch before you make more than that to see if it works.

When making waffles, there are 2 important aspects. Make sure you have some type of acid like buttermilk or yogurt and allow the batter to sit for 5 minutes before making waffles. Once you get the batter down, you can really have fun. Whole grain, banana, pumpkin, chocolate chip, blueberry...make what ever you or your family likes. And although this recipe is gluten free, you could easily substitute any other flour.

Lastly, let's talk equipment. I've had my Cuisinart waffle maker for a number of years now. New, this unit that you see in the picture above, is around $30.00. I have also found that now that it is in a more accessible place (before the remodel, it was tucked away in a hard-to-get-to drawer), I make them at least once every two weeks. Give it a try. I think you'll like the results.

Gluten Free Waffles
makes 7 or 8 6" round waffles

2 1/4 cups of gluten free flour (I use a combination of brown rice, millet, tapioca and garbanzo)
1 Tbl baking powder
1 tsp salt
1 tsp cinnamon
1 1/4 cups buttermilk (see note below to learn how to make your own buttermilk)
3 tablespoons Sucanat (or other natural sweetener)
2 Tbl vegetable oil
2 eggs
1 tsp vanilla

Note: to make 1 cup of buttermilk, place 1 Tbl white vinegar in a glass measuring cup. Add milk, soy milk or rice milk to measure 1 cup. Allow to sit for 5 minutes. If you do this first, you won't have to wait.

1. In a bowl, mix flour, baking powder, salt and cinnamon.

2. In another bowl, combine milk, oil, sucanat, eggs and vanilla. Slowly add dry ingredients to liquid ingredients, whisking together.

3. Allow to rest for 5 minutes before using. Batter will be thin; this makes it easier to pour. I usually use 1/2 cup of batter per waffle. Follow waffle maker instructions.

4. Cool before freezing.

Note: If you want crispier waffles, add more oil and/or cook longer.