Who doesn’t love waffles? These gluten-free waffles had the perfect combination of a crisp exterior and soft interior. I like to top my waffles with Grade B Maple Syrup, as it is not only tasty, but also nutrient-dense. The inspiration for this recipe came from another recipe for Gluten-Free Waffles, but I made a few changes to incorporate some of my favorite ingredients, like coconut oil, vanilla extract, and honey.
Waffles are a great make-ahead breakfast. Just prepare them, lay them flat on a baking sheet in the freezer, and place them in zipper bag to store. When you want to eat one, reheat as you would a regular frozen waffle.
- 1 cup Now Foods White Rice Flour
- 1/2 cup potato starch
- 1/4 cup Now Foods Tapioca Flour
- 1/4 cup coconut oil
- 2 eggs
- 1 1/2 cups milk
- 1 t honey
- 1/2 t vanilla extract
- 2 t baking powder
- 1/2 t salt
- butter (for the waffle maker)
Preheat your waffle maker. Whisk together all ingredients above (except butter) until you have a smooth consistency. Coat waffle maker with butter to make sure the waffles can be removed easily. Pour into your waffle maker and prepare according to manufacturer’s directions. Makes 8 waffles.