These gluten free waffles are very light and airy. To me, the flavor is like funnel cakes. They freeze well, and taste even better toasted in the toaster oven, so a perfect make ahead for company. These leftover waffles also serve as a great base for desserts. My grand kids loved these and were making a variety of treats, like strawberry shortcake and ice cream sandwiches. But the waffles must be toasted first.
1/2 c. (70 grams) white rice flour
1/4 c. (30 grams) cornstarch
1/4 c. (35 grams) sweet rice flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 t. sugar
2 large eggs
1 – 1/2 c. buttermilk
2 T. butter, melted
2 t. vanilla
In large bowl, whisk dry ingredients
In medium bowl, whisk wet ingredients
Pour wet ingredients into dry and whisk until combined – don’t over mix!
Make waffles according to manufacturers instructions
Serve immediately, or freeze
Adapted from Easy Gluten-Free Baking
