2 cups gluten-free flour 1/2 tsp salt 3 tsps baking powder 2 tsps xanthan gum 1 1/2 cups milk, plus some 2 eggs 4 Tbls butter, melted and cooled 2 Tbls. flax seed meal (optional)
1. Combine the dry ingredients. 2. Mix together the 1 1/2 cups milk and eggs; stir in the butter. 3. Stir the wet ingredients into the dry ingredients. 4. Add additional milk until you get a batter a little thicker than pancake batter. 5. 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. (Mine whistles.) Serve immediately. 7. Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle. 8. . Use 2 cups for waffles. (This recipe is not sweet......)
