Gluten and Dairy Free Waffles

When I first went gluten and dairy free, we started reading a lot of blogs and doing a lot of experimenting with recipes. This was one of the first recipes that I modified (from the Better Homes and Gardens Cookbook Bible) and it has remained one of our favorites. One of my biggest complaints about gluten free waffles is that they usually have a weird, spongy texture. But these waffles are nice and crispy on the outside and soft in the middle. Hope you enjoy!

Gluten and Dairy Free Waffles

1 1/4 cups brown rice flour

1/4 cup tapioca starch

1/4 cup potato starch

1/2 teaspoon xanthan gum

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

2 eggs

1 3/4 cups water

1/2 cup cooking oil

1 teaspoon vanilla

1. In a medium mixing bowl, mix together the first 7 dry ingredients. Make a well and set aside.

2. In a separate medium mixing bowl, beat eggs slightly. Then stir in water, oil and vanilla. Add wet ingredients all at once to the dry ingredients. Stir until moistened (batter should be slightly lumpy).

3. Pour about 1 cup of batter onto a lightly greased waffle maker. These may take a little longer to cook then regular waffles (we turn our waffle maker all the way up to max). For a little excitement, try adding dairy free chocolate chips or blueberries. We added the chocolate chips once and my 7 year-old won't eat them any other way. We like to add the inclusions right after you pour the batter into the waffle iron. Enjoy with your favorite syrup, jam or fresh fruit.