Waffles!

This recipe comes from the Better Homes and Gardens 75th Anniversary Edition Cook Book. I've reworked the recipe quite nicely and have been experimenting with my waffle maker so that I can get waffles to hungry children in about 4 minutes. I've tripled the recipe so that there is enough for everyone to eat during the week, with the single recipe measurements in parenthesis. Turn on the waffle maker before making the batter so it will be ready.


Ingredients


5 1/4 cups gluten free flour (1 3/4 cups)
6 tablespoons sugar (2  tablespoons)
1  tablespoon + 1 teaspoon baking powder  (1  tablespoon)
1  tablespoon xanthan gum (1 teaspoon)
1/4 teaspoon salt
6 eggs (2 eggs)
6 cups milk (rice milk or dairy)
1/2 cup cooking oil or butter, melted
1 tablespoon vanilla (1 teaspoon)


1. Sift dry ingredients together in a large bowl. Make a well in the center and set aside.
2. In a large liquid measuring cup, measure out four cups of milk and heat in the microwave for 4 minutes on high.
3. In a medium bowl (preferably with a spout), beat eggs slightly. Add remaining 2 cups milk and stir in butter, and vanilla. Add heated milk and stir well.
4. Add liquid mixture to dry ingredients and stir until all dry ingredients are incorporated. Do not overmix.
5. Using a ladle, pour battter onto a lightly greased waffle maker (I spray mine with cooking spray) and cook according to waffle manufacturer's instructions. 
6. Transfer waffles onto a cookie rack to cool slightly, then serve.


I get about 14 huge waffles from this recipe: enough for a huge breakfast during the weekend and during the school week, the kids split a waffle each for breakfast.