Allergen-Free Waffles

I made these waffles Saturday. Also, I didn't want to get out of bed. When my dear, sweet husband said, "I'm hungry for waffles," I said, "Will you cook them, please?" But my recipe was totally stored in my cranium. So I hauled myself out of the warm fuzzies, and got going. But not without making a mental note to write this recipe down for a future time when my husband would do me a big favor.

I apologize that I don't have an awesome photo of waffles dripping with toppings for you. However, I never thought of taking a photo before eating them up.

Allergen-Free Waffles

Loosely based on a recipe from the Better Homes & Gardens cookbook

Gluten-free, corn-free, soy-free, dairy-free, nut-free, and egg-free

Dry Ingredients:

• 1 ¼ c. gluten-free flour mix*
• 1 tbsp. baking powder**
• 1 tsp. xanthan gum
• dash cinnamon
• dash salt
• dash sugar

Wet Ingredients:

• 1 1/8 c. water
• 3/8 c. canola oil***
• 2 tbsp. ground flaxseed soaked in ½ c. warm water
• 1 tsp. vanilla

Instructions:

1. Soak two tablespoons of ground flaxseed in ½ c. warm water. Mix with small whisk or spoon. Let sit while you combine dry ingredients.
2. Combine all dry ingredients and stir until mixed.
3. Combine all wet ingredients and stir until mixed.
4. Add wet ingredients to dry and stir well. Let sit for 3-4 minutes.
5. Stir again, then add to waffle iron using a small measuring cup or large spoon.

*My gluten-free flour mix is two parts sorghum flour, one part brown rice flour, and one part tapioca starch.

**To avoid corn starch, use Hain baking powder, which is made with potato starch. Alternatively, you could use baking soda and cream of tarter. That's even yummier!

***The reason these measurements are weird is because my recipe used to be 1 ¼ c. milk and ¼ c. oil. When I cut dairy, I decided to up the oil a bit to replace the fat that's in the milk.