2 cups Premium
Gold® Gluten Free Flax & Ancient Grains All-Purpose
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 ¼ cups buttermilk (or sour milk)
1 cup melted butter, margarine or oil
Preheat the waffle iron. In bowl, whisk together the flour, baking powder, baking soda and salt.
Beat the eggs with a hand mixer or electric mixer on high speed and stir in the buttermilk. Pour over the flour mixture and beat on high speed until the batter is smooth. Stir in the melted butter.
By this time the waffle iron should be hot. Pour batter from a cup or pitcher into the center of the lower half of waffle iron until it spreads to about 1 inch from the edges. It takes about ½ cup batter for each waffle. Keep the waffle iron open no longer than necessary. Gently close the cover.
Bake the waffle until no steam shows around the edges and the signal light on the iron tells you it is done. Lift up the cover and gently loosen the edges with a fork. Remove the waffle and serve at once. Reheat the iron before making another waffle.
Blueberry waffles - After pouring batter onto waffle iron,
sprinkle fresh blueberries over batter then close cover. Do
not stir berries into batter or you will have blue-gray waffles.
Nut waffles - After pouring batter onto waffle iron, sprinkle 2 Tbsp. broken pecans, or walnuts over batter then close cover.
Corn waffles - Fold 1 cup drained whole kernel corn, canned, into waffle batter after mixing.
Cheese waffles - Fold ½ cup grated process American cheese into batter after mixing.
Coconut waffles - Fold 1 cup fine, grated coconut into the batter after mixing.