Gluten-Free Waffles

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   ["Combine the dry ingredients.", "Mix together the 1 1/2 cups milk and eggs; stir in the butter.", "Stir the wet ingredients into the dry ingredients.", "Add additional milk until you get a batter a little thicker than pancake batter.", "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.", "(Mine whistles.) Serve immediately.", "Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.", "NOTE: My absolute favorite flour for waffles is""All-Purpose Celiac Flour"" by Kinnikinnick (They are based in Canada. www. kinnikinnick. com) If ordering online isn't an option for you, try this flour blend: 2 cups White Rice Flour, 1 cup Potato Starch, 1/2 cup Tapioca Starch, 1-3/4 tsp Guar Gum.", "Use 2 cups for waffles.", "(I haven't tried this substitution, but based on the ingredient list on the package and with help from Bette Hagman's books, it sounds like a good bet.)."]

* Per serving · 4 servings · Values may vary.