Gluten Free Whole Grain Waffles

Delicious, high fiber, whole grain waffles. I also use them to make gluten free peanut butter and Nutella sandwiches.

Adapted from How Can it be Gluten Free, by America’s Test Kitchen

---

• 12 ounces (2 2/3 cups) ATK Whole-Grain Gluten-Free Flour Blend
• 16 ounces (2 cups) 1% or 2% low-fat milk
• 3 large eggs
• 1 3/4 ounces (1/4 cup) sugar
• 1 teaspoon psyllium husk (my addition)
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 28 grams (2 tablespoons) butter, melted and cooled
• 26 grams (2 tablespoons) vegetable oil

Maple butter syrup

• 4 tablespoons melted butter
• 1/2 cup maple syrup

---

1. Add flour and milk into a medium bowl. Set a timer for 30 minutes to allow flour to hydrate.
2. Proceed adding the rest of the ingredients, except for baking powder, during the 30 minute hydration period.
3. Meanwhile, heat a traditional (not Belgian) style waffle maker.
4. When ready to cook, stir in the baking powder.
5. Cook until steam is no longer billowing out of the waffle iron.
6. Freeze leftovers and re-heat in toaster when ready to eat.

Serve with maple butter syrup or peanut butter and Nutella