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

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• 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 powder (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

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1. Batter will need to rest for 30 minutes before cooking to allow the flour to hydrate.
2. In a large bowl, whisk together flour and milk. Once these are mixed together, the 30 minute timer can be started. Proceed adding eggs, sugar, psyllium husk, baking powder, vanilla, salt, butter, and oil.
3. Allow to rest until 30 minute timer ends.
4. Meanwhile, heat a traditional (not Belgian) style waffle maker.
5. When ready to cook, stir in the baking powder.
6. Cook until steam is no longer billowing out of the waffle iron.
7. Freeze leftovers and re-heat in toaster when ready to eat.
8. Serve with maple butter syrup or peanut butter and Nutella