I'm pretty sure I got this recipe from the internet, and I'm fairly sure this is more or less the way it was when I got it, but I've been using it for years, and no longer remember the source.
1 c bob's red mill ap gf flour
1 c *milk
1 T sugar
2 T baking powder
2 T oil
1/4 tsp salt
1 tsp vanilla (optional. omit if you use vanilla milk)
Mix everything together in a big bowl, and allow to stand a few minutes while your waffle iron heats up. Letting it stand helps eliminate that "first waffle" syndrome. Spray your iron well with Pam (i use the grilling/high temp one, cause it's the only soy-free one I've found) and cook. For me, it takes 4-5 minutes per waffle, which is 4-5 times as long as my iron seems to think it should, but it doesn't know anything about gluten and egg free waffles. =D
GK's Notes: Hain brand Baking Powder is corn free, but it's single-acting, which means it starts reacting as soon as you get it wet, and what you see is what you get, regarding rising action, so you don't want to delay cooking once you mix your batter. I haven't actually used this recipe with the Hains, so I'm not terribly certain it will work, but I use this same recipe for my pancakes, and they still come out good.
You can use ANY kind of milk here--whatever you have on hand is fine. It's particularly good with vanilla hemp milk, but I usually use rice milk, and it's great. In fact, they're probably crisper with the rice milk. You can easily take a slow weekend morning and make a double or triple batch and freeze the leftovers and use them all week. The recipe doubles very well, and even triples fine, though the end waffles may be a different texture than the beginning ones... They are also very good with a bit of cinnamon added. I don't get to do that too often, cause the hubs doesn't like cinnamon. =( Boo on him...lol!
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