"...and in the mornin...I'm makin waffles!!!"

https://www.youtube.com/watch?v=a8jzvh5Wb00&feature=kp

        Every time I think of making waffles....I think of three things.  First, I hear Donkey from Shrek in my head saying, "We can stay up late, swappin manly stories, and in the mornin...I'm makin waffles!"  Then, I am inevitably reminded of a good college friend who gave us our waffle maker as a wedding gift (because of her firm belief that all families should have a waffle maker) and I wonder how she is doing, and then I think about how we have been married for about 12 years now and have made waffles approximately two times....including this one.

        Now...to be fair, part of the reason that I have not made waffles before is that my husband, Jeremy, has been eating gluten free for about five years now (I have no idea if that is an accurate amount of time, just roll with it) and trying new gluten free breads and pastries of any sort can be very intimidating.  There is also the fact that when I think to myself "I want waffles for breakfast.  I should make waffles in the morning,"  I usually follow that thought with, "hmmmm...pancakes would sure be a faster way to get that peanut butter and syrup into my mouth."  Hence, the 12 year waffle drought.

       Until now!  You see these lovelies?  Believe it or not, they are gluten free and they were (in the words of my grandma) a delight!!!  The only bad thing about them was that I made them on a day when we were out of peanut butter and my husband was like a sad little boy for about 2 seconds until he covered them in an obscene amount of syrup and got over it.  We also tried them with some homemade raspberry simple syrup (1 part strained raspberry juice to 1 part sugar) that I had from making jelly last week and that was also delicious!

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       So now is the time to write down how I made these babies, quick, before I forget what I put in them!  Because I will forget.  And when a gluten free recipe works out well, you should always write it down and use it again later.  Trust me, I know from experience.  If I don't write it down, a few Saturdays from now I will say, "Hey, maybe we should make waffles again," but I won't remember how we did it so I will just make pancakes instead so that I don't waste our precious GF flour that costs half of our son's college education.

       So here it is....the moment we've all been waiting for....the culmination of all of my GF baking skills....drum roll please.........I used the Betty Crocker recipe for waffles and replaced the flour with GF flour.  I know.  Really genius.  Actually, I did have to add some flour at the end because the batter was way to thin, so I added about 1/2c of oat flour that I had on hand.  The first few turned out too crispy, so I decided to just watch the waffles and take them out when I thought they were done rather than wait for the light to shut off.  I'm a rebel like that.  Here is the full recipe...adapted from Betty Crocker's Waffles fast


GF Waffles
Prep: 5min.
Bake: 5min./waffle
Makes: six 7in. round waffles

2 cups GF all purpose flour (I used Bob's Red Mill)
1/2 cup GF oat flour (ground from Bob's GF Old Fashioned Oats)
4 tsp baking powder
1/4 tsp salt
1/2 tsp xanthan gum
2 large eggs
1 3/4 cups milk
1/2 cup vegetable oil
1 Tbsp sugar

1. Lightly oil waffle iron and preheat.
2.  Mix first five dry ingredients together.
3. In a large bowl, beat together milk, vegetable oil, and sugar, then add the dry ingredients a little bit at a time and mix. (Add more oat flour as needed to make sure that your batter is not too runny.  It should be similar to pancake better or a bit more thin.)
4. Pour 1/2c to 2/3c batter into the center of the waffle iron until it nearly reaches the edges and close the lid.  Bake about 5 min. or follow the instructions for your waffle iron.
5. Enjoy your waffles that nobody will even know are GF unless you tell them!