One of my most favorite foods EVER is waffles. I'm not sure why - maybe it's because the little square holes hold butter and syrup so nicely, and then again, maybe it's the fabulous contrast between crusty outside and light and fluffy inside. The original version of this recipe is in Bette Hagman's book, The Gluten-free Gourmet. I've changed it up a bit, and I always try to make lots of extra waffles, so we can freeze some for "instant breakfasts."
3 cups Four Flour Bean Mix (or you can use 1-1/2 cups rice flour + 3/4 cup garbanzo bean flour + 3/4 cup potato starch flour)
3/4 tsp. salt
8 tsp. baking powder
1-1/2 tbsp. sugar
3/8 cup vegetable oil
2-1/4 cups milk or nondairy liquid
Measure dry ingredients, mix together, and set aside. Pre-heat waffle iron.
Beat eggs, oil, and milk in a mixing bowl. Add dry ingredients and fold in gently with spoon. Don't overbeat.
Bake on waffle iron and serve.
To freeze, place a single layer of cooked waffles on a rack and place in freezer. Once frozen, waffles may be stored in a freezer zip-seal bag. To re-heat, pop waffles in the toaster.