1 cupgluten free all purpose flour*see note on Xanthan Gum
1/2cup sweet white rice flour
1/2cup tapioca flour
2teaspoonsbaking powder
1/2teaspoonfine sea salt
1/2cuporganic cane sugar
1cupfruit loopspartially crushed
1cup milk2%
2largeeggs
2tablespoonsolive oilextra virgin
1/2 teaspoonvanilla extract
maple syrupoptional, topping
Instructions
Preheat your waffle iron.
Place fruit loops in a zip lock bag and lightly crush them.
In a large bowl, add the dry ingredients except the fruit loops.
Whisk gently to combine. Then in another medium size bowl, add the wet ingredients and stir.
Then add the wet ingredients to the dry. Gently fold in the fruit loops.
Spray the waffle iron with non stick spray.
Add batter according to your waffle maker size. Cook until light golden brown.
Let them cool for 5 minutes and then serve with your favorite toppings. Enjoy!
Notes
Notes:The gluten free flour blend I use already has Xanthan Gum in it. If your blend doesn't already include it, you will need to add it . Generally it is 1/4 teaspoon of xanthan gum for every 1 cup of flour so for this recipe, use 1/2 teaspoon. Add it to the dry ingredients. Be careful not to overcook the waffles as that will mess with the mochi texture. Storing and reheating leftover waffles:Place hot waffles on a cookie sheet to cool. Do not stack them as this can make them soggy. When they are completely cool, store into an airtight container such as Snapware and store in the freezer for up to 3 months. You can also use a freezer safe zip lock along with parchment paper.You can reheat frozen waffles by placing in the microwave for about 45 seconds or using a toaster oven.