We've been making waffles from 'scratch' for some time now simply because they are so incredibly delicious and better than anything you can get from a box. And best of all, after you've cooked the waffles, you can freeze them and pop them into a toaster on busy school mornings.
To make them gluten free, we simply substituted GF flour for regular and used a basic waffle recipe from The Joy of Cooking.
The blueberry syrup that adorns the waffles was made, by Mom, by combining a simple syrup (water and sugar) with a small container of blueberries, and then straining.
Here's the waffle recipe:
1 3/4 cups gluten free flour
2 teaspoons double-acting baking powder
1/4 teaspoon salt
1/2 teaspoon sugar
In a separate small bowl combine:
3 egg yolks (reserve the egg whites, you'll fold them in later)
6 Tablespoons melted butter
1 teaspoon vanilla
Add in a small handful of your favorite nuts, or chocolate chips, or dried fruit
Stir together the wet and dry ingredients. Then whisk the egg whites until stiff, and gently fold into the batter.
Ladle batter gently onto the waffle iron, cook until crispy.
Any leftover cooked waffles can be frozen and popped into a toaster for a wonderful busy morning breakfast.