At some time this week, I looked at a picture of a waffle and thought out loud, “I wish I could have a waffle.”  Bean heard me and promised to make me waffles this weekend.  He used his recipe but substituted gluten-free flours for the whole wheat flour and here is what we ended up with…

Oh, my, Lord… they were super-duper delicious.  So, this weekend, between the Ethiopian Millet bread I found at the farmer’s market and these babies, I am positive that I can do this.  I feel so much better, my eczema is nearly cleared up and my belly [who I name Betty when she puffs up] is retreating.  I know that wheat/gluten is poison to me, but I have been in such denial.  My last frontier is the donut.  When I can find one of those in gluten-free perfection, I will have reached nirvana.  For now, I am a happy girl who is happy to share this recipe as we made it this morning with you.  Feel free to play around with the flours and/or oil.

Gluten-Free Happy Saturday Waffles

1 cup Bob’s Red Mill Gluten- free flour [mixture]

1/2 cup Bob’s Red Mill Buckwheat flour

2 t baking powder

2 T honey or sweetener

1 t vanilla

1 egg

1 1/2 cups of milk or almond/coconut milk

1/2 cup oil [we used melted coconut oil and it gave the waffles a hint of delicious coconut]

mix it up and put into the waffle iron [we used a Belgian iron] :))