This recipe goes out to all you poor souls that have, like I, suffered the discriminatory nature of hotel breakfasts. Do they give a thought to all the celiacs that they are condemning to a breakfast of mushy apples and dry cornflakes? Do they know how much those hot waffle irons and trays of biscuits and gravy torment us? Well no more!
Now we just need to find a way to smuggle the batter into the hotels.
Makes about 3, depending on your waffle iron
1/3 cup oil
1/3 cup water
1/2 teaspoon vanilla
2 tablespoons sugar
3/4 cup all-purpose gluten free flour (I used King Arthur)
1/4 teaspoon xanthan gum (it improves the texture, but isn't necessary)
1/2 tablespoon baking powder
1/4 teaspoon salt
Heat the waffle iron as high as you can.
Mix together the eggs, oil, water, vanilla, and sugar.
Stir together the flour, xanthan gum, baking powder, and salt. Stir into the wet ingredients until smooth. Cook according to your waffle iron's instructions.
Here's the gluten version: