Gluten-Free Blue Corn Waffles

Hi Bakers, is this the crunch you’ve been missing? If you love cornbread and waffles, this should be your next breakfast treat!  A simple swap of adding cornmeal to my favorite buttermilk waffle recipe gives them a delightful crisp that takes your morning meal to the next level. Perfect with apricot jam, maple syrup, and a pat of butter. I love all things corn, so these are one of my favorite waffle varieties. Give it a try and let me know what you think. Enjoy ~Carolyn

Gluten-Free  Blue Corn Waffles

Makes 6 Belgian-style waffles

Dry

1 1/2  cups Cup4Cup Brand Multipurpose gluten-free flour (original blend with milk powder)

1 teaspoon sweet rice flour

1/2 cup blue cornmeal ( yellow or white will also work if you can't find blue)

2 T granulated sugar

1 T baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

Wet

1 1/2 cups buttermilk

2 large eggs

1/3 cup melted butter

2T applesauce, unsweetened

Whisk the dry ingredients together in a medium-sized bowl and set aside. Mix the wet ingredients in a large bowl, then mix them into the dry. Scoop onto the waffle iron and cook according to the iron’s directions. Eat immediately or cool on a rack for later. To freeze and eat later, be sure to brown the waffles lighter than you like to eat them. If you do this, they will be perfectly browned when reheated. Freeze flat and store in a bag to freeze.