Gluten-free waffles

Gluten-free requests continue. My son loves having delicious food, and these are lovely for anyone. Enjoy with homemade jam. I vacuum-pack pairs and freeze, take out in the evening for breakfast and warm in a toaster or microwave for 10 seconds. Nutella, peanut butter or pistachio cream are wonderful too. The original suggests soya or almond milk and oil or plant margarine for lactose intolerance.

INGREDIENTS FOR 7 PIECES

100 g GLUTEN-FREE FLOUR

80 g BUCKWHEAT OR RICE FLOUR

180 ml MILK

60 g BUTTER

50 g SUGAR

2 EGGS

1 LEMON, ZEST GRATED

1 PINCH OF SALT

1 TEASPOON OF VANILLA-FLAVOURED BAKING POWDER

I put eggs and sugar in a bowl.

I beat until thick and frothy and add melted butter.

Milk.

Buckwheat or rice flour.

Gluten-free flour.

Sifted baking powder and salt.

I add grated organic lemon zest.

I mix, heat the waffle maker thoroughly, brush plates with butter, add batter to cover and close. About 5 minutes per side.

I check they are coloured, turn and cook a few more minutes.

I cool on a rack as they finish.

Enjoy warm or keep cold waffles sealed in the fridge or freezer.