A good waffle has a golden-brown, slightly crisp exterior, a light, spongy interior, and is sturdy enough to handle a generous drizzle of syrup.

These waffles fit the bill, and they're gluten-free so you don't have to mix up two batches for a gluten-intolerant guest. Plus, you can store these guys, tightly wrapped in plastic and foil, in the freezer for up to a month. To reheat, just toast until warmed through.

Get the full recipe after the jump.

Gluten-Free Flax Waffles

Makes 10 waffles

1 ½ cups gluten-free all-purpose flour (we like King Arthur brand)

1 ½ cups fine yellow cornmeal

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

3 tablespoons sugar

2 tablespoons flax seeds

4 large eggs

2 cups buttermilk

½ stick unsalted butter, melted

cooking spray

maple syrup, for serving

1. Preheat a waffle iron. Whisk together baking mix, cornmeal, baking powder, baking soda, salt, sugar, and flax. In a large bowl, using a mixer, beat eggs until fluffy and pale yellow, 5 minutes. Gently fold in flour mixture, buttermilk, and butter.

2. Lightly coat waffle iron, with cooking spray. Ladle about 1/3 cup batter onto each section of the waffle grid. Close lid and bake, 3 to 5 minutes. Repeat with remaining waffles. Serve with maple syrup.

Tags: Breakfast, gluten-free, waffles
Posted by Merritt Watts on January 14, 2013 in Breakfast