Gluten Free Waffles!

I know, this is yet another crappy picture. But I was hungry and didn't feel like switching angles or messing with lighting. I need a tripod. I think that's what some of this Christmas money will be going towards.

ANyway. Did you ever see such a plate of messy deliciousness? I finally busted out with the waffle maker. The best way to eat waffles, in my opinion, is with strawberries and whipped cream. Simple maple syrup is fine for store-bought, but does not do homemade waffles justice. Something about the combination of warm, sweet, juicy strawberries and cool whipped cream on top of a soft waffle. Almost like strawberry shortcake, but better.

To make the waffle batter:

1 c. GF flour (try 3/4 c. rice flour and 1/4 c. potato starch)
1/4 tsp xanthan gum
1/4 t. salt
1/2 T. baking powder
1/2 T. agave nectar (or 1 t. sugar)
3/4 c. milk
1 egg
2 T. oil

Mix the dry ingredients, then mix the wet ingredients, then mix the two together, trying to get all lumps out without over-mixing.

Pour some batter onto the preheated waffle iron, depending on how big it is, and cook them according to the directions.

To make the strawberry stuff:

Throw a handful of thawed or fresh cut up strawberries into a small pot. Sprinkle some sugar over the top to make it sweet. How much depends on how sweet the strawberries were to begin with. (I've also been experimenting with agave nectar, but didn't use it for the sauce)
When it's heated, the juices will make a nice syrup.

When the waffles are done, I like to toast them for extra texture.

Top them with the strawberry goodness and whipped cream, and we're in breakfast business.

*If you have any extra strawberry stuff, keep it and serve it over vanilla ice cream later.