Step 1
The night before you want waffles, mix the warm water, honey, and yeast in a small bowl. Give it a quick stir and let it sit for about 5 to 10 minutes until it gets bubbly. In a large bowl, combine the milk and olive oil. Gradually add 1 1/2 cups of gluten-free flour, about a quarter cup at a time, stirring well after each addition. The batter should be thick but still pourable—if it feels too thin, add a little more flour in small increments until it’s just right. Once the flour is mixed in, stir in the bubbly yeast mixture until everything is combined. Cover the bowl with plastic wrap or a lid and leave it on the counter overnight. The batter will rise quite a bit, so make sure you’re using a big enough bowl. When you’re ready to cook, stir in the beaten egg and salt. Heat your waffle iron according to the instructions, then cook about 1/4 cup of batter at a time until the waffles turn golden brown and the steam slows down, usually around 5 minutes. Keep going until all the batter is used up and enjoy!
