Gluten Free Belgian Waffle

Directions

1. Warm milk and butter in a medium saucepan over low heat just until the butter melts.
   
2. When milk and butter are lukewarm (105°), add dry yeast and sugar to the milk and let sit until the yeast is bubbly, about 5 minutes.
   
3. Pour the liquid into a large container with a tight fitting lid. (I use a 1 gallon pitcher).
   
4. Add the salt and GF flour mix and stir with a whisk until the batter is smooth.
   
5. Cover tightly and keep at room temperature overnight (don't refrigerate).
   
6. When you are ready to cook the waffles, preheat waffle griddle, stir in the beaten eggs, baking soda and vanilla.
   
7. Pour about 1/2 cup of the batter on the griddle (or enough to cover the surface) and bake until golden.
8. Store unused batter in the refrigerator for up to 3 days.