Gluten-Free Cookies-n-Cream Waffles

• 3 cups (435 grams) white rice flour
• 1 1/2 cups (187 grams) tapioca flour
• 3/4 cup (123 grams) potato starch
• 1 tablespoon (8 grams) xanthan gum
• 1 1/2 teaspoons (5 grams) salt
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Gluten-free cooking spray, for greasing
• 1 1/2 cups milk
• 2 large eggs, at room temperature
• 1/3 cup canola oil
• 2 teaspoons pure vanilla extract
• 1/4 cup white chocolate chips
• 1/3 cup finely crushed gluten-free sandwich-style cookies, such as Glutino, plus larger pieces for scattering and topping
• Whipped cream, for topping
• Chocolate syrup, for topping

1. Special equipment: a Belgian waffle iron
2. For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
3. For the waffles: In another large bowl, whisk together 1 1/2 cups of the gluten-free flour blend, sugar, baking powder and salt.
4. (Reserve the remaining gluten-free flour blend for another use.)
5. Preheat a Belgian waffle iron to medium-high and grease with gluten-free cooking spray.
6. In a small bowl, whisk together the milk, eggs, oil and vanilla; stir into the flour mixture until combined.
7. Stir in the chocolate chips, then lightly fold in the cookie crumbs.
8. Pour a heaping 1/3 cup of batter into each waffle iron square, pushing the batter out to the edges; scatter over some of the larger cookie pieces.
9. Close the waffle iron and cook until crisp, about 4 minutes.
10. Cook the remaining waffles and top with whipped cream, chocolate syrup and more cookie pieces.

white rice flour, tapioca flour, potato starch, xanthan gum, salt, sugar, baking powder, salt, cooking spray, milk, eggs, canola oil, vanilla, white chocolate chips, cookies, cream, chocolate syrup

Taken from www.foodnetwork.com/recipes/gluten-free-cookies-n-cream-waffles.html (may not work)