For the waffles
250g/9oz good gluten free plain flour
1½ tsp gluten free baking powder
1 tsp salt
1 tbsp caster sugar
3 free-range eggs, lightly beaten
425ml/¾ pint full-fat lactose free milk
For the strawberry compôte
75g/3oz caster sugar
250g/9oz strawberries, hulled
1 lemon, zest only
500ml/18fl oz lactose free vanilla ice/rice cream, to serve
4-8 tbsp maple syrup, to serve
Serves - 4
For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1.
Mix the gluten free flour, baking powder, salt and sugar in a large mixing bowl. Whisk in the eggs, lactose free milk and 1 tbsp oil until well combined.
Brush the waffle maker with a little oil and then ladle some of the batter into each well of the waffle maker.
Close the lid and cook for five minutes, or until golden-brown and crisp. Remove and place on a tray in the oven to keep warm, while you use the rest of the batter.
For the strawberry compôte, place the sugar and five tablespoons of water in a saucepan. Add the strawberries and lemon zest. Simmer for five minutes.
To serve, stack the waffles onto each of four plates, top with some strawberry compôte and a dollop of lactose free vanilla ice cream.
Finish with a drizzle of maple syrup.
Recipe adapted from: Good Food