Carefully open the iron. Your waffle should be deep golden and release easily. I love to keep mine on a wire rack in a warm oven at 200°F while I finish the rest—it keeps the bottoms from getting soggy while the kids get their shoes on!

In your medium bowl, whisk together the gluten-free 1-to-1 baking flour, baking powder, sugar, and salt. Make sure there are no lumps—we want a perfectly smooth path for our fluffy interior.

In a larger bowl, lightly beat the eggs. Stir in the milk, melted butter, and vanilla extract. Using room-temp eggs here helps everything stay silky and prevents the butter from seizing up!

Pour the dry flour mixture into the wet ingredients. Use your silicone spatula to stir gently until the flour streaks disappear. Don't worry about a few tiny lumps—overmixing is the enemy of "fluffy," so treat it gently!

Let the batter rest for 5 minutes (this helps the gluten-free flour hydrate!). Then, grease the waffle iron and pour in enough batter to fill it about three-quarters full. Close the lid and resist the urge to peek until the steam slows down!

Carefully open the iron. Your waffle should be deep golden and release easily. I love to keep mine on a wire rack in a warm oven at 200°F while I finish the rest—it keeps the bottoms from getting soggy while the kids get their shoes on!