I promise I’m not shilling for any of these companies.
I use the gluten free mix because of Celiac. We doubled the water and cheese and used it as batter in our stuffed waffle maker, filled with soft set scrambled eggs and more cheddar cheese. We used a heaping 1/2 cup of batter each for the top and bottom filling. The batter rises pretty quickly once it hits the cooking surface, so we’d press it back down as we were adding the fillings. It takes about 10 minutes to cook.
The mix comes with a herbed butter mix. After the waffle is cooked, we opened the maker, slathered each side of the waffle in the herbed butter, and closed it up again for about thirty seconds to let it cook in.
It’s a perfect 5/7, highly recommended.
We’ve tried dough but it can be a little tricky. You need enough dough that it’ll press together when you close the unit, but not so much that it squeezes the fillings out. It’s a pretty narrow volume window. We’ve made pizza waffles using standard waffle batter with added fresh basil and Parmesan and mozzarella cheese plus pizza toppings in the middle and that worked great.