Preheat the waffle iron according to the manufacturer’s instructions until the ready light indicates it is fully heated.

In a large mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt until well combined.

In a separate medium bowl, beat the eggs, then whisk in the milk, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir just until no dry flour remains; do not overmix.

Let the batter rest for 2 minutes to allow the flour to hydrate and thicken slightly.

Lightly grease the hot waffle iron with cooking spray or melted butter.

Ladle about 1/2 cup of batter onto the center of the waffle iron (adjust amount to fit your iron), close the lid, and cook for 3–4 minutes, or until steam subsides and the waffle is golden brown.

Transfer the cooked waffle to a wire rack to keep it crisp while repeating with the remaining batter. Serve hot with desired toppings.