OK technically butter doesn't have any protein left, therefore it should be casein free- but it's NOT! There must still be some in there. If you want to buy GHEE (or make your own) you could substitute this. My son has only a slight foggy reaction to butter in the waffles, and so he only has it in the waffles, in fact he uses his casein free margarine to top them so after the cooking, it may not have any casein left anyway. When he doesn't know it has butter it doesn't seem to bother him. But that's just my kid. Trust me, don't skimp! It's the butter that makes them soooo great!
Mix dry ingredients first in a large mixer bowl with a whisk
Melt butter slowly over low heat, you don't want to get it too how or it will cook your eggs!
Mix wet ingredients well with a whisk, add slowly to flour mixture, mixing just until blended.
I like to let it sit a few minutes while I heat the waffle iron, it gives the baking powder time to start working and thicken the batter.
Depending on the size of your waffle iron, add 1/3 to 1/2 cup of batter to each side of your iron or whatever is the appropriate amount for your iron. Bake each waffle until there is no more steam coming out- longer if you like them crispy. Experiment to get them just how you like them.
I keep my waffles warm in the oven set at 200F while I bake the waffles so that the whole family can eat together. Serve with butter (Yes, a little more won't hurt! How often do you eat waffles anyway?)and Maple syrup, jelly, powdered sugar, whipped cream, or vanilla yogurt- or serve topped with ice cream and your favorite toppings. I like to make extras and use them for sandwiches!