In a medium bowl, whisk together the sorghum flour, super- fine brown rice flour, potato starch, tapioca flour, xanthan gum, sugar, baking powder, and salt.
Form a well in the center of the flour mixture and add the lemon juice, olive oil, vanilla extract, coconut milk, and water.
Stir gently with a fork until all ingredients are combined, and then use a whisk to make the batter completely smooth.
Heat your Belgian waffle maker and lightly mist with non- stick cooking spray. Pour about 1¼ cups batter (depending on your waffle maker’s size) and close. Cook for about 2 minutes, or until waffle is golden brown and easily releases from the waffle iron.