|5 min||15 min||6|
|1 cup||Sorghum flour|
|1/2 cup||Rice flour, brown (superfine)|
|1 tsp||Xanthan gum|
|1/4 cup||Potato starch|
|1/4 cup||Tapioca starch|
|4 tbsp||Cane sugar (organic)|
|4 tsp||Baking powder, gluten-free|
|2 tbsp||Lemon juice|
|5 tbsp||Extra virgin olive oil|
|1 tsp||Vanilla extract, pure|
|1/2 cup||Coconut milk, sweetened|
|1 1/2 cup||Water|
|3/4 tsp||Sea Salt (to taste)|
1. 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.
2. Form a well in the center of the flour mixture and add the lemon juice, olive oil, vanilla extract, coconut milk, and water.
3. Stir gently with a fork until all ingredients are combined, and then use a whisk to make the batter completely smooth.
4. 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.
Option to add fruit or desired toppings.