YIELD: 7 WAFFLES
Of course, you don’t need a Belgian waffle maker to enjoy these, any type will do, but they are definitely better bigger! Top with your favorite toppings… I’m partial to Cherry Vanilla Compote or Sweetened Whipped Coconut Cream.
Directions
In a medium bowl, whisk together the sorghum flour, superfine 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 nonstick cooking spray.
Pour about 1¼ cups batter (depending on your waffle maker’s size) and close.
Cook for about 2 minutes, or until the waffle is golden brown and easily releases from the waffle iron.
________________________________________________________________
Ingredients
1 cup sorghum flour
½ cup superfine brown rice flour
¼ cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
4 tablespoons sugar
4 teaspoons baking powder
¾ teaspoon salt
2 tablespoons lemon juice
5 tablespoons olive oil
1 teaspoon vanilla extract
½ cup canned full-fat coconut milk
1½ cups water
