Belgian Waffles
In a medium bowl, whisk together the sorghum flour, superfine brown rice flour, potato starch, tapioca flour, xanthan gum, sugar, baking powder, and salt.
- Cook10 min
- Total10 min
- Serves7
- LevelEasy
Ingredients
- 1 cup sorghum flour
- ½ cup superfine brown rice flour
- ¼ cup potato starch
- ¼ cup tapioca flour
- 1 tsp. xanthan gum
- 4 tbsp. sugar
- 4 tsp. baking powder
- ¾ tsp. salt
- 2 tbsp. lemon juice
- 5 tbsp. olive oil
- 1 tsp. vanilla extract
- ½ cup canned full-fat coconut milk
- 1½ cups water
Method
- 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 waffle is golden brown and easily releases from the waffle iron.
