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Author Notes: I have recently challenged myself to change the way I eat (which is rapidly feeling like a more permanent lifestyle alteration), and while the cravings are manageable, there is no substitute for great homemade waffles. I have been making the floured version of this treasured breakfast food since I was old enough to follow my mother's recipe, and while so many "bad" food habits of mine have been easily discarded like last season's feather hair extensions, I have been actively on the hunt for a great gluten-free waffle option. After a truly heinous bout with teff flour (which even my dog wouldn't go anywhere near) I found a great formula on Food.com. These waffles are light and airy and crispy, and the brown rice flour adds a nice texture that I haven't been able to duplicate with other flours. If you do choose to add coconut flour, it will help to thicken the batter. —Cannelloni&Cayenne
Makes 3 belgian style waffles
- 1 cup GF flour mix (I use white rice/ brown rice/ millet & sorghum)
- 1 tablespoon cornmeal
- 1 tablespoon potato flour
- 1/2 cup tapioca starch
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 3/4 cups unsweetened almond milk
- 1 egg
- 3 tablespoons canola oil
- 1 tablespoon coconut palm sugar
- 1/2 teaspoon vanilla
- 1 teaspoon chia seeds
- In a medium bowl, combine dry ingredients. In a small bowl, whisk together liquid ingredients, including coconut palm sugar & chia seeds.
- Add liquid mixture to dry ingredients. Whisk until combined. (Batter will be thick.)
- Add batter to waffle iron - cook to desired crispiness. Top with agave or your favorite sweetener. Enjoy!
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