Gluten Free Waffles

Yield

4 waffles

Servings

Prep Time

30m

Cook Time

20m

Equipment Required

waffle iron

Ingredients

· 1⁄2 cup Bob's Red Mill Potato Starch

· 1-1⁄4 cup Basic GF Waffle Flour Mix

· 2 teaspoon Florida Crystals

· 2 teaspoons baking powder (NOT baking 'soda'!)

· 1 teaspoon xanthan gum

· 1⁄2 teaspoon cinnamon, ground

· 1⁄4 teaspoon nutmeg, ground

· 1⁄8 teaspoon allspice, ground

· 1⁄8 teaspoon ginger, ground

· 3 teaspoons Ener-G Egg Replacer, whisked into 4 tablespoons warm water

· 2 tablespoons canola oil

· 1-1⁄2 cups So Delicious organic unsweetened coconut milk

· Orange Blueberry Sauce (as a topping)

Directions

Whisk all the dry ingredients together in a bowl.

Whisk the reconstituted Ener-G into the coconut milk.

Whisk the oil into the wet ingredients.

Mix the dry and wet ingredients together until well combined.

Set aside for 20-30 minutes so the flours can hydrate.

After resting, the batter should be thin enough to drip from the whisk and make a small mound. The mound should flatten out fairly quickly. If it doesn’t, then add more coconut milk, a couple of tablespoons at a time, until the batter is the right consistency.

Preheat waffle iron, following manufacturer’s instructions.

This batter will make two ‘sets’ of waffles in a standard, 4-section, rectangular waffle maker.

Pour about half the batter across the bottom waffle plate. Spread carefully to fill in the gaps with a heat-proof spatula.

Cook for 7 minutes. (Follow the instructions for your waffle iron. The amount of time listed here is what works for mine.)

Repeat for second half of batter.