1 c. brown rice flour
1 c. sorghum flour
1 c. potato starch
1/2 c. tapioca starch
4 tsp. baking powder
1 tsp. salt
2 tsp. sugar
1 tsp. xanthan gum
3 c. sour milk
1/2 c. oil
4 eggs
Combine the dry ingredients in a large bowl. In a medium sized bowl combine the milk, oil and eggs. To make sour milk add 1 tsp. vinegar or lemon juice per cup of milk and let sit a few minutes. Add the wet ingredients to the dry ingredients and whisk together. Batter can be slightly lumpy. Pour onto a hot waffle maker. For large Belgian waffles, I cooked them 5 minutes.
Remove and top with syrup, fruit, and/or whipped cream.
Recipe from www.glutenfreehomemaker.com
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