1/2 c. buckwheat flour
3/4 c. millet flour
3/4 c. potato starch
1/2 c. tapioca starch
1 Tb. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. sugar
1 tsp. xanthan gum
3 c. almond milk, regular or sour milk
1/2 c. oil
4 eggs
Instructions
Combine the dry ingredients in a large bowl. In a medium sized bowl combine the milk, oil and eggs. Add the wet ingredients to the dry ingredients and whisk together. Batter can be slightly lumpy. Let the batter sit for about 5 minutes while you preheat your waffle iron. Pour onto a hot waffle maker. My waffle iron makes the large Belgian waffles, and I cooked them 5 minutes.
Combine the dry ingredients in a large bowl. In a medium sized bowl combine the milk, oil and eggs. Add the wet ingredients to the dry ingredients and whisk together. Batter can be slightly lumpy. Let the batter sit for about 5 minutes while you preheat your waffle iron. Pour onto a hot waffle maker. My waffle iron makes the large Belgian waffles, and I cooked them 5 minutes.
Remove and top with syrup, fruit, and/or whipped cream. A topping I recently discovered and enjoy is raw coconut nectar. It is a low glycemic, dark syrup that does not taste like coconut. In fact, I think it has a milk molasses flavor.
Recipe from www.glutenfreehomemaker.com
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