| 13 | 20 | 311 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 6 |
| 1 cup | Sorghum flour |
| 1/2 cup | Rice flour, brown (superfine) |
| 1 tsp | Xanthan gum |
| 1/4 cup | Potato starch |
| 1/4 cup | Tapioca starch |
| 4 tbsp | Cane sugar (organic) |
| 4 tsp | Baking powder, gluten-free |
| 2 tbsp | Lemon juice |
| 5 tbsp | Extra virgin olive oil |
| 1 tsp | Vanilla extract, pure |
| 1/2 cup | Coconut milk, sweetened |
| 1 1/2 cup | Water |
| 3/4 tsp | Sea Salt (to taste) |
1. In a medium bowl, whisk together the sorghum flour, super-fine brown rice flour, potato starch, tapioca flour, xanthan gum, sugar, baking powder, and salt.
2. Form a well in the center of the flour mixture and add the lemon juice, olive oil, vanilla extract, coconut milk, and water.
3. Stir gently with a fork until all ingredients are combined, and then use a whisk to make the batter completely smooth.
4. Heat your Belgian waffle maker and lightly mist with non-stick 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.
Option to add fruit or desired toppings.
| Grain | 1.2 |
