These were a hit on Christmas morning. If you are new to gluten free, make sure you clean your waffle maker really well if it was used for not gluten free waffles in the past. I received my waffle iron as a gift after I went gluten free, so it was a non issue for me. I don’t like it spilling over the edges, so I usually have slightly incomplete looking waffles as shown in the picture. You can avoid that fate by filling yours up more. We were ready to eat so I just snapped a quick picture.
2 1/4 c. flour (This is my normal recipe but flours can be substituted: 1 c. brown rice flour, 1/2 c. oat flour, 1/4 c. tapioca starch, 1/4 c. potato starch, 1/8 c. millet flour, 1/8 c. teff)
1/2 tsp xanthan gum
4 tsp baking powder
3/4 tsp salt
1 1/2 T. sugar
2 flaxseed eggs (2 T. ground golden flaxseed combined with 6 T. water- let sit for 5-10 minutes)
2 1/4 c. coconut milk (from a carton)
1/2 c. oil- I used canola
Make the flax eggs and set aside. Combine dry ingredients. Mix wet ingredients (including flax eggs) and stir into dry ingredients. Use a mixer to make sure all lumps are gone. Cook using a waffle iron- follow directions for your waffle iron. For mine, I let it preheat and then I cook the batter for 5-6 minutes until it starts to brown. They should taste light and kind of crispy.
I served it with Smart Balance butter and real maple syrup.
Adapted from “Oh Boy” Waffle recipe. I have no idea where we originally found that recipe because I’ve worked off of a notecard for so long.