New Gluten-Free Dairy-Free Egg-Free Waffle Recipe

Our old waffle maker packed it in several months ago, so we have been having a lot of pancakes recently.  But a shiny new waffle maker made its appearance at Christmas so we are enjoying a change to our breakfast routine.  A new waffle maker means a new recipe, right?  Yes!  I used to make waffles from a mix, but decided to come up with something from scratch.  I am so glad I did because these are much better in both taste and texture.  As usual, I like to make a big batch and freeze the extras so this is a large recipe.  I use a rounded 1/3 cup of batter in my waffle maker and the recipe makes 12 waffles.

• 2 1/2 cups almond milk (or rice milk)
• 2 Tbsp rice wine vinegar
• 2 tsp almond extract (optional, or substitute 1 1/2 tsp vanilla)
• 3 1/4 cups gluten-free flour mix, OR:
• 2 cups brown rice flour
• 3/4 cup potato starch
• 1/2 cup tapioca flour
• 2 Tbsp maple sugar
• 1 tsp xanthan gum
• 1 tsp sea salt
• 2 tsp baking soda
• 1/4 cup coconut oil, melted

1. Measure milk into 4-cup measuring cup or small bowl.  Add rice wine vinegar and almond (or vanilla) extract. Set aside.
2. In a large bowl, whisk together the flour, sugar, xanthan gum, salt, and baking soda.
3. Melt the coconut oil and whisk into the milk mixture.  Then whisk the wet ingredients into the dry ingredients.
4. Heat your waffle iron.  When ready, pour batter onto hot waffle iron and follow your iron's instructions for how long to cook (generally around 4 minutes).  Repeat until you have used all your batter.
5. Serve with real maple syrup and fresh berries for a tasty treat.