You will never go back. This recipe started when “all the other kids got waffles” and we didn’t … now we are the envy of them all… muhwahahahha. We can have waffles anytime we want to now, I freeze them ahead for quick snacks.
If the chocolate version doesn’t sound like what you want (I have no idea why, but you could like plain waffles- it could happen- just not at my house) – just leave out the cocoa powder and the recipe makes plain waffles just fine too.
- 1/3C sunflower oil
- 1/4 C sugar
- 2 egg (replace with flax seed meal)
- 3/4 C brown rice flour
- 1/2 C potato starch
- 1/4 C tapioca starch
- 1/4 C cocoa powder
- 1 1/4 tsp baking powder
- 1/4 tsp xanthan gum
- 1/2 tsp salt
- 3/4 C milk (hemp milk, coconut milk) plus 1/4 C more if needed
- 1/2 tsp gluten free vanilla (I found it at Costco)
Dump it all in a mixing bowl for your mixer. Mix it all up – the batter is extremely thick. Experiment with a little more liquid to thin it down a bit if you are worried about it.
Scoop a bunch onto a hot waffle iron. Close the lid.
When the steaming slows way down, it’s done. Pop it out- I use a fork to pry them off the waffle iron,
Slather with raspberry jam. Eat. Enjoy. It’s a waffle.
*Note* I slice any leftovers into waffle sticks and freeze. They reheat great and we dip the waffle sticks into little dishes of syrup. Mmmmmm.