1 1/4 cup gluten free flour blend (see below)
1/4 cup buckwheat flour
1/4 cup sorghum flour
pinch xanthan gum*
2 T sugar
1 T baking powder
2 eggs
1 3/4 cup unsweetened vanilla almond milk (or your dairy free beverage of choice)
1/2 cup oil
1 t vanilla
*Note: the GF flour blend I make has xanthan gum in the mix...I just added a teensy bit more since I was using the buckwheat and sorghum flours. The xanthan gum package also has suggested amounts.
**Adapted from Better Homes and Gardens waffle recipe
GF flour blend -- I keep this mixed up on my counter at all times:
1 1/4 C (170 g) brown rice flour
1 1/4 C (205 g) white rice flour
1 C (120 g) tapioca flour
1 C (165 g) sweet rice flour
2 scant tsp. xanthan gum
In a medium bowl stir together the flours, sugar, and baking powder. Make a well in the center of flour mixture; set aside.
In another bowl beat eggs slightly; stir in almond milk, oil, and vanilla. Add egg mixture all at once to the flour mixture. Stir just until moistened.
Pour 1 to 1 1/4 cups of batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
