1 cup sorghum flour
1/4 cup rice or millet flour
1/4 cup Bob’s Red Mill gluten-free corn meal
1/2 cup potato starch
1/4 cup tapioca flour/starch
1 teaspoon sea salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons xanthan gum
1 tablespoon dried Italian herbs
1/2 teaspoon garlic powder
1 teaspoon minced onion
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water
1/4 cup light olive oil
Enough fresh water to thin the batter- about 1 1/2 cups
Prepare your waffle iron. I used a Forman Grilleration grill; it has two large rectangle waffle iron inserts.
Mix the rice flour, cornmeal, potato starch, tapioca flour, sea salt, baking soda, baking powder and xanthan gum. Add the herbs, garlic and onion; stir together.
Mix up the egg replacer; add it to the dry ingredients, along with the oil; stir a bit and start adding water a little at a time to create a pancake/waffle style batter. The batter needs to be pourable, but not too thin.
Spoon the batter onto the waffle iron and spread it a bit; close and cook according to your waffle iron manufacturer’s instruction, until the waffles are golden and crispy.
Cool on a wire rack- they will get even crispier as they cool.
Use the waffles for fabulous gluten-free bread crumbs, or make panini-style grilled sandwiches.
Recipe Courtesy: Dr. Stephen Wangen
Courtesy of: Gluten Free Goddess