- 1½ cups brown rice flour
- ¼ cup cornstarch
- ¼ cup tapioca flour
- 1 tsp. xanthan gum
- 1 Tbs. baking powder
- 1 tsp. salt
- 3 Tbs. sugar
- ¼ cup olive oil or coconut oil
- 2 cups unsweetened non-dairy milk, such as soymilk
1. Whisk together brown rice flour, cornstarch, tapioca flour, xanthan gum, baking powder, salt, and sugar in large bowl. Make well in center of mixture, and pour in oil and milk. Whisk vigorously until thin batter forms (it will thicken as it rests).
2. Preheat waffle iron, and coat with cooking spray. Pour batter into center of waffle iron, and clamp down to close. Cook according to waffle iron directions. Waffles will keep up to one day in an airtight container in the refrigerator, or up to three months in the freezer.