2 cups Brown Rice Flour
1 cup Tapioca Flour
1 cup Garbanzo Flour
6 TBS ground Chia Seeds (can substitute flax or egg replacer for 2 eggs)
1 TBS Cream Of Tartar
1/2 TBS Baking Soda
1 tsp Xanthan Gum
1/2 tsp salt
1 TBS of Vanilla or Cinnamon (your choice)
3 cups Water
1/2 cup Refined Coconut Oil
2 TBS Agave Nectar
1 cup Blueberries (I use organic frozen wild blueberries)
Preheat the waffle maker to the highest setting. Mix all the dry ingredients first, then add all wet ingredients except for the blueberries. The batter is going to be thicker than the glutened batter, not too thick but it will not be runny. This keeps your waffles from being a gel on the inside and burnt of the outside! Add in the blueberries last. Have a non-stick spray on hand to spray the waffle maker between each waffle or it will stick! Use 1/2 cup of batter for each waffle. Spray, drop in batter, wait 4 to 5 minutes, and remove with a silicone spatula. This recipe makes 6 waffles. I use coconut oil in a Misto that I keep on the back of my stove so it doesn't solidify. If you ever run across a soy-free non-stick spray please leave me a message. Serve with your favorite dipping sauce! I used Vanilla Agave syrup.
