Belgian waffles with rice, amaranth flour and tapioca

Ingredients:

Waffles

• 1 cup (285 g) gluten-free flour mix, recipe below
• 0.5 cups (55 g) quinoa flour or amaranth flour
• 2 tbsp maple syrup or coconut sugar
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1.5 cups unsweetened hemp milk
• 0.33 cups flaxseed oil or unflavored coconut oil, liquefied
• 2 large eggs at room temperature
• Finely grated zest of 2 lemons
• 2 tablespoons lemon juice
• 2 tablespoons chia seeds
• 1 tbsp. poppy seeds
• 2 tsp vanilla extract
• Maple syrup, heated
• You will need: Preheat a Belgian waffle iron to medium-high heat

Gluten-free flour mix

• 3 cups (435 g) white rice flour
• 1.5 tbsp. (190 gr.) tapioca flour
• 0.75 cups (120g) potato starch
• 1 tbsp (8 g) xanthan gum
• 1.5 tsp salt
• Mix all ingredients in a large bowl.

Preparation:

1. In a large bowl, combine the gluten-free flour mixture, quinoa flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the milk, oil, eggs, lemon zest, lemon juice, chia seeds, poppy seeds, and vanilla. Add the wet ingredients to the flour mixture and whisk to combine.
2. Grease a hot waffle iron and pour about 0.33 cups of batter onto each square; close and cook until the waffles are crisp, about 5 minutes. Serve immediately with warm maple syrup.