Oh my! After many attempts, the recipe is perfected and totally gluten-free. Crispy on the outside, soft on the inside and oh so good. Make this with or without the berry sauce, but just make it because you won't be disappointed. Use pre-made gluten-free flour mix to make it a bit easier if needed. We love Bob's red mill gluten-free flour.
- 1/2 cup brown rice flour
- 1/2 cup arrowroot (you can also sub potato starch or cornstarch)
- 3/4 cup tapioca flour
- 2 cups berries
- 1 tbsp lemon juice
- 3 tbsp coconut sugar
Preheat waffle iron. Now get a bunch of bowls out and begin.
Soft all the flours, baking powder, and salt. Set aside.
In a medium sized bowl, mix milk, vinegar, and add in flax and chia seeds.
Let sit for 5-10 minutes to curdle and activate the jelliness of the seeds.
In a very small bowl, separate your eggs and reserve the yolks. Beat your whites until they form stiff peaks. (Don't over beat, or they'll fall)
And in the biggest bowl, mix butter, sugar, and cinnamon.
Now add in the egg yolks, mix.
Add in the flour, mix.
Add in the fluffed yolks and fold in carefully to not deflate too much.
Batter will be pretty watery, so test first on waffle press. Add flours if needed.
Cook on waffle iron until a medium golden color. It will take longer than you expect.
For berry sauce:
Blend all sauce ingredients.
Heat or leave cold.
Serve on top of waffles or dip waffles in sauce on the side. I preferred on the side.