Waffles

• 1/4 cup tapioca flour
• 1/2 cup garbanzo bean (chickpea) flour
• 1/2 cup potato starch
• 3/4 cup white rice flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 cups coconut milk
• 2 eggs
• 1/2 cup plus 1 tablespoon safflower oil

1. Turn a waffle iron to high.
2. Mix the dry ingredients in a medium bowl.
3. In another bowl, whisk the coconut milk, eggs, and 3/8 cup of the oil together.
4. Then whisk the wet ingredients into the flour mixture until well combined.
5. Evenly brush both the top and bottom of the hot waffle iron with 1 to 2 teaspoons of remaining oil.
6. Pour 1/2 cup batter for each waffle (the iron we used makes two waffles at a time; if yours is much smaller, use 1/3 cup batter) and close the waffle iron.
7. Cook for 5 to 6 minutes, or until the waffles are crisp and golden brown (the waffles are crisper when less oil is used to grease the waffle iron).

tapioca flour, garbanzo bean, potato starch, white rice flour, baking powder, kosher salt, coconut milk, eggs, safflower oil

Taken from www.cookstr.com/recipes/waffles-3 (may not work)