Rye-Raisin Belgian Waffle Bread

• 1/2 cup gluten-free sorghum flour
• 1/2 cup gluten-free millet flour
• 1 cup Silvanas Kitchen Gluten-Free All-Purpose Flour
• 1 teaspoon whole caraway seeds
• 1/2 teaspoon finely ground caraway
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup raisins, soaked and drained
• 1 1/2 cups whole milk
• 2 large eggs, at room temperature
• 1/3 cup unsalted butter, melted and cooled
• 2 tablespoons honey
• Vegetable oil, for greasing
• Maple syrup, for serving, optional

1. In a large bowl, whisk the sorghum flour with the millet flour, all-purpose flour, whole caraway seeds, ground caraway, baking powder, cinnamon and salt.
2. Stir in the raisins.
3. In a small bowl, whisk the milk with the eggs, butter and honey, then stir into the flour mixture.
4. Preheat a Belgian waffle iron to medium-high and grease with vegetable oil.
5. Pour a heaping 1/3 cup of batter into each waffle iron square, pushing the batter out to the edges; close the waffle iron and cook until crisp, about 4 minutes.
6. Cook the remaining waffles and serve with maple syrup.

flour, millet flour, silvanas kitchen, caraway seeds, ground caraway, baking powder, cinnamon, salt, raisins, milk, eggs, unsalted butter, honey, vegetable oil, maple syrup

Taken from www.foodandwine.com/recipes/rye-raisin-belgian-waffle-bread (may not work)