1 cup brown rice flour
1 cup millet flour
1.5 cups tapioca starch or potatoe starch
0.5 tsp salt
0.33 cup white sugar
4 tsp baking powder
2 tsp xanthan gum
6 tbs melted butter or oil
2 tbs vanilla extract
2.25 cups milk (should be added a bit at a time until right consistency is achieved)
Mix together dry ingredients. Add eggs, melted butter and vanilla extract to dry ingredients. Then add milk slowly to the mixture until the proper consistency is achieved (slightly thicker than pancake batter). Then using a 1/2 cup measuring cup, spoon the proper amount of batter into the waffle iron (heaping 1/2 cup full). If using a waffle iron coated with teflon, no cooking spray is needed for releasing the waffles from the iron. Top with your favorite toppings. Makes approximately 8 belgian waffles.
*Note: I usually make the batter in a sealable plastic container so I can refrigerate the leftover batter for another day. The waffles made from refrigerated batter seem to behave and taste the same as waffles made from the fresh batter.