Ingredients

• 1 cup (284 grams) Gluten-Free Flour Blend, recipe follows, or store-bought blend, such as Cooking for Isaiah by Silvana Nardone Gluten-Free Multi-Purpose Flour
• 1/2 cup (55 grams) quinoa flour or amaranth flour
• 2 tablespoons maple sugar or coconut sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups unsweetened hemp milk
• 1/3 cup flax seed oil or unflavored coconut oil, liquified
• 2 large eggs, at room temperature
• Finely grated zest of 2 lemons
• 2 tablespoons fresh lemon juice
• 2 tablespoons chia seeds
• 1 tablespoon poppy seeds
• 2 teaspoons pure vanilla extract
• Pure maple syrup, warmed, for serving
• 3 cups (435 grams) white rice flour
• 1 1/2 cups (187 grams) tapioca flour
• 3/4 cup (123 grams) potato starch
• 1 tablespoon (8 grams) xanthan gum (see Cook's Note)
• 1 1/2 teaspoons salt

Instructions

1. Special equipment: A Belgian waffle iron
2. Preheat a Belgian waffle iron to the medium-high setting.
3. For the waffles: In a large bowl, whisk together the Gluten-Free Flour Blend, 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.
4. Grease the waffle iron and pour about 1/3 cup of batter into each waffle iron square; close and cook until crisp, about 5 minutes. Serve immediately with warm maple syrup.
5. In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.