I have served these waffles to many a house guest, and I think they pass for regular wheat flour waffles. They are light and crisp and they freeze well, if you have any leftovers. I will often make a double recipe just for the purpose of having some in the freezer.
Millet – Rice Flour Waffles
1 cup brown rice flour
½ cup millet flour
½ cup tapioca starch flour
½ teaspoon salt
4 teaspoons baking powder
1 tablespoon agave nectar or organic sugar (optional)
¼ cup safflower oil
1 ½ cup unsweetened coconut milk (or other non-dairy milk)
Measure dry ingredients into a bowl and mix them together. Add eggs, oil, and liquid. Mix until fully blended.
Bake on a heated waffle iron and serve. My waffle iron takes about 1/3 cup per batch. These freeze well if there are any leftover. I often make a double batch so there will be leftovers for the freezer.
* I have not been successful coming up with an egg-free waffle recipe that bakes well in the waffle iron.