Waffles are one of my husband's favorites. He loves having leftovers in the freezer for a quick mid-morning snack. This recipe is free of soy, gluten, and dairy. I do not recommend trying to make waffles without eggs. Egg substitutes just don't work well in a waffle iron - at least that has been my experience - and I have tried it many different ways - always without success.
Gluten-free, Dairy-free, Soy-free Belgian Waffles
1 cup brown rice flour
½ cup millet flour (or corn flour for a lighter texture)
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 Belgian waffle iron and serve. My waffle iron takes about 2/3 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.