Gluten Free Flour to Make Waffles, Pancakes, etc.

Gluten Free Flour

Thanks to my daughter-in-law, Rachael Breneman, for this recipe!  I've learned so much from her!
I ordered most of my flours from i-herb.com.  If you've never ordered from them, you may use my e-mail address to get a discount on your first order.)  Although I don't benefit, you will save $5.

1 cup brown rice flour

1 cup fava, garbanzo, or white bean flour

1 cup millet flour

1 1/2 cups potato starch

1 1/2 cups tapioca starch

2 cups sorghum flour

1 cup almond flour
(Store flour in refrigerator or freezer).

Gluten Free Waffles or Pancakes

1 cup gluten free flour (above)

2 tsp. baking powder

1/2 tsp. salt

1 cup liquid (I usually use less and usually use carrot juice)

*1 large egg (See egg replacement instructions below)

1 large egg yolk

1 1/2 Tbsp. oil (I usually use more for extra calories and nutrition as well as to keep from sticking.) 

*You can replace 1 whole egg with 1 Tbsp. milled flax seed and 3 Tbsp. hot water.  Allow to set for 2-10 minutes before adding to a recipe.