BAKERSFIELD, Calif. -- FROM www.glutenfreegoddess.blogspot.com
For the pumpkin season- a waffle. I'm experimenting with grains higher in protein than your average gluten-free flour mix, but if you'd rather use your favorite gluten-free blend or wheat-free waffle and pancake slash baking mix, please feel free. You'll need 2 to 2 and 2/3 cups flour or baking and pancake mix.

Whisk together your dry ingredients in a mixing bowl:

1 cup sorghum flour or certified gluten-free oat flour
1 cup organic buckwheat flour
1/3 cup millet flour
1/3 cup tapioca starch (this adds a bit of crispness to the waffle)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 to 1 teaspoon salt, to taste
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Add in your wet ingredients:

3/4 cup pumpkin puree
4 tablespoons light olive oil
4 to 6 tablespoons raw agave nectar
2 teaspoons bourbon vanilla extract
2 organic free-range eggs or Ener-G Egg Replacer
1 1/2 to 2 cups hemp, almond, rice or dairy milk, as needed- start with less
Beat the wet into the dry ingredients to combine. Add enough liquid to make a batter that is a tad thicker than pancake batter.

Heat and prepare your waffle iron according to manufacturer's instructions. Note: even though my waffle iron is non-stick I oiled it lightly before using.

Serve with real maple syrup or agave nectar.

Try these waffles with my Maple Apple Breakfast Sausages for a real treat.

Makes 8 to 10 large waffles.