A rarity, I actually was able to use the recipe as written! It's written for any flour, starch or milk, but I wanted to record exactly what I've been using so I wouldn't have to keep relying on my memory every time I make a new batch.
I have started using my scale for baking whenever possible, so I have only used the weight measurements. The volume measurements are by The Daily Dietribe.
158 grams superfine brown rice flour (1 cup + 3 Tablespoons)
86 grams arrowroot starch (1/2 cup)
2 tsp safe baking powder (see sidebar)
1/2 tsp Kosher salt
2 Tbls granulated sugar
1/4 cup unsweetened applesauce
2 Tbls canola oil
196 grams full-fat coconut milk w/o guar gum (1/2 a 14oz can)
1/4 - 1/2 cup water (1/2 - 3/4 cup for pancakes)
Stir together dry ingredients. Add in wet ingredients except for water and stir. Add water while stirring until the batter is thick but spreadable.
Pour just enough batter onto preheated waffle iron and cook until lightly golden. Serve warm with maple syrup, chocolate syrup, jam or fresh fruit! They are a hit!
p.s. The waffle iron has now been designated as allergy safe, so no allergens are ever going to be cooked it in. :)
I posted this recipe to Cybele Pascal's Allergy Friendly Friday (on-a-Monday) post on March 12, 2012! Take a look at all the other great recipes posted -- all are allergy friendly in some way!