Sorghum Waffles

• 2 eggs (separated)
• 1/4 cup corn oil
• 2 T sugar
• 1 t salt
• 1 3/4 cup milk
• 1 3/4 cup sorghum/cornstarch mix*
• 4 t baking powder
• 1 3/4 t xanthan gum (optional)

1. Beat egg yolks, stir in milk & oil.
2. Add flour, sugar, baking powder and salt (for best results, whisk together before adding to liquids), stir until all lumps are gone.
3. Beat egg whites until stiff and gently fold into batter.
4. Bake & serve according to your waffle iron instructions.

Amy suggests mixing seven cups sorghum flour with one pound of cornstarch and keeping it in the cupboard for ease of cooking.

* sorghum/cornstarch mix is 2/3 sorghum flour to 1/3 cornstarch

Developed by Amy Perry
Contributed by Twin Valley Mills, LLC.

Basic Rice Flour Waffles/Sorghum Waffles