- 3 cups sorghum flour
- 1 cup tapioca starch
- 1/4 cup white sugar
- 4 teaspoons baking powder
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 2 chicken eggs, separated
- 2 duck eggs, separated
- 3 1/2 cups unsweetened vanilla-flavored almond milk
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- cooking spray
- Preheat a waffle iron according to manufacturer's instructions. Spray iron with cooking spray.
- Mix sorghum flour, tapioca starch, sugar, baking powder, xanthan gum, and salt in a large bowl.
- Beat chicken and duck egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
- Beat egg yolks, almond milk, applesauce, and vanilla extract together in a large bowl. Continue beating while gradually adding the flour mixture; blend until smooth. Fold the egg whites into the batter.
- Pour 2/3 cup batter onto preheated waffle iron. Cook until golden brown.