1 c sorghum flour
1 c brown rice flour
1 c tapioca flour
4 Tsp Baking Powder
1 Tsp Baking Soda
1/2 tsp xanthan gum
1 Tsp Salt
2 flax eggs: 2tbsp ground chia or ground flax mixed with 6 tbsp water
2 cups alternative milk
1 Tbsp maple syrup
1/2 Tsp Stevia
2 Tbsp grapeseed, coconut, avocado oil or ghee
1/2 tsp Apple Cider Vinegar
frozen blueberries and raspberries
additional oil for coating the waffle machine

Blend all ingredients until thoroughly blended. Let batter sit for 5 minutes.
While batter rests, preheat waffle iron.
Lightly oil hot waffle iron. Pour 3/4cup – 1cup of batter onto heated waffle iron. Add in blueberries and raspberries to the top and press them in the raw batter to almost cover them. Close and bake until steaming stops and waffle is deeply browned. Repeat with remaining batter.