1/2 cup potato starch (not flour)
1/3 cup brown rice flour
1/3 cup coconut flour
1/3 cup quinoa flour
2 tsp gluten-free baking powder
1 tsp salt
1/4 cup organic coconut oil
2 eggs (optional)
1 1/2 cups milk
1 tsp pure maple syrup, plus more for serving
1 tsp lemon or lime zest, plus more for garnish

In a medium bowl, whisk together the potato starch, rice flour, coconut flour, quinoa flour, baking powder and salt. In a small bowl, whisk together the coconut oil and eggs. Whisk in the milk, maple syrup and zest. Add a little more milk if the batter is too thick, or rice flour if too runny. If making the waffles without eggs, substitute a little more liquid.

Make the waffles in batches, according to the waffle maker’s instructions. Garnish with more zest and serve with maple syrup.