Gluten Free Waffles
Light, crisp, fluffy gluten free waffles. This are a delightful waffle fantastic fresh and great for a freeze and reheat.
Ingredients
- 70 g white rice flour
- 70 g brown rice flour
- 70 g arrowroot starch
- 70 g almond flour
- ½ tsp xanthum gum
- 2 tsp baking powder
- ½ tsp salt
- 2 egg whites
- 2 egg yolks
- 3.5 TBS coconut oil liquid and cool
- ⅓ cup greek yogurt
- 1 ⅔ cup almond milk more if needed to thin batter
- ½ tsp vanilla
- ¼ tsp almond extract
- ⅛ tsp cardamom
Instructions
- Preheat waffle iron
- Whip egg whites to stiff peaks and set aside
- Mix egg yolks and oil together until creamy
- Mix in other wet ingredients
- Mix dry ingredients together
- Mix dry ingredients into wet
- Should be thick but pourable
- Add more almond milk if need a tablespoon at a time
- Fold in egg whites
- Cook in waffle iron until done steaming
Notes
the high starch content of the recipe is the key to light fluffy waffles. Many gluten free bakes end up dense, the starch plus the egg whites are the solution. These waffles are crisp on the outside and light and delicate on the inside. If they aren't going directly on someone's plate, put hot waffles on a cooling rack to keep them crisp.