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Round waffle with orange syrup and candied oranges
theelevatedbaker

Gluten Free Waffles

Light, crisp, fluffy gluten free waffles. This are a delightful waffle fantastic fresh and great for a freeze and reheat. 
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 6 inch waffles
Course: Breakfast
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat waffle iron
  2. Whip egg whites to stiff peaks and set aside
  3. Mix egg yolks and oil together until creamy
  4. Mix in other wet ingredients
  5. Mix dry ingredients together
  6. Mix dry ingredients into wet
  7. Should be thick but pourable
  8. Add more almond milk if need a tablespoon at a time
  9. Fold in egg whites
  10. 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.