- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield:About 8 waffles
1 cup certified gluten-free rice flour
1/2 cup certified gluten-free chickpea flour
1/2 cup certified gluten-free tapioca flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon pure vanilla extract
1/2 teaspoon fine salt
1 cup milk
1/2 cup vegetable oil, plus more for brushing waffle iron
2 large eggs, separated
Soft unsalted butter and pure maple syrup, for topping
- Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the rice flour, chickpea flour, tapioca flour, sugar, baking powder, vanilla and salt in a large bowl. Whisk together the milk, oil and egg yolks in another bowl. Beat the egg whites in a third bowl until soft peaks form, about 3 minutes.
- Pour the milk mixture into the rice flour mixture and gently stir until just incorporated (it’s ok if there are some lumps). Fold in the egg whites.
- Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- Serve with butter and maple syrup.
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