Crisp and Airy Gluten-Free Waffles

2014-09-24
  • Yield : About 8 waffles
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
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Ingredients

  • 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

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve with butter and maple syrup.

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