You could easily toast up some store-bought gluten-free waffles – there are some decent ones available. But there’s something about pouring a pale yellow batter into a waffle iron and opening it up a few minutes later to the sight of golden brown goodness. The key to getting just the right crispy on the outside and softness on the inside is to separate the eggs and whip up the whites. Otherwise it’s pretty simple.
Makes 3 – 7″ Belgian waffles
3 Tbsp butter, melted 1 cup gluten-free flour blend 2 tsp baking powder 1/4 tsp salt 1/2 c milk 1 tsp vanilla extract 2 egg yolks 1 Tbsp brown sugar 2 egg whites 1 Tbsp sugar oil spray
Turn on the waffle iron.
Melt the butter and set it aside to cool down a little bit.
In a large mixing bowl whisk the flour, baking powder and salt together.
In a small mixing bowl whisk the milk, vanilla, egg yolks and brown sugar together.
Beat the egg whites until foamy. Sprinkle in the sugar and whip to stiff peaks.
Pour the milk-egg mixture into the dry ingredients and mix well. Stir in the melted butter. Gently stir in 1/3 of the egg whites. Then gently fold in the remaining whites in 2 additions.
Spray the waffle iron with a light coating of oil. Pour in the batter and fill to about 1/2 inch from the edge. Cook until golden brown. In my waffle iron took about 4 minutes.
If you are making several, keep the finished ones warm in a 200° oven on a wire rack. Do not put them on a pan - the bottom will get soggy.
If you have leftovers, these freeze very well in a zip top bag.