Crisp and Airy Gluten-Free Waffles
Recipe courtesy of Food Network Kitchen
From Food Network Kitchens
Gluten-free waffles are sometimes dense, but folding egg whites into the batter gives these waffles serious lift. Eaten hot from the iron[, their edges are delicate and crisp.]
- 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
- Special equipment: waffle iron
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.
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.
Cook's Note: The waffles can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degrees F oven until warmed through and crisp.
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