Crisp and Airy Gluten-Free Waffles

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.]

Total Time:
40 min
20 min
20 min

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
  • 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.

  • 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.

  • Copyright 2013 Television Food Network, G.P. All rights reserved

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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