the fluffiest gluten-free waffle!

FLUFFY GLUTEN-FREE WAFFLES

FLUFFY GLUTEN-FREE WAFFLES

SKIP TO RECIPE

So, I wasn't entirely sure where to file this recipe-- under "breakfast" or under "lunch/dinner." Because c'mon, is there anything better than breakfast for dinner?!? Although they miss their dad when my husband is away on a business trip, they also kind of enjoy it because they know that I have a VERY soft spot for breakfast food and breakfast food is even better for dinner. We eat it a lot when my husband is away. Crepes, waffles, dutch babies, pancakes, banana pancakes, bacon. Bacon. Bacon. Ba-con. Mmmmmmmmm.....

Wait, what was I saying? Right, what is better than breakfast for dinner? I'm really not sure and you won't be either after making up a batch of these fluffy-on-the-inside-crispy-on-the-outside, delicious gluten-free waffles. I always make a full batch and freeze the leftovers because your own toaster waffles are 1000 times better than anything you can buy at the store.

So, without further ado... THE best and fluffiest gluten-free waffles!

THE FLUFFIEST GLUTEN-FREE WAFFLES

  • 1.5 cups rice flour (brown, white or a mix)
  • 1/2 cup tapioca flour
  • 1/2 cup potato starch
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 Tbsp white sugar
  • 1 tsp vanilla extract
  • 4 eggs, separated
  • 1/2 cup vegetable oil
  • 1.5 cups milk

Whisk the dry ingredients together in a medium-sized bowl. Separate the 4 eggs, putting the whites in a container that you can beat them in later... we'll get to them soon. (How do you separate your eggs? I just do it in my hand, but I've seen some funny tools to help you. Whatever works, I guess.)  Add the vanilla, vegetable oil and milk to the egg yolks and mix them all together. Now, back to the egg whites... using an electric mixer or a very strong arm, whip your egg whites until stiff & shiny peaks begin to form. We have an immersion blender that has a whisk attachment and it works great for whipping up egg whites. 

At this point, start to warm up your waffle iron. Add the egg yolk mixture to your dry ingredients and mix to combine. Next, fold your egg whites gently into the batter. Genrly- don't overmix... these egg whites are what will help keep your waffles fluffy, fluffy, fluffyt. Now, just bake according to your waffle iron's directions. Top with syrup, butter, or my favorite, strawberry jam.

If you're not making waffles for a crowd (or for my two waffle-crazy children), layer parchment paper between each waffle and slip into a zip-loc freezer bag. The waffles will keep for at least a month and make for easy, delicious toaster waffles on those hectic school mornings.