Gluten-Free Belgian Waffles
These gluten-free waffles are a real treat! Well worth the little bit of extra time it takes to whip the egg whites and fold them into the batter; the technique that makes the waffles light and crisp.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 1 cup sorghum flour
- 1⁄4 cup brown rice flour
- 1⁄2 cup arrowroot starch
- 1⁄2 tsp. xanthan gum
- 1⁄2 tsp. salt
- 2 tsp. baking powder
- 1 Tbsp. granulated sugar
- 3 large egg yolks
- 3 Tbsp. olive oil
- 1 1⁄2 cups almond milk
- 1 Tbsp. vanilla extract
- 3 large egg whites, beaten until stiff peaks form
- 4 Tbsp. butter
- 1⁄4 cup confectioners’ sugar
- Preheat waffle iron. Grease the inside with a non-stick cooking spray.
- In a large bowl, whisk together sorghum flour, brown rice flour, arrowroot starch, xanthan gum, salt, baking powder, and granulated sugar. In a medium bowl, whisk together egg yolks, olive oil, almond milk, and vanilla extract. Whisk the egg yolk mixture into the dry ingredients. Gently fold the beaten egg whites into the batter. Do not over mix.
- Pour about 1⁄4 cup of batter into the hot waffle iron and cook. Depending on your waffle iron, it should take about 2 to 3 minutes per waffle for large waffles, 1–2 minutes for smaller waffles. Repeat with the remaining batter.
- Serve hot with butter and confectioners’ sugar.