Try these gluten-free chocolate waffles for a deliciously different dessert. Top them with ice cream or whipped cream. Or eat them plain – that’s how I like them.
The recipe is so easy and good it’s well worth the extra dishes. You’ll need three bowls – one large to start with the butter, milk, and eggs. A second smaller one to whisk the dry ingredients together prior to adding to your liquid ingredients. And a third to beat the egg whites separately.
This recipe makes about 16 square waffles (four batches) or 4 round Belgian Waffles.
Ingredients
- ¼ C butter (4 T)
- 3 eggs, separated
- 2 C milk
- ¾ C white rice flour
- ½ C tapioca flour
- ½ C sorghum flour
- ½ C almond meal (coarse almond flour with skins included, not super-fine almond flour which has skins removed)
- ⅓ C sugar
- ⅓ C cocoa powder (unsweetened)
- 2 t baking powder
- ½ t xanthan gum
- ¾ C mini chocolate chips
Beat three egg whites until stiff, but not dry. Set aside.
Heat butter until melted. Mix with egg yolks and milk in large bowl.
Mix all the dry ingredients in a separate bowl and then add all at once to the butter, egg yolk, and milk mixture. Mix on medium speed until completely combined.
Fold in the egg whites. (Lightly mix them into the batter.)
Preheat waffle maker and grease as needed.
Scoop the batter with a measuring cup or ladle onto waffle iron.
The mixture should pour like cake batter. Occasionally, you will need to tweak the batter if your large eggs are a little larger or smaller than normal. If your batter is too thick, add a small amount of milk. If too thin, add a small amount of tapioca flour.
Enjoy!
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