We LOVE waffles and this was one of the first recipes I developed when we started eating gluten-free. I use some almond butter to increase the protein content, but you can substitute regular butter if you want. We also like to sprinkle sliced almonds on the batter after we pour it in the waffle maker. This recipe makes about five 9″ diameter waffles.
Ingredients:
- 1/4 C almond butter
- 1/4 C butter (4 T)
- 4 eggs, separated
- 2 C milk
- 1 C white rice flour
- 1/2 C tapioca flour
- 1/2 C sorghum flour
- 1/2 C almond meal (not almond flour)
- 1/2 C arrowroot flour
- 2 t baking powder
- 1/2 t xanthan gum
Beat four egg whites until stiff, but not dry. Set aside.
Heat butter and almond butter until melted and soft. Add egg yolks and milk. Mix until combined.
Add ALL dry ingredients, then mix on medium speed until completely combined.
*Do NOT mix after adding each flour. Wait until you have all five flours dumped in the bowl before beginning to mix or you’ll get a runny batter.
Fold in egg whites.
Preheat waffle maker and grease with butter, coconut spray, etc as needed.
Scoop batter with measuring cup or ladle onto waffle iron.
Mixture should pour like cake batter. If batter is too thick, add a small amount of milk. If too thin, add a small amount of tapioca flour.
Tips: You can add 2 T sugar to the batter if you want. But if you’re going to use syrup or any other sweet toppings, you don’t need it. Blueberries, cinnamon, or chocolate chips are wonderful additions to the batter, while real maple syrup and fresh fruit are delicious toppings.
Enjoy!
