Waffles

These are so yummy that you will not believe these are free of: Gluten, Dairy,
Corn and Soy! No grains other than Rice and can also be made Nut and Egg-Free!

Makes 4 round waffles 6″ in diameter

Special equipment: waffle iron

Ingredients:

1 cup GF rice flour
1⁄2 cup potato starch (NOT Potato Flour)
1⁄4 cup GF tapioca flour
2 tsps. baking powder
1 tsp. sea salt
1 tsp. evaporated cane sugar, real maple syrup or agave nectar
1/4 tsp. cinnamon (optional)
1⁄4 cup coconut oil (melted/liquid)
1 1⁄3 cups vanilla almond milk or coconut milk (carton)
2 eggs (separate whites) or for Egg-Free: 1 well mashed banana

Directions:

1. Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm).
2. Whisk together the dry ingredients (rice flour, potato flour, tapioca flour, baking powder, salt, sugar and cinnamon) in a large bowl.
3. Whisk together the milk, oil and egg yolks in another bowl.
4. Beat the egg whites in a third bowl until soft peaks form, about 3 minutes.
5. Pour the milk mixture into the rice flour mixture and gently stir until just incorporated (it’s ok if there are some lumps).
6. Add a bit more milk if too thick or a bit of rice flour if too runny.
7. Gently fold in the egg whites.
8. Lightly brush or spray the top and bottom of the waffle iron with some oil.
9. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing).
10. Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes.
11. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
12. Serve with real maple syrup, ghee (clarified butter) and fresh berries.

Enjoy!

Notes:

• They freeze well so you can make extra!
• Can also be used for a sandwich if you use unsweetened unflavored DF milk and omit the banana, cinnamon and sugar.