Because dude, isn’t breakfast the greatest thing ever? These waffles are on the cover of that gluten free cooking book I keep going on and on about and they’re primarily what made me pick it up in the first place. My ongoing nervousness about the limitation of gluten free foods has pretty much dissipated entirely, thanks to Kelli & Peter Bronski. As long as everything tastes as good as this, I may transition entirely myself, instead of hoarding flour based goods for me to eat…
Gluten Free Waffles
recipe from Artisanal Gluten Free Cooking
1 3/4 cups gluten free flour blend (see previous post)
1 Tablespoon baking powder
1/4 teaspoon salt
2 separated eggs
1 3/4 cups milk (I used buttermilk the second time I made these- both ways turn out fine)
1 teaspoon vanilla
1 stick butter, melted
Start your waffle iron to heating.
Whisk together the flour, baking powder, and salt. Add the egg yolks, milk and vanilla and mix together. Add in the melted butter and stir it in well. Whip your egg whites up separately until stiff peaks form. Fold these into the batter. Cook your waffles however you cook them in your particular waffle maker. Serve with fruit and butter and real maple syrup (you need the syrup unless you like slightly savory waffles – these have no sugar in the batter). I made a quick mixture of sliced nectarines and blueberries to top ours. They were delicious, obviously.