Waffles

The greatest waffles in the world happen to be gluten-free. I found this recipe on Epicurious and saved it to my recipe box. Now when I log out and search for it, it never shows up, nor does it appear on Kitchen Frau's archive. I would hate to lose this every-weekend treat, so I'm posting it here for posterity. I routinely make double recipes and freeze the leftovers, which can be revived for 30 seconds in the microwave and crisped lightly in the toaster oven for a quick weekday breakfast.

Kitchen Frau's Gluten-Free Waffles

1 ½ cups rice flour (brown or white or combination)
½ cup tapioca flour
½ cup potato starch
1 tablespoon baking powder
1 teaspon salt
1 teaspoon vanilla*
4 eggs, separated
½ cup cooking oil
1 ½ cups milk

Mix all dry ingredients together with wire whip. Set aside.

Mix vanilla, egg yolks, oil and milk. Add to dry ingredients and mix thoroughly with wire whip.

In a separate bowl, whip egg whites with beaters until peaks form. Gently fold into batter.

Cook in waffle iron as directed, spraying iron with cooking oil spray as needed.


* Look for pure vanilla extract, without added sugar or corn syrup.