Recipe: Fluffy Waffles

Fluffy waffles – and, they’re gluten free! This fluffy breakfast eat has been a weekend favourite for about 3 years. What makes them so fluffy? The egg whites. You do, however, need to work quickly otherwise they’ll turn our a little dense. So, let’s get cooking!

Ingredients

• 1 1/2 cups of GF flour, with xanthan gum
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 tablespoon of sugar
• 1 1/4 tablespoons of canola oil
• 3/4 cups of soy milk
• 4 eggs separated
• 2 tablespoons of vanilla

First, gather all of your ingredients and get the plates ready. We made this one time (eggs whipped, and batter ready) and we took Daphne for a walk in-between mixing and cooking, not as good as usual. Don’t get me wrong, they were still great, just not as great as they usually are cooked right away.

Once you have all of your ingredients, separate the eggs and whip them until they are fluffy. This recipe is adapted from the Bob’s Red Mill recipes with a few tweaks.

Then, in a separate bowl, sift together the flour, baking powder, soda, salt and sugar.

Oh, and turn on your waffle iron – you want it nice and hot. We cook ours on the hottest setting, yet certainly don’t burn your waffles.

In a third bowl (yes, a lot of dishes to do!) mix the yokes, vanilla and the oil together. Then add the milk. Once combined, add to the dry ingredients gently being careful not to over mix.

Then, add in the egg whites – fold them in with a rubber spatula. Don’t be rough.

Once the batter is just combined, and still light and fluffy, spray the waffle iron and add the batter. Cook until crispy on the outside and fluffy on the inside.

Done! Dress up and eat up.

They are good – especially for gluten free fluffy waffles. Again, just be sure you don’t over mix the batter.

They’re also good the next day, warmed up in the toaster! Total score.

Thanks so much for visiting and I hope to see you again soon. Enjoy the weekend.