Gluten-Free Breakfast Waffles
These gluten-free waffles come together in about 15 minutes, which makes them practical for a last-minute breakfast. The key is the technique: the egg whites are beaten stiff in a separate bowl and folded in at the end, so the batter cooks up light and fluffy instead of dense. The milk quantity is tuned to Bob's Red Mill Wheat Free Biscuit & Baking Mix, so the batter behaves predictably.
Instructions
Separate the eggs, then whisk the yolks with the milk in a large bowl until evenly combined.
Add the wheat-free baking mix, baking powder, sugar and salt. Stir until no dry pockets of mix remain.
Stir in the vegetable oil until the batter looks smooth and glossy.
In a clean bowl, beat the egg whites until they hold stiff peaks. Fold them gently into the batter so the air stays in.
Preheat the waffle iron. Ladle a scoop of batter onto it and cook until the waffle is browned and cooked through.
Lift the waffle out and repeat with the remaining batter.
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