This recipe comes from the BED book under the name of Bill and Mikes Waffles. These Gluten free waffles are great for anytime of the day.
Prep Time15mins
Cook Time20mins
Total Time35mins
Course: Breakfast, lunch or dinner
Servings: 4-6
Author: Kerry Wennersten
Ingredients
2cupsof gluten free flourI make mine with Quinoa and Tapioca but you could use amaranth, buckwheat or millet
1/2teaspoonsea salt
1/4cupmelted butter or coconut oil
2teaspoonsbaking powderaluminium free
2eggs (whites and yolks in two separate bowls
1-1/3cupsof wateruse as much as needed
Instructions
Preheat waffle iron. If you don't have a waffle iron then cooking them as pancakes in a skillet works just as well.
Combine flour, sea salt, and baking powder in mixing bowl.
Use whisk to thoroughly mix dry ingredients.
In separate bowl, combine egg yolks, water and melted butter, whisk or beat together.
Add liquid ingredients to dry and whisk together until a smooth batter is formed. (You may need to add more water to batter to get the consistency of a pouring batter. Not too thick and not too think)
In separate bowl, beat egg whites until they form soft peaks - firm but not dry.
Carefully fold egg whites into batter.
Using a glass or plastic measuring cup (aluminium causes batter to break down), pour about 1 cup of batter evenly into a waffle iron (1 cup for a 9inch square iron).
Waffles should cook in 10-14 minutes. If in doubt wait until steam stops rising from waffle iron before looking. Cook until crisp and brown.
Cool waffles on wire rack.
Notes
Serve topped with berries and creme fraiche or scrambled vegetables or as a salad wrap.