Crispy Gluten Free Waffles

Waffles are a breakfast (or anytime!) favorite, but gluten-free versions can often disappointing. They can be dense, soggy, and leave you missing the flavor and texture of classic waffles.

These waffles are different. They are light, crispy with so much flavor!

The key to achieving that irresistible crisp lies in part to separating the eggs and whipping the egg whites to stiff peaks. This incorporates air into the batter, resulting in waffles that are light and airy on the inside and delightfully crisp on the outside.

These waffles are also:

• Family-approved: Kids and adults alike will love the taste and texture.

• Customizable: Feel free to add chocolate chips, I use chopped Ghirardelli bittersweet chocolate chips.

• Freezer-friendly: Make a big batch and enjoy waffles throughout the week!

With their irresistible crisp and flavor, this recipe is sure to become a new favorite.

Let's get cooking!

Ingredients:

• 3 cups brown rice flour

• 1/2 cup tapioca flour

• 1/2 cup gluten-free all-purpose flour

• 4 tablespoons sugar

• 1 teaspoon baking soda

• 1 teaspoon salt

• 4 eggs, separated

• 6 tablespoons coconut oil

• 2 cups plain whole milk yogurt (can sub sour cream)

• 1 1/2 cups milk

Optional:

• Bittersweet chocolate chips, chopped (I love Ghirardelli bittersweet)

Instructions:

1. Preheat your waffle iron.

2. In a large bowl, combine the brown rice flour, tapioca flour, gluten-free all-purpose flour, sugar, baking soda, and salt. Whisk until well combined.

3. In a separate bowl, use a hand mixer to whip the egg whites until stiff peaks form. (This step is crucial for achieving that crispy texture in your waffles, so don’t skip it!)

4. In another large bowl, blend the egg yolks and softened coconut oil with a hand mixer until creamy.

5. Add the plain whole milk yogurt and milk to the bowl with the egg yolks and coconut oil. Blend until well combined.

6. Gradually add the dry ingredients to the wet ingredients, blending until the mixture is smooth and thickly pourable.

7. Gently fold the whipped egg whites into the batter until only a few white streaks remain. This will help lighten the batter and make your waffles airy and crispy.

8. Scoop the batter into your prepared waffle iron (I add a little butter to it between each waffle) and cook until the waffles are golden brown and crispy.

9. If desired, add chopped bittersweet chocolate chips or nuts to the batter, I tend to make half with chocolate and half without.

10. ENJOY!

This recipe makes approximately 10 delicious gluten-free waffles, perfect for feeding a hungry crowd (or just your regular family like me). Awesome to freeze and heat in the toaster to enjoy leftovers throughout the week.