If-I-Told-You-These-Were-
Gluten-Free-You-Wouldn’t-Believe-Me-Waffles

Crispy on the outside, cloud-like in the middle, and so good that you will want to keep this recipe a secret; yeah, you’ll never go back.

2 ¼ cups of gluten-free all-purpose flour (I use Bob’s Red Mill 1-1)

1 Tbsp of baking powder

3 Tbsp of cane or maple sugar (Maple sugar is my personal favorite)

1 tsp of cinnamon

½ tsp of salt

2 large eggs (separate the whites and yolk)

1 tsp of vanilla extract

½ cup of olive oil

2 cups of rice milk

(Makes around 20 waffles)

In a large bowl, whisk the flour, baking powder, sugar, cinnamon, and salt
Whisk egg yolks, vanilla, olive oil, and rice milk in another bowl.
Mix the wet ingredients into the dry until combined.
Beat egg whites in a medium bowl until stiff peaks form (using a hand-held milk frother, it takes about 5 minutes).
Gently mix the egg whites into the rest of the batter
While the batter rests, preheat your waffle iron (I use the Breville Smart Waffle Pro 4 Slice on the Classic or Belgian setting)
Using a two-Tbsp cookie scoop or 1/8 of a cup, pour batter onto the preheated waffle iron and cook according to the manufacturer’s instructions
Serve warm with desired toppings, and enjoy!
(To maintain the best texture, freeze any extra waffles and store for up to 2 months)

If-I-Told-You-These-Were-Gluten-Free-You-Wouldn’t-Believe-Me-Waffles