Cookbook:Breakfast Waffles (Gluten-Free)

| Breakfast Recipes

These waffles are surprisingly good for a gluten-free recipe. They are similar to the breakfast waffles made with wheat flour except the flour is replaced with Wheat-Free Baking Mix. They are simple and predictable to make. The batter can be made in about 15 minutes, so they are suitable as a last-minute addition to a breakfast. They are made fluffy by beating the egg whites separately and folding them in as the last step.

The amount of milk is tailored to |"Bob's Red Mill Wheat Free Biscuit & Baking Mix" which is a blend of non-wheat flours and some gluten-free binders. You could use any Wheat-Free Baking Mix provided it is actually gluten-free (and not just wheat-free), but you might have to adjust the amount of milk to get the right consistency.

Ingredients

 * 3 eggs, separated
 * 1¾ cups (420 ml) milk
 * ½ lb (225 g) Wheat-Free Baking Mix
 * 2 teaspoons baking powder
 * 3 teaspoons granulated sugar
 * ½ teaspoon salt
 * ¼ cup (2 oz) vegetable oil

Procedure

 * 1) Mix egg yolks and milk.
 * 2) Add the wheat-free baking mix, baking powder, sugar, salt and mix well.
 * 3) Add the oil.
 * 4) Beat the egg whites until stiff and then fold into the batter.
 * 5) Preheat a waffle iron.
 * 6) Ladle a scoop of batter into the waffle iron, and cook until browned and cooked through.
 * 7) Remove waffle and repeat cooking process with remaining batter.