Waffles are my Mom’s specialty in the kitchen. She is always doing experiments to see how light and fluffy she can get her waffles. When I realized I couldn’t eat gluten anymore, I had pretty much given up on the idea of eating waffles ever again. Fortunately, I decided to give it a try and quickly realized that it was not only easy to make gluten free waffles, but I could make them just as good as my Mom and even better! My Mom and I tested both types of waffles with the family and shockingly, there was a natural gravitation to my gluten free waffles!
Here’s what you’ll need:
1 cup Gluten free rolled oats, blended
1 cup Brown rice flour
2 tsp Baking powder
2 cups Buttermilk (you can substitute for 1 cup almond milk and 1 cup yogurt or heavy cream)
1/4 cup Butter (melted)
2 Egg yolks
2 Egg whites
1 Tbs Cinnamon
1 tsp Nutmeg
1/2 tsp Salt
1 tsp Vanilla extract
1 pint Heavy whipping cream
Powdered sugar and fruit for toppings
In a bowl, mix together dry ingredients: 1 cup blended gluten free rolled oats, 1 cup brown rice flour, baking powder, cinnamon, nutmeg and salt.
In another bowl, mix together egg yolks, melted butter and buttermilk.
Slowly mix the wet and dry ingredients together. Whisk the egg whites separately until light and fluffy and then gently fold into the waffle batter, mixing slowly.
In a bowl, beat heavy whipping cream on high until the cream begins to peak.
Heat up a waffle iron and grease lightly with olive oil or butter. Place waffle mix in the iron and cook until waffle is golden brown and crisp on the outside.
Serve up with whipped cream, powdered sugar and fruit or other toppings of your choice.