These Buttermilk {Gluten Free} Waffles use a combination of tapioca and rice flour in place of all purpose flour. Then whipped egg whites are folded into the batter to give them a light and fluffy texture.
Course Breakfast
Cuisine American
Prep Time 15 minutesminutes
Cook Time 3 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Calories 393kcal
Author Nicole Crocker
Ingredients
2LargeEggs ,separated
1CupButtermilk
¼CupVegetable oil
1CupRice Flour
½CupTapioca Flour
1 ½teaspoonsBaking soda
1teaspoonBaking powder
Instructions
In a medium bowl beat egg whites to form stiff peaks. Set aside.
In a large bowl mix egg yolks with buttermilk and oil.
In a separate bowl stir dry ingredients together.
Mix egg yolk mixture into dry ingredients.
“Fold” in egg whites.
Preheat waffle iron and oil to prevent sticking.
Pour batter onto iron, close top down and cook for 2-3 minutes or until waffles are cooked.