Feather-light gluten-free waffles without gum or refined starch. The crispness on the outside adds texture to the tender center. Make your breakfast better than before your gluten-free diet.
Preheat a waffle iron to medium-high heat.
In a medium-size bowl, whisk together the Ryze Gluten Free Flour Mix - Yellow Bag, sugar, baking powder, and salt; set aside.
Using an electric mixer, beat the egg whites until stiff peaks form; set aside.
Add the egg yolks, milk, oil, and vanilla; whisk until smooth.
Using a rubber spatula, gently fold in the whipped egg whites.
Scoop about 1/2 cup of batter (depending upon the size of your waffle iron) onto the hot waffle iron and close the lid. Cook until crisp, about 7 minutes. (You will need to adjust the temperature and cooking time for your waffle iron.)
To keep the waffles warm, store them directly on the racks of a 170 – 200°F oven until ready to serve.
Garnish with your favorite gluten-free syrup and or fruit. Freeze layers in a single layer on parchment paper. Then store them in resealable storage bags. Toast frozen waffles until crisp.
This recipe was tested using non-fat milk. However, using any dairy-free milk should also work.