When my mom and dad were newly weds they would have waffle parties. Mom says they were all on tight budgets and waffles were cheap and easy to make. Everyone would bring a different topping to the party and they would have a waffle feast. These Sunday Supper Waffles are great anytime whether topped with syrup, or fruit and whipped cream. I have also topped them with chicken and vegetables in a creamy sauce.
Preheat your waffle iron. If your waffle iron has different temperature or time controls remember that gluten free will take longer to cook. I have a Cuisinart waffle iron that I set at 4, which means it cooks for a longer amount of time.
Mix Flour and set aside: 2/3 cup tapioca flour, 1/3 cup oat flour, 1/3 cup sorghum, 1/3 cup sorghum flour, 1/3 cup chestnut flour, 1/3 cup hazelnut flour, 1 Tablespoon coconut flour, 1 Tablespoon Arrowroot starch, 1/2 teaspoon Xanthan gum, dash of ginger, pinch of citric acid*. The ginger and citric acid act as dough conditioners that just help everything rise and crisp the way waffles should. ( If you don’t have access to Citric Acid you can put 1 Tablespoon lemon juice or apple cider vinegar in the milk**).
Separate: 4 eggs, place the whites in a separate bowl to whip into soft peaks.
Add to egg yolks: 2 cups of milk** or dairy free milk- I like to use coconut milk, 1/2 cup oil or melted butter-mix with electric mixer or whisk.
Stir in: Slowly add flour and mix well.
Fold in: Gently fold in the whipped egg whites to the batter.
Spoon onto: Spoon batter onto waffle iron and cook! Enjoy!
Julie Bakes Gluten Free 