Light, crisp gluten-free waffles made with whipped egg whites.
These light, crisp waffles are a weekend morning favorite. Whipping the egg whites makes them extra fluffy. They also make the best base for Rachelle's gluten-free stuffing!
Prep 10 min · Cook 20 min
Combine dry ingredients in a large bowl.
Using 2 other bowls (one of them glass), separate the egg whites from the yolks. Egg whites will whip together best if they're in a glass bowl. Beat egg whites with a hand mixer until stiff peaks form.
Add oil, applesauce and milk to the egg yolks. Stir until combined.
Pour wet ingredients into dry ingredients and whisk. (The mixture will seem runny at first, but as it's mixed the xanthan gum will start to thicken it fairly quickly.)
Fold whipped egg whites into batter.
Cook on a hot waffle iron. Makes 28 – 32 Belgium waffles.
Serve with butter and maple syrup, or whipped cream and berries or fruit.
