This recipe is for standard (thin & eggy) waffles. These waffles are distinct from Belgian waffles which are thicker and more airy due to the inclusion of egg foam.
Prep Time: 5min
Cook Time: 10-15min
Serves: 6-10 waffles.
1 ½ cups Rice Flour
½ cup Gluten-Free Chestnut Flour
2 Tbsp Baking Powder
1 Tbsp Xanthium Gum
½ tsp Salt
2 cups Almond Milk (unflavored, unsweetened)
4 Large Eggs
4 Tbsp Honey
1 Tbsp Pear Vinegar
1 tsp Vanilla Extract
2 Tbsp Butter Flavored Crisco (melted)
- In a large mixing bowl, sift together Rice Flour, Chestnut Flour, Baking Powder, Xanthium Gum, and Salt.
- Add Almond Milk, Eggs, Honey, Pear Vinegar, Vanilla and melted Crisco to the batter mix, whisk until combined into a slightly lumply, thick batter.
- Laddle the batter into a hot waffle iron and cook according to waffle iron instructions.
- Serve on a warm plate with Chef Grub’s Agave “Almost Maple Syrup”.