Aerial waffles made from rice, chickpea flour and tapioca – detailed cooking recipe. Share with friends: 
Time: 40 minutes Difficulty: easy Amount: 8 waffles In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. gluten free rice flour
- 0.5 tbsp. gluten free chickpea flour
- 0.5 tbsp. tapioca flour
- 3 tbsp. l Sahara
- 1.5 tsp baking powder
- 1 tsp vanilla extract
- 0.5 tsp fine salt
- 1 tbsp. milk
- 0.5 tbsp. vegetable oil and optionally for lubrication waffle irons
- 2 large eggs, yolk and protein separately
- Softened butter and maple syrup
- You will need: waffle maker
Recipes with similar ingredients: rice flour, chickpea flour, eggs, milk, vanilla extract, maple syrup, tapioca
Recipe preparation:
- In a large bowl, combine rice flour, chickpea flour, flour tapioca, sugar, baking powder, vanilla and salt. Whisk in another bowl together milk, vegetable oil and egg yolks; add in flour mixture and mix gently.
- In a separate bowl, beat the egg whites until soft peaks, about 3 minutes, add them to a bowl of flour.
- Heat the waffle iron to medium temperature. Preheat oven to 100 ° C. Lightly grease the top and bottom of the waffle iron oil. Pour the dough into the waffle iron three quarters. Neatly close the lid and cook until the waffles are golden brown, 6-7 minutes. Keep your waffles ready warm in the oven or on a plate wrapped in foil while you will cook the rest. Serve on the table with butter and maple syrup.
