SPROUTED BROWN RICE FLOUR WAFFLES
Makes 4-6 Belgian-style waffles

These waffles are gluten free, but you would never know it! Tapioca flour gives them an irresistibly crisp exterior, while the brown rice flour yields a light and fluffy interior. Serve with fresh fruit and/or your favorite syrup. Or, add freshly whipped cream for an indulgent treat!

Ingredients:

Dry:

2 C. PureLiving Sprouted Brown Rice Flour

1/2 C. Shiloh Farms Tapioca Flour

1 tsp. aluminum-free baking powder

1 tsp. Shiloh Farms Himalayan Pink Salt

2 Tbsp. muscovado sugar

Wet:

2 eggs, separated

4 Tbsp. melted butter, cooled slightly

1 3/4 C. rice milk

Directions:

1.  Begin heating your waffle iron according to manufacturer’s directions

2.  In a large mixing bowl, whisk dry ingredients to combine; set aside

3.  In a separate bowl, whisk egg yolks, butter, and rice milk; set aside

4.  Using a clean, metal bowl, beat egg whites until they hold stiff peaks; set aside

5.  Take egg yolk mixture and add to the dry ingredients, whisking gently to combine; avoid over-mixing

6.  Fold beaten egg whites into batter

7.  Cook on preheated waffle iron, following manufacturer’s instructions for amount of batter and cooking time; serve immediately

Variation:

Honey-Bran Waffles: Substitute 1/4 C. Shiloh Farms Chia Bran for equal amount of brown rice flour. Replace muscovado sugar with equal quantity of Shiloh Farms Raw Alfalfa Honey. Proceed with recipe as directed above.