Crisp and Airy Gluten-Free Waffles

These gluten-free waffles are light and airy, thanks to the folded egg whites. Enjoy them hot from the iron with crisp edges.

• Ingredients
• Certified gluten-free rice flour1 cup
• Certified gluten-free chickpea flour1/2 cup
• Certified gluten-free tapioca flour1/2 cup
• Sugar3 tablespoons
• Baking powder1 1/2 teaspoons
• Pure vanilla extract1 teaspoon
• Fine salt1/2 teaspoon
• Milk1 cup
• Vegetable oil1/2 cup, plus more for brushing
• Large eggs, separated2
• Soft unsalted butter, for topping
• Pure maple syrup, for topping

1. Instructions
1. Preheat a waffle iron to medium-high heat.
2. Preheat the oven to 200 degrees F to keep cooked waffles warm.
3. In a large bowl, whisk together the rice flour, chickpea flour, tapioca flour, sugar, baking powder, vanilla extract, and salt.
4. In a separate bowl, whisk together the milk, vegetable oil, and egg yolks.
5. In another bowl, beat the egg whites until soft peaks form, about 3 minutes.
6. Pour the milk mixture into the dry ingredients and stir until just combined; it's okay if there are some lumps.
7. Fold the beaten egg whites into the batter.
8. Lightly brush the waffle iron with oil and fill it about three-quarters full with batter.
9. Close the lid gently and cook until the waffles are golden brown and crisp, about 6 to 7 minutes.
10. Keep the waffles warm in the oven while you cook the remaining batter.
11. Serve hot with soft unsalted butter and pure maple syrup.