Rice Waffles with Fruit Sauce
Submitted by TalkoBelle
Gluten-free rice flour waffles lightened with whipped egg whites and folded with cooked rice for a crisp, hearty bite. Spiced with cinnamon and nutmeg, then topped with a strawberry-yogurt sauce.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minNaturally gluten-free, these waffles swap wheat for rice flour and fold a cup of cooked rice right into the batter, giving each waffle a hearty, slightly chewy texture you don’t get from flour alone.
The trick to keeping them light and crisp is whipping the egg whites to stiff peaks and folding them in last. Gluten-free batters can bake up dense and gummy, but that airy foam lifts them into something fluffy inside with a crackly exterior. Fold gently so you don’t knock the air out.
Warm spices, cinnamon and nutmeg, plus a touch of honey, keep the batter cozy and lightly sweet.
The sauce is its own clever move: strawberries thickened with arrowroot, then cooled and swirled with yogurt for a creamy, tangy topping. Add the yogurt off the heat so it stays smooth rather than splitting.
Chef Tips
- Whip the egg whites to stiff peaks and fold gently; that’s what keeps gluten-free waffles light.
- Don’t open the waffle iron too early; let each waffle steam and crisp before lifting the lid.
- Keep finished waffles warm in a low oven so they stay crisp while you cook the rest.
- Cool the strawberry sauce before stirring in the yogurt so it doesn’t curdle.
Variations
- Use any cooked rice you have on hand; leftover white or brown both work.
- Swap strawberries for blueberries, peaches, or mixed berries in the sauce.
- Add a little vanilla or lemon zest to the batter for extra brightness.
Ingredients
Directions
Preheat waffle iron and lightly brush with safflower oil.
In a medium bowl combine rice flour, baking powder, nutmeg, cinnamon and salt.
In a separate bowl combine honey, egg yolks, milk, the ¼ cup safflower oil, and rice.
Beat egg whites until stiff peaks form.
Combine dry and wet ingredients, then fold in egg whites.
Preheat oven to 200 degrees F.
Cook waffles, one at a time, keeping them warm in the oven on a heatproof platter.
In a small saucepan combine strawberries, date sugar, and arrowroot.
Cook over medium-high heat until thick.
Let cool slightly, then mix with yogurt.
Pour strawberry sauce over warm waffles and serve.
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