A lovely light waffle recipe made with tapioca flour instead of wheat. Also able to be made gluten free with the use of nut or rice milks.
2 cups tapioca flour
2 teaspoons baking powder
4 egg yolks, beaten
1 cup milk
4 egg whites, beaten to stiff peaks
Mix tapioca flour, baking powder, egg yolk and milk in a bowl. In a second, clean and dry metal bowl, beat egg whites until stiff. Fold into the flour mixture. Bake in a hot, oiled waffle iron until golden brown. Makes four waffles. This recipe does not work well if you make more than a double size recipe at one time.
Variation: to make this recipe casein free, substitute 3/4 cup of rice or nut milk for the cow milk.
