In addition to being gluten free, these waffles are grain free and Paleo friendly because they use tapioca flour, which comes from the root of the cassava plant. This recipe results in a crispy waffle with a fluffy center.
- 1¹⁄3 cups tapioca flour
- 4 teaspoons baking powder
- 4 large eggs
- 4 teaspoons vanilla
- 1 cup almond milk
Mix dry ingredients in a large bowl.
Add the eggs and vanilla and mix well.
Pour one-quarter of the mix into a hot waffle iron and cook until golden brown, about 4 minutes. Repeat with remaining batter. Serve.
Nutrition Analysis: 240 cal, 5 g fat, 185 mg chol, 540 mg sodium, 40 g carbs, 0 g fiber, 2 g sugar, 7 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.