Serves 6 Difficulty
For waffle: 1 3/4 cups gluten-free flour mix, (we used Jule’s brand) 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups milk 1 tablespoon butter, melted 1 teaspoon vanilla extract 1 large egg, separated 1 tablespoon sugar Options: 1/2 cup semisweet chocolate, chopped or ˝ cup peanut butter
For waffle: Preheat a non-stick waffle iron Combine flour, baking powder, and salt in a large bowl and set aside. Place milk, butter, vanilla, and egg yolk in a bowl and stir. Add wet mixture to flour mixture, stirring until blended. In a separate bowl, beat egg white together with sugar with a mixer at high speed until stiff peaks form. Fold egg whites into flour mixture. Fold in chopped chocolate or peanut butter or your own ‘optional’ ingredient if desired. Spread batter thinly onto hot waffle iron, spreading enough batter to just cover bottom of waffle iron. Cook until done; repeat procedure with remaining batter.
Prepare the waffles as directed with the peanut butter option. Directions are same as above for ice cream and sauce. For the sauce, we purchased a store-bought gluten-free pecan caramel sauce, make sure to read the label or call the manufacturer to be sure that it is gluten-free.