savory waffles.

July 13, 2010

Sometimes the instant potato flake is a boon to gluten-free cooking. It thickens, it creates volume, it adds a tender chew. And in bready foods, all of those qualities are a must. When The Lab is craving a carb-heavy, super tasty bready item, we find ourselves reaching for the potato flakes and whipping up egg whites for these savory waffles. The best part? You can easily doctor up these kid-friendly waffles with whatever the kids like best – bacon, sausage, a variety of cheeses, etc. These waffles are also great with dressed greens on the side as a light supper, or repurposed for panini-style sandwiches in the waffle iron.

Savory waffles
Serves 2-4

3/4 cup brown rice flour
1/3 tapioca or arrowroot starch
1/4 cup quinoa flour
1/4 cup instant potato flakes
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup Parmesan, grated on microplane
2 eggs, separated
1 1/4 cup skim milk
3 tablespoons olive oil
1 three-ounce fully cooked sausage, finely diced

Preheat waffle iron.

In a medium bowl, combine brown rice flour, tapioca starch, quinoa flour, potato flakes, xanthan gum, baking powder, salt, pepper, and Parmesan. Set aside.

In a medium bowl, beat egg whites until stiff peaks form. In a small bowl, beat egg yolks lightly, add milk and oil. Pour liquid ingredients into dry ingredients. Fold in egg whites, then gently fold in sausage. Let batter rest 5 minutes.

Spray hot waffle iron with nonstick cooking spray. Pour approximately one-quarter of the batter onto the waffle iron, cook to desired crispness.

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