Gluten-free waffles with rice flour and crumbs

Ingredients:

Gluten-free flour mix

• 3 cups (435 g) white rice flour
• 1.5 tbsp. (190 gr.) tapioca flour
• 0.75 cups (120g) potato starch
• 1 tbsp (8 g) xanthan gum
• 1.5 tsp. (5 gr.) salt

Cookie Crumble Waffles

• 1 tbsp. sugar
• 1 tbsp. baking powder
• 0.5 tsp salt
• Gluten-free cooking spray
• 1.5 cups of milk
• 2 large eggs at room temperature
• 0.33 cups canola oil
• 2 tsp vanilla extract
• 0.25 cup white chocolate chips
• 0.33 cups chopped gluten-free cream sandwich cookies, and larger crumbs for sprinkling
• Whipped cream for decoration
• Chocolate syrup for decoration
• You will needBelgian waffle maker

Preparation:

1. Gluten-free flour mix: In a large bowl, combine rice flour, tapioca flour, potato starch, xanthan gum, and salt.
   
   You'll make more flour mixture than you need for these waffles. Transfer the remaining flour to an airtight container and store in a cool, dry place or in the refrigerator. You can use it for other gluten-free baked goods.
2. For wafflesIn another bowl, combine 1.5 cups of gluten-free flour mixture, sugar, baking powder, and salt. (Save any remaining gluten-free flour mixture for next time.)
3. Preheat a Belgian waffle iron to medium heat and spray with gluten-free cooking spray. In a small bowl, whisk together the milk, eggs, oil, and vanilla; stir into the flour mixture. Stir in the chocolate chips, then carefully fold in the cookie crumbs.
4. Pour 0.33 cups of batter into each waffle iron square, spreading it out to the edges; arrange larger cookie pieces on top. Close the waffle iron and cook the waffles until crisp, about 4 minutes. Prepare all the batter and garnish the finished waffles with whipped cream, chocolate syrup, and cookie crumbs.
   
   Recipe Gluten-free waffles with rice, amaranth flour and tapioca.