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Low-gluten dieting doesn’t have to mean skipping waffles with these einkorn treats. Learn more about the unique wheat relative in All About Einkorn Grain.
- 2 cups all-purpose einkorn flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup yogurt
- 6 tablespoons unsalted butter, melted
- 3 large eggs, separated
- Heat waffle iron according to manufacturer’s instructions.
- Preheat oven to 300 degrees Fahrenheit, and then place a baking sheet in the oven.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk together milk, yogurt, butter, and egg yolks.
- Whisk flour mixture into wet ingredients until smooth.
- In the bowl of a standing mixer fitted with a wire whisk attachment, beat egg whites until soft peaks form, about 3 minutes. Use a rubber spatula to gently fold egg whites into waffle batter until just mixed.
- For large Belgian waffles, spread 1 cup of the batter nearly to the edges of the waffle iron. For regular waffles, use 1/2 cup of batter.
- Bake on medium-high for approximately 4 minutes, or until waffles are deeply golden and crisp.
- Serve immediately with maple syrup, or keep warm in the oven until ready to serve.