Rice Waffles
These rice waffles are wheat and gluten free. Good, light, and brown easily. 
eggs, separated
2
large
rice milk
1 ¾
cups
rice flour
1
cup
modified tapioca starch
¾
cup
canola oil
½
cup
almond meal
¼
cup
white sugar
1
tablespoon
baking powder
2
teaspoons
vanilla extract
½
teaspoon
salt
¼
teaspoon
cooking spray
 Preheat a waffle iron according to manufacturer's instructions.
  Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
  Beat egg yolks in a separate bowl using a hand beater. Add rice milk, rice flour, tapioca starch, oil, almond meal, sugar, baking powder, vanilla, and salt; beat just until batter is smooth. Fold in stiff egg whites until incorporated.
  Grease the preheated waffle iron with cooking spray. Portion batter into the waffle iron, cover, and cook until waffles are golden brown and the iron stops steaming, about 5 minutes per waffle.
