Brown Rice Waffles
The upside of having family members with food intolerances is that I get to learn great new recipes. This delicious, light waffle recipe is an adaptation of a recipe from my sister-in-law. To make it dairy free as well as gluten free, substitute water or rice or soy milk for the buttermilk, although this just tastes yummier if you can tolerate buttermilk. For more fiber, substitute 1-4 tbsp ground flax seed for an equal amount of rice flour. If you like really tender waffles, try substituting up to 1/2 cup almond meal for an equal amount of rice flour.

• 1 1/4 cup buttermilk 

• 3 eggs, separated 

• 1 tbsp oil

• 1 1/2 cup brown rice flour

• 2 tbsp brown sugar 

• 3/4 tsp baking powder

• 1/2 tsp salt

1. Measure buttermilk into a liquid measuring cup.
2. Separate eggs, putting whites into a mixing bowl and yolks into buttermilk. Whip egg whites until stiff. Set aside.
3. Add oil to buttermilk and egg yolks.
4.   Mix dry ingredients. Fold buttermilk mixture into dry ingredients. Fold egg whites into mixture. Cook in waffle iron until cooked as desired.