4 large eggs, separated
300g gluten free plain flour
½ tsp gluten free baking powder
¼ tsp mustard powder
¼ small bunch of chives, chopped
200g cheddar cheese, grated
50g lactose free butter, melted
400ml lactose free milk
4 tomatoes sliced
1 small handful basil leaves
Serves - 2
Heat the waffle maker according to manufacturer's instructions.
Whisk the egg whites to stiff peaks. In a separate large bowl, mix together the gluten free flour, baking powder, paprika, mustard powder, chives and season with salt and black pepper.
Stir in the grated cheese then make a well in the centre and add the egg yolks and melted lactose free butter.
Start mixing with a balloon whisk; keep whisking as you slowly add the lactose free milk until you get a smooth, thick batter. Carefully fold in the egg whites with a metal spoon.
Heat oven to 180C/160C fan/gas 4. Use a ladle to pour the batter into your waffle maker and cook for 5 mins or according to the manufacturer's instructions.
Repeat until all the batter has been used up, placing your finished waffles onto a baking tray as you go.
Once all the waffles are made, transfer to the oven for 5 mins to warm through and crisp. Delicious served with sliced tomatoes, basil and a fried egg.
Recipe adapted from: Good Food