Ingredients


4 large eggs, separated

300g gluten free plain flour

½ tsp gluten free baking powder

pinch paprika

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





Method


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

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