Gluten-free Brussels waffles

Ingredients for 1 servings:

• 250 g flour, gluten-free
• 1 sachet of dry yeast, gluten-free
• 100 g butter or margarine, melted
• 350 ml carbonated mineral water, at room temperature
• 2 egg yolks
• 2 egg whites, beaten stiffly
• 40 g sugar
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

also works with gluten-containing wheat flour

Mix flour, sugar, yeast, salt, egg yolks, water, and butter into a batter that should be slightly runny than a sponge cake. Then fold in the beaten egg whites. Cover the bowl with a lid or cling film and let the batter rise in a warm place for about an hour. Heat up the special waffle iron for Brussels waffles (this is not a heart-shaped iron) and grease it before pouring in the first portion of waffle batter. Do not stir the batter, otherwise it will lose its consistency. Replace the lid on the bowl between servings; sudden cold is not good for yeast dough and causes it to collapse. Carefully scoop out a portion of batter and pour it into the iron, then bake the first waffle until golden brown. When there is no longer much steam coming from the iron, carefully check the waffle for the first time to see if it is brown. Milk instead of water also tastes good, but unfortunately the waffle will not be as crispy. The recipe also works with regular wheat flour, but then it will no longer be gluten-free.