Tapioca Flour Waffles
(4 servings) Printable Version
In a second, clean and dry metal bowl, beat egg whites until stiff peaks form. Fold into the flour mixture.
Bake in a hot, oiled waffle iron until golden brown.
This is a basic waffle batter except it uses tapioca flour instead of all-purpose flour. The result is a fluffy waffle with a unique (but still familiar) flavor.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 128. Submitted 4/28/2002.
Comments About This Recipe
What do you think of Tapioca Flour Waffles?
Overall Average Rating =(out of 5)
Based on 6 votes.
I was really excited to try these but both my family and I agree, they tasted like eating rubber... way too chewy. The batter was so thin that it ran everywhere. Do you think it is because they are 100% tapioca flour?
Comment submitted: 4/28/2013 (#15772)
I like it. I did 1/4 of a batch. I used a small egg - 300gr cup.
Comment submitted: 1/19/2013 (#15088)
My kids love this recipe! The batter is really watery and I thought there was no way these would be any good. However, they are GREAT! Taste close to the "real" thing without using all-purpose flour. Love Mr. Breakfast!
Comment submitted: 9/15/2012 (#14416)
Recipe worked great for light and fluffy waffles, though admittedly I never measured. I just eyeballed the consistency until it came out to my liking. I added a step though: separate the yolk, mix in a little vanilla and sugar before adding to the batter.
Comment submitted: 8/8/2010 (#11035)
What are you talking about? The recipe is not near dense or grainy at all. It is actually too watery, if anything. But I didn't dense it or add something, I just used it for pancakes, and they were beautiful.
Comment submitted: 12/9/2009 (#9201)
This recipe as it is written here is really pretty bad - it is dense and grainy. The batter doesn't even pour it really just crumbles. However i took about 3/4 of a cup of this batter and added an egg and another 1/4 cup of milk (we use rice milk) and tried that and that actually was pretty good - it had the texture and look of a regular waffle. This orginal batter is too thick to bake right - must not be the right measurements. My son has a gluten allergy so we will probably use this to make waffles. It would be better with a banana or blueberries in too.
Comment submitted: 2/28/2009 (#7673)
You Might Also Like These Recipes:
So Easy, It's Bananas! See the video. Click here.
Home | About | Contact | Breakfast Recipes | The Cereal Project | Site Index | Food Charities | Blog