VelvetGluten-Free Crisp Waffles with Strawberries and Whipped Cream
Inspired by techniques from NYT Cooking, America's Test Kitchen and King Arthur Baking.
Crisp, airy waffles lifted with whipped egg whites, made with a 1:1 gluten-free flour blend and gluten-free baking powder, served with strawberries and cream.
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Method
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Free sugars
Free sugars: 9.9 g per serving
19.8 % of the 50 g daily maximum · 39.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- Belgian (deep-pocket) waffle iron
- 2 medium bowls
- balloon whisk or electric mixer
- large rubber spatula
- ladle
- wire rack set in a baking tray
- medium bowl for the cream
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 510 kcal |
| Protein | 8.3 g |
| Carbohydrate | 52.4 g |
| of which sugars | 16.8 g |
| of which free sugars | 9.9 g |
| Fat | 29.6 g |
| of which saturates | 17.4 g |
| Fibre | 1.8 g |
| Salt | 0.76 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
