Gluten-Free Hong Kong Egg Waffle (無麩質雞蛋仔)
Crisp on the outside, soft and airy on the inside, and shaped like a honeycomb of golden “bubbles.”
Ingredients
Equipment
Instructions
- If you prefer the original texture of the egg waffle, use cake flour. Almond flour gives a crisper overall texture.
- In a mixing bowl, combine all dry ingredients and mix well.
- Add wet ingredients and combine until smooth. You can also put everything in a blender and blend until smooth.
- Let batter rest for 15-20 minutes. You can also premake this batter and refrigerate until later use for up to 24 hrs.
- Pre-heat your waffle or egg bubble waffle machine.
- Spray gently with oil or butter.
- Pour batter in and flip over to evenly coat the machine.
- Cook for 5-9 minutes until golden brown on both sides.
- If you are making larger batches ahead of time, you can reheat in the oven to re-crisp the waffles.
Macros
| Nutrient | With Protein Powder | Without Protein Powder |
|---|---|---|
| Calories | 1359 kcal | 1249 kcal |
| Protein | 63.1 g | 38.1 g |
| Carbohydrate | 90.0 g | 88.0 g |
| Fat | 88.3 g | 87.3 g |
