I don't have to be gluten free, but these waffles are so light and fluffy with hints of ricotta and lemon. I feel great after eating it and my husband and kids really enjoy the flour mill and waffle maker. That way everyone is happy.

​

1. Using a grain mill, grind the rice and rolled oats very finely. In a large bowl, mix together the ground grains, polenta, sugar, baking powder, baking soda, and salt. In a large measuring cup, whisk together the egg yolks, ricotta cheese, buttermilk, lemon zest, vanilla extract, and melted butter

​

2. Preheat the waffle iron while beating the egg whites.

​

3. Before you start beating the egg whites: Wipe out the whisk attachment and bowl with vinegar and salt. Please do not rinse! Beat the egg white slowly at first, increase the speed and continue beating the egg white until soft peaks form. Add the sugar and continue beating until the egg whites are stiff but not dry. set aside.

​

4. Using a wooden spoon or rubber spatula, add the liquid ingredients to the flours and mix until just a dough forms. Mix one-third of the egg white into the batter, then gently fold in the remaining egg white. Don't worry if there are still a few white ice cream spots shimmering in the dough.

​

5. Take a ladleful of batter and spread it over the hot waffle iron. Bake the waffle until it is crispy brown (approx. 3:30 minutes). Then place the waffles on a large plate and place them in the oven at 100°C, covered with a tea towel, to keep them warm while you prepare the rest. Serve with maple syrup, jam or berries.

The KitchenAid grain mill, the Artisan Stand Mixer 6.9l and the waffle iron  were used to prepare the recipe.