This is a great make-ahead-and- freeze recipe. The waffes are just as good warmed up in your g-free toaster days later!

These crispy-on-the-outside, soft-on-the-inside waffles are naturally
omega-3-fortified with high fiber flax. Top them with a drizzle of maple syrup or additional blueberries for a fulfilling whole grain breakfast.

SERVES 6 (MAKES SIX 7-INCH WAFFLES)
4 eggs, separated
2⁄3 cup 2% milk
¼ cup gluten-free light sour cream
4 tablespoons (½ stick) salted butter, melted
Juice of 1 lemon
1 cup brown rice flour
¼ cup millet flour
¼ cup potato starch
¼ cup ground flax meal
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon guar gum
¼ teaspoon salt
1 cup fresh or frozen blueberries (defrosted if frozen)
Maple syrup, or blueberry or raspberry syrup (see page 29), for serving

1. Preheat a wafïle maker according to the manufacturer’s instructions.

2. Place the egg yolks, milk, sour cream, butter, and lemon juice in a large bowl. Whisk until well combined. Sprinkle the brown rice flour, millet flour, potato starch, flax meal, sugar, baking powder, baking soda, and guar gum over the egg yolk mixture. Whisk until smooth.

3. Place the egg whites and salt in another large bowl. With an electric mixer on high speed, whisk the egg whites until stiff peaks form, about 2 minutes. Using a rubber spatula, fold a scoop of the egg whites into the batter; then carefully fold in the remaining whites with the rubber spatula.

4. Spoon ½ cup of the batter onto the wafïle iron and cook according to the manufacturer’s instructions. Keep the waffles warm while you repeat with the remaining batter. Serve hot, with the fresh or frozen berries and the syrup of your choice.