Mix in a large mixing bowl:
4 cups brown rice flour (just grind brown rice in your grain mill)
1 1/4 tablespoons baking powder
3/4 teaspoons salt
4 eggs
2 3/4 cups milk (or water) --may use dry milk
Put the dry ingredients in a large mixing bowl. (If using dry milk, add the dry milk powder to the dry ingredients.) Mix well and make a hole in the center of the dry ingredients. Carefully separate the egg whites from the yolks, reserving the whites in a mixing bowl. Make sure that none of the yolk gets in with the egg whites or they won’t beat well. Beat the whites just until soft peaks form that bend over at the tip. Put the yolks in the center of the flour mixture along with the liquid milk (or water). Stir just until mixed. Gently, gently fold the beaten egg whites into the batter so that all the air stays in them—this makes your waffles light and delicious! Cook in a waffle baker until crisp. Serves 4.
