Gluten-free Berry Buckwheat Waffles

Combine white rice flour, buckwheat flour, potato starch, salt, baking powder, and turbinado sugar in a large bowl, whisking together until evenly distributed.

In a separate bowl, whisk egg yolks with rice or soy milk until smooth and well combined.

Pour the wet ingredients into the dry ingredients and fold gently until just combined; do not overmix, as lumps are acceptable for tender waffles.

In a clean bowl, beat the 2 egg whites with an electric mixer or whisk until stiff peaks form.

Fold the beaten egg whites into the batter in two additions, being careful to maintain volume and not deflate the mixture.

Gently fold the berries of choice into the batter just before cooking.

Preheat a waffle iron according to manufacturer instructions, then lightly grease with oil or cooking spray.

Pour batter into the hot waffle iron, filling to the recommended level, and cook until the waffle is golden brown and crispy, about 3-4 minutes per waffle.

Transfer cooked waffles to a plate and serve immediately, or keep warm on a baking sheet in a 200°F oven while finishing remaining waffles.