Light and Delicious Waffles

1 1/3 cup tapioca flour
2/3 cup brown rice flour
Dash of salt
½ cup (1 stick) Earth Balance shortening OR buttery flavored spread (dairy free)
1 tablespoon pure maple syrup
4 eggs, (separated)
1 ½ cups plain, unsweetened soy milk (be sure it´s gluten and casein free)
4 teaspoons baking powder

Sift together the tapioca flour, brown rice flour and salt; put in a bowl and set aside. In a medium saucepan, melt the shortening over low heat. Let cool slightly. Meanwhile, separate the eggs. Stir the egg yolks and the maple syrup into the cooled shortening. With a whisk, beat in the soy milk alternatively with the flour mixture in 3 or 4 additions. In a separate bowl, beat the egg whites until they hold stiff peaks. Fold the egg whites and the baking powder into the batter. Bake on a pre-heated waffle iron until crispy (follow package directions). Serve with warmed maple syrup. (Makes 6 to 8 waffles, depending on size)