http://artofglutenfreebaking.com
Art of Gluten-Free Baking
Special Equipment Needed
-waffle iron (I use a Belgian waffle iron)
-hand mixer
Ingredients
2 C Jeanne's Gluten-Free All-Purpose Flour Mix
1 TBL aluminum-free double-acting baking powder
1 tsp baking soda
1/2 tsp salt
1 TBL sugar (optional)
4 TBL butter, melted
3 large eggs, separated
1 1/2 C buttermilk (or milk w/1 1/2 tsp vinegar whisked in)
-Preheat waffle iron
-in a medium bowl, combine flour, baking powder, baking soda, salt, and sugar. Mix thoroughly
-in a small saucepan, melt butter and allow to cool slightly
-in a medium bowl, beat egg whites until they form stiff peaks. Set aside
-in a large bowl, whisk egg yolks. Whisk in buttermilk and melted butter
-with a large spoon, stir the dry ingredients into the wet ingredients. Do not overmix--batter should have lumps
-fold egg whites into batter with a rubber spatula
My waffle iron is seasoned from years of use, so I don't need to grease it. If yours needs greasing, do it now.
For each waffle, pour in about 1 C of batter (this is the amount my 8" iron needs, yours may need more or less). Lower lid. Allow to cook 3-5 mins--or as long as needed to create a deep golden brown waffle.
When waffle is done, remove from iron and add the next cup of batter. Repeat until all batter is used. I get about 4 1/2 waffles out of my iron with this recipe.
Enjoy!