Ingredients
- Eggs 4 Large
- 280g (1½ Cups) Im Free Perfect Gluten Free Flour
- 9g (2 tsp) Im Free Perfect Gluten Free Baking Powder
- 1.5g (1 tsp) Salt
- 32g (2 Tbsp) Sugar
- 13g (1 Tbsp) Vegetable Oil
- 160g (¾ Cup) Buttermilk
- ½ Vanilla Bean Pod, Seeds Removed
- 1.4g (¼ tsp) Amylase (optional)
Equipment
- Waffle Iron
- Mixing Bowls
- Whisk
Timing
Active Time: 10 Minutes
Total Time: 20 Minutes
Yield
2-4 Servings
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Mix Batter
Preheat the waffle iron.
Separate egg yolks from the whites and place in 2 separate bowls.
Combine the gluten free flour, baking powder, salt and sugar in a separate bowl and whisk together.
Add the vegetable oil, milk, amylase *(optional), and vanilla to the egg yolks and whisk together.
Slowly add the milk mixture to the flour, whisking constantly to avoid lumps, mix until nicely combined.
*(Optional) Cover and allow the mixture to rest for up to 12 hours. The amylase can help breakdown some of the grittiness that is often associated with gluten free flours. This is not a necessary step but it is beneficial if used.
-
Fold Egg Whites, Cook Waffle
Gently whisk the whites until they resemble a soft whipped cream.
Gently fold the whites into the batter in 2 stages, attempt to keep as much air from the whipped egg whites as possible.
Following the manufacturer’s instructions for the waffle maker, cook until nice and golden brown.
Based on 2 Review(s)
4 Comments.
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Keep these gluten-free recipes coming. Gluten intolerance is rampant with family members and friends!
this came out really well. We did end up upping the amount of buttermilk by about a third to get the batter to be thin enough to make folding in the egg whites more feasible. Could be the fact we were using a different cup-for-cup flour.
Every cup for cup flour is going to differ so we assume that is the issue here. Glad you enjoyed them.