- 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)
- Waffle Iron
- Mixing Bowls
Active Time: 10 Minutes
Total Time: 20 Minutes
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.