- 1½ cups Bob’s 1-to-1 Baking Flour
- 2 Tbsp Turbinado sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ¼ tsp xanthan gum
- 3 large eggs separated, at room temperature
- 115 g unsalted butter at room temperature, or vegetable oil
- 1 2/3 cup buttermilk at room temperature
- 1 tsp pure vanilla extract
In a large bowl, add the flour, sugar, baking powder, baking soda, salt and xanthan gum. Use a wire whisk to combine until well blended. Make a well in the centre and set aside.
In a separate bowl, add the egg yolks and beat lightly with a wire whisk. Gradually whisk in the melted butter until evenly combined. Add in the buttermilk and whisk until blended. Stir in the vanilla extract, then set aside this liquid mixture.
Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites just until stiff and the peaks hold their shape when the whisk is lifted.
In one motion, pour the liquid mixture into the well of the dry mixture. Use a wooden spoon to stir until just combined – there may be a few small lumps but do not overmix.
Add about a third of the beaten egg whites to the batter and fold in gently. Once incorporated, add another third, fold again, then the final third. The batter should begin to lighten, continue to gently fold until blended.
Grease the waffle iron if required, then start to heat. Once at a sufficient temperature, pour in as much batter into the iron as required to make a whole waffle, then shut and cook until the indicator light signals the waffle is cooked. Remove from the heat and serve immediately with your favourite syrup or topping. Repeat with the remaining batter.
Adapted from “Gluten-Free – Breakfast, Brunch and Beyond” by Linda J. Amendt