- 2 cups (280 g) gum-free gluten free flour blend (185 g superfine white rice flour + 62 g potato starch + 33 g tapioca starch/flour)
- ¼ teaspoon xanthan gum
- 2 tablespoons (24 g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 (100 g (weighed out of shell)) eggs at room temperature, separated
- 3 tablespoons (42 g) virgin coconut oil melted and cooled (or a neutral liquid oil, like vegetable or canola)
- 1 cup (227 g) plain whole milk yogurt at room temperature
- ¾ cup (6 fluid ounces) milk at room temperature
Instructions
- Preheat and prepare your waffle iron according to the manufacturer’s directions.
- In a large bowl, place the flour blend, xanthan gum, sugar, baking powder, baking soda and salt, and whisk to combine well.
- In a separate bowl, whip the egg whites with a hand mixer (or in a stand mixer fitted with the whisk attachment) until stiff (but not dry) peaks form.
- Place the egg yolks and oil in a separate large bowl and blend with a hand mixer (or in a stand mixer fitted with the paddle attachment) until creamy.
- Add the yogurt and milk, and blend until well combined. Add the dry ingredients, and blend again. The mixture will be smooth and thickly pourable.
- Fold the beaten egg whites gently into the large bowl of batter until only a few white streaks remain.
- Pour or scoop about 3/4 to 1 cup of batter into your prepared waffle iron (more or less depending upon the size and shape of your iron), and spread the batter into an even layer.
- Close the lid and cook until steam stop escaping from the waffle iron, between 4 and 5 minutes, depending again upon the capacity of your waffle iron.
- Remove the waffle from the iron and serve immediately. Repeat with the remaining batter.
- If you do not serve each waffle as soon as it is made, refresh the waffles by placing them in a toaster oven at 400°F for about 3 minutes.
- Waffles can also be cooled completely, wrapped tightly and frozen, then defrosted and refreshed similarly before serving.
