Corn Waffle RecipeMix together in a large bowl:
1 cup Gluten-free Deluxe Pastry Flour
(something with a lot of potato flour is excellent)
1/2 cup corn flour
1/2 cup corn meal
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
(if your flour mix doesn't have it already included)
1/4 cup sugar
Beat until stiff in a separate bowl (preferably copper):
the egg whites and a pinch of cream of tartar.
You will know they are ready when the eggs stick to the bottom of the bowl when tilted. At this point, stop beating immediately - you don't want the egg whites to be dry.
In a medium bowl mix together:
the 2 egg yolks
2 cups milk
5 Tablespoons unsalted butter, melted.
Add the wet ingredients to the dry ingredients and mix until combined. Pour 1/4 of the fluffy egg whites into the batter and gently fold them in with a rubber spatula, then fold the rest of the egg whites in to the batter as well. you can stop folding when only a tiny amount of egg white is still distinguishable.
Pour 1/2 to 1 cup of the batter into a heated, greased waffle iron and cook until the amount of steam coming out of the iron decreased significantly. Repeat until batter is used. Serve waffles right off the iron or put them in a 250 degree oven to keep them warm if needed.
If you like this recipe, see some of my others:
Easy Gluten-free Dairy-free Waffles
Gluten-free Buckwheat Waffles
Don't want to mix all this stuff together? Just buy my mix!