What you’ll need:

1 cup brown rice flour

1/2 cup tapioca flour

1/2 cup almond flour

1/4 cup oat flour

TIP: Not everyone on a gf diet can tolerate oats. The oat flour can be replaced by 3 tbsp of rice flour.

1/2 teaspoon xanthan gum

1/2 teaspoon salt

1 teaspoon sugar

2 teaspoons baking powder

1/4 cup oil (we use Becel)

2 large eggs + 2 large egg whites

1 1/2 cup buttermilk

Tip: We rarely have buttermilk on hand and use 1 1/2 cups skim milk mixed with 1 teaspoon of vinegar. Let it stand for 5 minutes and you will have a reasonable facsimile of buttermilk!

What you’ll do:

Heat your waffle iron as per instructions for iron.

TIP: We lightly coat ours with oil to make sure the waffles don’t stick.

In a large bowl, whisk together the dry ingredients until well blended.

In a small bowl, mix together the oil, 2 whole eggs, and buttermilk.

Make a well in the dry ingredients and pour in the wet. Stir until blended but can have a few lumps. Do not over stir. Will make a very wet batter.

In small bowl (we use a 2 cup measuring cup) beat the egg whites with an electric mixer until soft peaks form. Then gently fold the whites into the batter. Do not over stir.

Pour batter by onto iron and close. Cook as per instructions for your waffle maker.

TIP: We use a Cuisinart Griddler with waffle attachments at 350 degrees for 5 minutes, adding 1 cup of batter per 4-section waffle. Cook a bit longer if you want a crispier outside.