3 eggs, separated
2/3 cup sour cream
3/4 cup milk
1/4 cup butter, melted
1/4 cup oil
2 tsp baking powder
1/2 tsp baking soda
1 Tbsp sugar
1/2 cup + 2 Tbsp white rice flour
1/2 cup + 3 Tbsp tapioca flour
1/2 cup cornstarch
1/2 tsp potato flour
1/2 tsp xanthan gum
In a very cold bowl with cold beaters, beat egg whites until stiff peaks form; set aside.
In separate large bowl, put egg yolks, sour cream, milk,
butter, and oil and whisk or beat until blended and smooth.
In another separate large bowl, add all the remaining dry ingredients and whisk together until blended.
Slowly add dry mixture into wet mixture, stirring to combine.
With a large rubber spatula, fold the beaten egg whites into the batter mixture until just blended - do not over mix or you will deflate the egg whites.
Heat your waffle maker and pour batter in as usual, cooking until light golden brown.
Makes about 6 to 8 waffles.
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