Dana's Gluten-free Waffles

I found this recipe online and adjusted it to my liking.  Because I have an amazing grain mill and take the time to grind each batch of rice three times, the result is a super fine rice flour and you will not be able to tell that these are gluten-free.  The only brand of rice flour that is ground superfine is from Authentic Foods and is very expensive.

I am pretty new to gluten-free but am diving in because I've recently cut gluten out of my diet for major health reasons.  So far all my recipes will be adjusted from either my own recipes, Gluten-free on a Shoestring or America's Test Kitchen.

Recipe

120 grams superfine brown rice flour*

60 grams potato starch (not flour)

100 grams tapioca starch/flour

¼ teaspoon xanthan gum

2 tablespoons (24 grams) sugar

1½ teaspoons baking powder

½  teaspoon baking soda

¾  teaspoon salt

2 whole eggs + 1 egg white (120-130 grams, out of shell) at room temperature, separated

3 tablespoons (42 grams) mild oil

1 cup (227 grams) plain or Greek yogurt, at room temperature

¾-1cup (6-8 fluid ounces) whole milk, at room temperature (I'm at over 5,000 feet elevation, so I use the full cup)

*If you can't get super fine rice flour from me or Authentic Foods, then rest the batter for 30 minutes before beating the egg whites and adding them in.

Preheat waffle iron.  In a large bowl, place all the dry ingredients and combine well. In a separate bowl, whip the egg whites until stiff (but not dry) peaks form. Place the egg yolks and oil in a separate bowl and blend until creamy. Add the yogurt and milk, and blend until well combined. Combine with the dry ingredients, and blend again. The mixture will be smooth and thickly pourable. Fold the beaten egg whites gently into the batter just until most of the white streaks are gone.

Scoop about 1 cup of batter into the 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 stops escaping from the waffle iron. Remove the waffle and serve immediately.  You can cool and freeze.  Makes 4 double rectangular waffles in my waffle iron.

For pumpkin waffles:

Substitute 

3 tablespoons brown sugar for the white sugar

Pumpkin puree for the yogurt

Buttermilk for the whole milk (may need to add a little more because of thickness)

Add to the dry ingredients

1¾ teaspoons cinnamon 

2 teaspoons ginger

½ teaspoon nutmeg