Chocolate Gluten Free Waffles
Ingredients
1 1/2 cups (210 g) Basic xanthan Gum Free Gluten Free Flour Blend
1/2 teaspoon xanthan gum
4 tablespoons (20 g) Dutch-processed cocoa powder
1/2 teaspoon kosher salt
3 tablespoons (36 g) sugar
4 tablespoons (56 g) unsalted butter, melted
1 teaspoon pure vanilla extract
3 eggs (150 g, weighed out of shell) at room temperature, separated
3/4 cup (6 fluid ounces) milk, at room temperature
1/4 cup (2 fluid ounces) heavy cream, at room temperature
1/8 teaspoon cream of tartar
Instructions
Preheat and prepare your waffle iron according to the manufacturer’s directions.
In a large bowl, place the flour blend, xanthan gum, 4 tablespoons cocoa powder, baking powder, salt and sugar, and whisk to combine well. Add the melted butter, vanilla, egg yolks, milk and cream, and whisk until smooth and well-combined. The mixture will be relatively thick but smooth.
In a separate bowl with a hand mixer or in the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites into soft peaks. Add the cream of tartar and remaining 1/4 teaspoon cocoa powder, and whip to combine into stiff (but not dry) peaks. Whisk the beaten egg whites into the large bowl of batter. The egg whites will expand and loosen the batter. Whisk until smooth.
Spoon 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, stopping about 1/4 inch from the edge of the iron. Close the lid and cook until steam stop escaping from the waffle iron, between 3 and 4 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 300°F for about 3 minutes. Waffles can also be cooled completely, wrapped tightly and frozen, then defrosted and refreshed in a similar manner before serving.