Gluten-Free Buttermilk Belgian Waffles

No one's recipe looked good enough to me, so I kind of took from here and there and made up my own!

They're light, airy, and super-crispy.  Perfect waffle consistency.  Sometimes I get tired of our dense gluten-free substitutes.  But these are delicious.

Ingredients:

2 cups Carol's sorghum blend (or other AP flour...the sorghum blend is 35% sorghum flour, 35% potato starch, 30% tapioca starch)

2 t. baking powder
2 t. baking soda
Pinch of salt
Pinch of xantham gum
2 eggs, separated
1 3/4 cup buttermilk (or 1 3/4 cup milk with 1 T. vinegar or loemon juice whisked in, left to sit for 10 minutes)
1/4 cup oil

Instructions:

Preheat your waffle iron.

Mix all dry ingredients in a small bowl and set aside.

Mix together buttermilk, egg yolks, and oil in a large bowl.  Add in dry ingredients and mix until just combined.

Using an electric mixture, beat egg whites on high speed until stiff peaks form.

Fold whites into the batter until almost combined.  There should be small chunks of white throughout.

The batter will be thin.  Don't let that concern you.

Spray your waffle iron with a little oil.  Pour in 3/4 cup of batter (more or less depending on your iron size) and cook.

Enjoy!