1/2 cup white rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/2 cup amaranth flour
1/2 cup soya flour
1 tsp. guar gum
4 tsp. baking power, gluten free
1/4 tsp. salt
1 1/2 tbsp. white sugar
2 1/2 cups cold water
1/2 cup olive oil
2 eggs, separated
Place dry ingredients in a large mixing bowl. Whisk dry ingredients together to prevent any lumps. Separate eggs. Beat egg yolks until lemon coloured. Set aside. Using glass bowl beat egg whites until stiff peaks form. Set aside.
Combine water oil and beaten egg yolks. Pour over dry mixture and beat with electric mixer until blended. The batter should be thick but a consistency for pouring. You may need to add a little more water. Fold in the egg whites, being careful not to over-mix. Preheat waffle pan and spray with non-stick spray. (Spray waffle iron well for each waffle.) Bake in preheated Belgium waffle iron.
Each waffle takes 5 to 7 minutes to bake. Serve with fresh fruit and gluten-free whipped topping.
Yield: approximately 6 large waffles.