Gluten-Free Belgian Waffles

Instructions

1. Prepare the dry ingredients
   In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and xanthan gum (if using). Make sure all ingredients are well combined to ensure even distribution.
2. Mix the wet ingredients
   In a separate medium bowl, whisk the egg yolks, milk, melted butter, and vanilla extract until smooth. Be sure the melted butter has cooled slightly to prevent cooking the eggs.
3. Combine wet and dry mixtures
   Pour the wet ingredients into the dry ingredients and mix until just combined. Some small lumps are okay; avoid overmixing which can make the waffles tough.
4. Whip the egg whites
   In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form. This will take about 2-3 minutes with an electric mixer. The whites should stand up straight when the beaters are lifted.
5. Fold in the egg whites
   Gently fold the whipped egg whites into the batter using a rubber spatula. Use a light hand and fold just until incorporated - this creates the light, airy texture that Belgian waffles are known for.
6. Preheat the waffle iron
   Preheat your Belgian waffle iron according to manufacturer's instructions. When hot, lightly grease with cooking spray or brush with a small amount of oil.
7. Cook the waffles
   Pour about 3/4 cup of batter (or the amount recommended for your waffle iron) onto the center of the preheated iron. Close the lid and cook until golden brown and crisp, about 4-5 minutes. The waffle should release easily when done.