I modified a recipe I found here:http://breadbaking.about.com/od/flatandpocketbreads/r/cornwaffles.htm
All of the notes in parentheses are from me.
Makes about 4 waffles.
* 3/4 cup cornmeal
* 1/4 cup gluten-free flour (I used Bob's Redmill GF flour, thanks to klwalton. This is the right amount for this flour in a waffle recipe. If you use it straight, you get a dense garbanzo flavored waffle that I call "falafel waffle"
* 1/4 tsp xantham gum (if your flour mix doesn't have any in it
* 1 tbsp sugar
* 2 tsp baking powder
* 1/2 cup milk
* 1/4 cup butter, melted
* 1 egg, separated
1. In medium bowl, mix together cornmeal, flour, sugar, and baking powder.
2. In small bowl, mix together milk, butter, and egg yolk.
3. In another small bowl, beat egg white until stiff. (Note: A secret I learned about beating egg whites is that the bowl needs to be dry and cold so I stick it in the freezer for a few minutes.
4. Begin heating waffle iron.
5. Add wet, milk ingredients into dry ingredient and mix well.
6. Fold in egg white.
7. Bake in waffle iron according to your model’s instructions.
8. Serve with butter and your favorite syrup.
(These waffles fall apart in your mouth in the very buttery way instead of the no gluten way. I almost ate all of them in one sitting but saved some for tomorrow's breakfast.)