If necessity is the Mother of Invention, Chef Einat Mazor’s daughter’s celiac disease is responsible for a truly wonderful break-through in Gluten-Free baking. The aptly named Extra White Gold Flours were a result of the Georgia-based Mazor’s child’s suffering and her determination to bring the joys of great baking to her family table for all to enjoy. And Extra White Gold goes even further: The flour is free from eight allergens: Wheat (of course!), soy, nuts, tree nuts, fish, shellfish, dairy and eggs. It goes without saying that the two Extra White Gold flours, one All-Purpose and one for Bread, both adhere to clean food guidelines and are Non-GMO and use no preservatives. They’re even Kosher! But for home cooks, perhaps best of all, is that Extra White Gold are cup-to-cup replacement value that no other flours and mixes have so there’s no need to vary any family-favorite recipe. Extra White Gold Bread Flour has the distinction of being the only cup-to-cup Gluten-Free bread flour. Bread is just the beginning. Extra White Gold lets the home baker create all kinds of pastries, brioche, croissants, delicate cakes and cookies. And if you’re pressed for time, Chef Einat’s gift to you are her Chocolate and Vanilla Cake Mixes along with ones for Chocolate Chip Cookies and Brownies too.
Chef Einat Mazor was the ideal person to create this breakthrough. The author of 7 cookbooks, Mazor was born in Israel near the Mediterranean. She loved cooking and baking from an early age. Her passion never left her. Once she obtained her BA in Life Sciences and her Master’s Degree in Business at Tel Aviv University, the corporate world beckoned. But her dreams of cooking took shape when she arrived in New York becoming a Certified Chef and later pastry chef at the National Gourmet Institute. Her child’s Celiac disease threw her passionately to work creating gluten-free meal options. She was so successful with these that she became a Gluten-Free Culinary Consultant for Israel’s national airline, El-Al. She regularly teaches at ICE (The Institute of Culinary Education) in New York. And she founded Better Foods, which is based in Alpharetta Georgia, outside Atlanta.
We tried a taste test of Extra Gold Flour all our own. Our family’s favorite Waffles are made with Buttermilk, which gives them a slight tang which is a perfect counterpoint to the maple syrup we like to top them with. The waffles have a crisp crust that yields a tender center. And we love them with fresh fruits—this time of year Blueberries but later strawberries fresh from the Farm Stand. Now in order to pull off our taste test, we did serve them with bacon. Leave that out and you’ve got a perfect meal for a meatless meal. Wonderful for Breakfast for Dinner! These waffles be equally appealing with Fried Chicken, coated of course with Extra White Gold All-Purpose Flour. The result of our taste test: Not only could no one taste a difference. We thought they tasted better than ever. Here’s our recipe:
Extra White Gold Buttermilk Waffles
A Gluten-Free take on one of our all-time family favorites, the Buttermilk Waffle. We couldn't taste the difference!
- 3 eggs, separated
- 1 ¾ cups (430 ml.) buttermilk
- 8 tbsp. (1 stick, 125 grams) unsalted butter, melted
- 1/2 tsp. Vanilla Extract
- 1 ¾ cups (280 grams) Extra White Gold All-Purpose Flour
- 1 ½ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1/3 cup (90 grams) sugar
- Confectioner’s Sugar
- 1 ½ cups Blueberries
- Maple Syrup for Serving
- Step 1 Preheat waffle maker on medium-high heat.
- Step 2 Preheat oven to 200 degrees F. (95 degrees C.)
- Step 3 In a large bowl, whisk the egg yolks, then whisk in the buttermilk, butter, and vanilla until blended.
- Step 4 Over a sheet of waxed paper, sift together the flour, baking power, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth. In another bowl, whisk the egg whites until stiff peaks form.
- Step 5 Using a rubber spatula, fold 1 cup (250 ml) of the egg whites into the better, then carefully fold in the remaining whites.
- Step 6 Pour about 1/3 cup (80 ml) into the batter of each well of the waffle maker and close the lid. Cook the waffles until gold brown and crisp, 5 to 6 minutes.
- Step 7 Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat to cook the remaining batter.
- Step 8 Sprinkle the finished waffles with confectioner’s sugar. Top the waffles with Blueberries. Serve the waffles hot with maple syrup, if you like.