Gluten free sourdough waffles

Gluten free sourdough waffles

These waffles are very different as they have that sourdough taste and are also therefore easier to digest as the grains are already broken down. Practically speaking, this is also a great way to use up excess starter. Leave the pre-mix overnight for a protein rich breakfast, or start preparation in the morning for a hearty afternoon tea. This recipe is very forgiving in the fact that flours can be changed and it still works. Sometimes I use millet flour instead of brown rice for example.

Gluten free sourdough waffles

By October 8, 2022

These waffles are a great way to use up extra starter and serve as a delicious and protein rich breakfast. They are surprisingly light and fluffy and can be used as a sweet or savoury meal. Serve with fruit, maple syrup, yoghurt and or chia pudding, or do as my son does and make a waffle burger. He adds avocado, tomato, baby spinach, bacon and hot sauce.

Instructions

  1. Into a large mixing bowl, place the starter, brown rice and tapioca flours and water. Whisk and cover (to avoid plastic, place the mixing bowl into a sealed container).
  2. Leave this mix overnight or for at least 5hrs during the day. Note that unlike a sourdough bread, how long you leave it is not as important. As long as you leave it long enough to ferment the flours, there is no danger of over fermenting by leaving it a couple of hours longer.
  3. When you are ready to make your waffles, pre-heat your waffle maker.
  4. Add the remaining ingredients and whisk well. Note that when adding the butter, leave a little aside to brush the waffle iron. Also note that the mixture will fizz up quite a bit with the addition of the baking powder.
  5. Ladle waffle mix into the waffle iron and follow instructions specific to your appliance.
  6. Serve as needed.
  7. These waffles freeze well and may be re-heated in a toaster with the setting on low to prevent burning.
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