Multi Grain Gluten Free Sourdough Waffles Recipes

SAM'S SOURDOUGH WAFFLES

Steps:

• Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
• Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
• Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.

GLUTEN-FREE SOURDOUGH CHESTNUT WAFFLES

Steps:

• Preheat a waffle iron.
• Whisk 1/2 cup milk, eggs, 1/4 cup plus 2 tablespoons butter, and maple syrup together in a bowl. Sprinkle chestnut flour, cinnamon, and baking soda on top of the egg mixture, whisking well the whole time. Fold in sourdough starter until fully incorporated but without over mixing. Add additional milk 1 tablespoon at a time to thin batter, if necessary.
• Cook in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes each.

GRANDMA'S SOURDOUGH WAFFLES

Steps:

• The night before you want your waffles, mix the flour, yeast, and lukewarm water.
• Put in tall bowl, as it will rise quite a bit.
• Cover with towel and let sit in room temperature overnight.
• In the morning, uncover and stir.
• Don't be put off by the texture. It is supposed to look weird. Really.
• Add the eggs and oil/milk, enough to make it thin enough to use.
• It might be a little tough to make it all mix together, because it tends to be a bit sticky, but keep at it.
• Usually helps if you've mixed the eggs a little in a separate bowl, so you're not dealing with a whole yolk.
• In small, separate bowl combine baking soda and sugar. Mix until no lumps.
• Add to soda & sugar mixture to bowl with waffle dough.
• Stir until mixed in.
• Let sit about fifteen minutes. (A good time to start preheating your waffle iron.)
• Spray waffle iron with cooking spray. You'll need to repeat this occasionally as the spray wears off.
• Experiment with amounts of waffle dough to put in the iron and times. For us, we use a ladle and cook each waffle for 3-5 minutes. Those sizes and times work perfectly for us, but I'm sure waffle irons vary in size and cooking times.
• You can get creative with adding other ingredients. I haven't tried any of these yet, but I've heard adding crumbled bacon, blueberries, grated apples, etc. to the mix before making the waffles works well.
• For us, the recipe usually yields 8-9 waffles, enough for 3-4 people. It might differ for your waffle iron.

MULTI-GRAIN GLUTEN FREE SOURDOUGH WAFFLES

Steps:

• Before going to bed, mix together the sponge in a glass bowl. Add enough water for a thick waffle dough. Cover bowl with plastic wrap and allow to stand in a warm place over night.
• In the morning, add the buttermilk powder, ground flax seed and sea salt to the sponge and stir well.
• Beat the egg yolks with coconut oil, vanilla and honey. Set aside.
• Beat the egg whites until stiff. Fold the beaten egg yolk mixture into the sponge and then carefully fold in egg whites. Allow the waffle batter to rest for 15 minutes in a warm place.
• Mix the baking soda with 1 tablespoon water and add ton the mixture stirring gently.
• Spoon batter onto preheated waffle iron and bake until crisp and brown. Please note that gluten free products often require a little longer to cook completely.
• Leftovers can be bagged and frozen for another day. To reheat, place frozen waffle in toaster oven and toast.
• Sourdough baking isn't an exact science. If the batter is to thin add additional flours. If the batter is to thick add additional water.