I love these gluten-free sourdough waffles as a more savoury alternative to my basic gluten-freee waffles recipe. While you could absolutely use them as a base for fruit, I prefer to compliment the tang of the sourdough with savoury toppings.
Going outside of the box, this is a great substitute for bread - these BLT sandwiches were amazing, but I'll even pop a batch on when I miss sourdough bread, and just eat them straight out of the waffle iron.
These are made in two parts - the "starter" is made the night before use. When ready to use, a couple more ingredients are whisked in, and you're ready to go!
Gluten-Free Sourdough Waffles
- 1 cup Warm - not hot - water
- 1 teaspoon Granulated sugar
- 2 ½ teaspoon Active dry yeast or one packet
- 1 cup Brown rice flour
- ½ cup Gluten-free oat flour
- ¼ cup Amaranth flour
- ¼ cup Millet flour
- 2 tablespoon Tapioca starch
- 1 teaspoon Salt
- 1 ½ cups Warm milk
- ½ cup Butter melted
- 2 Large eggs
- ½ teaspoon Baking soda
- To make your starter the night before:
- Combine warm water with sugar, stirring until sugar is almost dissolved. Add yeast, stirring until incorporated.
- Loosely cover bowl with plastic wrap. Set aside in a warm place for 10 minutes, or until foamy.
- In a very large mixing bowl, combine flours, tapioca starch, and salt, whisking until well combined. Add warm milk and melted butter, once again stirring until combined.
- Add water/yeast mixture, once again whisking until fully combined.
- Loosely cover bowl with plastic wrap, leave out on the counter overnight - at least 8 hours.
- When ready to use, heat up your waffle iron.
- Whisk eggs together with baking soda, then whisk that mixture into your "starter".
- Follow your waffle iron instructions to cook the waffles. Serve hot!
|Interested in Gluten-free cooking and baking? You'll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.