Sourdough gluten-free waffles

Gluten-free sourdough waffle

GLUTEN-FREE BREAD ONLINE COURSE

These gluten-free sourdough waffles are a delicious and healthy alternative to traditional waffles. These waffles are made with gluten-free flours, more specifically a blend of rice flour, almond flour, and tapioca starch that are free of gluten, the protein found in wheat, barley, and rye.

The key ingredient in gluten-free sourdough waffles is sourdough starter. Sourdough starter is a mixture of flour and water that has been fermented with wild yeast and bacteria. This fermentation process not only adds a tangy flavor to the waffles, but it also makes them more easily digestible for people with gluten sensitivities. Gluten-free sourdough discard can be used as well. If you don’t have a sourdough starter, see here how to make it: LINK .

To make gluten-free sourdough waffles, you will need a gluten-free flour blend, sourdough starter, eggs, milk, oil, honey, and vanilla extract. The process is easy and quick:

  • Begin by mixing the gluten-free flour blend, sourdough starter, eggs, milk, oil, vanilla and honey in a large bowl.
  • Next, add a few drops of lemon juice and a pinch of salt and mix until the batter is smooth.
  • Put the batter to rest at room temperature overnight (8 to 12 hours). During summer or warm weather, I prefer to leave it to rest in the fridge.
  • The morning after, cook the waffles on the waffle iron and finish with your favorite toppings

My favorite topping on these sourdough waffles is raspberry chia jam + maple syrup.

How to make a quick raspberry chia jam?

Making homemade raspberry chia jam is a quick and easy way to add a delicious, healthy spread to your breakfast or snacks waffles. Here is a simple recipe that you can follow to make your own raspberry chia jam:

Ingredients for 4/6 waffles:

  • 10 fresh or frozen raspberries
  • 1 teaspoon of chia seeds
  • 2 tbsp of water

Instructions:

  1. In a small saucepan, combine the raspberries, water and bring to a boil over medium heat.
  2. Reduce the heat to low and let the mixture simmer for about 4-5 minutes, or until the raspberries have broken down and the mixture has thickened.
  3. Remove the pan from heat and use a fork or potato masher to mash the mixture until it reaches your desired consistency.
  4. Stir in the chia seeds.
  5. Let the mixture cool for a few minutes, then pour over the waffles.

You can play around with the recipe by using different types of berries or sweeteners (if you like it sweeter). You can also add some lemon zest or cinnamon to give it a nice twist in flavor.

Gluten-free sourdough waffles are a great option for those with gluten sensitivities or those looking for a healthier alternative to traditional waffles. Using plant-based milk and honey, they are dairy free and refined sugar free, too. They are easy to make and offer a delicious, tangy flavor that will satisfy any breakfast craving.

Enjoy your gluten-free sourdough waffles with your loved ones and have a wonderful day!

Gluten-free sourdough almond waffle

0 from 0 votes
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes
Resting Time

10-12

hours

Ingredients

  • ½ cup sourdough starter (120 g)

  • 5 tbsp brown rice flour (50 g)

  • ¼ cup tapioca flour (30 g)

  • ½ cup almond meal (50 g)

  • cup unsweetened almond milk (or any other milk)

  • 1 tbsp honey

  • 1 medium egg (60 g)

  • 1 tbsp olive oir or melted coconut oil

  • 1 tsp vanilla extract

  • 1 tsp lemon juice

  • ½ tsp salt

  • For the toppings:
  • 1 cup raspberries (approx.30)

  • 1 tsp chia seeds

  • ¼ cup maple syrup or honey

How to

  • In a large bowl combine all the gluten-free flours, with your sourdough starter (or discard), egg, milk, honey, vanilla extract and oil.
  • Mix until smooth, then finally add lemon juice and salt.
  • Cover the bowl and let it rest at room temperature at least 8 hours, up to 12 hours. (in the fridge during summer)
  • After the resting time, preheat your waffle iron and spoon the batter onto the iron. Cook the waffles for 5 minutes or until they are golden brown and crispy.
  • Serve the waffles warm with your favorite toppings, such as butter, syrup, or fresh fruit.

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Looking for other ideas to use your gluten-free sourdough starter?

Check out these popular sourdough discard naan bread recipe (LINK) or these crunchy baguettes (LINK), perfect for your next brunch! But most importantly, don’t forget to follow me on Instagram to stay updated on all my latest recipes!

3 Comments

  1. Pingback: Quick gluten-free waffles - Marta in the jar

  2. Hi! I was wondering when you rest the batter do you rest in on the counter or in the fridge? Thanks!

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