Fiber-Rich Gluten-Free Sourdough Waffles
These delightful Fiber-Rich Gluten-Free Sourdough Waffles are a game-changer for anyone following a gluten-free lifestyle. Crafted from a flavorful blend of gluten-free flours and enhanced with the tangy depth of brown rice sourdough starter, these waffles offer a nutritious twist on a breakfast classic. Featuring wholesome ingredients that maximize both fiber and flavor, they are perfect for a hearty breakfast or a snack, and they freeze beautifully for later enjoyment. Enjoy these waffles toasted for a crispy exterior and soft interior that will make your breakfast experience truly satisfying!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Gluten Free Sorghum Flour
1/2 cup (unmeasured)
Gluten Free Buckwheat Flour
1/2 cup (unmeasured)
Potato Starch
1/3 cup (unmeasured)
Brown Sugar
2 tablespoons (unmeasured)
Xanthan Gum
1 teaspoon (unmeasured)
Brown Rice Sourdough Starter
1 cup (prepare in advance)
Warm Water
as needed (add until desired consistency)
Buttermilk Powder
1/3 cup (unmeasured)
Ground Flax Seed
3 tablespoons (unmeasured)
Sea Salt
1/2 teaspoon (unmeasured)
Eggs
2 (separated and at room temperature)
Coconut Oil
2 tablespoons (melted and cooled)
Vanilla Extract
1 teaspoon (unmeasured)
Honey
1 tablespoon (unmeasured)
Baking Soda
1 teaspoon (dissolve in water before adding)
Instructions
1
The night before, prepare your waffle batter by mixing together the gluten-free sorghum flour, gluten-free buckwheat flour, potato starch, brown sugar, xanthan gum, and brown rice sourdough starter in a glass bowl. Add warm water gradually until you achieve a thick batter consistency. Cover the bowl tightly with plastic wrap and leave it in a warm spot overnight, allowing the batter to rise and ferment.
2
In the morning, stir in the buttermilk powder, ground flax seed, and sea salt into the sponge mixture until well combined.
3
In a separate bowl, whisk the egg yolks with melted coconut oil, vanilla extract, and honey until fully blended. Set aside.
4
In another bowl, beat the egg whites until they form stiff peaks. Gently fold the egg yolk mixture into the sponge batter, followed by the beaten egg whites, taking care not to deflate the batter. Let the waffle batter rest in a warm place for about 15 minutes.
5
Just before cooking, dissolve the baking soda in 1 tablespoon of water and gently fold it into the waffle batter to activate it.
6
Preheat your waffle iron and lightly grease it if necessary. Spoon or ladle the batter onto the preheated waffle iron, and close the lid. Cook until the waffles are golden brown and crispy, keeping in mind that gluten-free waffles may require a bit longer cooking time than regular waffles.
7
Enjoy immediately, or store leftovers in airtight bags and freeze. To reheat, simply pop a frozen waffle in a toaster oven until hot and crisp.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Fiber-Rich Gluten-Free Sourdough Waffles?
These are waffles made from a blend of gluten-free flours and brown rice sourdough starter, designed to be high in fiber and flavor while remaining completely gluten-free.
What flours are used in this recipe?
The recipe uses a combination of gluten-free sorghum flour, gluten-free buckwheat flour, and potato starch.
Is this waffle recipe gluten-free?
Yes, the recipe specifically uses gluten-free flours and a brown rice sourdough starter to ensure it is safe for a gluten-free lifestyle.
How do I prepare the waffle batter?
The batter is prepared by mixing sorghum flour, buckwheat flour, potato starch, brown sugar, xanthan gum, and brown rice sourdough starter with warm water the night before cooking.
When should I start preparing the batter?
You should begin the preparation the night before you plan to eat the waffles to allow the batter to ferment overnight.
What type of sourdough starter is required?
This recipe specifically calls for a brown rice sourdough starter, which should be prepared in advance.
Why does the batter need to sit overnight?
Leaving the batter in a warm spot overnight allows it to rise and ferment, which develops the flavor and texture.
How much warm water should be added to the batter?
Add warm water gradually until you achieve a thick batter consistency.
What ingredients are added to the batter in the morning?
In the morning, you stir in buttermilk powder, ground flax seed, and sea salt into the fermented sponge mixture.
How should the eggs be prepared for the waffles?
The eggs should be at room temperature and separated. The yolks are mixed with other liquids, and the whites are beaten into stiff peaks.
What liquids are mixed with the egg yolks?
The egg yolks are whisked with melted coconut oil, vanilla extract, and honey until fully blended.
How do I incorporate the egg whites into the batter?
Gently fold the beaten egg whites into the batter after the egg yolk mixture, taking care not to deflate the air in the batter.
How long should the batter rest before cooking?
The batter should rest in a warm place for about 15 minutes after the eggs are incorporated.
When is the baking soda added?
The baking soda is added just before cooking, dissolved in a tablespoon of water.
Why is the baking soda dissolved in water?
Dissolving it in water helps activate it and allows it to be folded gently into the batter for a better rise.
What is the best way to cook these waffles?
Spoon the batter onto a preheated, lightly greased waffle iron and cook until golden brown and crispy.
Do gluten-free waffles take longer to cook?
Yes, gluten-free waffles often require a slightly longer cooking time than traditional wheat-based waffles.
Can these sourdough waffles be frozen?
Yes, they freeze beautifully. You can store leftovers in airtight bags in the freezer.
How should I reheat frozen waffles?
To reheat, simply place a frozen waffle in a toaster oven until it is hot and crisp.
What provides the fiber in this recipe?
The fiber comes from the combination of sorghum flour, buckwheat flour, and ground flax seed.
What is the texture of these waffles?
When cooked and toasted, they have a crispy exterior and a soft, satisfying interior.
Is xanthan gum necessary for this recipe?
Yes, the recipe calls for 1 teaspoon of xanthan gum to provide the necessary structure and binding in the absence of gluten.
Can I use a different sweetener instead of brown sugar?
The recipe specifies brown sugar for the overnight ferment and honey for the morning mix, but you can try substitutes if preferred.
What is the role of buttermilk powder?
Buttermilk powder adds flavor and contributes to the overall nutritional profile and texture of the waffles.
Is coconut oil the only oil I can use?
The recipe calls for melted and cooled coconut oil, which provides a nice flavor and healthy fats.
How many ingredients are in this recipe?
There are 15 ingredients in total, including flours, leavening agents, and flavorings.
What should I do if my batter is too thin?
The instructions recommend adding water gradually until a thick consistency is reached; avoid adding too much water initially.
Can I eat these immediately after cooking?
Yes, they are best enjoyed immediately while they are hot and crispy.
Is the brown rice sourdough starter tangy?
Yes, the sourdough starter adds a tangy depth of flavor to the waffles.
What is the best way to store leftovers?
Store leftovers in airtight bags and freeze them for later enjoyment.