Gluten Free Sourdough Chocolate Waffles
Equipment
- 1 waffle maker
Ingredients
- 1/2 cup gluten free sourdough starter “ discard” (I keep my starter at 100% hydration, adding the same amount of liquid as gluten free flour)
- 3/4 cup plus 2 tablespoons Ryze Gluten Free Flour Mix (yellow bag) or 1 to 1 Gluten Free Flour Blend with xanthan gum
- 3/8 cup cacao powder gluten free
- 1/2 cup organic cane sugar
- 1 cup sparkling water plain or flavored
- 1 extra large egg
- 1/4 cup vegetable oil
- 3/4 teaspoon baking soda gluten free
- 1/8 teaspoon salt
- 2 tablespoons tapioca flour gluten free
- 1 tablespoon vanilla, gluten free or 1 tablespoon of raspberry liquor or other liquor, gluten free
Instructions
- Stir together using a rubber spatula or wooden spoon and let sit in a towel covered bowl overnight: sourdough starter, Ryze Gluten Free flour mix, cacao powder, organic can sugar, and sparkling water.
- The next day, add and stir egg, vegetable oil, baking soda, salt, tapioca flour, and vanilla into the sourdough chocolate mixture.
- After stirring together, let the batter sit on the counter for 10 – 15 minutes, before proceeding. Heat the waffle iron to just below the temperature you normally cook at. I set my Cuisinart circular waffles maker at just barely over 3 and the highest setting is 5. Normally I cook regular waffles at 3 ½ setting. Grease the waffle iron well before adding a tablespoon or two less than you normally would for regular waffles.
- Grease the waffle iron well before adding a tablespoon or two less than you normally use of the batter for regular waffles.
- When the waffle iron “ready” light comes on, let the iron sit for a few seconds before very gently opening the cover. Remove very carefully using a wooden spatula or other compatible tool to start pulling away.
- Let cool slightly to crisp up. Decorate and serve or serve with all the toppings for kids (and adults!) to decorate.
Notes
If any leftovers, cut on perforation and cut ¼ - ½“ thick pieces of any flavor ice cream you like. Or try several variations, salted caramel, coffee, vanilla, mint chip, or whatever you like. Add the waffle cover piece and press down gently. Wrap in pieces of cellophane and freeze until very firm, 4 hours. After completely frozen, you can also choose to dip in melted chocolate and add some sprinkles or nuts. Refreeze the sandwich on parchment lined sheets so the chocolate dipping doesn’t stick to the pan. Remove from the freezer a few minutes before serving.