Gluten Free Sourdough Waffles
The most airy and light waffles you'll ever eat! You could just eat them plain, they are so amazing!
Ingredients
- 1 cup unfed Gluten Free Sourdough Starter (this can just be your discard of your starter when you need to feed)
- 2 cups gluten free flour blend (I like to use 1/2 Ryze Gluten Free Rice Flour Blend and 1/2 Bob's Gluten Free 1 for 1 All Purpose, blue bag)
- 1 cup milk buttermilk, half and half, whole milk, or dairy free milk
- 1 cup sparkling water (or a flavored sparkling water, like Clementine or Blood Orange)
- 2 tablespoons honey or granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla (gluten free brand)
Instructions
- Mix together in a large bowl, the night before you want to make your waffles: sourdough starter, flour blend, milk, sparkling water, honey. Stir the ingredients in a large bowl until well blended. Cover lightly with a towel and let rest and rise overnight. I feed my starter at the same time, which works quite well.
- The next morning, mix in these ingredients to your sourdough sponge: eggs, baking soda, salt, vegetable oil and vanilla. Stir to combine with the sourdough sponge, the eggs, baking soda, salt, vegetable oil, and vanilla. Do not over stir. Let sit for 5 or 10 minutes, until the mixture is bubbly.
- Preheat your waffle iron. Use approximately 1/2 cup of batter for each 8" round waffle. Cook as directed, according to your waffle iron. I like to use the "3.5" setting on my Cuisinart Waffle Maker. After the light goes off, let the waffle sit for 20 seconds before opening the lid. Serve as a waffle bar with toppings of your choice. We always include whipped cream, berries and fresh fruit, and pure maple syrup for the food purists in your house.
Notes
Make a brunch waffle bar for a festive time. Load the bar with all kinds of toppings, fruits and berries, chocolate chips, maple syrup, nuts, whipped cream; you can even have ice cream to top them! Or for a fall event, make a pumpkin spiced whipped cream by folding in a tablespoon of canned pumpkin to heavy cream that has been whipped already. Instead of sweetening with sugar, sweeten with pure maple syrup and add pumpkin pie spice (or cinnamon, cloves, and nutmeg) to the cream as it's whipping. YUM!