Best 3 Gluten Free Sourdough Chestnut Waffles Recipes
If you're looking for a delicious and gluten-free way to start your day, sourdough chestnut waffles are the perfect choice. Made with a combination of chestnut and sourdough flours, these waffles are light and fluffy with a hint of nutty flavor. Plus, they're packed with nutrients and fiber, making them a great option for a healthy breakfast or brunch. Whether you like your waffles sweet or savory, there are endless possibilities for toppings and combinations. Read on to discover the best recipes for gluten-free sourdough chestnut waffles, along with tips for making them perfect every time.
Check out the recipes below so you can choose the best recipe for yourself!
CHESTNUT FLOUR WAFFLES (GLUTEN FREE)
The rich and nutty flavor of chestnut flour makes a deliciously unique waffle. Light in texture but hearty in flavor, this is a perfect treat for those cool autumn mornings. Chestnut flour has a smoky flavor that hints of molasses. When you taste these hot waffles topped with maple syrup you'll think Mother Nature arranged this marriage!
Provided by Buckwheat Queen
Categories Breakfast and Brunch Waffle Recipes
Time 18m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Mix chestnut flour, white rice flour, potato starch, and baking powder together in a large bowl.
- Combine milk, egg yolk, vegetable oil, and honey in another bowl. Sift in flour mixture, whisking constantly to prevent lumps in the batter.
- Beat egg white in a glass, metal, or ceramic bowl until peaks form. Fold gently into batter until just combined.
- Pour batter onto preheated waffle iron and cook until golden brown per manufacturer's instructions, 3 to 5 minutes.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 33.1 g, Cholesterol 97.9 mg, Fat 11.3 g, Fiber 0.4 g, Protein 7 g, SaturatedFat 2.8 g, Sodium 184 mg, Sugar 6.1 g
GLUTEN-FREE SOURDOUGH CHESTNUT WAFFLES
Nothing screams autumn like chestnuts. Naturally leavened, gluten-free sourdough starter mixed with fine chestnut flour gives this waffle a smooth, smoky flavor accented by a buttery soft inside and a light, crispy shell outside. Top with your favorite pumpkin butter or pumpkin syrup, and you'll be ready to play in the leaves.
Provided by Buckwheat Queen
Categories Breakfast and Brunch Waffle Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat a waffle iron.
- Whisk 1/2 cup milk, eggs, 1/4 cup plus 2 tablespoons butter, and maple syrup together in a bowl. Sprinkle chestnut flour, cinnamon, and baking soda on top of the egg mixture, whisking well the whole time. Fold in sourdough starter until fully incorporated but without over mixing. Add additional milk 1 tablespoon at a time to thin batter, if necessary.
- Cook in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes each.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 19.3 g, Cholesterol 94.8 mg, Fat 14.1 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 8.2 g, Sodium 153.2 mg, Sugar 4.2 g
MULTI-GRAIN GLUTEN FREE SOURDOUGH WAFFLES
Having recently gone gluten free I was sad about not having the ability to make sourdough waffles. I found a brown rice starter on line that I tweaked and then developed my waffles. Most of the recipes I found were high in starch and I wanted something with a little more fiber. These waffles freeze well and can be enjoyed later by placing frozen waffle in toaster oven and toasting until desired crispness. Hope you enjoy!
Provided by PaulaG
Categories Sourdough Breads
Time 12h5m
Yield 12 waffles
Number Of Ingredients 15
Steps:
- Before going to bed, mix together the sponge in a glass bowl. Add enough water for a thick waffle dough. Cover bowl with plastic wrap and allow to stand in a warm place over night.
- In the morning, add the buttermilk powder, ground flax seed and sea salt to the sponge and stir well.
- Beat the egg yolks with coconut oil, vanilla and honey. Set aside.
- Beat the egg whites until stiff. Fold the beaten egg yolk mixture into the sponge and then carefully fold in egg whites. Allow the waffle batter to rest for 15 minutes in a warm place.
- Mix the baking soda with 1 tablespoon water and add ton the mixture stirring gently.
- Spoon batter onto preheated waffle iron and bake until crisp and brown. Please note that gluten free products often require a little longer to cook completely.
- Leftovers can be bagged and frozen for another day. To reheat, place frozen waffle in toaster oven and toast.
- Sourdough baking isn't an exact science. If the batter is to thin add additional flours. If the batter is to thick add additional water.
Tips:
- Use high-quality chestnut flour: Look for chestnut flour that is finely ground and has a light brown color. Avoid flour that is too coarse or has a dark color, as this may indicate that it is old or rancid.
- Activate your sourdough starter properly: Make sure your sourdough starter is active and bubbling before you use it in the waffle batter. This will ensure that your waffles are light and fluffy.
- Let the batter rest: Allow the waffle batter to rest for at least 30 minutes before cooking. This will help the flavors to develop and the batter to thicken slightly.
- Cook the waffles over medium heat: Do not overcrowd the waffle iron and cook the waffles over medium heat. This will help to prevent them from burning.
- Serve the waffles warm: Serve the waffles warm with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
These gluten-free sourdough chestnut waffles are a delicious and nutritious way to start your day. They are packed with flavor and nutrients, and they are also easy to make. With a few simple tips, you can easily create light, fluffy, and golden brown waffles that everyone will love. So next time you are looking for a gluten-free breakfast option, give these sourdough chestnut waffles a try.
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