Best 3 Multi Grain Gluten Free Sourdough Waffles Recipes
Are you looking for a delicious and nutritious way to start your day? Multi grain gluten free sourdough waffles are a great option! They are made with a variety of grains, which makes them a good source of fiber and nutrients. They are also fermented with sourdough starter, which helps to make them easy to digest. Plus, they are naturally gluten-free, so they are a great choice for people with celiac disease or gluten intolerance. In this article, we will share a recipe for multi grain gluten free sourdough waffles that is sure to become a family favorite.
Here are our top 3 tried and tested recipes!
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.
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
SAM'S SOURDOUGH WAFFLES
A crispy outside with thick softness within - my family won't stop enjoying them every week! The fact that this recipe is simple to remember and asks for minimal amounts of perishables makes it great for camp-outs or fund-raising breakfasts. This recipe is from a friend who used it to make fantastic pancakes: Thanks Mr. Hannula!
Provided by Sam Nemati
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 4h18m
Yield 15
Number Of Ingredients 9
Steps:
- Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
- Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
- Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
- Preheat a waffle iron according to manufacturer's instructions.
- Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 19.1 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 408.2 mg, Sugar 2.1 g
Tips:
- Use a variety of gluten-free flours to create a more flavorful and nutritious waffle.
- Be sure to soak the chia seeds and flaxseed meal before using them. This will help them to absorb more liquid and create a more cohesive batter.
- If you don't have a sourdough starter, you can use a commercial gluten-free sourdough starter or make your own using gluten-free flour.
- Let the waffle batter rest for at least 30 minutes before cooking. This will allow the flavors to develop and the batter to thicken.
- Cook the waffles on a hot waffle iron until they are golden brown and crispy.
- Serve the waffles with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Multi-grain gluten-free sourdough waffles are a delicious and healthy breakfast option. They are easy to make and can be customized to your own preferences. With a variety of toppings to choose from, these waffles are sure to please everyone at your table.
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