Gluten-Free Sourdough Waffles
With a little planning ahead , these Gluten-Free Sourdough Waffles are not only great on their own, they make a wonderful bread substitute!
Servings: 4 People
Calories: 591kcal
Equipment
Ingredients
- 1 cup Warm - not hot - water
- 1 teaspoon Granulated sugar
- 2 ½ teaspoon Active dry yeast or one packet
- 1 cup Brown rice flour
- ½ cup Gluten-free oat flour
- ¼ cup Amaranth flour
- ¼ cup Millet flour
- 2 tablespoon Tapioca Starch/Flour
- 1 teaspoon Salt
- 1 ½ cups Warm milk
- ½ cup Butter melted
- 2 Large eggs
- ½ teaspoon Baking soda
Instructions
- To make your starter the night before:
- Combine warm water with sugar, stirring until sugar is almost dissolved. Add yeast, stirring until incorporated.
- Loosely cover bowl with plastic wrap. Set aside in a warm place for 10 minutes, or until foamy.
- In a very large mixing bowl, combine flours, tapioca starch, and salt, whisking until well combined. Add warm milk and melted butter, once again stirring until combined.
- Add water/yeast mixture, once again whisking until fully combined.
- Loosely cover bowl with plastic wrap, leave out on the counter overnight - at least 8 hours.
- When ready to use, heat up your waffle iron.
- Whisk eggs together with baking soda, then whisk that mixture into your "starter".
- Follow your waffle iron instructions to cook the waffles. Serve hot!
Nutrition
Calories: 591kcal | Carbohydrates: 63g | Protein: 16g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 152mg | Sodium: 1026mg | Potassium: 409mg | Fiber: 6g | Sugar: 6g | Vitamin A: 976IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 3mg