Multi Grain Gluten Free Sourdough Waffles Recipes

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.

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.