Gluten Free Sourdough Chestnut Waffles Recipes
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
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.
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