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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GLUTEN-FREE SOURDOUGH WAFFLES - THE ROASTED ROOT
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- The night before you want to make waffles, combine 1 cup of sourdough discard (aka “unfed” sourdough starter) with 1 cup of gluten-free flour and 1 cup of milk - you can use regular milk or go with my favorite - canned coconut milk. Mix these ingredients together in a mixing bowl until a thick batter forms, cover with a kitchen towel, and allow it to sit overnight (or at least 4 hours).
- When you’re ready to make waffles, whisk the eggs, avocado oil, and honey together in a small bowl. Sprinkle the baking soda and sea salt over the sourdough batter, then pour the egg/oil mixture into the mixing bowl. Mix everything together until well-combined. The batter will be very bubbly..this is normal!
- Plug in your waffle iron (I use this mini waffle maker) and allow it to heat up all the way. Lightly spray it with cooking oil.
- Pour pancake batter onto the hot surface of the waffle iron and replace the lid. Cook until golden-brown and waffle iron indicates the waffles are finished.
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- A. For Overnight Waffles: To the Blender (I use VitaMix) add the oats, almond flour, sourdough discard, milk, vanilla and maple syrup. Blend for one minute on medium to medium high. The batter will be thick and smooth. Allow to rest in the blender overnight at room temperature (8-10 hours). In the morning, to the blender, add butter, banana, cinnamon, baking powder, baking soda and salt. Blend for about 30 seconds or until smooth. ORB. For Same Day Waffles: To the Blender (I use VitaMix) add the oats, almond flour, sourdough discard, milk, vanilla, maple syrup, butter, banana, cinnamon, baking powder, baking soda and salt. Blend for one minute on medium to medium high. The batter will be thick and smooth. Allow to rest in the blender for at least 30 minutes or up to an hour.**See note for hand mixing.
- Preheat the waffle iron according to manufacturer's directions, including whether to oil/butter the iron or not (***see note). Preheat the oven to 185F (85C) and place a parchment lined sheet pan in the oven.
- Scoop out 1/3 C of batter and pour/scrape it into the waffle iron. Bake until golden (according to manufacturer's directions). Mine take about 8-9 minutes to bake and they're dark. Gently remove the waffles using a fork and place them on the sheet pan in the preheated oven. Finish baking the remaining batter. If you like a softer (less crisp waffle), while the waffles are keeping warm in the oven, lay a piece of foil over the top of them. This will capture a bit of steam to help soften the waffles.
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