As some of you know, I’ve been experimenting with gluten-free sourdough breads. And since I have gluten-free sourdough starter that I now need to use because you have to keep feeding it to keep it alive, and there’s only so much bread one person can eat as my husband is diabetic and gluten-free bread is not particularly helpful to his blood sugar, I need to find other ways to use it up. Someone in one of the fermenting groups on Facebook recently mentioned sourdough starter waffles, and I was off and running. I found a couple of recipes, but many of them had things I can’t have, so I’ve played around and substituted until I’ve gotten something I’m pretty happy with. Also, as a side note, these freeze great. You can make up a batch and when they cool, put a layer of parchment paper or plastic wrap in between them, put them in a gallon size zip top freezer bag, and put them in the freezer. You can warm them up in a toaster or in the oven on a baking rack when you’re ready to eat them.
You do have to make the starter ahead of time. I used this post from Art of Gluten-Free Baking to begin my starter. I started using sorghum flour when I was making the bread, but I had moved over to feeding it oat flour before making these waffles (I was running out of sorghum). Also, I cheated and didn’t do the cabbage leaf thing to get wild yeast, I just used a pinch of a safe for me commercial yeast. It worked fine, but do what makes you happy.
If you don’t have safe oat flour, you can take gluten-free certified oats and grind them in a blender or food processor.
Sourdough Waffles (Gluten-free & Vegan)
Makes 6-7 waffles.
- 1 cup of gluten-free sourdough starter
- 1 cup of non-dairy milk (I used homemade brown rice milk)
- 2 Tablespoons of grape seed or olive oil
- 1/4 cup of applesauce
- 1/2 teaspoon of vanilla extract (Here’s a bunch of recipes for vanilla extract, make sure to use safe alcohol if corn or wheat are an issue for you. I used Luksusowa Vodka because it’s made only from potatoes, where some vodkas may also use grain or corn.)
- 1/2 cup of oat flour
- 1/2 cup of glutinous rice flour
- 1/4 cup of tapioca starch
- 1/2 teaspoon of baking soda
- 1 teaspoon of baking powder (For corn free baking powder you can use this recipe)
- 1/2 teaspoon of salt
- 2 Tablespoons of brown sugar
- 1/8 teaspoon of cinnamon
- 1/8 teaspoon of nutmeg
Plug in your waffle iron and pre-heat it. If it has a temperature setting, I find that the highest temperature works best for gluten-free.
Add oat flour, glutinous rice flour, tapioca starch, baking soda, baking powder, salt, brown sugar, cinnamon and nutmeg to a mixing bowl and whisk it until thoroughly mixed. Now add your wet ingredients, the sourdough starter, non-dairy milk, grape seed oil, applesauce and vanilla extract to the bowl and mix until well combined, but there will be a few lumps.
Pour the appropriate amount batter on your waffle iron, for mine it’s between a 1/3 and a 1/2 cup of batter, and cook according to your waffle iron’s directions. But I do find that I like to let it go a little longer after the indicator light has gone out until the steam stops to get nice really crispy waffles.
Hope you enjoy them!
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