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Multi-Grain Gluten Free Sourdough Waffles

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“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!”
READY IN:
12hrs 5mins
YIELD:
12 waffles
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. In the morning, add the buttermilk powder, ground flax seed and sea salt to the sponge and stir well.
  3. Beat the egg yolks with coconut oil, vanilla and honey. Set aside.
  4. 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.
  5. Mix the baking soda with 1 tablespoon water and add ton the mixture stirring gently.
  6. 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.
  7. Leftovers can be bagged and frozen for another day. To reheat, place frozen waffle in toaster oven and toast.
  8. 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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