Gluten Free Sourdough Discard Waffles

Crispy, light, tangy and oh, so delicious!

Gluten Free Sourdough Discard Waffles

I don’t know about you, but I can get pretty burnt out thinking up and putting together hot, nutritious breakfasts every morning. These waffles are light, airy and crispy. Pretty much everything you want in a waffle. What I appreciate about these waffles is that most of the work (which isn’t really even that much work) is done the night before. Then, in the morning, you can throw some bacon or sausage into the oven, mix the rest of the ingredients, and have your waffles cooking in less than 10 minutes. These discard waffles are perfect for special occasions or for a weekly weekend tradition! I also love that they are mostly whole grain with very little sugar. . .all you have to do is add your topping of choice. I recommend berries and whipped cream, sautéed cinnamon apples, or just stick with the classic butter and real maple syrup.

RECIPE

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Tools needed:

• large mixing bowl

• whisk

• waffle iron

Ingredients:

• 260 grams gluten free discard or active starter

• 50 grams light buckwheat flour

• 50 grams millet flour

• 30 grams oat flour

• 50 grams tapioca flour

• 20 grams potato flour

• 1 TBSP sugar or honey

• 200 grams milk or milk alternative (coconut works great)

• 2 large eggs, lightly beaten

• 60 grams melted, unsalted butter

• juice and zest of 1 lemon (about 40 grams juice)

• 1 1/2 teas vanilla

• 1 teas baking soda

• 1/2 teas salt

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METHOD

The night before cooking:

• Whisk together the sourdough starter, flours, milk and sugar.

• Cover the bowl with plastic wrap and let ferment for 8-12 hours.

The next morning:

• When you are ready to cook the waffles, preheat your waffle iron.

• Grab and uncover your bowl that as been fermenting. Whisk in the egg, melted butter, lemon juice and zest, vanilla, salt and baking soda. The mixture will immediately start bubbling and you can watch the texture of the mixture getting airy.

• Cook according to your waffle iron’s instructions. Grease your waffle iron if it is not non-stick.

• Serve warm with your toppings of choice!

*These waffles freeze well. Reheat in your toaster or oven*

Left: After fermenting all night. Right: Airy and light after mixing in the rest of the ingredients.

I hope you enjoy these waffles as much as my family and I do! It is a great recipe for using up that extra discard/sourdough starter!

With gratitude,

Idris Craft