Description
Crispy on the outside and fluffy on the inside, these gluten free sourdough waffles have a gentle tang from active starter and a perfectly golden finish, making them an irresistible breakfast or brunch favorite.
Ingredients
Scale
- 1 cup active gluten free sourdough starter
- 1 1/2 cups gluten free flour blend
- 2 large eggs
- 1 1/4 cups whole milk
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the waffle iron according to manufacturer instructions.
- In a large bowl, whisk together gluten free flour blend, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the active sourdough starter, eggs, whole milk, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Let the batter rest for 15 minutes to allow the flour to hydrate.
- Lightly grease the waffle iron if needed.
- Pour an appropriate amount of batter into the hot waffle iron and cook for 4 to 5 minutes, or until golden brown and crisp.
- Transfer cooked waffles to a wire rack to maintain crispness and repeat with remaining batter.
- Serve warm with your favorite toppings.
Notes
- Do not overmix the batter to keep the waffles light and fluffy.
- Allow the batter to rest for best texture and structure.
- Keep finished waffles on a rack instead of stacking to preserve crisp edges.
- Freeze cooled waffles and reheat in a toaster for a quick breakfast.
Nutrition
- Serving Size: 1 waffle
- Calories: 310
- Sugar: 6g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg