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Gluten-free Sourdough Waffles

Servings 16 waffles
Author Glenda Groff

Ingredients

  • 1 cup water
  • 1/2 cup gluten-free sourdough starter
  • 1 1/4 cups gluten-free flour mix*
  • 2 eggs separated
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. ermenting: In a bowl combine, water, sourdough starter, and gluten-free flour. Mix well. Allow this batter to set at room temperature for 7 hours OR refrigerate for 24 hours.
  2. Mixing the batter: Separate eggs. Add egg yolks to the fermented batter along with the xanthan gum, baking powder, baking soda, and salt. Mix well. Beat egg whites until stiff. Fold into batter.
  3. Frying: Lightly grease a waffle iron. Use 1/4 cup fill each waffle indentation. Fry following manufactures instructions. 16 waffles