
Bob and I used to struggle with gluten-free waffles, especially if we were trying to make them vegan. This sourdough starter recipe with eggs is a keeper though. I’ve made them a few times, and it is my own recipe based on decades of waffle making experience.
- 3 cups gluten-free blend flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- 3 eggs
- 1/3 cup canola oil
- 1 teaspoon vanilla
- 1 cup sourdough starter discard
- 1 1/4 cups oat milk
Blend the dry ingredients together in a mixing bowl. Add the wet ingredients and mix until it is the consistency of cake batter. Heat the waffle iron and brush with canola oil before adding the batter. Cook until golden brown, using your waffle iron manufacturer’s directions.
I use a Belgian waffle maker and scoop 1 cup of batter for each waffle. That means I only get five waffles per recipe, but they are big, so Bob and I share one. We like them with butter, maple syrup, soy yogurt, and fresh blueberries. I add chocolate chips for Freya’s and freeze them so she has a quick breakfast ready on school days.
I also like a waffle for lunch topped with chicken sautéed with onions and celery in a chicken broth gravy, kind of like a pot pie on top of a waffle.
I post these recipes here for my own use. Someday I will print my recipes into a booklet. Maybe I’ll self-publish it, for myself.
Looks amazing!!!! Congrats..
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Those look amazing. Chicken and waffles is kind of a southern thing – a friend of mine out here experienced them for the first time in North Carolina a week ago and has been singing their praises.
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Yum!
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Congratulations on your cooking creativity and now you get to enjoy nice waffles – they look delicious!
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Yum! I haven’t made waffles in a while… might be time to change that. Maybe this weekend?
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Looks so delicious, Alissa!
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Mmmmmmmm! That looks delicious!
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