By/ Last Modified On January 22, 2023
Looking for the best waffle you’ve ever eaten? These gluten-free sourdough waffles start with a quick buckwheat sourdough ferment. It’s the perfect way to add richness and balance the natural sweetness of maple syrup.
I always test my recipes at least 3 times to make sure they’re really reliable. So, my neighbors got to enjoy a few of my extra gluten-free sourdough waffles. Even though none of them are GF, they all declared these to be the best waffles they’ve ever eaten!
WHY START WITH SOURDOUGH?
I’ve been gluten-free since 2009. I don’t know if anyone else remembers what GF bread was like back then… but let me tell you, it was AWFUL.
I very quickly learned how to bake gluten-free bread and have been baking with gluten-free sourdough starter ever since!
Here are a few reasons why I LOVE sourdough for my gluten-free baking:
- Gluten-free baked goods typically rely on starches and binders for structure. Unfortunately, starches are dry and flavorless. Starting with buckwheat sourdough reduced the amount of starch needed in this recipe.
- Sourdough starter helps to break down the complex carbs in gluten-free flour, improving the texture of gluten-free baking.
- Sourdough adds a ton of richness and flavor, which perfectly balances with the sweetness in these gluten-free maple waffles.
Want to become a sourdough master? Consider this Gluten-Free Sourdough Masterclass.
GF SOURDOUGH IS EASY
Did you know that gluten-free sourdough is really easy?
As a food writer, blogger, and cookbook author, I have had to bake my share of wheat-based sourdough bread.
Unfortunately, you can’t publish a book on fermentation without some traditional sourdough bread recipes. (I know?!!) However, other than the required chapter on sourdough, the rest of the book is GF and includes a chapter on GF grains and sourdough.
The book is available in most online bookstores.
All this is to say that I know with absolute certainty that the easiest sourdough starter is gluten-free!
Buckwheat naturally contains sourdough yeast. So as long as you are using a natural brand, they only take about 24 hours to ferment into sourdough starter!
It’s so easy, that I usually start my sourdough starter from scratch whenever I want to do a bunch of baking. Then I don’t have to worry about feeding or maintaining the starter whenever I’m too busy to bake.
It’s that quick and easy to make a GF sourdough starter!
- ⅔ cup light buckwheat flour
- ⅔ cup filtered water
- 2 cups of milk
- ¾ cup of melted unsalted butter
- 3 eggs
- ¼ cup of maple syrup
- 1 tsp maple extract
- 2 cups gluten-free flour blend
- 1 tsp salt
- ½ tsp baking soda
- Mix the buckwheat flour and water in a glass bowl or measuring cup. Cover with a tea towel and leave it somewhere warm to ferment and sour. For a strong sourdough flavor let it ferment for 24 to 48 hours. Otherwise, overnight is fine for a mild sourdough flavor.
- Stir the buckwheat starter every twelve hours to bring air into the mixture.
- When you are ready to cook the waffles, preheat your waffle iron.
- Beat the milk, melted butter, eggs, maple syrup, and extract into the sourdough mixture.
- Add in the flour, baking soda, and salt. Continue to beat everything together until it is well-mixed.
- Cook the waffles according to the directions for your waffle iron. I find these waffles require slightly longer to cook than other types of waffles.
- If you already have a sourdough starter going, skip the buckwheat ferment and use 1 cup of sourdough starter instead.
- If your flour blend doesn’t contain xanthan gum, add 1 ½ tsp to the flour to improve the texture of these waffles.
- Gluten-free maple waffles freeze really well. Let them cool completely before storing them in an air-tight freezer container for homemade “instant” waffles!
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Amount Per Serving: Calories: 596Total Fat: 33.7gSaturated Fat: 19.6gCholesterol: 179mgSodium: 874mgCarbohydrates: 62.2gFiber: 6.4gSugar: 14.5gProtein: 13.6g
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