Ingredients for Multi Grain Gluten Free Sourdough Waffles
- Sorghum Flour
- Buckwheat Flour
- Potato Starch
- Brown Sugar
- Xanthan Gum
- Sourdough Starter
- Warm Water
- Buttermilk
- Ground Flax Seed
- Sea Salt
- 2 large eggs
- Coconut Oil
- 1 teaspoon vanilla extract
- Honey
- Baking Soda
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How to Make Multi Grain Gluten Free Sourdough Waffles
- In a large bowl, combine the brown rice sourdough starter, almond milk, and maple syrup. Whisk until well combined.
- Add the eggs and vanilla extract. Whisk again until fully incorporated.
- In a separate bowl, combine the gluten-free flour blend, brown rice flour, flaxseed meal, baking powder, and salt. Whisk to combine dry ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chia seeds and millet.
- Heat your waffle iron according to manufacturer's instructions.
- Pour 1/2 cup of batter onto the hot waffle iron.
- Cook for 3-4 minutes, or until golden brown and crispy.
- Serve immediately with your favorite toppings, or freeze for later enjoyment. To reheat, toast frozen waffles in a toaster oven until crispy.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
17g
Fat
11g
Carbs
3g
