Healthy and Delicious Multi-Grain Gluten-Free Waffles Recipe
In this bustling world of fast foods and quick bites, it’s hard to stay healthy, isn’t it? As a nutritionist, I am always striving to promote healthy lifestyles, and my go-to method for doing that is through healthy recipes. Today I bring you a recipe that blends health with taste – Multi-Grain Gluten Free Sourdough Waffles Recipe.
Waffles are yummy treats loved by all ages, but did you know you can also make them nutritious? With my recipe, you’ll enjoy waffles guilt-free as they are not only gluten-free but also sourdough. Sourdough starters add more texture and flavor to the waffles while being gentle on the stomach. These are perfect for people who need or prefer gluten-free diets or are trying to add whole-grain gluten to their nutrition routine. But don’t worry; I haven’t skimped on any taste in the process of providing you with a healthier option!
In this article, I will dive into every detail needed to give you the perfect set of sourdough waffles; from the ingredients list to tips for perfect results. The recipe is simple and easy to follow; even beginners can get it right! Trust me when I say these waffles are better than any restaurant’s version; it’s “finger-licking good!”
So join me in this culinary journey, embrace a healthier lifestyle without compromising on taste!
Why You’ll Love This Recipe
This multigrain gluten-free sourdough waffles recipe is nothing short of a scrumptious treat for your taste buds! Not only does it satisfy your craving for a sweet breakfast, but it also packs a nutritious punch.
These waffles are made with wholesome and fiber-rich ingredients like brown rice flour, buckwheat flour, and ground flaxseed. The sourdough starter adds a zing of tartness and complexity to the flavor, much like a fine wine. It’s the perfect marriage of flavor and healthfulness.
If you’re one who craves delicious food that also gives you energy and satisfaction, this gluten-free sourdough waffles recipe is made just for you. As a nutritionist and food blogger, I can guarantee that this recipe is both healthy and delicious. You won’t even know it’s gluten-free once you take a bite!
Trust me when I say this is not your average waffle recipe. It’s multigrain, packed with fiber, and sourdough fermented – which means it aids in digestion and is rich in cultures that are good for your health. This waffle recipe isn’t just a breakfast choice; it’s an all-around culinary experience. So go ahead, treat yourself to a warm and delicious stack of these multigrain gluten-free sourdough waffles – your taste buds will thank you!
Ingredient List
- Multigrain Sourdough Starter (1 cup): Use gluten-free sourdough starter for gluten-free sourdough waffles. If you don’t have a sourdough starter, then make one at home by following the instructions on the package.
- Water (1 cup): It is recommended to use warm water to activate the yeast and ferment the batter.
- Gluten-Free Flour Blend (2 cups): Make a blend of gluten-free flours like – brown rice flour, buckwheat flour, sorghum flour, and any other flour of your choice. Always use a good combination of whole grain, gluten-free flours for the best texture and flavor.
- Xanthan Gum (1 teaspoon): This is a crucial ingredient in gluten-free baking. It helps to bind the ingredients and mimic the texture of gluten.
- Brown Sugar (1/4 cup): It adds sweetness and caramel color to the waffles.
- Sea Salt (3/4 teaspoon): Enhances the flavors of all the other ingredients in the recipe.
- Baking Soda (1 1/2 teaspoons): Helps to leaven the waffle batter and create fluffy waffles.
- Ground Flax Seed (2 tablespoons): Adds nutrition value to your recipe and also gives a nutty flavor to your waffles.
- Eggs (2 large): They act as a binder in the waffle batter and help to rise them.
- Buttermilk (1 1/2 cups): For a dairy-free version of this recipe, use non-dairy milk instead. Combine non-dairy milk with 1 tablespoon of vinegar or lemon juice to mimic buttermilk’s acidity.
- Honey (2 tablespoons): Acts as a natural sweetener and also enhances flavor.
- Coconut Oil (2 tablespoons): Use melted coconut oil or any other plant-based oil of your choice to give richness to the waffle batter.
- Vanilla Extract (1 1/2 teaspoons): Adds flavor and aroma to the waffles.
Note: For a vegan version of this recipe, replace eggs with a flax egg or chia egg and use maple syrup instead of honey.
The Recipe How-To
Ingredients aspects
As a passionate nutritionist, I believe that we are what we eat. This recipe combines whole grain flours with sourdough starter, which is packed with cultures that are beneficial to our health. The multi-grain blend includes brown rice flour, potato starch, buckwheat flour, and sorghum flour. To bring out more flavor, I also added a small amount of almond flour and ground flaxseed. For lift and fluffiness, I used baking soda and a bit of xanthan gum. To sweeten these waffles up, you’ll need honey, brown sugar, and some vanilla extract to round things off.
Wet and Dry Aspects
Firstly, in a large bowl mix 1 1/2 cups of gluten-free sourdough starter with 2 eggs until fully incorporated. Then add 2 tbsp of unsweetened coconut oil (melted), 1 cup of buttermilk and â…” cup of warm water.
In another bowl mix the dry ingredients together (1 cup brown rice flour, ½ cup potato starch, ½ cup buckwheat flour, ¼ cup sorghum flour, ¼ cup almond flour, ¼ cup ground flaxseed and a pinch of xanthan gum). Combine well.
Combine Wet and Dry Ingredients
Combine the dry ingredients with wet ingredients in the bowl until smooth paste forms without any lumps. Do not overmix.
Cooking Aspects
Preheat a Belgian waffle iron on medium-high heat for about 5 minutes before placing the batter inside. Use a ladle or a measuring cup to pour the batter onto the grid at the center of each section.
Cook according to the instructions for your waffle iron (usually around 3-4 minutes). Keep the waffles warm by putting them in a preheated oven at 250°F.
Serve and Garnish with Toppings
Once you’re ready to serve, remove the waffles from the oven and transfer them to a plate. Serve with your favorite toppings such as berries, peanut butter, jam, yogurt, chocolate syrup or even honey. Enjoy your delicious homemade gluten-free sourdough waffles that are flavorful, wholesome and packed with whole grain nutrition.
Substitutions and Variations
Now, let’s talk about some substitutions and variations you can make with this multi-grain gluten-free sourdough waffles recipe. I always like experimenting in my kitchen and exploring different flavors, so here are some ideas for you to try:
1. Vegan Waffles: You can easily make these waffles vegan by substituting eggs with flax eggs. Mix 2 tablespoons of ground flaxseed with 6 tablespoons of warm water and let it sit for 5 minutes until it forms a gel-like consistency as an egg replacement.
2. Dairy-Free Waffles: If you want to make these waffles dairy-free, simply replace the buttermilk with any non-dairy milk of your choice, like almond or coconut milk.
3. Sandwich Bread: This recipe can easily be used to create a sandwich bread. Just pour the batter into a greased loaf pan and bake it at 350°F for 45-50 minutes or until a toothpick comes out clean.
4. Belgian Waffles: To make taller, fluffier Belgian-style waffles, increase the amount of baking soda to 2 teaspoons, add an extra â…” cup of gluten-free flour blend and 1 tablespoon of baking powder.
5. Whole Wheat Waffles: For a nuttier flavor and texture, you can substitute buckwheat flour and sorghum flour with whole wheat flour. Simply replace each cup of gluten-free flour blend with 1 cup whole wheat flour plus ½ teaspoon xanthan gum.
6. Almond Flour Option: If you’re looking for a grain-free option, use almond flour instead of the gluten-free flour blend. Add 2 cups of almond flour plus 1 teaspoon of baking powder, instead of the flours listed above.
Remember that when making substitutions in this recipe, ensure that all ingredients are still gluten-free and dairy-free if that is what you require. Experiment with different flavors and textures to find your own favorite variation of this multi-grain gluten-free sourdough waffles recipe.
Serving and Pairing
As a food blogger and a nutritionist, one of the things that I always look for is finding the perfect pairing and serving suggestions to go with my recipes. And for this Multi-Grain Gluten Free Sourdough Waffles Recipe, I have come up with some amazing ideas of how you can pair and serve your waffles.
First off, you can never go wrong with the classic pairing of a drizzle of honey and a sprinkle of sea salt on top of your warm waffles. This simple combination elevates the delicious flavors of the waffles and fills every bite with a burst of sweetness and saltiness.
If you’re feeling adventurous, you can also try topping your waffles with some fresh fruits, such as blueberries or strawberries. The sweetness from the fruits pairs perfectly well with the nutty flavors from the multigrain sourdough waffles.
For those who want to add a bit more texture to their waffles, try adding some chopped nuts, such as almonds or walnuts. The crunchy texture complements the softness of the waffle’s interior, which creates an interesting contrast that tickles your taste buds.
If you’re looking for a savory option, you can also treat your sourdough waffles like sandwich bread and pair them with some eggs and bacon or avocado toast. These delicious toppings elevate the breakfast dish into a hearty brunch option that will keep you full throughout the day.
And lastly, don’t forget to pair your waffles with a nice cup of coffee or tea to complete your breakfast experience. Whether you like it black or with cream and sugar, it’s the perfect beverage to sip on while savoring every bite of these delicious gluten-free multigrain sourdough waffles.
Make-Ahead, Storing and Reheating
As a busy nutritionist and food blogger, I understand the importance of meal prep and making sure you have healthy, delicious food on hand at all times. That’s why I’m thrilled to tell you that these Multi-Grain Gluten Free Sourdough Waffles are the perfect make-ahead breakfast for those hectic mornings.
To make these waffles ahead of time, simply prepare the batter according to the recipe instructions, store it in an airtight container in the refrigerator for up to 2 days. Before cooking, give the batter a quick stir and allow it to come to room temperature.
When it comes to storing leftover waffles, I recommend allowing them to cool completely before placing them in a resealable plastic bag and storing them in the refrigerator. They will keep well for up to 5 days. If you want to freeze your waffles for longer-term storage, simply place them in a freezer bag or container and store them in the freezer for up to 3 months.
Reheating your waffles is simple: just pop them in the toaster or toaster oven until they are heated through and crispy. If you prefer a softer texture, you can also reheat them in the microwave for about 30 seconds.
With these make-ahead tips, you’ll never have to skip breakfast again, even on busy mornings! Plus, these waffles are so delicious that they make a great snack or even a dessert when topped with some fresh fruit and whipped cream or yogurt. The possibilities are endless!
Tips for Perfect Results
Creating the perfect Multi-Grain Gluten Free Sourdough Waffles Recipe can be a bit challenging, but don’t let that discourage you. With just a few helpful tips, you can achieve excellent results every time.
Firstly, using a kitchen scale to measure all ingredients will ensure precise measurements and help the waffles to cook evenly. Weights for both liquid and dry ingredients may differ from what is found in volume measurements due to varying degrees of humidity – this is particularly important when baking with gluten-free flours.
Secondly, using a hot waffle iron is crucial for achieving a crispy outer crust and a fluffy interior. Preheat the waffle iron for at least five minutes before applying any batter.
Thirdly, don’t overmix the waffle batter. Whisk or mix only until all ingredients are combined – overmixing may increase toughness or chewiness in the waffles.
Fourthly, avoid opening the waffle iron prematurely while cooking. Doing so may cause the waffles to tear apart or stick to the iron.
Lastly, avoid overcrowding your plate. Place your nicely cooked waffles separately or in pairs to assure they remain crispy at all times – this ensures maximum enjoyment!
By following these simple steps, your Multi-Grain Gluten Free Sourdough Waffles will turn out perfectly every time. So go ahead and make some tasty breakfast or brunch magic happen!
FAQ
As your personal nutritionist and food blogger, I understand that sometimes things can go wrong in the kitchen even when you’re following instructions closely. So, in this section, I will answer some of the most frequently asked questions about the Multi-Grain Gluten Free Sourdough Waffles Recipe to ensure that you get perfect results every time. Take a deep breath and let’s dive into the FAQs!
Can I use gluten free flour with my sourdough starter?
When it comes to making a gluten-free starter, opt for whole grain flours such as brown rice, buckwheat, sorghum, or millet. Refrain from using pre-made gluten-free flour blends since they tend to have starches, gums, and other unwanted additives. By using whole grain gluten-free flours, you’ll ensure a healthier and more wholesome starter.
Is multigrain sourdough bread gluten free?
This scrumptious bread is crafted from time-honored grains, Sunflower seeds and linseeds, that provide a soft and wholesome texture conveniently suitable for sandwiches. Moreover, it’s free from gluten, wheat, lactose, palm oil, and preservatives with absolutely no additional milk or egg components.
Why are my gluten free waffles gummy?
When preparing batters without gluten, it’s essential to be patient during the baking process. Due to their higher liquid content, these batters tend to require more time in the oven. If you take them out prematurely, you risk ending up with a dense, chewy consistency.
Why is my gluten free sourdough starter not rising?
If your gluten-free sourdough starter isn’t showing any bubbles despite having started it for a few days, it could require more time and assistance to activate, especially if it has a pleasant aroma instead of a sour smell.
Bottom Line
Enrich your breakfast routine with this delicious and nutritious multigrain gluten-free sourdough waffles recipe that is not only mouth-watering but also packed with healthy ingredients. With a perfect balance of brown rice flour, buckwheat flour, sorghum flour, and flaxseed, this recipe guarantees a gluten-free yet scrumptious meal that can suit all diets.
Why settle for less when you can have a meal that exceeds your expectations in both taste and health benefits? Not only does this recipe cater to people who are gluten-intolerant or dairy-free, but it is also a source of cultures and health advantages.
So why choose between taste and well-being when you can have both? Trust me; this recipe is a game-changer. It is time to indulge in a better version of the classic waffle while staying true to your dietary needs.
Give it a try and let us know how much you love it!
Multi-Grain Gluten Free Sourdough Waffles Recipe
Ingredients
Sponge
- 1/2 cup gluten free sorghum flour
- 1/2 cup gluten free buckwheat flour
- 1/3 cup potato starch
- 2 tablespoons brown sugar
- 1 teaspoon xanthan gum
- 1 cup brown rice sourdough starter
- warm water
Waffles
- 1/3 cup buttermilk, powder
- 3 tablespoons ground flax seed
- 1/2 teaspoon sea salt
- 2 eggs, separated (room temperature)
- 2 tablespoons coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1 teaspoon baking soda
Instructions
- Before going to bed, mix together the sponge in a glass bowl. Add enough water for a thick waffle dough. Cover bowl with plastic wrap and allow to stand in a warm place over night.
- In the morning, add the buttermilk powder, ground flax seed and sea salt to the sponge and stir well.
- Beat the egg yolks with coconut oil, vanilla and honey. Set aside.
- Beat the egg whites until stiff. Fold the beaten egg yolk mixture into the sponge and then carefully fold in egg whites. Allow the waffle batter to rest for 15 minutes in a warm place.
- Mix the baking soda with 1 tablespoon water and add ton the mixture stirring gently.
- Spoon batter onto preheated waffle iron and bake until crisp and brown. Please note that gluten free products often require a little longer to cook completely.
- Leftovers can be bagged and frozen for another day. To reheat, place frozen waffle in toaster oven and toast.
- Sourdough baking isn't an exact science. If the batter is to thin add additional flours. If the batter is to thick add additional water.
Add Your Own Notes
Nutrition
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