I have been looking for a vegan & gluten-free waffle recipe that does not only have the perfect texture, but also keeps well as I usually love to make them in a large batch and freeze them. So I can have waffles anytime I want without having to wait 😏 I tried so many recipes online, some do have a great texture. However, after freezing or leaving them on the counter for few hours, they will inevitably turn soggy. Therefore, I decided to experiment with my sourdough starter and create my own recipe ☺️
After several trial and errors, I’m super proud to share with you THE BEST SOURDOUGH WAFFLE recipe ever! These waffles are not only crunchy on the outside, fluffy inside, but they also freeze well. All you have to do is to heat them in the oven or toaster when you need them, and there you go with the best waffle you’ve ever tried!
As I have failed a coupon of times in making these waffles, I also included some of my tips to prevent the waffles from sticking on both sides and split while you open the waffle maker (the saddest tragedy ever 🙁 ). Please follow the instructions as much as possible in order to make achieve the best result.
Warning: Once you’ve had sourdough waffles, you can never go back to the ordinary ones. So try at your own risk haha! 🤣
This recipe makes 6 waffles.
Ingredients:
The night before:
1 cup fresh brown rice starter (100% hydration)
1 cup brown rice flour or gluten-free oat flour (or a mix of two)
3/4 cup water
In the next morning:
2 Tbsp maple syrup
2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
3 Tbsp coconut oil (melted)
1 Tbsp vanilla extract
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp water
Pinch of salt
More coconut oil for coating
Toppings:
1 apple (I used gala apple)
1 Tbsp coconut sugar
1 tsp carob powder
1/2 tsp ground cinnamon
1 Tbsp water
Directions:
- In a medium bowl, mix your GF sourdough starter, water, and rice and/or oat flour together. Cover loosely and let sit at room temperature overnight.
- In the next morning, in a small bowl, mix 2 Tbsp ground flaxseed with 6 Tbsp water, let is sit for at least 5 mins until it thickens. Add maple syrup, salt, baking powder, flax eggs, vanilla extract, and melted coconut oil to the sourdough starter mixture. Stir well until everything combined together. Let the batter sit 5-10 minutes before making the waffles.
- Preheat your waffle maker.
- Mix baking soda with 1 tsp water and gently stir into batter. Do not stir any more at this point.
- When your waffle maker is preheated, gently brush both sides of the iron with some melted coconut oil. Close and heat the waffle maker for a further 2 minutes before adding in the batter. This is to ensure that the waffle irons are hot enough so that the waffle won’t stick and split on both sides. Pour 1/2 cup of the batter onto the waffle iron and cook until desired crispness (mine took 5 minutes to cook).
- For the topping, add every ingredients of the sautéed apple into a pot and bring to a boil. Turn to medium low heat, while keep stirring the apples to prevent them from burning. Cook until the apples are soft.
- Spoon them onto the waffle and serve with fresh fruits. 😌 Enjoy!
