Multi Grain Gluten Free Sourdough Waffles Recipes

SAM'S SOURDOUGH WAFFLES

Steps:

• Mix flour, 1 1/2 cup water, and sourdough starter together in a large bowl to make batter. Cover loosely with plastic wrap and let sit in a warm place until filled with large holes and bubbles, 4 hours to overnight.
• Stir oil, eggs, sugar, and salt into the batter; mix well to combine.
• Whisk 1 tablespoon water and baking soda together in a small bowl until dissolved. Fold into the batter with a rubber spatula.
• Preheat a waffle iron according to manufacturer's instructions.
• Pour batter onto preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes.

GLUTEN-FREE MULTIGRAIN BREAD

Steps:

• Butter and flour a 9x5-inch loaf pan.
• Sift rice flour, tapioca starch, potato starch, yeast, guar gum, salt, and baking powder together in a bowl.
• Place quinoa, sunflower seeds, almonds, and flax seeds in a coffee grinder. Grind until very fine. Mix into the flour mixture.
• Combine milk, eggs, egg whites, molasses, agave nectar, olive oil, and vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat on low until well blended. Pour in dry mixture slowly, beating on medium-high and pushing dough down with a spatula as necessary.
• Scoop dough into the prepared pan, spreading it evenly with a wet spatula. Sprinkle with sesame seeds. Fill a large bowl with boiling-hot water and place it in a microwave. Rest a cooling rack on top of the bowl. Place pan on top and cover the dough. Let dough rise until it reaches the top of the pan, about 1 hour 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the top is golden and an instant-read thermometer inserted in the center reads 200 degrees F (93 degrees C), about 45 minutes. Let bread cool thoroughly before slicing with a serrated knife.

GLUTEN FREE SOURDOUGH STARTER RECIPE

Steps:

• To make the gluten free sourdough starter, add starter ingredients to a non-reactive bowl or container made of glass, stainless steel or food-grade plastic. Whisk together until no lumps are present and all the flour is incorporated, then set aside with a loose cloth covering the top. The room should be at least 70F, or place it in a warmer location like near your oven or in a warmer room. Allow the starter to sit, loosely covered, for 24 hours then discard half the starter (about 1/2 cup). Add to the remainder of the starter another 1 cup (135 grams) gfJules Flour All-Purpose Flour (or 1/2 cup gfJules and 1/2 cup alternate GF flour listed above) and 1 cup cool filtered water (if your kitchen is particularly warm) or lukewarm filtered water (if your kitchen is particularly cold). Re-cover and allow the mixture to rest for 24 hours. At this point, the starter should show signs of activity, but if not, don't despair, and don't throw it out! Repeat the halving and discarding and replenishing step every 12 hours (or as your schedule allows) until the starter begins to bubble and rise (becomes active). If it does not seem active after 2 days of this feeding cycle, try one or more of these things: stir in another 1 tablespoon apple cider vinegar; switch to 100% of whole grain gluten free flours listed above; stir in 1 Tablespoon honey; or try moving it to a warmer location. *Also, be sure your starter is not too thick. It should be the consistency of pancake batter, not dough.* Add more filtered water if necessary -- if the starter is too thick, it cannot bubble and grow. Once it seems to have come alive, continue feeding the starter 2 times a day in the same way (discard + add flour and water). You can place some of the more active discards in a separate container if you're like me and can't bear to throw it away each time! Then you'll have simultaneous starters going. The discard process gives the yeast proportionately more food to digest each time it's fed, so it's a necessary part of the process. Continue this process for 7 days OR until the starter doubles in volume or looks very bubbly and active within 6 hours after feeding. At that point, feed one more time, then allow to rest for 6 -12 hours before using. If not using for a recipe right away, or after using some in a recipe, with remaining starter, transfer to another container that can be covered and placed in the refrigerator until ready to use. If the container has a lid, DO NOT tighten it completely. Feed starter once a week if stored in the refrigerator. As I mentioned earlier, I found it hard to part with any starter by tossing it down the drain, but traditional methods say to feed the starter and then discard all but 1/2-1 cup of starter; many times, I divided it into another container and gifted the starters to ambitious gluten free friends. You could also use excess starter (once active) for other recipes like coffee cakes, scones, muffins, pancakes ... just use your gluten free starter in place of yogurt or sour cream or even milk in many recipes! Every time you use the starter for baking, pull it out the night before to allow it to come to room temperature and feed it again. Ideally it would be fed and sit for 12 hours before using. Once you've added the starter to your recipe, feed the remaining starter again and return to the refrigerator. Note that you may use your gluten free sourdough starter right from the refrigerator, whether you've fed it again or not. If you have recently fed it, it will be more active, but even if not, it should still rise your dough. Allowing it to come to room temperature first will bring faster fermentation though. Now that you have your active starter, you're ready to bake your gluten free sourdough bread! Scroll down further in this post for the GLUTEN FREE SOURDOUGH BREAD recipe.

4-INGREDIENT GLUTEN FREE SOURDOUGH BREAD RECIPE

Steps:

• Day 1 (Around 12 pm)Make the dough: Add the un-fed starter, gluten-free flour, water, and salt to the bowl of a stand mixer. Use the dough hook to mix until all ingredients are combined, the dough comes together, and there isn't any loose flour left. Bulk Fermentation: Gently form the dough into a ball and place in a lightly oiled and floured medium glass bowl. Loosely cover and leave in a draft-free place for 6-10 hours. 6 hours if your house is on the warm side and up to 10 hours if your house is cooler. I generally let mine rise for about 8 hours. At this point, you don't want your dough to double in size. 2nd Proof/Retard (around 8pm): After the first rise, transfer the bowl to the refrigerator to finish proofing in the refrigerator for 12 hours. You can keep the dough in the same bowl or you can gently reshape it and place it in a floured Banneton Basket. Day 2 (Around 8 am)Place your Dutch Oven on the center rack and preheat the oven to 500 degrees. Let the Dutch Oven preheat at 500 degrees for at least 30 minutes. When the Dutch Oven has preheated, remove from the dough from the refrigerator. Turn the dough out onto a piece of lightly floured parchment paper. With generously floured hands, gently re-shape to a tighter ball and use the flour to smooth the dough. The dough should be completely coated with a layer of flour. (Skip this if you proofed in a Banneton Basket) Use a sharp knife or bread lame to slash the bread, you want the slash to be at least 1-inch deep. You can make it decorative or keep it simple to start and just do an X in the middle. Remove the Dutch Oven from the preheated oven. Use the corners of the parchment paper to lift the dough and carefully place it in the Dutch Oven so you don't burn yourself. Place 2 large ice cubes in the Dutch Oven between the parchment paper and sides of the DO and quickly cover with the lid. Place the Dutch Oven back on the center rack and lower the temperature to 450 degrees. Bake at 450 for 40 minutes. After 40 minutes lower the oven temperature to 425 degrees and then remove the lid from the Dutch Oven. Bake for an additional 40 minutes, uncovered, at 425 degrees. When the bread is done, it should have an internal temperature of at least 210 degrees and the bottom of the bread should sound hollow when you knock on it. Cool completely on a wire rack before slicing and serving.

MULTI-GRAIN GLUTEN FREE SOURDOUGH WAFFLES

Steps:

• 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.

SOURDOUGH WAFFLES RECIPE

Steps:

• Gather the ingredients.
• Preheat your waffle iron to medium or dark and preheat your oven to 200 F.
• In a large bowl, whisk together the sourdough starter, milk, and eggs until completely incorporated.
• In another bowl, mix together the flour, baking powder, sugar, and salt.
• Add the dry ingredients to the wet. Add the melted butter and mix until just incorporated.
• Ladle onto the preheated waffle iron. Cook for approximately 4 minutes until golden brown and fragrant. Times will vary depending on your specific waffle iron.
• Keep the first waffles warm in the oven while you cook the rest of the batter. When all of the waffles are done, remove from oven and serve immediately. Store leftovers in an airtight container for up to three days and heat before serving.