Best 4 Multi Grain Gluten Free Sourdough Waffles Recipes

Indulge in the wholesome goodness of multi-grain gluten-free sourdough waffles, a symphony of flavors and textures that cater to various dietary needs. These waffles combine the nutty flavor of buckwheat flour, the earthy sweetness of brown rice flour, and the subtle tang of sourdough starter, resulting in a delightful and nutritious breakfast or brunch option. The addition of flaxseed meal provides a boost of omega-3 fatty acids and dietary fiber, while the blend of almond milk and coconut oil adds richness and moisture to the batter. Whether you prefer classic waffles, fluffy pancakes, or crispy croutons, this versatile recipe offers endless possibilities to satisfy your cravings. Embark on a culinary journey with our detailed instructions and discover the art of crafting these wholesome and delectable treats.

Here are our top 4 tried and tested recipes!

SAM'S SOURDOUGH WAFFLES

Sam's Sourdough Waffles image

A crispy outside with thick softness within - my family won't stop enjoying them every week! The fact that this recipe is simple to remember and asks for minimal amounts of perishables makes it great for camp-outs or fund-raising breakfasts. This recipe is from a friend who used it to make fantastic pancakes: Thanks Mr. Hannula!

Provided by Sam Nemati

Categories 100+ Breakfast and Brunch Recipes Waffle Recipes

Time 4h18m

Yield 15

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 ½ cups water
1 cup sourdough starter
½ cup vegetable oil
2 eggs
2 tablespoons white sugar
2 teaspoons salt
1 tablespoon water
1 teaspoon baking soda

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.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 19.1 g, Cholesterol 24.9 mg, Fat 8.2 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 408.2 mg, Sugar 2.1 g

MULTI-GRAIN WAFFLES

Multi-Grain Waffles image

A healthier version of standard waffles, with a little crunch in the texture from the cornmeal. This recipe makes enough to eat and freeze remainders, so you can have quick waffles by toaster reheating throughout the week.

Provided by Susiecat too

Categories Breakfast

Time 20m

Yield 15 serving(s)

Number Of Ingredients 10

Ingredients

1 cup whole wheat flour
1 cup cornmeal
1 cup all-purpose flour
1 cup rolled oats (or quick-cooking)
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3 cups milk
4 eggs
6 tablespoons canola oil

Steps:

Mix all dry ingredients together.
Add wet ingredients, mix well.
Let stand 3-4 minutes, and mix again before cooking.
Freeze remainders after they have come to room temperature.

Nutrition Facts : Calories 207.9, Fat 9.6, SaturatedFat 2.1, Cholesterol 56.4, Sodium 459.6, Carbohydrate 24.7, Fiber 2.2, Sugar 0.2, Protein 6.6

GLUTEN-FREE SOURDOUGH CHESTNUT WAFFLES

Gluten-Free Sourdough Chestnut Waffles image

Nothing screams autumn like chestnuts. Naturally leavened, gluten-free sourdough starter mixed with fine chestnut flour gives this waffle a smooth, smoky flavor accented by a buttery soft inside and a light, crispy shell outside. Top with your favorite pumpkin butter or pumpkin syrup, and you'll be ready to play in the leaves.

Provided by Buckwheat Queen

Categories Breakfast and Brunch Waffle Recipes

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

½ cup milk, at room temperature
2 medium eggs, at room temperature
¼ cup unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
1 tablespoon maple syrup
½ cup fine chestnut flour, unsifted
¼ teaspoon ground cinnamon
⅛ teaspoon baking soda
1 cup gluten-free sourdough starter
2 tablespoons milk, at room temperature, or as needed
1 teaspoon baking powder

Steps:

Preheat a waffle iron.
Whisk 1/2 cup milk, eggs, 1/4 cup plus 2 tablespoons butter, and maple syrup together in a bowl. Sprinkle chestnut flour, cinnamon, and baking soda on top of the egg mixture, whisking well the whole time. Fold in sourdough starter until fully incorporated but without over mixing. Add additional milk 1 tablespoon at a time to thin batter, if necessary.
Cook in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes each.

Nutrition Facts : Calories 225.5 calories, Carbohydrate 19.3 g, Cholesterol 94.8 mg, Fat 14.1 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 8.2 g, Sodium 153.2 mg, Sugar 4.2 g

MULTI-GRAIN GLUTEN FREE SOURDOUGH WAFFLES

Multi-Grain Gluten Free Sourdough Waffles image

Having recently gone gluten free I was sad about not having the ability to make sourdough waffles. I found a brown rice starter on line that I tweaked and then developed my waffles. Most of the recipes I found were high in starch and I wanted something with a little more fiber. These waffles freeze well and can be enjoyed later by placing frozen waffle in toaster oven and toasting until desired crispness. Hope you enjoy!

Provided by PaulaG

Categories Sourdough Breads

Time 12h5m

Yield 12 waffles

Number Of Ingredients 15

Ingredients

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
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

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.

Tips:

Ensure the sourdough starter is active and bubbly before using it. This is crucial for the waffles' rise and texture.
Weigh your ingredients for precise measurements and consistent results.
If the batter is too thick, add a little almond milk or water to thin it out.
Cook the waffles in a preheated waffle iron according to the manufacturer's instructions.
For crispy waffles, cook them for a longer time. For softer waffles, cook them for a shorter time.
Serve the waffles warm with your favorite toppings, such as butter, maple syrup, fresh berries, or whipped cream.

Conclusion:

This multi-grain gluten-free sourdough waffle recipe is a delicious and wholesome way to start your day. The waffles are light, fluffy, and packed with flavor. They are also a good source of fiber and protein. Whether you are gluten-free or simply looking for a healthier waffle option, this recipe is sure to please. Experiment with different toppings to find your favorite combination and enjoy these waffles as a special treat or as a regular part of your breakfast routine.