Better gluten free sourdough waffles

B1 1/2 C rice flour 

1 1/2 C gluten free flour blend 

1/2.   C sourdough starter 

2.      C warm milk (or buttermilk)

2.       Eggs 

1/4.   C milk

1/4.   C oil

2.      Tbsp sugar

1.      tsp soda 

1/2.   tsp salt

In a large bowl, combine flour, flour blend, starter and 2 C milk; beat until blended. Cover, let stand at room temperature for 45 min. 

Beat together eggs, remaining milk and oil. Add to flour mixture and stir until blended. Combine sugar, soda, and salt. Stir into batter, then let stand for 5 minutes. 

Preheat en electric waffle iron. Bake according to manufacturer's directions until richly browned. Serve immediately or let cool on wire racks, package airtight, and freeze; reheat frozen waffles in toaster 

These have no after taste like the others waffles did. My daughter preferred the others, the rest of the family preferred these :). 

Enjoy!

Sour dough waffles (gluten free🙂)

2 Cups sour dough starter

2 Cups milk

2 Cups gf flour, divided 

1 tsp salt

1 tsp baking soda 

1 tsp baking powder 

3 Tbsp granulated sugar 

2 Tbsp oil

2 eggs 

The night before, mix together starter, milk and 1 cup flour. Stir until combined (lumpy is okay). I left it at room temperature for the night. (Supposed to be spongy looking in the morning)

The next morning, add remaining ingredients. Stir well, until fully combined, but lumps are OK. Batter may get bubbly. 

Spoon batter in to warm waffle iron (non-stick iron will probably still need to be greased). Mine took 4 minutes per waffle. 

Sourdough starter

When I made this starter, I ised the recipe as I found it in a gf bread machine cook book (125 Best Gluten Free Bread Machine Recipes):

3 Cups warm water

2 Tbsp granulated sugar 

2 Tbsp instant yeast 

3 Cups sorghum flour 

1. In a large glass bowl, combine water and sugar. Sprinkle with yeast, gently stir to moisten and let stand for 10 minutes 

2. Add sorghum flour and whisk until smooth. 

(Or combine steps 1 & 2 and just dump it all in at once and whisk together!  That is what I did, lol!)

3. Cover with cheese cloth or loose-fitting lid. Secure so that it is not touching the starter. Let stand at room temperature for 2-4 days, stirring 2-3 times a day. When ready to use, starter has sour smell, with small bubbles 

4. Store, loosely covered, in the refrigerator until needed. If not used regularly, stir in 1 tsp of granulated sugar every 10 days. 

Then as I have used the starter instead of going out and getting more sorghum flour, I have been adding whatever gluten free flour or gluten free flour mixture I have handy. 

Feeding the starter :

To replace each cup of starter used in a recipe, add 3/4 Cup water, 3/4 Cup gluten free flour (so far it doesn't seem to matter) and 1 Tbs of sugar to the remaining starter. Stir well, cover loosely and let stand at room temperature for at least 24 hours.