Crispy gluten-free sourdough waffles using discard. 30 minutes from bowl to iron.
Ingredients
- 100g GF sourdough discard
- 1 large egg
- 180ml whole milk
- 50g melted butter
- 90g brown rice flour
- 40g buckwheat flour
- 15g caster sugar
- 5g baking powder
- 3g fine sea salt
- 1 tsp vanilla extract
Method
- Wet mix. Whisk discard, egg, milk, melted butter and vanilla until smooth.
- Dry mix. Combine both flours, sugar, baking powder and salt.
- Combine. Fold dry into wet gently. Do not overmix.
- Rest. Rest batter 10 minutes while preheating waffle iron.
- Cook. Brush hot iron with butter. Add batter (per manufacturer instructions), close, cook 4-6 minutes until deep golden.
- Serve. Serve immediately from the iron. Do not stack — they will steam soggy.
Baker's tip: Serve straight from the iron for maximum crispness. Freeze extras flat and reheat in the toaster.
Frequently asked questions
Can I make the batter the night before?
Yes — refrigerate overnight. Add 1 extra teaspoon of baking powder just before cooking to restore lift.
Why are my waffles soggy?
Iron not hot enough, not enough butter, or serving from a stack. Waffles crisp in the iron and steam themselves soggy on a plate.
