Easy, Crispy Gluten Free Sourdough Waffles

Prepare paper towels for any drippage.

Gather ingredients for gluten-free sourdough pecan waffles.

In a bowl, combine 180 g millet flour, 80 g tapioca starch, 2 teaspoons ground flax seed, 1 teaspoon xanthan gum, 2 teaspoons baking powder, 0.5 teaspoons kosher salt, and 4 tablespoons sugar. Whisk together the dry ingredients.

In a separate medium bowl, beat 4 eggs.

Add 240 g sourdough starter to the eggs and mix.

Incorporate 6 tablespoons melted butter, 2 teaspoons vanilla extract, and 300 g milk into the mixture.

Pour the wet ingredients into the dry ingredients and mix until combined. The batter should be pourable but may be lumpy.

Let the batter sit for a while before pouring it onto the heated waffle iron.

Spray the waffle iron with cooking spray before adding the batter.

Add a ladle and a half of batter to the center of the waffle iron, being careful not to overfill.

Close the waffle iron and cook for 2-3 minutes until the waffles are crispy and brown.

Open the waffle iron to check for doneness; the waffles should be hot and crispy.

Remove the waffle and place it on a plate.

Repeat the process for the remaining batter, ensuring to keep the waffle iron greased.

Prepare a topping using leftover citrus cream cheese frosting and chopped pecans.

Drizzle syrup over the waffles before serving.

Equipment Needed

Spice Level:

Dietary

Allergens