Gluten-Free Sourdough Chestnut Waffles recipe

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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

Nutrition Info

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
servingSize: -
sodium: 153.2 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat a waffle iron.

  2. 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.

  3. Cook in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes each.

Recipe Yield

6 waffles

Recipe Note

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.

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