Sourdough Waffles topped with Molasses, Pomegranate and Orange Slices

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It’s been months.  My quest for the “just right” gluten-free sourdough waffle recipe is over.  I’ve attempted getting this right so many times I’ve lost track.  Now, not far from where it began, I’ll share.

For whatever reason, I can’t make gluten-free waffles with eggs turn out.  Weird, I think, because that is what makes normal waffles so good.  Neither are there milk products or substitutes of any kind.  They didn’t work to my satisfaction either.  The best part about this recipe is that if you’re not eating gluten-free, you can still make this without a great deal of modification.  So here we have it- super simple if you’re inclined to utilize your sourdough culture.

I find the absolutely best topping right now is a thin smear of apricot jam, a light twirl of molasses and a heaping of satsuma or mandarin oranges and pomegranate seeds.  Weekend perfect.  Enjoy.

Simple Sourdough Waffles, adapted from Alaska Sourdough
1 cup sourdough starter
1 Tbs. sugar
2 Tbs. canola oil
1 Tbs. ground flax seed
2 Tbs. warm water
1/4 tsp. salt
1/2 tsp. baking soda
  • In a small dish, mix warm water and flax seed.  Stir to mix and allow to sit for a few minutes to thicken up.
  • In a larger mixing bowl, spoon sourdough starter, sugar, oil, salt, and flax mixture.
  • In another small dish, mix baking soda a enough warm water to dilute.  Gently stir soda mixture and dump into the rest.  Stir slowly until all mixed up and use immediately on a hot waffle iron.
 
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