Gluten-Free Sourdough Chestnut Waffles
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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- ½cup milk, at room temperature
- 2medium eggs, at room temperature
- ¼cup unsalted butter, at room temperature
- 2tablespoons unsalted butter, at room temperature
- 1tablespoon maple syrup
- ½cup fine chestnut flour, unsifted
- ¼teaspoon ground cinnamon
- ⅛teaspoon baking soda
- 1cup gluten-free sourdough starter
- 2tablespoons milk, at room temperature, or as needed
- 1teaspoon baking powder
Instructions
Step 1
Preheat a waffle iron.Step 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.Step 3
Cook in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes each.