Gluten Free Sourdough Waffles

If you have spent anytime around my blog, or my social media, you will see that I am so in love with my Gluten Free Sourdough creations….Thanks to “Brice” my Gluten Free Sourdough Starter!

I was looking for a way to use the starter in more recipes, and I came across several recipes for waffles, but they all had off-plan flours. If you know anything about gluten free flours, then you know that whole grain flour does not product a very fluffy final product, and waffles are supposed to be fluffy, right?

I am starting to love a good challenge, regarding our limitations around food, and this was one that I wanted to get done. Not just because I miss waffles, but also because They can make a good substitute for slices of bread…you know, sometimes you just need a good sandwich!

Here is what I came up with…..

***I have included links to tools and products that I used in this post, if you choose to buy through any of these links I may receive a small commission at no additional charge to you***

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Ingredients:

Overnight Sponge-

Other ingredients-

Method:

Mix up the Overnight sponge. Cover with a light cloth and leave overnight on the counter.

The next day add all your ingredients, except glucomannan and psyllium because both will need to be mixed immediately and completely to avoid clumping. Add those two, and mix with a whisk as you add them slowly.

I used a mini waffle maker like this one, and about 3 Tablespoons of the batter was just right for my machine to handle without a mess.

This recipe falls into an E setting on the Trim Healthy Mama plan, and I would recommend about 3 mini waffles as a serving. These also freeze well, and do not come out dry.

If you are looking to create a Gluten Free Sourdough Starter, please join the waiting list for my next workshop here!

Thank you so much for stopping by!

If you want to learn more about my Trim Healthy Mama Lifestyle Coaching, How I got my Husband on board with our eating style, or how to cut down your cooking time you have come to the right place.

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Gluten Free Sourdough Flat Bread

This flat bread, is the most versatile recipe I have found with my sourdough adventures!

You need a sandwich?…it’s got you!

You want pizza?…it’s got you!

Crackers anyone?…it’s got you!

You have to use that discard, or you will have to throw it out?…It’s got you!

Otherwise, this recipe needs no large introductions, because it is so yummy, after many years of bread like products, you’re going to be so amazed at what you could use it for!

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Ingredients:

  • 1 Cup mature Sourdough starter or discard, If you do not currently have a mature Gluten Free Starter I may have some available for purchase here.
  • 2-3 teaspoons Nutritional Yeast
  • 1 teaspoon Mineral Salt
  • Dash of Black Pepper
  • 1/4 teaspoons garlic powder, we buy most of our spices through here.
  • 1 teaspoon Psyllium Husk
  • Up to 1/4 Cup water to thin the mixture

Method:

Mix everything except water, getting all the lumps out (I’m looking at you psyllium husk!). Let the mixture sit for at least 10 minutes to allow the psyllium husk to fully activate. Then, add the water 1 tablespoon at a time, up to 4 tablespoons (1/4 Cup) until it is thin enough to pour onto a pan or a griddle….like a pancake.

Pro tip: a silicone basting brush is very helpful to even out the flatbreads after you pour them onto the heated surface to cook. This is my favorite tool for cooking gluten free tortillas too.

Cook until the top looks dry and you can easily get your spatula under the flat bread, and flip to cook for a few minutes on the other side.

Fridge or Freezer?

Yes, and Yes! This flatbread does well for 3-5 days in the fridge, making sure it is completely cool prior to storing so that it will not stick to the other flatbreads. It also, freezes well with no discernable dryness, to myself or my family, that comes with many other gluten free bread-like products after time in the freezer.

Is your flat bread sticking?

This is typical of gluten free dough and batter in general. For this recipe I would suggest a ceramic or non stick pan of some kind. I find my ceramic griddle to be very effective, and I do not spray anything on it at all. If it sticks for me, I give it a few more minutes and try again. If it still sticks, it likely had residue cook on from the last flat bread and I try to scrape the area better before I cook another one there.

If you are looking to create a Gluten Free Sourdough Starter, please join the waiting list for my next workshop here!

Thank you so much for stopping by!

If you want to learn more about the products we use, How to build a gluten free pantry, or how to start making Gluten Free Sourdough you have come to the right place.

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Gluten Free Sourdough Banana Bread

My husband was looking for a rogue bag of gluten free oatmeal in our big white van, and he comes in with a large bag of frozen bananas.

Well, thank you winter time temperatures we are now going to need to bake with these brown crescents instead of feeding them to the small humans like I intended. But, sometimes mistakes pay off in a big way!

He makes a joke, because I have been experimenting with gluten free sourdough for a while now, “Maybe you could make a sourdough banana bread.”, don’t tempt a lady with sourdough discard.

…AND, I had already been on the look out for recipes to try or to get inspiration from.

Because our whole family follows the Trim Healthy Mama plan, my goal was to find one that was close enough to “on plan” that it would not completely fail when I substituted ingredients that I was more comfortable with eating….no such luck, I had to make so many changes that it was a whole new recipe. But, it worked!

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Ingredients

Method

  • Preheat oven to 350 degrees Fahrenheit and lightly spray your baking pan with cooking spray ( I use coconut spray), or use a silicone loaf pan like this.
  • Mash the bananas and put in a bowl with all wet ingredients
  • Mix all dry ingredients in another bowl
  • Then, add the dry ingredients to the wet and mix well as quickly as you can so that the Xanthan gum does not thicken too quickly and create lumps.
  • Put batter into your loaf pan and let sit for 25 minutes before you cook
  • Bake for 60-70 minutes. Pull out of the oven, and get them out of the baking pans. Let cool at least 20 minutes before you cut into them.

If you are looking to create a Gluten Free Sourdough Starter, please join the waiting list for my next workshop here!

Thank you so much for stopping by!

If you want to learn more about my family, Read about how I got my husband on board with the Trim Healthy mama Plan, or look into my THM Lifestyle Coaching services you have come to the right place.

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Gluten Free Sourdough Tips and Tricks

I have officially joined the movement of those who discovered the joys of homemade sourdough bread during the Pandemic of 2020, but mine is special….it’s gluten free!

Our entire family eat gluten free, and you can ready why here. This has made it so that I have not baked bread, or bread-like products, in 6 years.

To say I have been excited with the results is an understatement! This momma LOVED baking bread prior to my childrens’ diagnosis.

It was literally my hobby, self-care, stress management, whatever you want to call it, when my husband was active duty military and I was a stay at home mom, for the first 5 years of our marriage.

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How to Find a Starter?

I found multiple ideas for starters, and settled on one here because I had initially gone looking for ones that would pair well with my Trim Healthy Mama lifestyle as well as our need to be completely gluten free for our kids. I also sell dried bits of my mature starter, named “Brice” (brown rice) through this link.

I liked her idea in the blog post, but It took 10 days for my starter to fully activate, and that was only after I had started making some changes to my methods.

  1. I quit using the scale.
  2. I also needed a larger amount of starter, because we are a family of 9, so I was not discarding anything to build my supply.
  3. I felt the starter was too thick based on previous experience with wheat ingredients, and I just began to eye-ball it. My preferred consistency is like pancake batter, and this proved to be optimal for my gluten free starter as well.
  4. I came across a comment on another sourdough starter recipe that mentioned feeding the starter half of the amount of its volume every day for optimal happy fermenting action, so I increased the amount or decreased it by the day. Again, eyeballing it, knowing that my vessel is 8 cups total.

All of these changes have created a bubbly counter top friend that helps me look like mother of the year to my children, who have not had this much “bread” in many years.

If you are looking to create a Gluten Free Sourdough Starter, please join the waiting list for my next workshop here!

The Perfect Gluten Free Loaf

I had also used my Pinterest account to collect ideas for my new counter top friend in anticipation of the day it was mature enough to use.

I tried this recipe that was proclaimed to be Trim Healthy Mama compatible, and we liked it, but it was very dense with a very tough crust, possibly user error but we moved on to the next recipe just in case.

The next recipe I found has become our favorite to date, and you can find it here. You can also find my Gluten Free Baking Flour Blend for this recipe, just click the linked words.

Here are some extra things I learned that helped the loaves successful.

  1. One batch of this recipe fits perfectly into two size small Silicone Challah pans. I do a lot of our breads in these pans due to their easy-release nature with gluten free ingredients.
  2. I cook it for 40 minutes inside the silicone pans, and then for another 40-45 minutes flipped right-side up on a baking sheet to evenly bake them.
  3. Let cool completely before you cut into them.

Getting My Groove

As with any new skill you want to build upon it as you become more comfortable.

By two weeks of practice, and working out my feeding schedule for my counter top friend, I had decided to branch out into Crackers, English Muffins and Banana Bread.

My feeding schedule is…..

**1 cup of brown rice flour and roughly equal parts of untreated water, mixed to a pancake batter consistency and added to my half-gallon glass mason jar twice a day. But, as mentioned above, I will eyeball the volume and vary the amounts as needed.

**If it is trying to jump out of the jar I transfer the amount I need to make my next creation into a bowl and add ingredients according to the recipe instructions and let it do its thing overnight so it is ready to bake the following day.

I am making about 3 gluten free sourdough creations every week, trying very hard to keep them as close to an E meal on the Trim Healthy Mama plan as possible.

You can find my highlights about this on Instagram too, along with any of the sourdough creations I have done recently.

Thank you so much for stopping by!

If you want to learn more about my family, what I do as a Trim Healthy Mama Lifestyle Coach, or how to cut down your cooking time you have come to the right place.

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Gluten Free Baking Flour Blend

I have been dabbling in Gluten Free Sourdough for a few weeks, and the results have been pretty exciting, for a former wheat bread baker who really misses that part of our former lifestyle.

I went searching for a wild starter and loaf recipe that would work with our Trim Healthy Mama Lifestyle, but I found out quickly that some tweaks would have to be made. Many of the flours suggested we do not use due to their lack of nutritional value, or the effect they may have on blood sugar.

Also, I wanted this loaf to fall into an E meal on the THM plan…a unicorn, I know, but I won’t be pregnant or nursing forever and I miss bread!

I found this recipe and in it she describes the “bones” of what she calls a bread flour mix, without giving specific instructions…you get to build your own!

This was promising!

I picked from her suggestions, a mix of gluten free flours that I hoped would provide enough structure to maintain any sort off rise gained from fermentation, but also deliver on taste and texture. They certainly did that!

I’m going to say I was inspired by her suggestions because they were very helpful and valuable to me, and this is not wholly my own creation due to her hard work….

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Ingredients

  • 1 Cup Brown Rice Flour
  • 1 Cup Quinoa Flour
  • 1 Cup Oat Flour (certified GF oats ground in a blender)
  • 1 Cup Garbonzo/Besan Flour
  • 1 1/2 Cups Oat Fiber
  • 1 1/2 Cups Baking Blend (I use this recipe with success)
  • 1 Cup Masa Harina

Method

If you are using the baking blend recipe I linked above, make sure you have it all ready to go.

Then, Mix all the above ingredients together. In her recipe for the sourdough she states that a single batch is good for three batches of bread and I found this to be accurate.

*I have also started experimenting with this blend in some of the recipes from the Trim Healthy Future Cookbook that call for Einkorn flour.

*Because this blend of flours includes a mixture of low fat/low carb flours, and higher carb flours, it falls within E meal guidelines for the baking I do with it.

*Due to the size of my family I tripled this batch and it stores perfectly in a 1 Gallon sized container.

If you are looking to create a Gluten Free Sourdough Starter, please join the waiting list for my next workshop here!

Thank you so much for stopping by!

If you want to learn more about how I use Leftovers, building a gluten free pantry, or how to cut down your cooking time you have come to the right place.

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