Sourdough Teff Waffles (Gluten-Free)

Makes about 6, depending on the size of your waffle iron

Teff  flour is a great choice for beautiful – crunchy at the edges, cakey on the inside – waffles. This sourdough version is 100% whole-grain and gum-free. If you have a little extra time, then I suggest doubling the recipe to ensure leftovers for re-heating during the week. (The Sourdough Teff Waffles pictured were served topped with  strawberry sauce.)

1 ½ cups mature gluten-free natural levain starter culture

¾ cup whole coconut milk, at room temperature

2 large eggs, lightly beaten

2 tablespoons butter or coconut oil, melted

1 teaspoon vanilla extract

1 cup teff flour (see cooks note)

3 tablespoons chia seeds

2 tablespoons whole cane, palm, or date sugar

¾ teaspoon baking soda

¼ teaspoon whole, unrefined sea salt, finely ground

ghee, refined olive oil, or refined sunflower oil for oiling the waffle iron

Pre-heat the waffle iron to 375 degrees F (or use your manufacturer’s settings). (You can use a deep-fry or candy thermometer to test the temperature.) Pre-heat the oven to 200 degrees F. In a large bowl or pitcher combine the mature starter, coconut milk, eggs, melted butter, and vanilla extract.  Whisk until evenly combined. Sift the flour, chia seeds, sugar, and baking soda into a medium bowl. Add the flour mixture in thirds. Whisk the flour into the batter after each addition.

Lightly oil the waffle iron. Scoop or pour just enough batter into the iron to fill the bottom. Use the back of a spoon to spread the batter to the edges of the waffle iron. Bake until the steam stops and the waffle becomes crisp, about 6-8 minutes. (Alternately, bake according to your manufacturer’s directions.) Place the finished waffles in a single layer in the warm oven while the other waffles are baked. Serve immediately, or cool and store tightly covered in the refrigerator. Re-heat in a toaster oven.

Cooks note:

To make waffles that are completely free from phytic acid (a natural anti-nutirent present in most unfermented, unsprouted whole grains), substitute this Gluten-Free, All-Purpose Flour Mix for the teff flour.

Click here for the Strawberry Sauce Recipe.

This post was shared at Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday, Real Food Forager’s Fat Tuesday, and Kelly the Kitchen Kop’s Real Food Wednesday blog hops.