Multi-Grain Gluten Free Sourdough Waffles - cooking recipe

Ingredients

Sponge
1/2 cup gluten free sorghum flour
1/2 cup gluten free buckwheat flour
1/3 cup potato starch
2 tablespoons brown sugar
1 teaspoon xanthan gum
1 cup brown rice sourdough starter
warm water
Waffles
1/3 cup buttermilk, powder
3 tablespoons ground flax seed
1/2 teaspoon sea salt
2 eggs, separated (room temperature)
2 tablespoons coconut oil, melted and cooled
1 teaspoon vanilla extract
1 tablespoon honey
1 teaspoon baking soda

Preparation

Before going to bed, mix together the sponge in a glass bowl. Add enough water for a thick waffle dough. Cover bowl with plastic wrap and allow to stand in a warm place over night.
In the morning, add the buttermilk powder, ground flax seed and sea salt to the sponge and stir well.
Beat the egg yolks with coconut oil, vanilla and honey. Set aside.
Beat the egg whites until stiff. Fold the beaten egg yolk mixture into the sponge and then carefully fold in egg whites. Allow the waffle batter to rest for 15 minutes in a warm place.
Mix the baking soda with 1 tablespoon water and add ton the mixture stirring gently.
Spoon batter onto preheated waffle iron and bake until crisp and brown. Please note that gluten free products often require a little longer to cook completely.
Leftovers can be bagged and frozen for another day. To reheat, place frozen waffle in toaster oven and toast.
Sourdough baking isn't an exact science. If the batter is to thin add additional flours. If the batter is to thick add additional water.