Gluten-Free Sour Cream Waffles

3
sour cream waffles
Sour cream waffles photo by Kathryn Chadbourn
Prep time: 45 mins
Cook time: 9 mins
Calories: 177

5

These crisp and tender waffles are hearty and filling. Oat flour and soy flour provide plenty of protein and fiber. If you’re avoiding soy, replace the soy flour with chickpea flour. Or the oat and soy/chickpea flours can be replaced with 2-1/4 cups all-purpose gluten-free flour blend (with xanthan gum). These waffles can be made ahead and refrigerated or frozen until needed. When ready to serve, just reheat them in the toaster. This recipe can be made egg-free; see instructions.

For Egg-Free Sour Cream Waffles, omit 2 eggs. Replace oat flour and soy/chickpea flour with 2¼ cups gluten-free all-purpose flour blend (with xanthan gum). Combine 2 tablespoons golden flax meal with 6 tablespoons hot water; let sit 5 minutes to thicken. Add this mixture to the recipe in step 1 to replace 2 eggs. Cook waffles 1 additional minute if not done in the middle.

TIP: It’s easy to make your own gluten-free oat flour. Place gluten-free old-fashioned oats (rolled, not quick-cooking or instant oats) into a food processor or a clean coffee grinder and process into flour. Rolled oats contain starches that help thicken batters.

Gluten-free purity protocol oats are recommended for people with celiac disease and gluten sensitivity. Purity protocol oats have been grown, harvested and processed in dedicated fields and facilities, not mechanically separated later.

Make Ahead

To make fresh-cooked waffles in the morning, combine milk, sour cream, oat flour and soy flour in a bowl the night before. Cover and refrigerate overnight. The next morning, blend in the beaten eggs, baking soda and salt. Cook waffles in preheated waffle iron until done.

Contributor Kathryn Brown Chadbourn lives in Minnesota.

Yields 10 servings

Ingredients

  • 1½ cups milk of choice
  • 1 cup sour cream, Greek yogurt or dairy-free yogurt of choice
  • 2 large eggs, beaten
  • 1½ cups gluten-free oat flour
  • ¾ cup soy flour or chickpea flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt

Directions

1In a medium mixing bowl, whisk together milk, sour cream and beaten eggs.

2Stir oat flour and soy flour into the liquid mixture. Let rest 30 minutes. Add baking soda and salt and mix until combined.

3Heat the waffle iron and grease the plates. Spoon batter onto preheated waffle iron and cook until done. Note: These waffles will take a minute or two longer than wheat waffles to cook through.

1 serving contains 177 calories, 9g total fat, 4g saturated fat, 0g trans fat, 58mg cholesterol, 352mg sodium, 17g carbohydrates, 3g fiber, 4g sugars, 6g protein.

3 COMMENTS

  1. I tried these today and they are awesome! I started them last night, as per the Make Ahead instructions. They cook up very light and fluffy and I am thrilled they have no starches in them. I plan to freeze the leftovers and use them in place of sandwich bread. I would recommend using a little less batter than normal, as they are so light they spread a lot in my waffle iron. They have very few ingredients compared to many gluten free baked goods.

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