Sourdough Cassava Flour Waffles
Yes, you can make grain-free sourdough! This recipe teaches you how. This batter is made ahead of time and keeps beautifully in the fridge for many days to easily bake in your waffle iron each morning — for a hot healthy breakfast!
Servings 8 servings
- 1-1/4 cups cassava flour see link below in Recipe notes
- 4 eggs pasture-raised preferred
- 1 cup milk : sour and raw; or 3/4 cup water + 1/4 cup sauerkraut juice
- 1 cup Parmesan cheese grated (or other hard, aged cheese such as Romano, Pecorino or Asiago)
- 1/3 cup butter , melted and cooled slightly or lard, duck fat, ghee (or use avocado oil if preferred)
- 1/2 teaspoon baking soda , sifted
- 1/2 teaspoon sea salt
In a medium-large bowl whisk together the dry ingredients: cassava flour, baking soda, sea salt. Set aside.
In a blender or medium-size bowl puree/whisk together the wet ingredients: eggs, sour milk, melted fat. (*See Recipe notes below for the water + kraut juice combination option.)
Pour the wet into the dry and fold together. Add the parmesan and mix completely.
Store in the fridge, as batter, in a quart-size canning jar, for the week and bake as needed. Store for a minimum of 24 hours to sour the dough, to reduce phytic acid. Store longer for a stronger sourdough flavor and greater reduction of anti-nutrients, about 3-5 days.
To bake, heat waffle iron and use about 1/2-3/4 cup batter per waffle until you figure out if it's the right amount for your size waffle iron, without causing overflow of batter. (See Recipe notes for the kind of waffle iron I use.)
You can order Otto's Cassava Flour here.
Here's a good waffle iron.
DAIRY-FREE RECIPE VARIATION (water + kraut juice combination)
- For this variation, wait to add the eggs and baking soda. Assemble the recipe otherwise in exactly the same way, using kraut juice + water instead of the sour milk. (And omit the parmesan cheese, subbing in cauliflower rice, pureed pumpkin, or smashed banana.) Allow the batter to sit out covered at warm room temperature about 24 hours, preferably in a medium-size mixing bowl. Before cooking the waffles beat the eggs together in a small bowl. Dissolve the baking soda in 1 Tablespoon water. Add both the eggs and the baking soda to the batter and stir together well. Bake waffles.
Calories: 180kcal | Carbohydrates: 5g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 114mg | Sodium: 526mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 0.2mg | Calcium: 203mg | Iron: 0.7mg