Making gluten-free sourdough starter does take some patience, but it's pretty easy to whip together and feed.  And, it makes the most delicious waffles.  These are a modification of my regular sourdough waffles - with some egg-free and dairy-free options!  I also have some tasty chocolate chip sourdough waffles and lemon-blueberry sourdough waffles, too!  Enjoy! 

GF Sourdough waffles with apple chunks added. Yum! 

Wholesome Sourdough Waffles - Egg Free, Dairy Free, Gluten Free!

Makes 16-18 waffles
(My waffle iron makes 6 waffles at a time, and I can fill it almost 3x)

Mix in a 4 cup tupperware the night before you want your waffles:
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 tsp xanthan gum

Add and mix in, just until combined:
1 cup water (filtered, if your water contains chlorine)
1 cup gluten-free sourdough starter

Put the tupperware lid on tightly, and let rest overnight at room temperature. This mixture will grow naturally overnight due to the yeast, so make sure your container is at least a 4 cup container and can be fully closed.


In the morning, preheat your waffle iron.
Mix together in a small bowl and let sit 3-5 minutes, stirring once:
2 Tbsp chia seeds
6 Tbsp water

(You can use 2 eggs in place of the chia seeds & water if you prefer)

Mix together in a large bowl, just until combined:
Chia seed mixture (or 2 eggs, if preferred)
5 Tbsp oil
1 Tbsp maple syrup
1 tsp vanilla bean paste (or extract)
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp flaxseed meal (optional)
1-2 apples, peeled and finely diced (optional, but I prefer it)
Mixture from last night (starter/flour/water)

Butter waffle iron lightly each time you use it.  Cook batter in pre-heated waffle iron until nicely browned and crispy.  Remove from waffle iron and place on cooling rack (I do this even when making my favorite plain or apple-cinnamon waffles, or any waffles, because it keeps them from ever getting soggy on the bottom, especially if I make extras to freeze).

Best served fresh with maple syrup, or jam, or any topping you enjoy on your waffles!
Once cooled, you can freeze these in a ziploc bag and re-heat in a toaster oven for quick breakfasts.
Enjoy!!!

Wholesome Sourdough Waffles - Egg-free, Dairy-free, Gluten-Free Recipe by Successfully Gluten Free!

 My youngest got a mini pizzelle maker.  Pizzelles may look like miniature waffles, but unlike waffles (which I use very little sugar in), these are more of a cookie/biscuit.  The sugar helps them caramelize and turn into delicious crispy thin cookies.  Just lovely, and very easy to make. 

Mini Gluten-Free Pizzelles - delicious little crispy & buttery biscuits!

Mini Pizzelles

Makes ~24 mini pizzelles

Mix together: 

1/3 cup brown rice flour

1/3 cup tapioca starch/flour

1/3 cup arrowroot starch

1/2 tsp xanthan gum

1 tsp baking powder

1/4 tsp salt

1/2 cup sugar

Add and mix in, just until smooth: 

2 eggs

6 Tbsp butter, melted

1 tsp vanilla bean paste OR vanilla extract

Heat up the pizzelle maker, as directed.  Butter the pizzelle maker lightly before cooking each pizzelle.  Cook 1 Tbsp (no more or it will overflow) of batter per pizzelle.  Cook until a nice golden brown.  Remove to wire rack to cool. Cooled pizzelles can be stored in a tupperware on the counter.  Enjoy! 

My daughter cooking up (and taste-testing) pizzelles. You can see how small of scoops need to go onto the mini pizzelle maker - or it will overflow.  This recipe will work for a larger pizzelle maker, just test a few to determine how much batter is needed since they flatten a lot. 

Mini Pizzelles Recipe by Successfully Gluten Free!

Fluffy Vanilla Cupcakes

I'm always playing around with recipes.  Can I make something we love even better?  This is an update on the vanilla cupcake recipe I've been making for years.  This recipe does need to beat for a couple minutes in a mixer, so just use the older recipe if you're hoping for a quick whisk together in a bowl.  Both are delicious, but this one has become a new favorite!  Enjoy!

Decorated with chocolate marshmallow fluff frosting by my daughter. Yum!

There are options to make these a bit larger, which also works great!

Kristin's Fluffy Vanilla Cupcakes

Makes 12-18 

Preheat oven to 350 F.  Line cupcake pans with paper liners.

Mix together dry ingredients (this is important in gluten-free baking):
1/2 cup brown rice flour
1/2 cup white rice flour
1/3 cup cornstarch (or arrowroot starch)
2 Tbsp coconut flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp salt

Add and beat for 2 minutes at medium speed:
2/3 cup buttermilk (can be made by using 1 Tbsp lemon juice + milk)
1/4 cup oil 
1/2 cup softened butter
1 tsp vanilla bean paste (or vanilla extract)
1/4 - 1/2 tsp almond extract (optional, but add if you like the flavor)
3 eggs

Pour into cupcake holders (you can make 12 large cupcakes, each filled almost to the top of the cupcake liners or 18 cupcakes, each filled ~2/3 full).

You can scoop them in with a spatula. 

Or, you can scoop them in with a larger cookie scoop, which works great!

Bake cupcakes at 350 F for 16-22 minutes, or until light golden brown (less time for smaller cupcakes, more for larger.   If you would like to make this as an 8x8 cake, line the pan with parchment paper and bake ~25-28 minutes.

Larger sized cupcakes (filled 7/8 full)

Scooped with a large cookie scoop to ~3/4 full.

Cool completely on a wire rack.  Frost with your favorite frosting.  Some of our favorites are:
Chocolate Marshmallow Fluff Frosting
Vanilla Marshmallow Fluff Frosting
Strawberry Frosting

Cooling on a wire rack. They smell delicious!

We made these for Halloween and decorated them with googly eyes to make monsters.

No, these aren't poop emoji-topped cupcakes - just delicious chocolate marshmallow frosting on top of vanilla cupcakes.

Fluffy Vanilla Cupcakes Recipe by Successfully Gluten Free!

YUM!