Baparapi Kitchen
Gluten-Free Overnight Yeasted Waffles
Ingredients
- ¼ cup warm water
- 1 teaspoon light honey
- ½ tablespoon active dry yeast
- 1 cup milk, at room temperature
- ¼ cup light olive oil
- 2 cups gluten-free flour, divided
- 1 beaten egg
- 1 pinch salt
Getting it done:
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Approximately 9 hours or the night before making waffles, combine warm water, honey, and yeast in a small bowl. Stir and let rest until bubbly, 5 to 10 minutes.
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Combine milk and olive oil in a large mixing bowl. Add 1 1/2 cups gluten-free flour, 1/4 cup at a time, mixing well between each addition, to create a thick but pourable batter. Add more flour if batter is too thin, 1/8 cup at a time, until a pourable batter is achieved.
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Stir yeast mixture into batter until just combined. Cover bowl with a lid or plastic wrap and leave on the kitchen counter all night; batter will double or even triple in volume, so be sure the bowl is large enough.
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When you are ready to make the waffles, add beaten egg and salt to the bowl with the batter.
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Preheat a waffle iron according to manufacturer’s instructions. Cook about 1/4-cup batter in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.
Difficulty:
MEDIUM
Time:
9 hrs 35 mins
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Nutrution facts
134 calories; protein 3.6g; carbohydrates 18.3g; fat 6.2g; cholesterol 15.3mg; sodium 26.8mg