Ever tried a keto waffle that was *totally* crisp without a gimmick? (Yeah, me neither). Introducing my gluten free and keto sourdough waffles! Perfect for a fabulous breakfast treat or even as an easy bread hack… with actual yeast!
Gluten Free & Keto Sourdough Waffles 🙃
Crisp, yes *actually* crisp (!!)
After baking keto for years there are things you come to grasp (and accept): baked goods brown too quickly, minty aftertastes are sometimes inevitable (ahem, crisp cookies…), and breads never seem to quite crisp up. At least not without gimmicky cheats with cheese, iykwim.
Say like my previous, and much beloved by y’all, o.g. waffle recipe. Using a choux pastry method, it legit results in *the fluffiest* waffles you’ll ever make. And they’re also utterly delicious, even accounting for the most discerning of palates (you know, kids!). But they’re simply just not crisp, or at least not without seriously coaxing them in the toaster.
So you can imagine my surprise when testing for these guys, already a year ago in fact, when they came out totally crisp from the get go. Whoa right?!
*begins testing for crisp ‘sourdough’ style breads immediately*
The neat thing too? Unlike my other yeasted breads (say the sandwich loaf or the cinnamon rolls), you can actually leave the sourdough waffle batter to hang out in the fridge overnight. So you let it rise in a warm spot for an hour or so, then you cover it and pop it in the fridge for a terrific breakfast treat.
Oh, and be sure to serve them up with grass-fed butter and sugar free syrup (this allulose maple syrup is def my current favorite). Though I must say, that these guys also make for a pretty awesome ‘sandwich bread’ hack.
p.s. this is me attempting to show you the crisp texture of these keto sourdough waffles… but the real proof is the little video in the recipe card (sound on!).
I have a feeling that my flours of choice will excite you guys, as you’ve been asking for more… you guessed it, lupin flour recipes! And in terms of brands, this is the *only* one I recommend as (correct me if I’m wrong?) it’s the singular one I’ve found to not leave an unpleasant lingering bitter aftertaste. So pretty please do stick to the recommended brand for best results!
The possible subs
I must have made this recipe over 50 times by now (it’s my favorite breakfast for dinner!), so do try and stick to the original combo. Still, since they’re waffles and ‘structure’ isn’t really an issue, you can even get away with using just lupin and almond flour- thought the golden flaxseed does give the a slight better texture imho.
The one thing I would say, is to not use psyllium husk as your sourdough waffles will stick horribly and the batter seems to require sooo much liquid that they stay kinda wet and raw inside. Though they do still crisp up, funny enough.
*gasps in utter amazement*
Ever seen that in a keto yeast bread? Yeah, me neither!
The Tips ‘N Tricks
I literally like to think of yeast breads as a tamagotchi (remember?! you gotta keep those things alive). Still, these keto sourdough waffles definitely aren’t as finicky as other yeasted breads; but it’s still important to keep these suggestions in mind as we’re dealing with a live organism.
Weigh your ingredients. This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom… but frankly? You can also get away with cups here as they really aren’t that finicky (did I just contradict myself?).
Ingredients at room temperature. Self explanatory really, but incredibly important (particularly for the eggs). If you add cold eggs to the mix your bread simply won’t rise much (if at all). Remember your tamagotchi won’t thrive if its not nice ‘n warm.
Proof the yeast. This involves mixing dry active yeast with water that’s just warm to touch (between 105-110°F to be precise) and inulin or an actual sugar (think maple syrup) for 7 minutes until foamy. And before you scream sugar (!!) remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count. And yes, this is a scientific fact.
Avoid abrupt temperature changes and air drafts. Like with any yeast bread, you need to cuddle your dough. Make sure it’s able to rest undisturbed in a warm space. I like to turn on my oven briefly (briefly!), ensuring that it feels like a warm summer day at the beach, and just let it hang for an hour.
Crisp (!!) Gluten Free & Keto Sourdough Waffles
- 2 teaspoons active dry yeast
- 1 tablespoon inulin or 2 teaspoons maple syrup (to feed the yeast!)
- 1/4 cup heavy whipping cream or 1/4 cup unsweetened almond milk + 1 more egg (and skip the water)*
- 1/4 cup water
- 40 g lupin flour
- 15 g golden flaxseed meal or more almond flour
- 10 g almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 2 eggs
- 14 g melted butter coconut oil or ghee
- 2 teaspoons apple cider vinegar
- (allulose) 'maple syrup' this stuff is the best (trust me!)
- Add yeast and inulin (or maple syrup) to feed the yeast to a large bowl. Heat up heavy whipping cream with water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
- Mix your flours while the yeast is proofing. Whisk thoroughly together lupin flour, golden flaxseed meal, almond flour, baking powder, xanthan gum and salt in a small bowl. Set aside.
- Once your yeast is proofed, whisk in the eggs, room temp melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Add the flour mixture in two batchesr. Your batter will be thick, but 'elastic'.
- Cover with a kitchen towel and place in a warm draft-free space for 1 hour. I like to turn on my oven until *just* warm (think a summer day at the beach!), and let it hang in there. Note that after it has doubled in size, you can cover it and pop it in the fridge overnight.
- Heat up your waffle iron (if available use a lower heat setting, as keto batters prefer a slower 'cook'). Butter it super duper well and spoon a couple tablespoons or so of the batter. It will be thick, so spread it out a bit using a wet spatula (or wet the back of a spoon). Close waffle iron and cook for 7-11 minutes until fully golden and cooked through. I've found that cook time varies a lot here (takes longer in a Belgian-style iron, for e.g.), so I def suggest doing a test run here.
- Serve right away! Though I've found that these can be stored for a couple days in an airtight container, and crisp up quite well once again. But nothing quite beats a fresh waffle, iykwim. 🙂