Sourdough Cassava Waffles

I recently discovered an amazing blogger, and adapted this waffle recipe from one of hers:

2.5 c. cassava flour
2 c. brown rice starter
1 tsp. salt
2/3 c. avocado oil
10 large eggs
1/2 c. water

1 tsp. baking soda
1 tbsp. honey (for better browning)

Combine the flour, starter, salt, avocado oil, eggs, and water in a large bowl; cover and place in the fridge for 1-3 days. The batter will bubble, “rise” and ferment.

When you’re ready to make waffles, mix together the baking soda, honey, and a little bit more water, and add to the batter. It should be thicker than pancake batter but not stiff. The batter should pour easily.

Heat your waffle iron and add appropriate amounts of batter; cook until delicious and crispy, and enjoy!


Summer 2019 Vitamin A Detox Diet (Low Vitamin A) version:

Use 50/50 white rice flour and arrowroot starch: 250 g. each
plus about 50g. brown rice flour
10 egg whites instead of the whole eggs
Enough water to make a batter, then ferment. It thickens overnight, and does not bubble up as much as cassava flour does, so add a bit more water in the morning along with the honey and baking soda.

Delicious chewy texture, and very crispy!