Gluten-free sourdough waffles are perfect for both savory and sweet meals. They are a quick and delicious breakfast or a fancy dessert. Best of all, they are a great way to use up extra sourdough starter!
This gluten-free sourdough waffles recipe is based on a traditional Belgian-style waffle, however, the sourdough flavor means that it can be served either savory or sweet.
The only trick is that you need to have an active gluten-free sourdough starter. If you are looking for an overnight waffle that doesn’t require a starter, then I recommend making overnight buttermilk waffles. It’s a very similar recipe, that used the acidity of buttermilk rather than sourdough.
If you are vegan, try my recipe for vegan and gluten-free sourdough waffles.
WHY we Love SOURDOUGH WAFFLES:
My family makes waffles for breakfast almost every weekend. In fact, it’s usually my husband and kids who whip up a batch of waffles while I laze about the house.
One batch is perfect to feed my hungry family of four. So we usually make 1.5 batches, so we can freeze the extras for quick, healthy, and zero-waste afterschool snacks.
Here are a few reasons why we love these waffles:
- It’s so nice to wake up in the morning and discover that the waffle batter is partially mixed.
- Sourdough fermentation improves the taste and texture of gluten-free flour.
- The savory sourdough flavor is perfect for making fun waffle recipes like chicken stuffed waffles.
Gluten-Free Sourdough Waffles
Gluten-free sourdough waffles are perfect for breakfast, lunch or dinner. The delicious flavor of sourdough is ideal for savory or sweet toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4-6 1x
- Category: Breakfast
- Method: Fermented
- Diet: Gluten Free
Ingredients
Pre-ferment
- 2 1/2 cups of gluten-free flour (see notes)
- 2 cups of milk
- 1 cup gluten-free sourdough starter or discard
Remaining Ingredients
- 3/4 cup of melted butter (or oil)
- 3 eggs
- 2 tsp vanilla
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4–1/2 cup sugar (optional, see notes for savory options)
Instructions
- Mix the flour, milk, and sourdough starter.
- Let the mixture sit out at room temperature to ferment for 6-10 hours. We usually set it up the night before for a simple breakfast.
- When you are ready to cook the waffles, mix in all of the remaining ingredients.
- Cook the waffles according to the directions for your waffle iron. I find that the sourdough batter requires slightly longer to cook than other waffle recipes. So our waffles cook for 5 minutes total (1 minute, flip, 3 minutes, flip, 1 minute).
Notes
- I usually don’t add any sugar to our waffles. However, we’re used to a sugar-free diet.
- For a savory waffle, omit the sugar and add in other flavors. I like a 1/4 cup of finely chopped green onions, grated cheese, or fresh herbs.
- This recipe works with any whole-grain gluten-free flour. I usually use buckwheat or oat flour. For light and fluffy “white flour” waffles I recommended a mix of flour and starches.
Keywords: sourdough, dinner, dessert, brunch, savory, sugar free, simple, overnight, wholegrain, fall, winter, spring, summer
Just made these, didn’t soak overnight and they still turned out fabulous! Thank you for posting this! My husband said they were good and couldn’t even tell they were gluten free. All my boys gobbled them up.
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Great!
Does this need xanthun gum? Thank you
I never use it in my waffles… and I usually use buckwheat or oatmeal flour. Enjoy!
This was my first attempt at gluten-free sourdough waffles. I used half brown rice flour and half coconut flour.
They were scrumptious. My family loved them. Thank you for sharing this recipe. We will definitely have it again.
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Ohh! I haven’t tried coconut flour in the mix. Will definitely do that next weekend!
These were fantastic! I have a brown rice flour starter and it was in the ready to discard stage, fed a week ago and kept in the fridge, not just fed and lively, when I started this recipe. I used 1 cup oat flour, 1 cup buckwheat flour, 1/4 cup coconut flour following Wendy’s suggestion, and 1/4 cup tapioca starch to lighten them up a bit. I let that ferment covered with a tea towel at room temperature for 8 hours, then covered with plastic wrap and put in the fridge overnight for about 10 hours – the sourdough was beautifully active with visible bubbles and height. I pulled the batter out for about 20-30 minutes in the morning before mixing everything else in. I used only 1 tablespoon of sugar to keep them neutral enough to use with sweet or savory toppings. They came out so so well! Fluffy inside, crispy outside, fantastic flavor! Definitely my favorite use of discard so far. It makes a big batch – 12 big waffles.
I like your flour mix. We make these nearly every other weekend. 🙂 I tried the coconut flour, after Wendy’s suggestion, and really liked how they naturally sweetened the flavour. Glad you enjoyed it too!
This is the best GF waffle recipe we’ve tried. My son calls them “The Good Waffles”!
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Fun! 🙂
I used 1 cup buckwheat, 1 cup oat, 1/4 cup coconut, 1/4 cup tapioca flours. Started with week old brown rice flour sourdough starter from the fridge. Left the mix at room temp for 8 hours covered in tea towel (cool fall day), then plastic wrap and fridge overnight for about 10 hours, and finally 30 minutes out at room temp before adding in the rest of the ingredients. I used only 1T sugar and 1.5 t vanilla to keep them more neutral. They came out wonderfully! Use about 2/3 cup batter per waffle and this made a big batch – 12 full waffles. Thank you for this great recipe!
★★★★★
Thanks for sharing!
Sounds great. Can I use buttermilk or a sub made with ACV?
Buttermilk would be better than ACV. If you want to avoid dairy altogether, then try making my sourdough vegan waffles… which I have tested with GF flour. https://www.fermentingforfoodies.com/fermented-vegan-waffles/ Cheers!
Thanks! I never buy buttermilk but I do often make a close sub by adding bit of ACV to milk and let sit for 10 minutes. I’m wondering why you thought against that idea. Also wanted to let you know I’ve made this recipe a few times now. Today I used a mix of many types of flour: oat, brown rice, quinoa, chickpea , millet, a touch of Bob’s GF mix just to add some starch, and almond meal. I have found that at least 3 varieties of flour seem to help with texture. My daughter didn’t care for the half buckwheat half oat I tried before. Will try coconut flour next based on suggestions here!
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Hi Monica,
I have no issues with instant buttermilk made with ACV (or lemon juice). I’ve done it a few times myself and it certainly works in a pinch. It’s just not soured with a dairy culture… so not officially fermented. Glad to know this recipe works with a quick buttermilk substitute! My kids aren’t super keen on buckwheat flour either… but I sometimes sneak about 1/2 cup of dark buckwheat for the fiber in and they don’t seem to notice. Cheers, Emillie
Can you freeze the leftover cooked waffle please and thank you
Yes! I do that all the time. We usually make a triple batch, then freeze the extras for after-school snacks.