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
Units
Scale
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