Gluten-Free Sourdough Waffles

With a little planning ahead , these Gluten-Free Sourdough Waffles are not only great on their own, they make a wonderful bread substitute!

Note: This recipe was first posted on my original blog, Celebration Generation, on August 22, 2020. It was transferred over to this blog - existing comments and all - on 9/20/2021

Back when I was developing the Beyond Flour books, I spent a bunch of time working on waffle recipes.

Not content with just one, I ended up publishing 3 - a basic gluten-free waffle recipe, a gluten-free cornbread waffle recipe, and this one - sourdough waffles!

Gluten-Free Sourdough Waffles

I love these gluten-free sourdough waffles as a more savoury alternative to my basic gluten-free waffles recipe.

While you could absolutely use them as a base for fruit, I prefer to compliment the tang of the sourdough with savoury toppings.

Going outside of the box, this is a great substitute for bread - these BLT sandwiches were amazing, but I'll even pop a batch on when I miss sourdough bread, and just eat them straight out of the waffle iron.

They’re also fantastic as a base for chicken and waffles. Try them with my Gluten-Free Fried Chicken!

Plan Ahead!

These are made in two parts - the "starter" is made the night before use.

This is what gives it its great sourdough taste - so don’t skip this step!

When ready to use, a couple more ingredients are whisked in, and THEN you're ready to go!

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5 from 1 vote

Gluten-Free Sourdough Waffles

With a little planning ahead , these Gluten-Free Sourdough Waffles are not only great on their own, they make a wonderful bread substitute!

Prep Time20 minutes mins

Cook Time20 minutes mins

Fermenting Time8 hours hrs

Total Time8 hours hrs 40 minutes mins

Course: Breakfast

Cuisine: Gluten-free

Servings: 4 People

Calories: 591kcal

Author: admin

Equipment

• Waffle Maker

Ingredients

• 1 cup Warm - not hot - water
• 1 teaspoon Granulated sugar
• 2 ½ teaspoon Active dry yeast or one packet
• 1 cup Brown rice flour
• ½ cup Gluten-free oat flour
• ¼ cup Amaranth flour
• ¼ cup Millet flour
• 2 tablespoon Tapioca Starch/Flour
• 1 teaspoon Salt
• 1 ½ cups Warm milk
• ½ cup Butter melted
• 2 Large eggs
• ½ teaspoon Baking soda

Instructions

• To make your starter the night before:
• Combine warm water with sugar, stirring until sugar is almost dissolved. Add yeast, stirring until incorporated.
• Loosely cover bowl with plastic wrap. Set aside in a warm place for 10 minutes, or until foamy.
• In a very large mixing bowl, combine flours, tapioca starch, and salt, whisking until well combined. Add warm milk and melted butter, once again stirring until combined.
• Add water/yeast mixture, once again whisking until fully combined.
• Loosely cover bowl with plastic wrap, leave out on the counter overnight - at least 8 hours.
• When ready to use, heat up your waffle iron.
• Whisk eggs together with baking soda, then whisk that mixture into your "starter".
• Follow your waffle iron instructions to cook the waffles. Serve hot!

Nutrition

Calories: 591kcal | Carbohydrates: 63g | Protein: 16g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 152mg | Sodium: 1026mg | Potassium: 409mg | Fiber: 6g | Sugar: 6g | Vitamin A: 976IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 3mg

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