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!
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!
More Gluten-Free Breakfast & Brunch Recipes
Looking for more breakfast food recipes for the whole family? Here are some easy recipes to try:
Gluten-Free Apple Pancakes with Caramel Apple Topping
Gluten Free Bagels
Gluten-Free Banana Bread
Gluten-Free Banana Muffins
Gluten Free Banana Nutella Ebelskivers
Gluten-Free Blackberry Muffins
Gluten-Free Blueberry Muffins
Gluten Free Cranberry Orange Bread
Gluten Free Cranberry Walnut Muffins
Gluten Free French Onion Soup Tart
Gluten-Free Lemon Drizzle Cake
Gluten-Free Lemon Mascarpone Ebelskivers
Gluten Free Mushroom Soup & Eggs on Toast
Gluten-Free Paska [Easter Bread]
Gluten Free Pop-Tarts
Gluten-Free Pumpkin Bread
Gluten Free Pumpkin Muffins
Gluten-Free Zucchini Bread
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Gluten-Free Sourdough Waffles
- 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
- 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!