These Vegan Gluten Free Sourdough Waffles are tender, melt-in-the-mouth and delicious. You'll never want to eat anything else for breakfast again!
In the tradition of naming sourdough starters, which makes total sense because they are so full of life, I want to find a really great name for my Gluten-Free Sourdough Starter.
My wheat sourdough starter was christened George by a reader, so, in the interests of gender equality, I am thinking this one should be a girl.
Maybe Anna, after my friend who loves my sourdough waffles? Or Wilma, because it just sounds right? Desi suggested Georgina, to keep George company.
While you mull over that, let me share with you a recipe for the most amazing gluten free sourdough waffles that Wilma 😉 just made for me.
I used the sourdough discard I had from days three and four of making my sourdough starter, which measured up to exactly a cup -- just the amount I needed for these waffles. One quick note here about using the discard-- make sure that it shows at least some signs of life, like a few bubbles or some puffiness. My gf sourdough starter, like I said in my post about it, began to become puffy and rise from day 2, so I knew it was in good shape.
There's one caveat with sourdough waffles, as there is with most sourdough baked goods -- you need to give your sourdough batter or dough some time to sit so the good bacteria can go to work. But I actually love that about making sourdough waffles because if I take just five minutes the night before to put the ingredients together in the bowl, I know I can get breakfast on the table in 10 minutes the next morning. And what a breakfast it is!
The ingredients that go into the waffle help feed the good bacteria while the batter stands overnight. There's a little bit of sugar, to get the yeast working, some nondairy milk (I usually use almond although any kind is fine), and flour, of course. For the gf waffles, I used a combination of all purpose gluten free flour and buckwheat flour.
These are so good, you'll probably never want to eat any other kind of waffle again (except maybe my whole wheat sourdough waffles). They are tender, full of amazing flavor, and, with some maple syrup drizzled on top, they'll make you think you are in heaven.
If you're in the process of making a gluten free sourdough starter, or already have one sitting in your refrigerator, what's stopping you? Try these, and come back and tell me all about it. I wanna hear!
Vegan Gluten Free Sourdough Waffles
- 1 cup gluten free sourdough starter (unfed or discard starter after the first two days is fine)
- 1 cups gluten free all purpose flour
- 1 cup buckwheat flour
- 2 cups nondairy milk
- 2 teaspoon apple cider vinegar
- 2 tablespoon sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegetable oil
- 2 tablespoon flax meal
- ½ cup rolled oats (optional)
- Whisk together the nondairy milk and the vinegar.
- Make the overnight sponge by mixing together the sourdough starter with the flours, sugar and milk-vinegar mixture in a very large bowl. The dough will expand by morning as all those good bacteria and yeast go to work, so make sure you have enough room in the bowl.
- In the morning, just before making your waffles, whisk together the flax meal and 6 tablespoon water to make "flax eggs". Add the baking soda, salt, oil and flax eggs into the overnight sponge and mix into an even batter. Stir in the oats, if using.
- Preheat the waffle maker. Bake waffles according to manufacturer's instructions.
- Serve hot with fruit and maple syrup.