Vegan Gluten Free Sourdough Waffles

5 from 7 votes

These are tender, melt in the mouth and absolutely to die for.

Prep Time10

Cook Time20

Fermenting period8

Total Time8 30

Course: Breakfast/Brunch

Cuisine: American, nut-free, Soy-free

Diet: Gluten Free, Vegan, Vegetarian

Servings: 7-inch waffles

Calories: 189kcal

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 avocado oil or any neutral 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.