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Gluten-Free Sourdough Waffles
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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 mins
Cook Time20 mins
Fermenting Time8 hrs
Total Time8 hrs 40 mins
Course: Breakfast
Cuisine: Gluten-free
Servings: 4 People
Calories: 591kcal
Author: Marie Porter


Waffle Maker


  • 1 cup Warm - not hot - water
  • 1 tsp Granulated sugar
  • 2 ½ tsp 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 Tbsp Tapioca starch
  • 1 tsp Salt
  • 1 ½ cups Warm milk
  • ½ cup Butter melted
  • 2 Large eggs
  • ½ tsp 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!


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