Multi-Grain Gluten Free Sourdough Waffles Recipe

Name: Multi-Grain Gluten Free Sourdough Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sponge; 1/2 cup gluten free sorghum flour; 1/2 cup gluten free buckwheat flour; 1/3 cup potato starch; 2 tablespoons brown sugar; 1 teaspoon xanthan gum; 1 cup brown rice sourdough starter; warm water; Waffles; 1/3 cup buttermilk, powder; 3 tablespoons ground flax seed; 1/2 teaspoon sea salt; 2 eggs, separated (room temperature); 2 tablespoons coconut oil, melted and cooled; 1 teaspoon vanilla extract; 1 tablespoon honey; 1 teaspoon baking soda

Servings: persons

Sponge
1/2 cup gluten free sorghum flour
1/2 cup gluten free buckwheat flour
1/3 cup potato starch
2 tablespoons brown sugar
1 teaspoon xanthan gum
1 cup brown rice sourdough starter
warm water
Waffles
1/3 cup buttermilk, powder
3 tablespoons ground flax seed
1/2 teaspoon sea salt
2 eggs, separated (room temperature)
2 tablespoons coconut oil, melted and cooled
1 teaspoon vanilla extract
1 tablespoon honey
1 teaspoon baking soda

1
Before going to bed, mix together the sponge in a glass bowl. Add enough water for a thick waffle dough. Cover bowl with plastic wrap and allow to stand in a warm place over night.
2
In the morning, add the buttermilk powder, ground flax seed and sea salt to the sponge and stir well.
3
Beat the egg yolks with coconut oil, vanilla and honey. Set aside.
4
Beat the egg whites until stiff. Fold the beaten egg yolk mixture into the sponge and then carefully fold in egg whites. Allow the waffle batter to rest for 15 minutes in a warm place.
5
Mix the baking soda with 1 tablespoon water and add ton the mixture stirring gently.
6
Spoon batter onto preheated waffle iron and bake until crisp and brown. Please note that gluten free products often require a little longer to cook completely.
7
Leftovers can be bagged and frozen for another day. To reheat, place frozen waffle in toaster oven and toast.
8
Sourdough baking isn't an exact science. If the batter is to thin add additional flours. If the batter is to thick add additional water.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Sponge, 1/2 cup gluten free sorghum flour, 1/2 cup gluten free buckwheat flour, 1/3 cup potato starch, and more.

Yes, Multi-Grain Gluten Free Sourdough Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Multi-Grain Gluten Free Sourdough Waffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions