September 16, 2007

Sourdough Oat Waffles - Gluten Free

I have a gluten free sourdough starter sitting in my refrigerator and it likes to be fed about once a week. Since it was feeding time and my new Villaware waffle iron arrived, it was time to start baking. I wanted to have a more robust style of waffle with grains in it, so I chose to use gluten free oat flour and rolled oats.* The waffles turned out fluffy and delicious, with a hint of sourdough flavor.

The process of making sourdough starter and the sourdough waffle batter will take some time. Try making your starter several days before you want waffles. Then put together the waffle starter the night before you want to make them.

Waffles, pancakes, and crepes can all be part of the Bread Baking Bonanza for World Bread Day and National Celiac Awareness Month. Follow the link to find out how to participate and bake along with us.

Sourdough Starter Recipe

Equipment Needed: Plastic or Wooden Spoons and Glass, Plastic or Wooden Bowl

1 cup water
1 1/2 cup brown rice flour*
2 packets RiZE yeast or other gluten free yeast

1. In a medium sized glass, plastic or wooden bowl, pour in the water and heat it until it is between 110 & 115 degrees Fahrenheit.

2. Dump in the yeast and brown rice flour, then using a plastic or wooden spoon stir until the ingredients are combined together.

3. Cover and place in a warm location for 1 1/2 to 3 hours. If you don't have a warm location, preheat your oven for about 5 to 10 minutes or until it is slightly warm, but not warm enough to cook. Then place your starter in the oven to rise.

4. When the starter is ready to use and you remove some for your recipe, it will need to be fed. To feed it, pour in 3/4 cup of water and 1 cup of brown rice flour.

Now you are ready to make the sourdough oat waffles recipe and have a starter that will make other wonderful gluten free sourdough breads.

Sourdough Oat Waffles Recipe

Equipment Needed: Plastic or Wooden Spoon; Plastic, Glass or Wooden Bowl

1 cup Sourdough Starter
1 cup lite coconut milk
1/2 cup oat flour**
1/2 cup sweet rice flour
1/4 cup arrowroot starch
1/4 cup rolled oats**
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 Tb agave syrup

1. In a medium sized bowl, dump in the sourdough starter, coconut milk and 1/2 cup oat flour. Stir together and then cover.

2. Put in a warm place to ferment for 8 to 24 hours. The longer this batter has a chance to sit the stronger the sourdough flavor will become.

3. When you are ready to cook the waffles, add the next seven ingredients. Stir to combine and then allow it to sit for a few minutes.

4. Preheat the waffle iron, when it is ready pour in the recommended amount of waffle batter for your type of waffle iron. Spread the batter to the edges and cook until a golden brown color.

5. Remove the waffle from the iron. Serve with your choice toppings. Makes 4 Belgian waffles.

What did my family think of the sourdough waffles? Everyone thought they were great, especially when served with warm maple syrup.

*You can use other gluten free flours to make your starter and other flours to feed it. If you are allergic to rice or you do not have permission to eat oats, feel free to substitute another gluten free flour.

** If you have your doctor's okay to consume oats, you can find certified gluten free oats at: Bob's Red Mill, Cream Hill Estates, Gifts of Nature,,, and


jill and wes said...

I've never hear of sourdough waffles.
That sounds good!Does it have sour dough flavor? Do you make sourdough bread also? I used to love sour dough bread but haven't tried to make any yet.
Thanks for the recipe!

Sheltie Girl said...

Hi Jill, The waffles do have a sourdough flavor. I let the dough sit for 15 hours before starting the waffles, so the flavor was a bit stronger. If you want a milder flavor, let the batter sit for less time (i.e. 8 hours) before making the waffles.

This same starter will make any sourdough bread that you would like to make (i.e. pancakes, waffles, English Muffins, pizza, bread).

Sheltie Girl

mare said...


Do you store your starter in the fridge, at room temperature or in a cold cellar?

I'd like to try this!!

Sheltie Girl said...

Hi Mare - I store my starter in the refrigerator. When I want to use it, I bring it out and let it come to room temperature.

Sheltie Girl

Christine Kelly-Boyd said...

Hi, I was wondering if you have done this without the added yeast?
Does the initial yeast just help the process along? I am new new to having to be "gluten-free". I used to just buy sourdough bread at the store, but alas, no more! I am in the beginning stages of making a gluten free sourdough bread. Thanks for any tips!

Sheltie Girl said...

Hi Christine - In order to make sourdough you have to use either a manufactured yeast or something that will provide wild yeast (i.e. grapes)to start fermentation. The baking powder and the baking soda provide extra lift when it comes time to cook the waffles.

Does this answer your question?

Sheltie Girl