Gluten-Free Sourdough Belgian Waffles

Gluten-free Sourdough Waffles with Blueberries

We are starting off the newsletter-recipe-share with a recipe I adapted very recently. It was such a winner I knew it would be a great place to start. I’ve come to love adapting recipes. I initially was nervous about changing and reworking recipes, but when our family was hit with two food intolerances (casein and gluten), adapting recipes felt less scary and became an absolute necessity.

I apologize ahead of time that this recipe isn’t easy. But it’s worth the work…hear me out. First: you will make gluten-free sourdough starter that can help feed you and your family for years (if cared for properly). My last (glutenful) sourdough starter was three years old before it met its untimely death. Or maybe it was timely because by that time we were eating less gluten and the poor thing was forgotten in the fridge? Anyhow, with that sourdough starter we would make pancakes every Friday for dinner (we love breakfast for dinner) for ages. We also tried waffles and pizza doughs with it. Never bread, I know, I know, bananas. I just never got the itch to make a loaf. Second: it’s delicious. I was surprised at how light and crispy the waffles are. I often make waffle batter, have one waffle, and leave the rest for the kids. Not this one. I happily ate waffles for a week. Third: This recipe is a great place to springboard into adapting recipes. Try different milks, or gluten-free flour blends, or if you want a super sourdough-y tasting waffle, let the mix in Step One age for two days or so.

Before you dive into waffle-making, you will have to make your starter. It will take a few days but it will be worth it. This is a great, detailed recipe for a sourdough starter here. Aran Goyoaga also has a fabulous gluten-free sourdough recipe in her book, Cannelle et Vanille. My starter was gifted to me but it was made using her recipe. My tips for keeping your starter healthy and alive: always use filtered or distilled water. I never had an issue with keeping my sourdough healthy (well, until I got lazy about it, but you will not get lazy about it. You will set a reminder on your phone to feed it weekly). Also, keep it in the fridge if you don’t plan to bake with it regularly. 

My gluten-free sourdough waffle recipe is adapted from a recipe by The Perfect Loaf Blog


  • 460g (2 cups) buttermilk (Tip: in a 2 cup measuring cup put in two tablespoons of vinegar and then add your milk of choice until it hits the 2 cup line or weighs 460g. We use A2 milk or full fat coconut milk)
  • 55g (1/4 cup) water (used to adjust batter consistency)
  • 113g (1/2 cup or 1 stick) butter, melted and cooled (I find the best way to control the melting is on a stovetop in a saucepan, not the microwave)
  • 100g (1/2 cup, stirred down) ripe sourdough starter
  • 250g (2 cups) gluten-free flour blend with xanthan gum (I love using Bob’s Redmill 1:1)
  • 14g (2 teaspoons) sugar
  • 2 eggs, room temperature
  • 5g (1 teaspoon) sea salt
  • 3g (1/2 teaspoon) baking soda


Step One, the night before:

In a large sized bowl, add buttermilk and the melted and cooled butter. Then add your ripe sourdough starter and mix thoroughly. Add the sugar on top and whisk in your flour, slowly, bit by bit, until it all comes together. If the mixture is a bit stiff, using some of the 55g (1/4 cup) reserved water to thin it out until it resembles pancake batter. You should be able to pour it slowly from a spoon.

Cover the bowl and let sit at room temperature overnight.

Step Two, in the morning:

Warm your eggs to room temperature by letting them sit for a few minutes in a bowl of warm water. Sift the baking soda and salt onto the top of the batter. Separate the eggs, placing the egg whites in one bowl (make sure it’s clean, if not the whites won’t whip!) and the yolks in another. Whip the whites until they form stiff peaks. Whisk the yolks and mix them into the batter. Now, with a spatula, gently fold your egg whites into the batter (please, oh please, do not skip this step. This makes the difference between a light crispy waffle and not) until they are no longer any clumps of egg whites. But don’t overmix, you will deflate the batter.
Now it is time. Spoon some batter into your waffle iron and cook away. If you want to keep them warm as you cook a bunch, I suggest keeping them warm in your oven (175F) on a sheet pan. But don’t stack them because the condensation will take the crispiness away.  


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