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Crispy Gluten Free Sourdough Waffles

Discover the perfect gluten-free sourdough discard waffle recipe! Made with corn and sweet rice flour, these waffles are crispy, high-protein, and completely gum-free. Ideal for those seeking a healthy, dairy-free, or vegan breakfast option. Plus, enjoy the flexibility of an overnight batter!
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Two crispy, golden sourdough discard waffles, stacked on a pale blue plate, generously dusted with powdered sugar.
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Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Servings:6 large Belgian waffles
Calories:336kcal
Equipment
  • stand mixer or hand mixer - For whipping egg whites to soft peaks.
  • silicone spatula - For folding in egg whites into the batter gently.
  • digital kitchen scales - For accurately measuring ingredients.
  • waffle iron - Thick Belgian or regular heart waffles.
  • wooden fork (optional) - For not scratching the waffle iron.
Ingredients

Dry Ingredients

  • 120 g corn flour - (¾ cup + 2 tbsp)
  • 130 g sweet white rice flour - (¾ cup)
  • 30 g tapioca flour/starch - (¼ cup)
  • 1 tbsp vanilla sugar - or use raw cane sugar instead
  • 2 tbsp raw cane sugar
  • 1 tbsp GF baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon

Wet Ingredients

  • 240 ml whole milk - (1 cup)
  • 55 g refined coconut oil or ghee, melted - (¼ cup)
  • 130 g GF sourdough discard - (½ cup)
  • 1 tsp vanilla extract - skip if using vanilla sugar

Other Ingredients

  • 5 egg whites - or 10 tbsp aquafaba
  • coconut oil - for greasing the waffle iron
Instructions

Combine Dry Ingredients

  • In a medium bowl, combine all dry ingredients. Set aside.
    120 g corn flour, 130 g sweet white rice flour, 30 g tapioca flour/starch, 1 tbsp vanilla sugar, 2 tbsp raw cane sugar, 1 tbsp GF baking powder, 1/2 tsp salt, 2 tsp cinnamon

Mix Wet Ingredients

  • Warm coconut oil and milk until the oil is fully melted. Stir in sourdough discard and vanilla extract (if using) and whisk until the oil is fully integrated into the batter.
    240 ml whole milk, 55 g refined coconut oil or ghee, melted, 130 g GF sourdough discard, 1 tsp vanilla extract

Combine Dry and Wet Ingredients

  • Add the dry ingredients into the wet and stir to combine. The batter will be thick at this point—that’s okay!

Optional: Ferment Overnight

  • You can cover and ferment the batter overnight at this point, for more sourdough flavor and gut-health benefits.

Fold In Whipped Egg Whites

  • Using a hand mixer or a stand mixer fitted with the whip attachment, beat the egg whites on medium-high speed until soft peaks form, about 2-3 minutes.
    5 egg whites
  • Gently fold the whipped egg whites into the batter in batches of three. Fold in until just combined, being careful not to over mix.

Cook Waffles

  • Preheat your waffle iron according to manufacturer directions. Depending on your type of iron, cook waffles on medium heat for 1-1½ minutes on each side. They should be gently bronzed and golden and feel crispy to the touch.
    coconut oil

Cool and Serve

  • Transfer the cooked waffles to a baking rack in a low oven until ready to serve.
Notes
  • Make sure to use corn flour, which is more finely ground than cornmeal. In the UK, corn flour refers to corn starch, so don’t confuse these either. You’re looking for a bright yellow flour, ground from dried corn.
  • Fold in whipped egg whites in batches of three, so you’ll loosen up the batter without deflating them too much.
  • Don’t cook waffles too long. They should be gently crispy on the outside but not fully firm.
  • Use wooden utensils to remove the hot waffles from the iron, so you don’t scratch anything.
  • Make them dairy-free by using plant milk and coconut oil.
  • Make them egg-free by swapping aquafaba for the egg whites.
  • Make them vegan, by using both dairy-free ingredients and whipped aquafaba.
  • Store cooled waffles in an air tight container at room temperature for up to two days. Revive quickly in a toaster or microwave.
Author: Sarah | Grains & Greens Kitchen
Calories: 336kcal
Tried this recipe?Let me know how it turned out!