Gluten-Free Sourdough Oat Waffles

Waffles might be my family’s love language. We make them most Saturday or Sunday mornings, and try to make a big batch so the kids have them for breakfast a few more days. This recipe is inspired by a passed down family recipe my mother-in-law has made forever. I first started soaking the oats overnight and then discovered my love of sourdough and added that in to increase health-benefits too.

The health benefits of sourdough go WAY back. This article from cultures for health discusses the history. Overall fermenting grains can help increase availability of nutrients and also make them more easily digested.

Gluten-Free Sourdough Oat Waffles

This recipe is a modification of a recipe my mother-in law has been making for years. Making it re-fined sugar free, gluten free, and adding the power of fermentation. You can make this with dairy milk or non-dairy. I haven't tried to substitute eggs but if you do let me know how it works.
Servings 12 waffles



  1. The night before in a large bowl, mix oats, gluten free starter, flour, and non-dairy milk together. Cover with a towel and let sit overnight on the counter. Let sit for at least 7-8 hours.
  2. The next day, in a separate bowl, melt butter, add in olive oil, maple syrup, and eggs. Whisk to combine.
  3. Sprinkle cream of tarter, baking soda, and cinnamon on top of flour and oat mixture. Use hand mixer or stand mixer to combine, then slowly pour in egg/oil mixture until well combined.
  4. After waffle iron is pre-heated, scoop 1/3 to 1/2 a cup onto waffle iron and cook according to manufacturer's directions.
  5. Optional top with fruit, more maple syrup, butter, or homemade fruit sauce. We love just combining some frozen blueberries or strawberries in a pan with some maple syrup and letting simmer until thick.

Recipe Notes

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