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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.
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Servings: 12 waffles
Ingredients Method Notes

Ingredients
  

  • 2 cups rolled oats
  • 1/2 cup Gluten Free Sourdough starter Could use plain yogurt if you don't have a starter yet!
  • 2 1/2 cups Gluten Free Flour I used Namaste Blend from Costco
  • 3 1/2 cups Non-dairy milk I used hemp milk, dairy milk works well if you tolerate.
  • 6 TBS Butter If dairy free use all oil or ghee if tolerated.
  • 6 TBS olive oil (can do all butter if you prefer)
  • 4 TBSP Maple Syrup Can sub honey or another sweetener.
  • 4 Eggs
  • 1 tsp Cream of tarter
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon

Method
 

  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.

Notes