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Easy Overnight Gluten-free Sourdough Waffles

These waffles freeze well. Keep a supply in your freezer for quick weekday breakfasts. Just reheat in a toaster or toaster oven.


  • 1 cup fresh, thick brown rice starter
  • ¾ cup water
  • 1 cup sprouted rice flour or gluten-free oat flour
  • 2 tablespoons maple syrup
  • ½ teaspoon baking powder (optional)
  • 1 teaspoon salt
  • 2 eggs
  • 3 tablespoons melted butter or coconut oil
  • 1 tablespoon gluten-free vanilla extract
  • ½ teaspoon baking soda
  • 1 teaspoon water



  1. Mix sourdough starter, ¾ cup water, and rice or oat flour together and cover loosely. Let sit at room temperature overnight. Mixture will be very thick and bubbly in the morning.
  2. In the morning add maple syrup, baking powder (if using), salt, eggs, melted butter, and vanilla to the starter mixture. 
  3. Stir together until thoroughly combined. Dissolve baking soda in the teaspoon of water and stir into batter. Do not stir any more at this point. Ladle onto a hot waffle iron that has been brushed with coconut oil and cook to desired crispness. Makes about 8-9 waffles.

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Homemade gluten-free waffles with honey on breakfast table with orange juice and coffee in background

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