Recipe: 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 fresh, thick brown rice starter fresh, thick brown rice starter
3/4 cup water water water
1 cup sprouted rice flour or gluten-free oat flour
2 Tbsp. maple syrup maple syrup maple syrup
1/2 tsp. baking powder (optional) baking powder (optional) baking powder (optional)
1 tsp. salt salt salt
2 eggs eggs eggs
3 Tbsp. melted butter or coconut oil melted butter or coconut oil melted butter or coconut oil
1 Tbsp. gluten-free vanilla extract gluten-free vanilla extract gluten-free vanilla extract
1/2 tsp. baking soda baking soda baking soda
1 tsp. water water water

Mix sourdough starter, 3/4 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.
In the morning add maple syrup, baking powder (if using), salt, eggs, melted butter, and vanilla to the starter mixture.
Stir together until thoroughly combined. Dissolve baking soda in thetsp. 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.

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