Crispy Gluten Free Sourdough Discard Waffles
These crispy gluten-free sourdough discard waffles are the perfect way to use up excess starter while making a delicious breakfast! Light and fluffy on the inside with a golden, crunchy exterior, this easy sourdough discard recipe comes together quickly with simple ingredients.
Serving Size 8 Waffles
Equipment
- Waffle Iron
- Large Bowl Or bowl of stand mixer
Ingredients
- 1 1/2 Cup gluten free flour blend 210 grams. I recommend King Arthur Measure for Measure.
- 1/2 teaspoon xanthan gum Exclude if already included in your gluten-free flour blend, such as King Arthur Measure for Measure.
- 3 teaspoons baking powder 15 grams
- 1/2 teaspoon salt 2 grams
- 1/3 cup sugar 75 grams
- 1 cup gluten free sourdough discard starter 230 grams. un-feed or recently feed starter works too
- 2 eggs large (Or flax eggs)
- 1/2 cup oil 100 grams. coconut oil, avocado oil or vegetable oil
- 1 cup milk 225 grams. Dairy free alternatives work well also.
- 2 teaspoons vanilla 9 grams
- cooking oil spray
Instructions
- In a large bowl or the bowl of a stand mixer, add the dry ingredients and give them a quick stir to combine.1 1/2 Cup gluten free flour blend, 1/2 teaspoon xanthan gum, 3 teaspoons baking powder, 1/2 teaspoon salt, 1/3 cup sugar
- Add the remaining ingredients to the bowl and mix until well combined, some lumps will remain.1 cup gluten free sourdough discard starter, 2 eggs, 1/2 cup oil, 1 cup milk, 2 teaspoons vanilla
- Set aside for 5 minutes for the gluten free flours to fully hydrate.
- While the batter rests, preheat your waffle iron. You want it very hot to get crisp waffles.
- Spritz some cooking oil onto the hot waffle iron
- Immediately add 3/4 cup to 1 cup scoop of waffle batter to the waffle iron and close it to cook.
- Let each waffle cook for about 2 minutes, or until very little steam is escaping from the waffle iron.
- Open the waffle iron to check for doneness. If the waffle isn’t crisp and golden, close the lid and cook for another 30 seconds or so.
Notes
This recipe makes approximately 8 regular-sized waffles or 5 Belgian-style waffles.
I often use King Arthur's Measure for Measure gluten-free flour blend because it's budget-friendly and widely available in many stores, making it an easy and reliable choice for gluten-free baking.
I’d love to hear how other gluten-free flour blends work for you—share your experience in the comments!
In my gluten-free cooking and baking, I prefer using a kitchen scale for precise measurements. That’s why I include the gram measurements in the ingredients, for those who like to be extra accurate!
Tips for the Crispiest Waffles:
To achieve crispy waffles, cook them on high heat, use oil and sugar to enhance browning, and wait until very little steam is escaping from the waffle iron before checking for doneness.- Use a Hot Waffle Iron – Preheat your waffle iron fully before adding batter. A very hot surface helps create crisp edges.
- Let the Batter Rest – Allowing the batter to sit for at least 5-10 minutes helps hydrate the gluten-free flour for better texture.
- Don’t Rely on the Waffle Iron’s Light – Instead, wait until very little steam is escaping before checking for doneness.
- Use the Right Oil – Vegetable oil or melted coconut oil works best for crispiness. Butter can make waffles softer.
- Keep Them Warm the Right Way – Place cooked waffles on a cooling rack over a baking sheet in a 300°F oven to keep them crispy. Avoid stacking them on a plate, as trapped steam makes them soggy.