Gluten-free Sourdough Buckwheat Waffles Overnight

These gluten-free waffles are made with gluten-free sourdough starter and freshly ground buckwheat. As a result, they contain a lot of nutrients and fiber. Depending on the topping, buckwheat waffles are a healthy snack, a delicious breakfast or a sweet dessert. They are made without yeast or baking powder and are soft on the inside and crispy on the outside. You can use active sourdough for the buckwheat waffles, but you can also use sourdough discard. The dough is prepared in the evening and left to rest overnight in the fridge.

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Ingredients: What you need for gluten-free sourdough waffles with buckwheat flour

  • Sourdough starter: The sourdough does not have to be freshly fed. You can also use your sourdough discard for this recipe. To keep the recipe gluten-free, you also need to use a gluten-free starter. I feed my gluten-free starter with a mixture of buckwheat flour and wholegrain rice flour. If the waffles don’t have to be gluten-free, you can also use your normal starter. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of liquid in the recipe accordingly.
  • Egg ensures that the ingredients combine well. It also makes the waffles high in protein.
  • Salt for the flavour.
  • Milk or a plant-based alternative.
  • Vanilla pudding mix or cornstarch.
  • Sugar and vanilla extract for sweetness.
  • Butter (melted) or a plant-based alternative.

In three steps: How to make buckwheat waffles with sourdough

  1. Mix the buckwheat flour, pudding mix, milk and gluten-free sourdough starter to make a pre-dough and place in the fridge overnight.
  2. Mix the egg, melted butter, sugar, salt and vanilla extract into the batter.
  3. Preheat the waffle maker*, grease and bake the sourdough waffles until crispy.

How to keep the waffles crispy

Condensation causes the waffles to become soft and sticky when they cool down. To keep your waffles crispy, you should not stack them, but place them next to each other on a cooling rack*. This allows the steam to escape. You should also serve your waffles as soon as possible after baking.

Which flour is used for a gluten-free sourdough starter?

You can feed your gluten-free sourdough starter with (gluten-free) oat flour, wholegrain rice flour or buckwheat flour, for example. This works best with freshly ground flour. They contain more nutrients that keep your starter particularly healthy and active. In addition, the grains are often cheaper than the finished flour, particularly in the case of specialty flours. If you don’t have a grain mill*, you can also use store-bought flours. Important: If you also use your grain mill* for wheat and spelt, this can lead to cross-contamination.

You can find out how to grow your own sourdough starter in my mini-e-mail course. For the gluten-free version, simply replace the wholegrain rye flour with wholegrain rice flour.

These waffles…

  • are gluten-free.
  • are healthy, easy and quick to make.
  • are made from wholegrain flour.
  • are prepared in the evening and the dough rests overnight.
  • are prepared with no yeast and no baking powder.

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Recipe: Gluten-free Sourdough Buckwheat Waffles Overnight

These gluten-free waffles are made with gluten-free sourdough starter and freshly ground buckwheat. As a result, they contain a lot of nutrients and fiber. Depending on the topping, buckwheat waffles are a healthy snack, a delicious breakfast or a sweet dessert. They are made without yeast or baking powder and are soft on the inside and crispy on the outside. You can use active sourdough for the buckwheat waffles, but you can also use sourdough discard. The dough is prepared in the evening and left to rest overnight in the fridge.
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 12 hours
Total Time 12 hours 30 minutes
Course gluten-free waffles, sourdough waffles
Servings 6 Waffles

Ingredients
  

Pre-Dough

  • 200 g sourdough starter gluten free
  • 150 g wholegrain buckwheat flour freshly ground
  • 150 g milk or a plant-based alternative
  • 1 tablespoon Vanilla custard mix or 30 g cornstarch

Dough

  • 3 tbsp. butter melted, or a plant-based alternative
  • 3 tbsp. sugar
  • 1 tablespoon vanilla extract
  • 1 egg

Instructions
 

Day 1

  • For the pre-dough, mix buckwheat flour, pudding mix*, gluten-free sourdough starter and milk.
  • Place the pre-dough in the fridge overnight or for eight to ten hours.

Day 2

  • Melt the butter in a pan and leave to cool.
  • Mix the egg, melted butter, salt, sugar and vanilla extract into the batter.
  • Preheat the waffle maker* and grease lightly.
  • Pour the batter onto the waffle maker* with a spoon and bake until the waffle is lightly browned and can be easily removed from the waffle maker*.
  • If possible, finished waffles should not be stacked, but placed next to each other on a rack*. This keeps them crispy.
Keyword gluten free, healthy, no baking powder, no yeast, overnight, wheat-free

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Gluten-free Sourdough Buckwheat Waffles Overnight

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I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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