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Matcha Sourdough Waffles (GF Vegan )

Yields5 ServingsPrep Time25 minsCook Time15 minsTotal Time40 mins

In 2020, in the midst of the Covid pandemic one of the positive things was the sourdough movement. Being celiac it was not a train I had gotten on, well at least not in 2020. I had attempted to create natural gluten free sourdough about 6 years ago but I just wasn't happy with the results so I put sourdough on hold. Enter 2021 and Idaho based Snactivist foods founder Joni who has started a GF Sourdough Academy where she teaches the how to's of GF sourdough making. Through Joni I was supplied with a GF sourdough starter and I learned the basic fundamentals of making proper sourdough bread. Not being someone who likes to waste anything I also learned what I could do with the sourdough discard. These waffles emerged from a basic recipe from class and developed into my own recipe. Every week I am able to make and freeze waffles. These waffles couldn't be any easier. They are a one bowl recipe. If you have a regular NON gluten free sourdough just sub the same amount of your discard. You may need to increase or decrease the water. If you are looking to start your own gluten free sourdough journey a starter can be ordered from . The prep time includes time for the discard to "wake up" in the waffle batter. Since it is now March, nothing says spring more to me than the colour green and the emerging plum blossoms in my backyard. Vibrant green matcha is such a lovely healthy addition to waffles. I recommend Soar Organics matcha. It is of the highest quality and it comes through in the taste and texture or what you are making. I recommend doubling the recipe depending on how much discard you have available and the size of your family.

 ½ cup gluten free sourdough starter discard(or use whatever sourdough discard you have available)
 ½ cup gluten free all purpose flour
 ½ tsp baking soda
 ¼ tsp baking powder
 ¼ tsp sea salt
 ¾ tsp organic culinary matcha powder
 1 ½ tbsp coconut sugar
 ¼ cup unsweetened non dairy milk
 1 tsp apple cider vinegar or white vinegar
 ½ - 3/4 cup warm water
 1 ½ tbsp avocado oil

Add sourdough discard to a medium bowl. Sift flour, baking soda, powder and sea salt and add to the discard and whisk vigorously. Stir in the coconut sugar. Sift the matcha powder over the batter and stir in.


Whisk in the milk and gradually whisk in the warm water, then vinegar and oil. If batter is too thick, add more water. However the batter should be quite thick. Whisk to get batter as smooth as possible. Set batter aside and let it sit for about 15-20 minutes.


Heat your waffle iron and spray with avocado oil cooking spray or brush with melted coconut oil. Use a 1/4 dry measuring cup to scoop out batter. I have a square 2 count waffle iron and I add about 1/3 cup (heaping 1/4 cup) of the batter to each of the waffles. Close waffle lid and wait for iron to indicate they are cooked. Do not over-fill your waffle iron. Place the batter in the middle of each waffle and allow to cook. If you over-fill with batter the waffles will be soggy, rather than crispy.


Continue with remaining waffle batter. Enjoy! Extra waffles will keep in an airtight container in the refrigerator for several days or they can be frozen. Just pop them out and re-heat/toast in your toaster or toaster oven.

Nutrition Facts

Serving Size 1 square waffle

Servings 5