"Cheech and Chong" are their names, feedings are their game.
A whole new world of artisan baking opened up for me just over one year ago when I opted to start making my own GF Sourdough Bread. I will not lie, starting a culture and maintaining it takes patience and time. For anyone familiar with the world of having a culture, you know that a special relationship develops between you and "it". "It" becomes such an integral part of one's routine that it gets it's own name, like a pet!  Because I had one wheat starter and one gluten free starter, I named them Cheech and Chong!
There are numerous on-line tutorials on how to start a Starter, so for now I will not add my own version, as there are many. My advice is pick one style and stick with that until your starter is healthy, happy and bubbly on a regular basis. I have provided one a site which I used to start my culture below. You will find many helpful ideas as well as troubleshooting pointers to help get a healthy starter going. Once you begin a starter, you will notice that there is what they call the "discard", this a portion of culture that you can either throw away, give to a friend or use in a recipe that calls for "sourdough discard".
You can start a starter on just about any pseudo-grain (seed) you wish, buckwheat, quinoa or grains like sorghum, brown rice or a root starch like cassava. Usually discards are between 1/4-1/2 cup depending on how large your feedings are. This recipes call for 1/2 a cup of a mature, ripe or fed culture, ie. discard. If you are not sure on all the types of gluten free grains or pseudo-grain/cereal options click here for a handy Chart on Gluten Free Protein and Fibre Sources.
Nutrition Highlites:
Not only are sourdoughs, natural, additive free but the fermentation process of wild yeast and lactic acid bacteria helps to improve the nutritional profile in foods with sourdough in several ways:
improves the flavour, minerals, bioavailability and texture of baked goods (7)
baked goods, with the use of whole grains contain more minerals, including potassium, phosphate, magnesium, zinc and higher folate levels than refined flours. (1)
Although grains are said to contain phytates (anti-nutrients that bind to minerals and reduce the body's ability to absorb them), the fermentation process helps break these phytates down. Hence, you can absorb more minerals in your food. (1)
Studies show that the lactic acid bacteria present in sourdough bread has the ability to release antioxidants during sourdough fermentation. (3)
For those who have issues with FODMAP (Fermentable Oligo Di-and-Monosaccharides and Polyols). Basically, various sugar-based carbohydrates (including glucose, lactose, fructose and others) that are easily fermentable but usually not wholly absorbed when you eat them. For some, this can cause digestive woes like bloating and/ or constipation. Studies have shown that after a minimum of 4 hours of fermentation, FODMAPs reduce by 90%. Which can explain why, those who cannot eat regular wheat or non-wheat products, may be able to eat fermented breads without many issues. (2,5)
Eating whole grains and sourdough breads appear to have a blood sugar balancing effect. (4)
Due to the fermentation process, the baked goods are often more easily digested, due to it's prebiotic content. Prebiotics feed the gut bacteria and improve microflora, function and health of the colon.Â
In gluten containing breads, the gluten degrades more in a fermented loaf than a yeasted loaf and this may account for, again, why some individuals may digest sourdough breads better than regular yeasted breads. However, this does not eliminate gluten. Celiacs or gluten sensitive individuals are advised to eat 'gluten free' sourdough products.  (6)Â
(See References below for more information on various studies)
The sourdough in this waffle recipe imparts a unique flavour reminiscent of childhood buttermilk pancake mornings, but without the wheat or the dairy!
To get the full flavour and benefit of the sourdough this recipe requires preparation the night before. If you avoid grains, this is a  grain free version, but also included a gluten free, not grain free version that will work just as nicely in this recipe!
Sourdough Waffle (Grain Free, Gluten Free/Dairy Free)
(* Option for Starter and Discard to be Grain Free, see below)
Ingredients:
Overnight:
1 cup of almond flourÂ
1/2 cup of coconut flourÂ
1/2 cup of tapioca flourÂ
1/2 cup of a gluten free sourdough discard (ripe or fed)
1 tbsp of maple syrup
1 cup of non-dairy plant mylk (rice, hemp, coconut, almond) or spring water.
2 tbsp of lemon juice
Following Morning:
2 tbsp of ground chia seed
1/2 tsp of salt
1/2 tsp ground ginger
1/2 tsp of ground cinnamon
1/2 tsp of baking soda
Wet Ingredients: 1 egg 1 1/2 tsp of vanilla extract 1/8 cup of liquid coconut oil
Optional: 1/4- 1/2 cup of room temperature water (to desired consistency)Â
Non-Grain Free Version Reduce almond flour to 1/4 cup and add in a gluten free flour 3/4 cup. All other ingredients and steps remain the same.
Preparation:
in a non-metallic bowl combine the overnight ingredients. Cover and let rest on counter (8-10 hrs).
stir the batter in the morning gently.
whisk the egg and vanilla together and add to the overnight batter;Â
next, add coconut oil (if you heated coconut oil to liquify, add tiny increments and stir continuously while adding).
add the mix of spices, salt and baking sodaÂ
stir together and allow to sit for 5 minutes, check consistency of batter
depending on consistency, add water in increments into the mix to get desired consistency for waffle preparation.
Meal Tips/Preparation:
yields about 3 cups of batter; servings 4-6 (depending on waffle maker)
for added sweetness add chocolate chips, blueberries, grated apple (1/2 cup) to mixture
*to have a 100% grain free bake you will need to start a grain free culture using a pseudo-grain (seed) like millet, quinoa or a root like cassava. For example, you can easily convert a  brown rice starter over to cassava, or start from scratch using cassava. If you have no specific dietary objections, sensitivities or allergy, this step is not necessary and you can use any gluten free starter you have on hand.
recipe on making a Gluten Free Sourdough Starter can be found at www.culturesforhealth.com
References:
https://www.ncbi.nlm.nih.gov/pubmed/12781853
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5707687/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3273010/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3317179/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6110937/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4425136/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302394/