Gluten-Free Sweet Potato and Corn Waffles

[Photograph: Elizabeth Barbone]

In some parts of the world, corn flour and cornstarch are interchangeable terms. Not so in this recipe. The cornflour called for is a very finely ground cornmeal. Be sure your bag is labeled gluten-free. Although corn is a gluten-free grain, some corn flours and corn meals are cross-contacted with wheat during processing, rendering them unsafe for someone requiring a gluten-free diet.

Sweet potato note: For the sweet potato puree, roast one large sweet potato in its skin in a 350°F oven. Allow to cool. Cut and remove flesh. Stir with a fork until smooth.

Pumpkin alternative: If you don't want to roast sweet potatoes, replace the one cup of sweet potato puree with one cup of canned pumpkin filling.

About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. Elizabeth is an alumna of the Culinary Institute of America and Mount Mary College. With her solid professional baking background, Elizabeth is known for creating gluten-free recipes that taste just like their wheat counterparts. She is the author of Easy Gluten-Free Baking.

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Gluten-Free Sweet Potato and Corn Waffles

About This Recipe

Yield:serves 4
Active time:about 20 minutes
Total time:about 30 minutes
Special equipment:waffle iron
This recipe appears in: Gluten-Free Tuesday: Sweet Potato and Corn Waffles

Ingredients

  • 1 cup (4 1/2 ounces) gluten-free corn flour
  • 1/2 cup (2 ounces) sorghum flour
  • 1/2 cup (2 1/2 ounces) cornstarch
  • 2 tablespoons dark brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1 1/4 cups milk or dairy-free milk replacement
  • 1 cup sweet potato puree (see note above)
  • 2 large eggs
  • 1/4 cup vegetable oil
  • maple syrup, butter, and marshmallows for serving, optional

Procedures

  1. 1

    Preheat waffle iron and lightly grease with non-stick cooking spray. In large mixing bowl, whisk together cornflour, sorghum flour, cornstarch, dark brown sugar, pumpkin pie spice, baking powder, salt, and xanthan gum. In medium mixing bowl, whisk together milk, sweet potato puree, eggs, and vegetable oil until smooth.

  2. 2

    Pour wet ingredients over dry ingredients, whisk until smooth. You can use a handheld (balloon) whisk for this or an electric mixer. Ladle batter into preheated waffle iron according to manufacturer's instructions. Cook waffles until crisp. Hold finished waffles in a warm oven while you cook remaining batches.

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