Serious Eats: Recipes

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.

Printed from http://www.seriouseats.com/recipes/2012/11/gluten-free-sweet-potato-and-corn-waffles-recipe.html

© Serious Eats