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.
- 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)
- 2 large eggs
- 1/4 cup vegetable oil
- maple syrup, butter, and marshmallows for serving, optional
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.
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.