Gluten-Free Sweet Potato and Corn Waffles
By Joe
Source: Serious Eats — Elizabeth Barbone, Gluten-Free Sweet Potato and Corn Waffles.
A gluten-free sweet potato and corn waffles recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat waffle iron and lightly oil with non stick cooking now spray in large mixing bowl beat together cornflour sorghum flour now cornstarch dark brown sugar now pumpkin pie spice baking now powder salt and xanthan now gum in medium mixing bowl beat together milk sweet potato puree now eggs and vegetable oil until smooth stream wet ingredients over dry ingredients beat until smooth you can now use a handheld balloon beat for this or an electric mixer now ladle batter into preheated waffle iron now according to manufacturer s instructions cook now waffles until crisp hold finished waffles now in a warm oven now while you cook remaining batches.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
6.2 g per serving
12.4 % of the 50 g daily maximum · 24.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 487 kcal |
| Protein | 8.1 g |
| Carbohydrate | 71.2 g |
| of which sugars | 10.4 g |
| of which free sugars | 6.2 g |
| Fat | 18.8 g |
| of which saturates | 4.4 g |
| Fibre | 2.4 g |
| Salt | 1.93 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
