Gluten-Free Lemon Cornmeal Waffles
Inspired by techniques from King Arthur Baking.
Light, tangy waffles made with cornmeal and potato starch, lifted by plenty of fresh lemon zest.
Always check the labels of the products you use.
Method
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Equipment
- waffle iron
- large bowl
- medium bowl
- whisk
- ladle
- wire rack set in a rimmed baking tray
- fine grater
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 433 kcal |
| Protein | 7 g |
| Carbohydrate | 63.4 g |
| of which sugars | 24.3 g |
| of which free sugars | 20.8 g |
| Fat | 17 g |
| of which saturates | 9.3 g |
| Fibre | 1.5 g |
| Salt | 1.35 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 74 g potato starch
- 105 g wholegrain cornmeal
- 35 g caster sugar
- 1½ tsp baking powder
- 3 g fine sea salt or table salt about ½ tsp
- 2 large eggs
- 57 g unsalted butter, melted
- 220 ml whole milk
- 2 tbsp finely grated lemon zest (about 3 lemons)
For cooking
- 1 tsp neutral oil, for the iron
To serve
- 60 ml maple syrup, to serve
- 1
Warm. Heat the waffle iron and put a wire rack set in a baking tray into a 95°C oven.
- 2
Dry. Whisk 74 g potato starch, 103 g cornmeal, 35 g caster sugar, 1½ tsp baking powder and ½ tsp fine salt in a large bowl.
- 3
Wet. In a second bowl whisk 2 eggs, 57 g melted butter, 220 ml milk and 2 tbsp lemon zest.
- 4
Combine. Add the wet mixture to the dry ingredients, stir together, then leave the batter to rest for 10 min.
- 5
Cook. Brush the hot iron lightly with oil and cook the waffles until golden.
- 6
Hold. Keep cooked waffles warm on the rack in the oven while you cook the rest.
- 7
Serve. Serve with 60 ml maple syrup.
- 8
Store. Freeze any leftovers for a few weeks and reheat in a toaster.
Storage
Freeze any leftover waffles for a few weeks and reheat them in a toaster. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
