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Gluten-Free Lemon Cornmeal Waffles

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Gluten-Free Lemon Cornmeal Waffles Recipe

Cornmeal gives these fragrant citrus waffles a satisfying crunch. They're so good no syrup is needed, but fresh berries are a nice topping.

At a glance

Prep
Bake
Total
Yield
five 7" waffles or 4 Belgian-style waffles
Nutrition information

Ingredients

Choose your measure:

  • 1/2 cup potato starch
  • 3/4 cup whole cornmeal
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 4 tablespoons melted unsalted butter or 3 tablespoons vegetable oil
  • 1 cup milk
  • 2 tablespoons grated lemon peel (zest), from 2 medium lemons

Instructions

  1. Preheat a waffle iron. Place a heatproof rack on a baking sheet, put it in the oven, and preheat it to 200°F.
  2. In a medium bowl, whisk together the potato starch, cornmeal, sugar, baking powder, and salt.
  3. In a small bowl, whisk together the eggs, melted butter (or vegetable oil), milk, and lemon zest.
  4. Add the wet ingredients to the dry and let the batter rest for 10 minutes.
  5. Lightly grease the hot iron and cook waffles according to the manufacturer's instructions, until golden brown.
  6. Transfer the finished waffles to the oven to keep warm while you cook the remaining batter.
  7. Waffles can be frozen for a few weeks; reheat them in the toaster.

Nutrition Information

  • Serving Size one 7" waffle, 122g
  • Servings Per Batch Five 7" waffles
Amount Per Serving:
  • Calories 275
  • Calories from Fat 108
  • Total Fat 12g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 101mg
  • Sodium 292mg
  • Total Carbohydrate 37g
  • Dietary Fiber 2g
  • Sugars 8g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.