1 small russet potato, peeled and cut into 1-inch pieces 2 cups gf flour 2 teaspoons kosher salt 1 Tablespoon baking powder 1/4 teaspoon baking soda 2 Tablespoons sugar 3 large eggs, lightly beaten 8 Tablespoons unsalted butter, melted 2 cups buttermilk 1 cup cheddar cheese, grated
(Milk to thin batter, if necessary)
Place the potatoes in a medium saucepan and cover with water. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 10-12 minutes. Drain and mash the potatoes. Measure out 1/2 cup of the mashed potatoes for the waffles.
In a large bowl, combine the gf flour, salt, baking powder, baking soda, and sugar. Whisk until dry ingredients are thoroughly combined.
In a separate bowl, whisk the eggs, butter and buttermilk together. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the cheddar cheese and mashed potato.
Note: If the batter seems too thick, stir in up to 1/4 cup milk to thin.
Spoon batter onto a prepared waffle iron and cook until brown and crisp. Eat immediately or transfer waffles to a baking sheet and keep warm in a 200°F oven.
This is a recipe we first posted in February. We are bringing it back because it can also be served as a fabulous toast! I used to avoid toast because it always tastes so, ’gluten-free’, but as my husband says, ’this is better than toast!’. You can make up a batch and cook all the waffles then break them into squares and spread with butter and eat just like toast. Refrigerate or even freeze the left-overs and simply pop in your toaster to reheat, or place under the broiler for a few minutes. You can also just make what you can eat and refrigerate the batter and make the waffle toast fresh each day. The batter will keep for about a week in the refrigerator.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.