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Rate Potato Waffles
Avg. rating 4 from 3 votes.
Recipe Created By: Devyani
1 1/2 cups mashed potatoes
1 tsp salt
2 Tbsp Egg Replacer
1/4 cup water
3 Tbsp oil
1 1/4 cups milk substitute, soured with 3 Tbsp vinegar
1/2 cup millet, sorghum, or rice flour
1/2 cup tapioca flour
1/2 cup cornstarch
1 1/2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
3 Tbsp minced chives (optional)
6 slices bacon, cooked & crumbled
If using leftover mashed potatoes that have already been seasoned, use less salt.
Combine mashed potatoes, salt, and oil, mashing and mixing until lump-free. Beat in the vinegar and milk substitute mixture.
In another bowl, whisk together flour and starches, baking powder, baking soda, chives/scallions and crumbled bacon.
Add dry ingredients to the wet mixture and mix quickly until most of the lumps have been incorporated.
Beat egg replacer until stiff and fold it into the potato and flour mixture.
Cook on hot waffle iron for 6 minutes. When you take them out of the waffle iron, put them on a wire rack for a few minutes or eat immediately. If you don't do this they get soggy.
The waffles can be made ahead, wrapped tightly in plastic wrap when cool and reheated at 375 °F for approximately 5 minutes before serving.
Use instead of bread, or top with sauteed mushrooms or tomato based sauce.
Adapted from King Arthur Flour website recipe.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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