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Curried Sweet Potato Latkes (Gluten-Free)
Atop each of Jules Shepardâs free weekly recipe newsletters is her mantra: âPerfecting Gluten-Free Baking, Together.â From her easy-to-read cookbook (âNearly Normal Cooking for Gluten Free Eatingâ) to her highly rated reference for making the transition to living gluten free easier (âThe First Year: Celiac Disease and Living Gluten Freeâ), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like http://celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook. Â
- 2 large sweet potatoes, grated
- 1 cup Nearly Normal All Purpose Gluten-Free Flour*
- 1 teaspoon gluten-free baking powder
- 2 teaspoons light brown sugar
- ¼ teaspoon turmeric
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- Dash ground pepper
- 5 large eggs, beaten
- ¼ cup vanilla soy milk or plain milk + 1 teaspoon gluten-free vanilla extract
- Canola oil for frying
*The recipe for my Nearly Normal All Purpose Gluten-Free Flour may be found in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, and in various media links on my website. You may also purchase a pre-mixed, patent-pending version of the flour there as well.
Wash and grate sweet potatoes (skin on) in a food processor.
In a large bowl, combine Nearly Normal All Purpose Flour, sugar, baking powder and spices. Add in the eggs and milk to the dry ingredients, then add the grated potatoes to the batter. If it is too thick, add more milk.
Heat the oil to 375-400F in an electric skillet or deep skillet over a medium high flame. When hot, drop approximately 2 tablespoons of batter in circles and thin by spreading with the backside of a spoon. Cook each pancake until lightly browned on each side, flipping to cook both sides evenly. Remove with a slotted spatula onto a paper towel lined plate to cool. Serve warm with your accompaniment of choice.
- Mango salsa (page 15 Nearly Normal Cooking for Gluten-Free Eating)
- Sour cream
A finished Sweet Potato Latke (Gluten-Free)
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