Celiac.com 11/30/2019 - Potato Latkes have a storied place in food lore. Latkes and potatoes are usually joined at the culinary hip. You don't usually get a latke without a potato. We've previously published recipes about more traditional-style gluten-free potato latkes, you know, the ones with actual potatoes in them. These are not those latkes. Except for a bit of potato starch, these latkes are both potato-free and gluten-free. They are also easy to make, quick to cook, and sure to please.

Ingredients:

• 2 Honeycrisp or Gala apples, plus 2 Granny Smith apples, each stemmed, cut in half and cored
• Juice of 1 lemon
• ½ teaspoon fine sea salt
• ¼ cup potato starch, or tapioca flour
• ½ teaspoon baking powder
• ¾ teaspoon freshly ground black pepper, plus more as needed
• 4¼ ounces extra-sharp aged white cheddar (1¼ cups)
• 1 large egg
• Vegetable oil, for frying

Directions:
Line baking sheet with paper towels, then seat a flat cooling rack on top.

Use a large-holed grater, or food processor, to shred the apples into a mixing bowl. 

Add the lemon juice and salt, then toss to coat. Let sit for 5 minutes.

Meanwhile, whisk together the potato starch or tapioca flour, baking powder and pepper in a separate mixing bowl.

Transfer the apples to a clean kitchen towel or at the center of a few layers of cheesecloth. 

Squeeze out as much moisture as possible over the sink, then open and let the shredded apple fall into the potato starch or tapioca flour mixture, shaking it all out of the cloth. 

Add the cheese and mix well. 

Add the beaten egg and stir to distribute evenly.

Pour in enough oil to create a depth of ¼-inch in a large nonstick skillet over medium heat. 

Once the oil shimmers, add 4 or 5 double tablespoonfuls, flattening each one slightly and leaving space between them. 

Pan-fry for about 1 minute until browned on the bottom, then use 2 spatulas to carefully turn them over, so they land away from you in the skillet. 

Cook for 30 seconds to 1 minute until golden brown on the second side, then transfer to the rack to drain.

Season lightly with pepper, and serve warm.

While matzo was the humble food of slaves, it also recalls a great moment of freedom. During Passover, special foods like matzo are eaten to symbolize both the bitterness of slavery and the sweetness of freedom.

Gluten-free participants in Passover rites have typically not been so free to share in this great tradition, however. Matzo is manufactured for Passover using wheat flour; thus, we must think outside the proverbial cracker box to explore our safe and tasty options.

Like any other wheat flour recipe we might long to enjoy again, devising a gluten-free solution is as simple as: modify, substitute and perfect using gluten-free ingredients. You will be pleasantly surprised not only at the crunchy lightness of this recipe, but also at its simplicity! Since matzo must be made and baked within 18 minutes to prevent any leavening in the dough, you have no time to dawdle with a intricate details. This 5 ingredient recipe takes only 20 minutes from start to finish!

Like many of the recipes coming out in my third book (to be released this summer of 2010!), this recipe is not only gluten-free, but also dairy-free, soy-free, egg-free and vegan. Enjoy!

Ingredients:
1 cup Jules Gluten Free All Purpose Flour (kosher)
½ cup almond flour
4 Tbs. extra virgin olive oil
3 Tbs. water
½ tsp. sea salt or kosher salt

Directions:
Preheat oven to 450 F (static) 425 F (convection, preferred).

Whisk together Jules Gluten Free All Purpose Flour and almond flour then add in the liquid slowly while stirring with a fork or pastry cutter. If the dough is too dry, add additional water by the ½ teaspoonful in order to get dough wet enough to form a ball but not be sticky.

Form a ball with the dough and pat out onto a clean surface or pastry mat dusted with Jules Gluten Free All Purpose Flour. Pat with your fingers to flatten the dough and roll to the thickness of matzo, then prick with a fork. Sprinkle with additional coarse kosher salt, if desired.

Bake for 10 minutes on a parchment-lined baking sheet, or just until slightly browned.

Serves: 4.

Ever a favorite Hanukkah food, latkescan be made of many different ingredients. Originally, they wereactually made with cheese. Religious lore has it that Judith fedcheese to the leader of the Jewish enemies. The cheese made himthirsty, and to quench his thirst, he drank excessive amounts ofwine. After he was drunk, Judith cut off his head ... not veryappetizing, but it apparently did the trick in the day.

Today, latkes are often made withpotatoes – golden or sweet – and are fried in oil to remindHanukkah celebrants of the miracle of the single pitcher of oil thatshould have lasted only one day, but instead lasted eight days. Inthat time, new oil was prepared to supply oil for the menorah whichwas to have burned throughout the night each night. This festival ofthe miracle of oil, or light, is what we now know as Hanukkah, andcelebrates the re-dedication of the Temple after the revolt againstthe Greeks.

Traditional Golden Potato Latkes

Ingredients:
2 cups grated gold or white potatoes(approximately 1 ½ lbs.)
1 small onion, grated
3 eggs, beaten
2 Tbs. Jules Gluten FreeAll Purpose Flour
1 tsp. sea salt
Pepper, to taste
1 tsp. dried parsley flakes or 1 ½tsp. fresh parsley
1/8 cup grated Parmesan cheese(optional)
Vegetable oil for frying
Applesauce or sour cream as a condiment

Directions:
Combine the grated potatoes and onionin a colander to allow the liquid to drain off into a bowl. As theliquid settles, the potato starch will sink to the bottom of thebowl. Pour some of the liquid off and set aside to add to the latkesif you need additional liquid.

Stir in the beaten egg with a fork,combining in a large bowl with the potatoes and onion.

In a separate bowl, whisk together thedry ingredients, including the parsley, and slowly add into thepotato mixture, stirring with a fork until combined. If the mixtureis too dry, slowly add in small amounts of the potato starch liquid. The final mixture should hold together in a pancake shape whenscooped into the hot oil.

Heat about 1 inch of oil in an electricor deep skillet. Bring the oil to between 375 – 400 F. Drop thepotato mixture into the hot oil by large tablespoon measures,flattening the pancake with the back of a spoon when in the oil. Fryeach side until golden brown, flipping with a slotted spatula.

Drain the latkes on a plate lined withpaper towels. Serve warm with applesauce or sour cream, if desired.The latkes can keep in a warm oven, or you may freeze them oncecooked, drained and cooled. To reheat, bake at 425 convection or 450static for 15 minutes, turning repeatedly until crispy and hot.

Ingredients:
2  Heads Savoy Cabbage--less likely to cause stomach issues
2  Cans Muir Glen Diced Tomatoes--No Salt Added, Gluten Free
2  Pounds Chopped Sirloin
2  Large Sweet Vidalia Onions Diced into really small pieces
2  Anne Chun's Rice Express Sticky White Rice
1  Anne Chun's Rice Express Brown Rice

Directions
In a large pot, boil both heads of cabbage for about 6 minutes, then remove from pot, and pour cold water over them and let them cool in the sink. While waiting for them to cool sufficiently so you can handle the leaves without burning your fingers you can mix-up the remaining ingredients.

In a large bowl, put the chopped sirloin, next all the onion you've diced and then all the rice, with your fingers thoroughly mix all the ingredients together. Pour off all the water from the large pot you cooked the cabbage in and put on side.  Take four leaves of the cabbage and spread them out on the bottom of the pot, then take about 1/4 cup of the juice from the diced tomatoes and pour over the leaves on the bottom of the pot.

Next take one of the cabbage leaves and take two heaping tablespoons of the sirloin, onion and rice mixture into the middle of opened cabbage leaf and then carefully roll it up when all rolled up put on the leaves in the bottom of the pot and repeat until you've used all the leaves--if you have any mixture left just roll into small meatball and put in the pot, then pour both cans of the diced tomatoes over all the cabbages. 

Put the pot on the stove put the lid on not completely cover-the pot and cook on a medium flame for about 3 hours. When finished serve with hot gluten-free rolls and Enjoy!!!!

My Grandma Rose's Potted Chicken is easy to make in about two hours.My husband who does not haveto eat gluten-free loves it when I make it.

Ingredients:
1 Five Pound Chicken Cut-up
1 Large Sweet Vidalia Onion
4 Cups Chicken Broth--No Salt/Gluten Free
1-1/2 pounds Small Carrots
1-2 tablespoons Chicken Fat

Directions:
First Cut the Vidalia Onion into small pieces brown in one tablespoon Chicken Fat.  While the onion is browning, cut the carrots into small pieces and set aside.  When the onion is finished browning slowly add the chicken pieces to llightly brown on both sides.  Do Not Remove the onion  from the pan.  When all the Chicken is lightly brown,  pour the chicken broth into the pan then add the carrots.

Cover and let cook on the low flame for about two hours.  Do Not Let Boil.  When finished serve with either White Rice or Gluten Free noodles.  My husband loves it with Rice, he says the Rice helps absorb the Chicken Broth.

No matter what your reason for making this delicious bread, celebrate that this quick, easy (yes, I said easy!) and very impressive recipe is at your gluten-free fingertips any time you feel like looking forward to a sweeter day.

All of you who have seen me at gluten-free cooking classes or demonstrations making yeast breads already know the dirty little secret about gluten-free bread. Shhhh.... don't tell the gluten-eaters! Seriously! It is super quick and shockingly easy to make homemade gluten-free bread! Impress your friends and shock the neighbors with this recipe too: not only is gluten-free challah delicious and super fast, it's almost too beautiful to eat!

Ingredients:
1/3 cup warm water
1 package rapid rise gluten-free yeast
1 tsp. granulated cane sugar
1 cup vanilla dairy or non-dairy (soy or coconut yogurt) at room temperature
1 tsp. apple cider vinegar
5 large egg yolks at room temperature (slightly mixed)
1/3 cup canola oil
4 Tbs. honey, agave nectar or molasses
4 cups Jules Gluten Free All Purpose Flour*
3 Tbs. + 2 tsp. granulated cane sugar
1 ¼ tsp. kosher salt
½ tsp. baking soda
2 tsp. gluten-free baking powder
1 large egg, mixed
Poppy seeds, sesame seeds, raisins, or other topping or mix-in (optional)

Directions:
Preheat your oven to 200 F, then turn it off; if you have a warming drawer, you may set that to low/moist setting instead. Prepare a baking sheet by lining it with parchment paper.

Bread Machine Method:
Pour all the liquid ingredients into a bread machine set to "Dough" setting. Next add the sugar and honey and then the remaining dry ingredients, save the yeast. Make a well in the top of the dry ingredients and pour the yeast into the center. Close the lid and start the dough cycle. (If you choose to add raisins to the batter, add them during this cycle, after all the other ingredients have been mixed together). Watch to see that the dry ingredients are fully integrated; if they are not completely mixing in, go around the inside of the pan with a rubber spatula to aid in the mixing process. When the mixing portion of the cycle ends, you may remove the dough (don't wait for the gluten “dough” cycle to finish, as it will let the dough sit for 1 or 2 hours after mixing – this is not what you want for this gluten-free dough!).

Stand Mixer Method:
In a small bowl, mix together the warm water, yeast and 1 teaspoon of sugar to proof the yeast; set aside. In the bowl of your stand mixer, add the remaining wet ingredients and mix until combined. Whisk together the dry ingredients in a separate bowl. After 5 minutes of proofing, stir in the yeast-water mixture into the wet ingredients (note: if your yeast isn't bubbling at this point, throw it out and start again with fresh yeast). Gradually stir in the dry ingredients until fully integrated, then mix 2 minutes more on medium speed.

Using either method, once the dough is combined, divide it in half and divide each half into three equally-sized balls. Roll each ball out into a coil or long log on a clean, flat surface dusted lightly with Jules Gluten Free™ All Purpose Flour. Pinch together one end of each coil, wetting them slightly with water to help them join together at the top, then braid them, finishing by connecting them to the top of the other end in order to form a crown, or circular shape. You will then have one round challah loaf. Gently transfer it to the parchment-lined baking sheet. Repeat for the second set of three balls. In the alternative, you can simply divide the dough in half, roll out into a flattened coil, then twist upon itself and join at the ends to form a circular loaf; repeat with the other half of the dough ball.

In a small bowl, mix the extra egg together and brush over each loaf well, coating the entire top surface. Sprinkle the seeds or any toppings at this point, then place the tray (covering the loaves with wax paper sprayed with cooking oil) in a warming drawer set to low heat, or into the preheated oven for approximately 20 - 30 minutes. (Don't expect the bread to rise much at this stage).

Once risen slightly, place the uncovered tray in an oven preheated to 350 F (static) or 325 F (convection) for 20-25 minutes. Remove to cool on a wire rack and cut after slightly cooled.

1. In mixer, cream butter and sugar.
2. Add egg.
3. Add orange juice and vanilla.
4. In separate bowl, combine flour, baking powder and xanthan.
5. Add flour slowly to mixture.
6. Refrigerate dough for several hours ( I do overnight).
7. Roll out dough onto lightly gluten-free floured surface. Roll to 1/8 to ¼ inch thickness.
8. Cut into circles with 2 ½ inch wide glass.
9. Fill each circle with about ½ teaspoonful of filling of your choice.
10. Fold up 3 sides of circle and pinch edges firmly to form triangle with opening at center to let filling peek through.
11. Bakeat 375F degrees on parchment covered cookie sheet for about 15 minutes,or until lightly browned. Let cool before transferring to plate.
    

Preheat oven to 440 degrees. Mix the ingredients together at medium speed in mixer until you get a dough-like substance. Roll out very thin on parchment paper using more of the flour mix to keep it from sticking. Cut into squares. Pierce with a fork in rows as on regular matzo. Place in oven on parchment paper and cook for 18 minutes until slightly brown on edges. Take out and cool on flat surface. It makes about two large sheets that taste like regular egg matzo.

2 carrots
2 stalks of celery
1 small or medium onion
2 eggs
¼ cup of oil
1 six-ounce box of Manischewitz Potato Pancake Mix

Grind onion, carrots and celery in a food processor. Put into a large mixing bowl. Add the box of potato pancake mix, eggs and oil. Mix well and spoon onto foil to form two to three rolls, approximately 2 inches in diameter by 8 inches long. Wrap and pinch the ends of the foil closed. Bake at 350 degrees F for 1 hour. Remove from the oven and let stand about 10 minutes. Unwrap foil and slice into pieces to serve.

I typically have added salt and pepper to this recipe, however since the potato pancake mix is seasoned, I opted not to do so. I recommend doubling or tripling the recipe and freezing kishkes for another meal (I doubled the recipe when I made it tonight and wound up with two really nice-sized rolls and 2 small ones). If freezing, you dont need to bake it first. Ive found my family likes this recipe more than any of the store-bought kishkes.

This recipe comes to us from Bev Wahl.

1 cup Gluten Free Pantry French Bread mix
4 tablespoons water
1 egg

Mix all ingredients in mixer on high until dough forms a ball. Roll out dough thin in between two sheets of parchment paper dusted with more mix. Cut into squares and prick with a fork to make it look like Matzo and to keep it from rising at all. Bake at 440F on parchment paper for 18 minutes. Remove and cool.

Directions:

• Blend eggs and chicken fat (with fork, or with Cuisinart).
• Add dry ingredients, and mix.
• Cover and let sit in fridge for at least 30 minutes.
• Have briskly boiling water ready.
• Roll 1 ½ inch balls from mixture using wet hands, drop into boiling water.
• When all balls are in water, use a long spoon to make sure none of the balls are stuck to the bottom of the pot.
• Cover pot with lid, and cook over medium heat for 35 minutes.
• Using slotted spoon, transfer balls directly to soup, or to freeze for later use, transfer to waxpaper lined cookie sheet and freeze until hard, then transfer into zip lock freezer bags.

Makes about 11 matzo balls. Recipe can be easily doubled or halved.