A Gluten-Free Festival of Lights
With the Festival of Lights quickly approaching, it’s time to gather around the table to receive some delicious treats! As with any holiday, it can be difficult to detect what dishes contain gluten and, unfortunately, that sneaky protein does hide many classic dishes. The good news, however, is that there is an easy remedy for this problem, especially with your favorite Hanukkah meals! Potato Latkes is a one of the most cherished Hanukkah dishes, and while it is usually made with flour or matzo meal, you can easily replace that with potato starch or rice flour. And, the best part is that it will taste just as scrumptious as your grandmother’s secret recipe latkes! Below are some recipes that will leave your gluten-free and gluten-full friends and family hungry for more! Now, you can worry on the more important things like perfecting your dreidel spinning skills to land on gimel!
Traditional Gluten-Free Potato Latkes
- Gluten-Free Potato Latkes1 medium onion, peeled
- 2 1/2 pounds Idaho (baking) potatoes (about 5 large potatoes), peeled
- 1/3 cup plus 2 Tablespoons white rice flour
- 3 large eggs, beaten
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- Grate the onion and potatoes. I use a food processor fitted with the medium grater attachment. If you don’t have a food processor, a box grater works just fine. It will just take a little longer.
- Place half the onion and potato mixture on a kitchen towel. Roll towel around the grated onions and potatoes. Wring towel to draw excess moisture out of the potatoes and onions.
- Transfer dried onions and potatoes to a large mixing bowl. Repeat with remaining onions and potatoes.
- In a small bowl whisk together white rice flour, salt and pepper. Add to potato mixture and toss to combine.
- Add lightly beaten eggs and stir to combine.
- Heat 1/4-inch of oil in a non-stick frying pan over medium-high heat.
- Working in batches, drop a scant 1/4 cup of potato mixture into the hot oil. (The latke mixture should sizzle when it hits the oil.) Using a fork or spatula, flatten the mixture a little in the pan. I fry three latkes at a time. This will ensure your oil doesn’t get cold. Cold oil=greasy latkes!
- Fry for 2-3 minutes on each side or until deeply golden brown.
- Drain fried latkes on a paper towel covered baking sheet.
- Serve at once or keep warm in a 200 degree oven.
- Repeat with remaining latke mixture.
Or, for a different take on latkes, try Elena’s Butternut Squash Latkes
- 4 cups butternut squash, peeled and grated
- 1 small onion, peeled and grated
- 3 eggs, whisked
- Grapeseed oil, for frying
- In a large bowl make latke batter by mixing together squash, onion and eggs
- Use your hands to form batter into 3 inch patties
- In a large skillet, heat oil
- Fry patties on each side over medium heat until golden brown and crispy
- Remove latkes from pan and place on a paper towel lined plate to drain excess oil
- Repeat steps 2-4 until batter is used up
- Serve with applesauce, sour cream or yogurt
For the main course, try this Gluten-Free Brisket Recipe
Makes: 16 servings
- Gluten Free Brisket1 brisket of beef (5 to 6 pounds)
- 1 to 2 teaspoons all-purpose gluten-free flour
- Coarsely ground black pepper, to taste
- 1/4 cup corn oil
- 6 onions, thickly sliced and separated into rings
- 2 tablespoons tomato paste
- 1 1/2 teaspoons coarse (kosher) salt
- 2 cloves garlic, quartered
- 1 carrot, peeled
- Preheat the oven to 375°F. Dust brisket very lightly with the flour. Sprinkle with pepper.
- Heat the oil in a large heavy flameproof casserole.
- Add the brisket, and brown on both sides over medium-high heat until some crisp spots appear on the surface.
- Transfer the brisket to a dish. Keeping the heat medium-high, add the onions to the casserole and stir, scraping up the brown particles left from the meat. Cook until the onions have softened and develop a handsome brown color, 10 to 15 minutes.
- Remove the casserole from the heat, and place the brisket, along with any juices that have accumulated, on top of the onions. Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with pepper and the coarse salt. Add the garlic and carrot, and cover tightly. Place the casserole on the middle rack in the oven, and bake for 1 1/2 hours.
- Remove the casserole from the oven, and transfer the meat to a carving board. Cut it into 1/8- to 1/4- inch thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice (in effect reassembling the brisket, slightly slanted). Correct the seasoning if necessary, and if absolutely necessary add 2 or 3 teaspoons of water to the casserole.
- Cover, and return the casserole to the oven. Cook until the meat is brown and fork-tender, 1 3/4 to 2 hours longer.
Slice the carrot, and transfer the roast, onions, juice, and carrot slices to a heated platter. Serve at once.
And, to top it all off, how about a Gluten-Free Sufganiyot (Jelly Donuts) Recipe
- 2 eggs, beaten
- Gluten Free Hanukkah2 cups buttermilk
- 1/4 cup butter, melted
- 5 cups Rice Flour Mix
- 1 cup sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 2 tsp salt
- 2 tsp xanthan gum
- 1 tsp nutmeg
- 1/2 teaspoon cinnamon
- 1 beaten egg, set aside
- 1/2 cup sugar, set aside in a bowl
- Raspberry or strawberry jelly (seedless)
- Beat 2 eggs, buttermilk, and melted butter in a large bowl with a whisk.
- Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
- Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to 1/4 inch thick. If dough is sticky, work in more rice flour blend.
- Heat 2 inches of canola oil until very hot (375 degrees F).
- Use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough. Place 1/2 teaspoon of jelly in the center of one disk. Brush the beaten egg you’ve set aside around the outer edge of the dough. Place a second disk of dough on top, and use your fingers to crimp the edges until they are sealed. Repeat until you’ve used up all the dough. Remaining dough scraps can be rolled into balls (“donut holes”) and fried.
- Carefully place sufganiyot in hot oil with a slotted spatula. Cook until very brown on one side. If necessary, turn the donut over and brown on the second side. Remove from oil and place on a plate lined with two layers of paper towel or brown paper. While warm, roll sufganiyot in the bowl of sugar to coat.
- Serve while warm.
How about you? What are your favorite Gluten-Free Hanukkah dishes or recipes?!