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The latke contest has me thinking of making these for my traditional day-after-Christmas brunch for the family, but one of my children is gluten-intolerant. What's the best flour/crumb to use in the latke mixture that'll meet her dietary needs?

asked by Kayb almost 8 years ago

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9 answers 1058 views
JessieLK
added almost 8 years ago

I did this last night for a recipe of 1 dozen and was really surprised with the results. I used 3 tbsp flax + 1/2 cup of water, microwaved for 1 minute to make a "flax egg"- it will reach an egg-like consistency, and completely omitted the flour/bread crumbs and they came out fantastic. I couldn't tell anything was missing.

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hardlikearmour
hardlikearmour

hardlikearmour is a trusted home cook.

added almost 8 years ago

How about the King Arthur gluten-free flour? http://www.kingarthurflour...
or the Bob's Red Mill gluten-free flour? http://www.bobsredmill...

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POTATO
added almost 8 years ago

I have been baking gluten-free for years and I have made latke's many times. You could simply add brown rice flower in place of the wheat flour and it will come out just as wonderfully (ratio of 1:1). Also, you could use any gluten-free flour mix in place of the wheat flour. I prefer the gf flour mixtures that are mainly brown rice flour, potato starch & tapioca flour. There are some mixtures, that use various bean flours (garbanzo for example) and I would avoid those for latkes.

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sfmiller
added almost 8 years ago

How about potato starch or, if you don't have that, cornstarch?

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beyondcelery
added almost 8 years ago

Potato flour is also a good substitute; it simply adds to the potato flavor. It should hold together fine with just that as a replacement, but if you have trouble or are using another gluten-free flour, you can add 2 Tbls tapioca flour/starch.

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thirschfeld
added almost 8 years ago

I have never used flour in a latke recipe. The starch from the potatoes, if you use russets, is enough to hold them together. You need to rinse them in water and then squeeze them very dry.

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susan g
added almost 8 years ago

I'm with thirschfeld... I've always made them with no added flour and they're as good as my mother's -- I don't know if she added flour or not.

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susan g
added almost 8 years ago

another thing: the gluten-free blogs are awash with latke recipes -- use "Food Blog Search."

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Kayb
added almost 8 years ago

Thanks, everyone! The Magic Pickle comes through again!

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