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?
Recommended by Food52
9 Comments
or the Bob's Red Mill gluten-free flour? http://www.bobsredmill.com/gf-all_purpose-baking-flour.html