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Gluten-free potato pancakes!

The Librarian Aug 20, 2011 02:17 PM

My cousins came over for brunch today, and one of them can't eat gluten. I made potato pancakes and subbed brown rice flour (Bob's Red Mill brand) for the usual matzo meal. They were great, and my cousin was so happy! Just wanted to pass along this tip in case you're in a similar situation.
I've also used crushed rice crispies as a binder in salmon burgers which were really good too.

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  1. chefathome RE: The Librarian Aug 20, 2011 02:41 PM

    What a nice cousin you are! I am sure your efforts were really appreciated. I have celiac disease so must avoid gluten and cross contamination like crazy so have to get extra creative in the kitchen! It is amazing what I use to replace gluten in things.

    3 Replies
    1. re: chefathome
      The Librarian RE: chefathome Aug 20, 2011 03:39 PM

      Thanks! Maybe you can give us some of your best tips. I really like making things that my cousin normally can't eat.

      1. re: The Librarian
        wolfe RE: The Librarian Sep 11, 2011 04:30 PM

        I found this on Chowhound and made it with fresh corn and Benton bacon. I used up all my Hatch chiles in my cheddar chile bread but you should have a few to kick it up. Best with butter and honey.
        Really good corn bread does not require wheat flour or sugar in it. The recipe is very simple. Put a cast iron skillet in an oven at 375 F. Place about 3 Tbs. bacon drippings, lard or an oil that can take high heat without burning. While pan and fat are heating mix together 1 1/2-2 C. stone ground cornmeal(anson farms), 1 C. buttermilk, 1/2 tsp baking soda, salt and 1 beaten egg. When the pan is smoking hot pour in the batter, it should sizzle and fry as it hits the fat. Bake at 375 F. until golden brown. Bacon bits or pork cracklings are a good addition. Have a lot of top quality butter on hand. Bacon may be omitted if the GF cousin keeps Kosher.
        http://www.ansonmills.com/

        1. re: wolfe
          The Librarian RE: wolfe Sep 11, 2011 04:45 PM

          Thanks. This will go perfectly with the green chile stew I'm making right now to serve tomorrow. And I'll keep it in mind for future GF meals. Thank goodness my cousin doesn't keep Kosher. Her husband is a vegetarian so coming up with menus is already challenging enough! But it's also kind of fun - like a complicated puzzle to solve. I'm holding my breath to see what their 3 your old ends up eating...

    2. r
      rockycat RE: The Librarian Sep 12, 2011 06:55 AM

      I've been using this recipe from Joan Nathan for years, not because we're GF (although we have a cousin with celiac), just because we like it so much. No substitutions or adaptations, it's naturally gluten-free and kosher for Passover.

      http://www.epicurious.com/recipes/foo...

      1 Reply
      1. re: rockycat
        The Librarian RE: rockycat Sep 12, 2011 04:39 PM

        Thanks. I actually have a copy of this one stuck in my Joan Nathan Jewish Holiday cookbook, but I've never tried it. Now I will!

      2. e
        erynne936 RE: The Librarian Sep 12, 2011 05:19 PM

        FYI I don't think brand name rice krispies are gluten free. They contain malt.

        1 Reply
        1. re: erynne936
          Vetter RE: erynne936 Sep 12, 2011 09:57 PM

          Yep, they do. It stinks. I miss rice krispie treats, but not enough to pay out the nose for GF faux krispies.

        2. Emme RE: The Librarian Sep 12, 2011 09:27 PM

          almond meal is another outstanding binder... i use it in salmon croquettes, any veggie pancakes, etc. and it adds just a hint of sweet, nutty flavor. however, i should note that in Potato Pancakes, we don't use ANY binder. just potatoes, onions, egg, salt pepper, etc.

          2 Replies
          1. re: Emme
            wolfe RE: Emme Sep 15, 2011 04:18 AM

            etc?

            1. re: wolfe
              Emme RE: wolfe Sep 15, 2011 01:22 PM

              actually, it's just grated potatoes, diced onions, eggs, S & P, and fried. sometimes i throw in herbs, but not for the purist occasions. and for the purist occasions, fry in schmaltz. i also like to cook the onions first as well.

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