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Grated Potato Pancakes

December 6, 2009 By

The original recipe for these tasty, crispy potato cakes came from a wonderful little community cookbook put out in 1996 by the folks who live along the Salmon River, Northern California. The communities of Forks of Salmon, Cecilville and Sawyers Bar are a bit off the beaten track, far from malls and fancy restaurants. but they evidently eat real well anyway. This is a simple potato pancake recipe that proves sometimes the least complicated food is also the best. All I did was substitute rice flour for wheat reduced the salt (the original amount must have been a misprint!) and voila´ – a new GF recipe!

crispy fried potato pancakes with sour cream

crispy fried potato pancakes with sour cream

Grated Potato Pancakes – Gluten Free

  • 2 Cups grated raw potato
  • 1 small onion, grated (optional)
  • 2 eggs beaten
  • 2 tsps. salt
  • 1 heaping TBSP white rice flour
  • 1/8 tsp. baking soda
  • oil for frying

Grate potato into a bowl of ice cold water. Drain in colander and squeeze out any excess moisture. Dry bowl and put potato back in with the rest of the ingredients. Mix well.

Heat about 1/4″ oil in skillet over medium plus heat until hot. Drop by tablespoon full and flatten with back of spoon. Fry until brown and crispy then turn and cook other side. Adjust heat so cakes brown but don’t blacken. Makes about 10 pancakes.

Serve with sour cream and/or applesauce

Notes: the potato will cast off liquid as it sits. Drain each spoonful of potato leaving most of the thin, eggy liquid at the bottom.

Filed Under: Soups and Side Dishes Tagged With: , ,

Easy Nut Cake – Gluten Free

December 5, 2009 By Leave a Comment

Can be made with walnuts or pecans – both are equally good!

It is always worth while having an emergency dessert you can whip up at a moment’s notice to take to a friend’s house, or serve to unexpected guests. This recipe was a favorite when I was growing up because, not only was it yummy, but as long as you had some graham crackers in the pantry (and we usually did) and walnuts (with friends that owned walnut orchards these were always in the freezer) it was fast! We baked it in a round pie pan and called it walnut “pie” but it probably more closely resembles cake or “bars” if you use a square pan.

pecan pie

pecan "pie"

This recipe is pretty forgiving and I have made it with both packaged gluten free graham crackers (they more closely resembled shortbread cookies) and home-made GF graham crackers (a recipe I will be posting here soon. Until then I highly recommend you try the GF graham cracker recipe from CinnamonQuill’s great blog. Having a big batch of these on hand would be worthwhile at any time!)

Gluten Free Pecan or Walnut Nut Cake
Preheat oven to 325º

Mix in one bowl:

  • 1  1/3 C finely crushed GF graham crackers (or try plain vanilla GF cookies)
  • 3/4 cup sugar (I like brown sugar, packed, but white is fine)
  • 1 tsp baking powder
  • 1 cup (a bit more is fine) chopped nuts – walnuts or pecans – lightly toasted in advance if you like.
  • 3 well beaten eggs

Spread in an oiled 9″ inch pie plate, or a square baking dish. If you like, you can place nut halves on top in a pattern and press in lightly to decorate.

Bake at 325º for 30 minutes or until the center is rounded or toothpick comes out clean. Do not overbake. Nice served with whipped cream, or cold whipped coconut milk.

Notes: If you are avoiding processed cane sugars, I have made this successfully using 2/3 C of agave nectar – adding one more egg and maybe a few tablespoons more crushed graham crackers.

This was taken to a wheat eating friends house – where I was asked for the recipe – my yardstick on a successful recipe!

The original recipe called for a full cup of sugar. I am trying to reduce the amount of sugar I consume, and find that most recipes are just as good when I cut back by 1/4. If you use cookies instead of graham crackers and they are very sweet, you might even want to cut back a bit more on the sugar.

Filed Under: GF Cakes, Wheat Free Recipes Tagged With: , , ,

Gluten Free Lazy Daisy Cake Recipe

November 19, 2009 By Leave a Comment

Lazy Daisy Cake has been around since I was a kid, at least. Not that we are going to discuss how long ago that was. My grandma’s next door neighbor gave her this recipe and it found its way into my recipe box when I moved away from home.

gluten free lazy daisy cake

gluten free lazy daisy cake

The cake is a super easy yellow cake with an also easy broiled coconut “frosting” . The whole thing can be whipped together in a trice for company, or to satisfy a sudden sweet tooth. The cake recipe can be used with other frostings too, it is a great basic yellow cake recipe.

I de-glutinized the original recipe and also replaced the refined cane sugar. The end result is a slightly less sweet, slightly more healthly (more fiber), but every bit as toothsome cake. When it came out of the oven I couldn’t stop sneaking little pieces. :)

This cake is wheat free, gluten free, refined cane sugar free and can easily be adjusted to be dairy free (see notes).

GF Lazy Daisy Cake
preheat oven to 350º

  • 1/3 cup rice flour
  • 1/3 cup millet flour
  • 1/3 cup coconut flour
  • 1 tsp. baking powder
  • 2 TBSP butter
  • 1/3 cup coconut milk
  • 1/3 cup agave nectar (use a little more for sweeter cake)
  • 1 tsp GF vanilla
  • 3 eggs

Sift flour and baking powder together in a small bowl.

Combine coconut milk, butter and agave nectar in a small pan and heat just until butter is melted. Add vanilla. Mix well.

In a large bowl, beat eggs with an electric mixer until light yellow and slightly thick. Bubbles will be very tiny. With a whisk, mix the liquid alternately with the flour into the eggs 1/3 at a time. Whisk well to incorporate.

Pour batter into an oiled 8″ square cake pan and bake in preheated oven at 350º for about 20 minutes or just until tester inserted into cake comes out clean. Do not over bake.

While cake is still warm, combine and spread over the top:

5 TBSP date sugar

3 TBSP coconut milk

3 TBSP melted butter

1/2 C shredded organic coconut (unsweetened)

Place under broiler for a few minutes until it starts to puff/bubble and/or brown. Watch very carefully, don’t turn your back, it burns easily!

Note: for dairy free cake, use unrefined organic coconut oil in place of butter.

Filed Under: GF Cakes, Gluten Free Recipes Tagged With: , , , ,
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