Gluten Free Latkes

[Anonymous]

P.S. I totally agree with 11:14 that you need a tried-and-true specific GF recipe.

[Anonymous]

Anonymous wrote:

Anonymous wrote:op here-thank you so much! What about the sufganiyot? will a gf flour work? I just don't want want one child to be excluded from trying the food we bring in-her mom already told me not to worry about it and the latkes are plenty but still...

PP 11:14 here. I wouldn't try sufganiyot without a specific GF recipe. All purpose GF flour only works for some things and it can really ruin the taste of foods that have high amounts of wheat flour. I have my doubts that you could make a really tasty GF sufganiyot.

I'm not familiar with sufganiyot. But I have to disagree. I've used all purpose GF flour (namely, the Better Batter Flour mentioned above) to make my grandmother's buttermilk pancakes, my great grandmother's banana bread, french bread, gingerbread cookies, toll house chocolate chip cookies, etc. It did not alter the taste despite those recipes not being specifically gluten free - I just subbed the flour and that's it.

[Anonymous]

How bad is the celiac disease? Some with celiac have to avoid breadboards that have been used for non gluten free bread because of the cross contamination with crumbs.
Could be that the kid still cannot have the gluten free latkes that you make.
Maybe as a compromise you could bring the class some grapes, watermelon, etc?

[Anonymous]

Anonymous wrote:You don't need anything but eggs and the potato starch that is already in the grated potatoes. After you grate the potatoes, drain them in a colander over a bowl with a plate on top of the potatoes and something heavy on top to press them down. Then allow the liquid to sit until the water separates from the starch. The starch will look like a grey thick putty at the bottom of the bowl. Pour off the water and add the starch back to the potatoes. You will get the crispiest, most wonderful latkes ever if you fry them hot enough. Most people don't let the oil get hot enough before they fry. Don't add any nasty GF flours to ruin the taste and texture.

+1

[Anonymous]

Sufganiot are just jelly doughnuts.

[Anonymous]

Oh. Yum.

But doughnut making sounds tricky--trickier than quickbreads, pancakes, etc. I'd be a lot more comfortable with a GF recipe from someone who's tested it than just subbing in a GF flour and hoping for the best. Once you get into yeast bread recipes, GF flours are pretty finicky. I assume the same would be true of a yeast doughnut. (They have yeast in them, right? Jelly doughnuts?)

[Anonymous]

(I'm showing my non-Jewishness here. Unleavened is at Passover, right? Yeasty treats OK at Hannukah?)

[Anonymous]

OP, are you sure the mom will even let him eat the food you bring in? "Don't worry about it" might be polite code for "I won't let him eat anything prepared by someone else, because I can't guarantee that the kitchen is safe, even if the food does not have the allergen"

I would confirm with mom that he will be allowed to eat your food before you go to all the trouble of modifying the recipe.

[Anonymous]

Anonymous wrote:(I'm showing my non-Jewishness here. Unleavened is at Passover, right? Yeasty treats OK at Hannukah?)

Yes-- the idea at Hanukkah is to cook in oil, since it is a festival of (oil) lights (while Passover marks the hasty departure from Egypt, and thus the lack of rising time for bread)

[Anonymous]

Our school doesn't allow any homebaked treats anymore, for these kinds of reasons....

[Anonymous]

Anonymous wrote:OP, are you sure the mom will even let him eat the food you bring in? "Don't worry about it" might be polite code for "I won't let him eat anything prepared by someone else, because I can't guarantee that the kitchen is safe, even if the food does not have the allergen"

I would confirm with mom that he will be allowed to eat your food before you go to all the trouble of modifying the recipe.

yes I have forwarded her the recipes I will use, she is going to give me the flour and xantham gum I need. They are a small group of 4/5 year olds and we are all friendly. They are studying holidays around the world and a large part of the experience is food-especially at Chanukah so I think it is worth it to spend some extra time preparing something all the kids can experience. We will pass out gelt and dreidels too. This is not a "treat" or a class snack-my son will "teach" his friends about the holiday. It is not a huge production or anything. Again, thanks for all the guidance!

[Anonymous]

Anonymous wrote:Oh. Yum.

But doughnut making sounds tricky--trickier than quickbreads, pancakes, etc. I'd be a lot more comfortable with a GF recipe from someone who's tested it than just subbing in a GF flour and hoping for the best. Once you get into yeast bread recipes, GF flours are pretty finicky. I assume the same would be true of a yeast doughnut. (They have yeast in them, right? Jelly doughnuts?)

yes, normally but the GF recipe I have that got pretty good reviews-uses GF flour mix, sugar, eggs, buttermilk and butter with baking soda and baking powder. I will try it, if it doesn't work it doesn't work-I never baked anything GF so this will be an experience. I will post the recipe if it works out.

[Anonymous]

Now it's Monday morning and I want jelly doughnuts . . . .

[Anonymous]

Celiacs often are also casein free, so they have to avoid dairy products as well.
I would leave out food. Potato flakes with egg does not sound delicious

[Anonymous]

op here-so we made a trial donut-it isn't too bad-the aftertaste is a little strange but I think it will work. My son said it was good. Def not the fluffy yeast dough of the original but it's all about the oil anyway....