10:40 here. I've gotten pretty good at GF cooking/baking with GF DS, but I have no idea what sufganiyot is. Sorry I can't help there.
Sounds like it's time for some in-depth googling.

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 always use potato starch when I can't use mazto meal.

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...

Corn starch or rice flour would work great. I am gluten free

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.

If you're making your own gluten-free flour mix, xanthan gum is great for replacing gluten and making it behave more like wheat flour. BUT--and this is a big but--you have to measure it precisely according to the recipe. Go a little bit overboard, and whatever you're making turns to mush. (This is more important for baking or pancakes than it is for a latke binder.)

Agree that gluten-free all-purpose flour, while expensive, is safe and doesn't require adding anything. For something cheaper, plain sorghum flour might do the truck.

Better Batter Flour is a great flour substitute, but its pricey. Gluten Free Pantry also has a pretty good all purpose flour substitute. We do those rather then toying with the different types of flour (we had to do more then one in order to make it "right").

Xantham gum replaces the gluten (helps things stay together and puff up). In the above mixes, you don't need to add it.

Anonymous wrote:You also need to check all the ingredients, including flavorings. What else is in them, besides potato and flour?

-potato, onion salt and a binder of some sort. Appreciate the help all!

Ha- cant hum gum is Xanthum gum. Sorry!

We make them every year and just use our basic GF flour mix. Rice flour would be fine, or try potato flour. Can't hum gum might make them puff up a little, we don't add it.

You also need to check all the ingredients, including flavorings. What else is in them, besides potato and flour?

My mother used rice flour for my friend with celiac. Worked great! Maybe do a batch a little ahead of time so you can figure out what amount you need.

Anonymous wrote:I need to make latkes for my sons pre-k class but there is a child in the class that has celiac. Instead of matzah meal or flour as a binder, what else would work well-cornstarch? rice flour?

Op again, I found a few recipes for sufganiyot too but they contain xantham gum. What is it and how vital is it to a recipe? TIA

I need to make latkes for my sons pre-k class but there is a child in the class that has celiac. Instead of matzah meal or flour as a binder, what else would work well-cornstarch? rice flour?