Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jules Shepard
    Jules Shepard

    Curried Sweet Potato Latkes (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Ingredients:

    • 2 large sweet potatoes, grated
    • 1 cup Nearly Normal All Purpose Gluten-Free Flour*
    • 1 teaspoon gluten-free baking powder
    • 2 teaspoons light brown sugar
    • ¼ teaspoon turmeric
    • 2 teaspoons curry powder
    • 1 teaspoon ground cumin
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon salt
    • Dash ground pepper
    • 5 large eggs, beaten
    • ¼ cup vanilla soy milk or plain milk + 1 teaspoon gluten-free vanilla extract
    • Canola oil for frying


    *The recipe for my Nearly Normal All Purpose Gluten-Free Flour may be found in my cookbook, Open Original Shared Link, and in various media links on my website.  You may also purchase a pre-mixed, patent-pending version of the flour there as well.

    Celiac.com Sponsor (A12):
    Directions:

    Wash and grate sweet potatoes (skin on) in a food processor.

    In a large bowl, combine Nearly Normal All Purpose Flour, sugar, baking powder and spices.  Add in the eggs and milk to the dry ingredients, then add the grated potatoes to the batter.  If it is too thick, add more milk.

    Heat the oil to 375-400F in an electric skillet or deep skillet over a medium high flame.  When hot, drop approximately 2 tablespoons of batter in circles and thin by spreading with the backside of a spoon.  Cook each pancake until lightly browned on each side, flipping to cook both sides evenly.  Remove with a slotted spatula onto a paper towel lined plate to cool. Serve warm with your accompaniment of choice.

    Accompaniments:

    • Applesauce
    • Mango salsa (page 15 Nearly Normal Cooking for Gluten-Free Eating)
    • Sour cream


    Sweet Potato Latke
    A finished Sweet Potato Latke (Gluten-Free)




    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Jules Shepard

    Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
     
    In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
     
    Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.  


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Jules Shepard
    This recipe may be prepared using a mixer and oven or in a bread machine. This loaf is light and airy, yet substantial enough to use as sandwich bread (however, if you want a denser loaf, simply add 1/4 cup dry milk powder to the dry ingredients).
    The recipe boasts the addition of flax seed meal and flax seeds which contribute a large amount of dietary fiber and other beneficial nutritional properties like high omega 3.  The simple addition of two tablespoons of flax seed meal to this bread also adds four grams of dietary fiber and three grams of protein.  As an alternative, you can simply use 2 eggs in place of the flax seed and water mixture, and you will add the dry yeast to the dough at the final mixing step.
    When using a bread machine, always be sure to add all liquid ingredients t...


    Connie Sarros
    Sweetening Without Sugar
    Have you ever taken a bite of unsweetened chocolate?  If you have, I’m sure your taste buds revolted!  Sugar is what makes most of our desserts palatable and desirable.  But sugar adds empty calories to the diet and little else nutritionally speaking.  So how are you going to bake foods to satisfy your sweet tooth if you refrain from using refined sugar?  There are always viable alternatives.
    Sucrose (a fancy word for sugar) usually encompasses the following:
    Brown Sugar:  Much less refined than white sugar, is derived from molasses (sorghum cane) and contains very small amounts of minerals. Raw Sugar:  May come in crystalline form that is very similar to brown sugar. Turbinado Sugar:  Is partially refined sugar crystals that have been washed in steam. ...


    Jefferson Adams
    Celiac.com 04/18/2013 - Does the way the dough is mixed have any effect on the quality of gluten-free bread? A team of researchers recently set out to answer just that question.
    The research team included Manuel Gómez, María Talegón, and Esther de la Hera. They are affiliated with the Food Technology Area of E.T.S. Ingenierías Agrarias at Valladolid University in Palencia, Spain.
    In the past few years, a great deal of research has gone into making better gluten-free bakery products, but there is still very little data on what impact mixing might have on gluten-free bread quality.
    In their study, the team focused on the way dough mixing effects two different gluten-free bread formulas; one with an 80% water formula, and another with 110% water formula.
    The team found that les...


  • Recent Activity

    1. - trents replied to Woodster991's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Is it gluten?

    2. - A Wilson replied to Woodster991's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Is it gluten?

    3. - dixonpete commented on dixonpete's blog entry in Pete Dixon
      1

      An early incubation and inoculation

    4. - nanny marley replied to Woodster991's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Is it gluten?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,574
    • Most Online (within 30 mins)
      7,748

    Wendy SM
    Newest Member
    Wendy SM
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • nanny marley
      9
    • alimb
      5
    • Whyz
      6
    • Art Maltman
      6
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...