Gluten-Free Sweet Potato Latkes

Special equipment: 8-inch cast iron skillet

Ingredients

serves Serves 4, active time 45 minutes, total time 45 minutes

• 1 medium onion, peeled
• 1 pound sweet potatoes, peeled (about two large sweet potatoes)
• 1/2 cup white rice flour
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 large eggs, beaten
• Vegetable oil, for frying
• Sour cream and applesauce for serving

Procedures

1. Preheat the oven to 200 °F. Grate onion and sweet potatoes using a food processor fitted with a medium grate, or on the large holes of a box grater. Combine in a medium bowl.
   
2. Place half of the onion and potato mixture on a clean kitchen towel. Roll the towel around the mixture and wring the towel to draw out excess moisture. Unroll the towel and transfer the mixture to a large bowl. Repeat with the remaining onion and potatoes
   
3. In a small bowl, whisk together the white rice flour, salt, and pepper. Add to the potato mixture and stir to combine. Add the eggs and stir to combine. Line a rimmed baking sheet with several layers of paper towels and set it near the stove but safely away from the burner. Heat 1/4 inch of oil in an 8-inch cast-iron skillet over medium-high heat until shimmering.
   
4. Working in batches, drop the potato mixture into the hot oil by scant 1/4-cups. (The mixture should sizzle when it hits the oil.) Using two forks, flatten each latke a little in the pan. (You almost “pull” the latkes apart to flatten.)
   
5. Fry until deep golden brown, 2 to 3 minutes. Flip with a pancake flipper or spatula and fry an additional 2 to 3 minutes. Transfer to a paper towel–lined baking sheet and keep warm in oven while you cook remaining latkes. Serve with sour cream and apple sauce.

Gluten-Free Zucchini Bread

Ingredients

serves Makes one 9- by 5-inch loaf, active time About 20 minutes, total time About one hour

• 3 cups unpeeled, grated zucchini (about 14 ounces)
• 6 ounces millet flour
• 6 ounces granulated sugar
• 2 ounces sorghum flour
• 3 tablespoons ground flaxmeal
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon xanthan gum
• 6 tablespoons water
• 2 large eggs
• 5 tablespoons vegetable oil

Procedures

1. Preheat oven to 350°F. Lightly spray a 9- by 5-inch loaf pan with nonstick cooking spray. Set pan aside.
   
2. Place the zucchini on a large, dry kitchen towel. Cover the zucchini fully with the towel and twist both ends to the towel to wring moisture from the zucchini. Transfer zucchini to a large cutting board. Chop the zucchini roughly. (You can skip the chopping the zucchini if you’d like. It just helps the bread to have a more uniform texture with no long string of zucchini scattered throughout the baked loaf.) Set the aside zucchini aside.
   
3. Whisk together millet flour, granulated sugar, sorghum flour, flaxmeal, ground cinnamon, ground allspice, baking powder, baking soda, salt, and xanthan gum. Add the water, eggs, and vegetable oil. Whisk until a thick batter forms. Switch to a flexible spatula and stir in the zucchini.
   
4. Spread batter evenly into prepared pan. Bake until golden brown, a cake tester interested into the center of the loaf should come out clean. Allow bread to cool in the pan for 10 minutes before turning out to a wire rack to cool completely.

Gluten-Free Multigrain Pancakes

Ingredients

serves Serves 4, active time About 30 minutes, total time About 30 minutes

• 1 cup (4 ounces) gluten-free corn flour
• 1/2 cup (1 3/4 ounces) gluten-free oat flour
• 1/2 cup (2 ounces) sorghum flour
• 1/4 cup (2 ounces) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 2 large eggs
• 1 cup milk
• 1/4 cup vegetable oil, plus additional for griddle
• 1 teaspoon vanilla extract
• 1 cup blueberries, washed and dried (optional)
• 1/4 cup chocolate chips (optional)
• Butter, for serving
• Maple syrup, for serving

Procedures

1. Whisk together corn flour, oat flour, sorghum flour, granulated sugar, baking powder, salt, and xanthan gum in medium bowl. Add eggs, milk, vegetable oil, and vanilla extract Whisk until smooth.
   
2. Lightly oil flat non-stick griddle pan. Heat griddle over medium-high heat until oil shimmers but does not smoke. Drop batter, approximately 1/4 cup, onto griddle. Batter should sizzle as it hits the pan.If desired sprinkle blueberries and chocolate chips evenly over each pancake.
   
3. Cook until edges of pancakes set and small bubbles appear all over the surface, approximately 3 minutes. Flip pancakes and cook until set, about one minute. Serve with butter and syrup, if desired. Repeat with remaining batter.