Food Blog of the Week – Gluten Free Goddess

Happy almost Thanksgiving! Thanks for joining me between brining the turkey and baking the pies.

Glutenfreegoddess_1This week's Food Blog of the Week is the Gluten Free Goddess. I really appreciate her gluten free since my mother-in-law has celiac. Cooking for her isn't much of a challenge, now that I've discovered all the gluten free mixes, pastas, breads and cereals at the health food store.

Gluten Free Goddess is blogged by Karina, an artist who loves to cook - or is she a cook who likes to paint? - living in the high desert of northern New Mexico with no TV. 

Her blog rocks - great recipes, wonderful writing, terrific photography and a good source for all things gluten free (products, web links, etc.)

So with Hanukkah coming next month, I thought I'd share her recipe for latkes. I use a similar recipe out of The Joy of Cooking cookbook and substitute the flour with white rice flour. Now if I could only find a potato pancake recipe without eggs, sigh.

Karina's Potato Latkes


  • 3 large starchy potatoes (Idaho work well), peeled
  • 1/2 onion, minced
  • 1/2 to 2/3 cup superfine brown rice flour, or all-purpose GF flour mix
  • 2 to 3 eggs, beaten
  • 1/4 tsp sea salt, to taste
  • fresh grated pepper, to taste
  • organic canola oil, for frying
  • applesauce for serving


  1. Grate the potatoes by hand or in a food processor (follow manufacturer's instructions for grating). Press the grated potatoes between clean paper towels, or tea towels, to extract moisture.
  2. In a large bowl, combine the grated potatoes with the onions and GF flour, then add the beaten eggs, sea salt, pepper. Stir well. Start with 2 eggs, and a half cup of GF flour; add more of each if you need to.
  3. Heat a good inch and a half of canola oil in a deep sided skillet over high heat. Carefully drop the batter with a large spoon, or fork, into the hot oil, and press down with a spatula. I like my latkes lacy and irregular, and this is the method I use to achieve this.
  4. Cook the latkes until they are golden on each side - crispy on the outside, and tender in the middle. This takes maybe five minutes, depending upon the size of the latke.
  5. Remove the latkes with a slotted spatula and place on paper towels, to drain.
  6. We keep the drained latkes warm in a hot oven, at 400 degrees F., until all the latkes are ready to serve, and try to work fast, as latkes are best eaten hot from the pan. Serve the latkes immediately with homemade applesauce. Some people like sour cream stirred with a touch of horseradish on the side.

Serves about 4 - depending upon appetites. Enjoy! Shalom!

7 thoughts on “Food Blog of the Week – Gluten Free Goddess

  1. Karina - Gluten Free Goddess

    Hola, This Mama! What a fabulous write-up! I am honored. Not to mention, more than a little excited about your design *hints*. I plan on expanding my designs – more and more – and am working hard at it [having serious fun!].

    Thank you so VERY much for the wonderful shout-out, and links. And Oy! I’m thrilled you picked my latke recipe! A woman after my own heart.

    Enjoy your baking!


  2. BoulderBlogger

    Since you are in northern Colorado, does anyone know whether the Harsh Bouse, a wheat- and gluten-free bakery is still in business in Eaton? I found it when I was researching ‘Colorado Colorado’ (the book, not the blog). However, that was several years ago when it was the only such artisan bakery I found in the state. I continue recommending it and hope Pam Harsh is still baking.

  3. Ysa Leigh

    Hey Mama! Here’s a recipe that my vegan friends use; we’re going to try combining it with Karina’s so that I can eat them. The Voluptuous Vegan is a great cookbook, and the source of this baby.

    Potato Latkes – from The Voluptuous Vegan

    2 large russet potatoes
    ½ cup unbleached white flour
    ½ tsp baking powder
    1½ tsp salt
    black pepper
    1 cup minced onion
    ½ cup grated carrot
    ½ cup thinly sliced green onions
    2 Tbsp soy milk
    canola oil for frying

    Grate one potato, and finely chop the other (or grate them all). Put the potatoes in a strainer over a bowl and let the drain for ten minutes, then squeeze them to get the remaining liquid out. Let the liquid sit for a few minutes to let the starch settle to the bottom, then pour the liquid out and mix the starch into the potatoes. Add the other ingredients, heat some canola oil in a pan over medium-high heat, and fry a flattened patty of the potato mixture. Fry until the edges are golden, then flip and fry some more. Put them on paper towels to drain.


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