POTATO FLOUR GLUTEN FREE RECIPES

Steps:

• Combine warm water, yeast and half the sugar. Allow to stand for 10 minutes.
• Add oil and potatoes to yeast mixture.
• Stir in 1 cup potato flour along with salt.
• Add 2 beaten eggs.
• Beat 1 minute with wooden spoon.
• Stand in warm place until mixture forms a sponge. It willrise and look foamy.
• Add rest of flour to make a firm dough.
• Stand in warm place until doubled in bulk.
• Using extra potato flour, shape dough into rolls. Place on lightly oiled oven trays.
• Cover with plastic wrap.
• Stand in warm place and let rise.
• Uncover and glaze with beaten egg (whole egg).
• Bake at 190 deg C for 10-12 minutes.

Steps:

• Preheat oven to 200 degrees or "warm" setting.
• Peel potatoes and submerge in cold water. Grate the onion into a large bowl. Grate the potatoes using the larger grate of a box grater, or use the grater attachment of a food processor.
• Quickly squeeze a handful of grated potatoes at a time over a second bowl (or the kitchen sink) to remove all liquid. Add the dry potatoes to the onions and mix as you go. This step should be done as quickly as possible to prevent oxidation of the potatoes.
• Heat 1/4 inch of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat, until just below the smoking point.
• Add remaining ingredients to the batter, and stir until fully combined. Place a small handful of batter (approximately 1/4 cup) in the hot oil at a time, gently pressing each latke with the back of the spatula so that it is no more than 1/3" thick. Do not press too hard, as the latkes will be more crispy if the the batter is not densely packed and each latke is thin and lacy (space in between the pieces of potato). Fry until completely golden-brown on the bottom and crispy around the outside corners. Flip and brown on the second side.
• Transfer latkes to a plate lined with paper towels or several layers of brown paper (I use grocery bags). Allow paper to absorb excess oil, then transfer latkes to a cooling rack placed over a baking sheet in the preheated oven, where they will stay warm until ready to serve. Serve hot, with sour cream and applesauce.
• Extra latkes can be frozen on a baking sheet in the refrigerator, with parchment paper or freezer paper between the layers. When frozen, transfer to ziploc bags. Reheat in oven on 400 degrees F.