Welcome back, everybody! Did you have a nice Thanksgiving weekend? Have you finished up your gluten-free leftovers, or are you still working on that last bit of turkey?
I don’t want to give anyone whiplash – especially those of us still basking in the tryptophan glow – but we’re quickly approaching another food-centric holiday, and information is in order.
Wednesday at sundown marks the start of Hanukkah. However you want to spell it, it’s early this year. It’s also one of my favorites, not least because the celebration involves fried food. The traditional recipes are either naturally gluten-free, or easy to adapt; whether or not you’re Jewish, you might want to give them a try.
Latkes, or potato pancakes, are the most popular Hanukkah food. Oftentimes they’re bound with a bit of wheat flour or matzo meal, so a substitution is necessary. The folks at glutenfreebaking.com have a gluten-free latke recipe, and allrecipes.com offers a thorough primer on the steps to delicious latkes.
A tasty homemade apple sauce from About.com goes great with latkes, as does sour cream.
Sufganiyot, essentially jelly doughnuts, are equally beloved if less frequently found than latkes. The Gluten Free Bay explains more, including how to make gluten-free sufganiyot.
As with any pre-packaged food, chocolate Hanukkah gelt’s gluten-free status is going to depend on the manufacturer. If you’re unsure, best to use it while playing dreidel and then trade it in for some other delicious December treat.
Have you got a gluten-free Hanukkah recipe to share?