Best 5 Betty Erlichs Potato Cake Gluten Free Recipes
**Betty Erlich's Potato Cake - A Culinary Journey of Gluten-Free Delights:**
Embark on a delicious adventure with Betty Erlich's Potato Cake, a culinary masterpiece that caters to those with gluten sensitivities and those seeking a healthier alternative. This delectable dish, hailing from the kitchens of renowned chef and cookbook author Betty Erlich, combines the comforting flavors of a classic potato cake with the wholesome goodness of gluten-free ingredients. With its crispy exterior and tender, flavorful interior, this potato cake promises a satisfying and nutritious meal. Explore the diverse collection of recipes within this article, ranging from the traditional to the innovative, all featuring the versatility of potatoes and the culinary magic of Betty Erlich. Gluten-free enthusiasts and food lovers alike will find inspiration and delight in these culinary creations, transforming mealtimes into moments of pure indulgence.
GLUTEN-FREE HERBED POTATO EGG SCRAMBLE
Potato and bell pepper come together in this cheesy egg scramble that's ready in just 20 minutes - perfect for breakfast.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add potato; sprinkle with salt. Cook 1 to 2 minutes, stirring frequently. Add water; cover and reduce heat to low. Cook 5 to 7 minutes, stirring occasionally, until potato is fork-tender.
- Meanwhile, in medium bowl, beat egg product and basil with whisk until well blended. Stir in roasted peppers.
- Pour egg mixture over potato in skillet. Cook over medium-low heat 3 to 5 minutes, stirring frequently, until eggs are set but still moist. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 1 g, TransFat 0 g
GLUTEN FREE POTATO CAKES
From 'Friendly Food Recipes for Life' by Royal Prince Albert Hospital Allergy Unit. Potato will discolour if left to stand for too long.After grating, dry well with paper towels.
Provided by jackandfiona
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place grated dry potatoes in large bowl.
- Add eggs, rice flour and salt.
- Mix well, stirring gently.
- Drop tablespoons of mixture into hot oiled frying pan.
- Fry on each side until golden brown.
- Serve hot or cold.
GLUTEN-FREE POTATO LATKES
Gluten-free eaters can enjoy these potato pancakes: even the variations are safe to eat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes about 20
Number Of Ingredients 7
Steps:
- On the large holes of a box grater or with a food processor, grate potatoes and onion. Toss with 1 1/2 teaspoons salt. In 2 batches, pile potato mixture on a clean dish towel and squeeze out excess liquid. Transfer to a bowl and mix in eggs, potato starch, and baking powder.
- In a large nonstick skillet, heat oil over medium (a bit of potato mixture should sizzle when added). In batches, carefully drop 2 tablespoons potato mixture into oil for each latke, pressing to flatten. Cook until crisp and golden, about 4 minutes per side, adjusting heat as needed. Drain on paper towels and serve warm with desired toppings. You can keep cooked latkes warm in a 250-degree oven until ready to serve.
Nutrition Facts : Calories 107 g, Fat 6 g, Fiber 1 g, Protein 2 g, SaturatedFat 1 g
GLUTEN-FREE LEMON DRIZZLE CAKE
With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone's amazement it's mash potato!
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
- Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
Nutrition Facts : Calories 514 calories, Fat 36 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.88 milligram of sodium
BETTY ERLICH'S POTATO CAKE [ GLUTEN FREE]
This is a Polish Recipe and it's gluten free, tastes like a baked cheese cake.From Epicure , The Melbourne Age, written by Rita Erlich.
Provided by kdlpmum
Categories Cheesecake
Time 1h40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 175 cel.
- Mash the potatoes throughly while warm. Use a potato ricer, if possible because there must be no lumps at all.Allow to cool.
- Mix in eggs yolks, ground almonds and lemon juice and grated lemon peel. Beat the egg whites until nearly stiff, then add the castor sugar and beat again. Fold beaten egg whites into the potaot mixture. Pour into a lightly buttered 19cm-20cm round or square cake tin and bake for about 40 minutes, or until a toothpick inserted in the centre of the cake comes out dry.
Nutrition Facts : Calories 168.6, Fat 5.4, SaturatedFat 1, Cholesterol 105.8, Sodium 37, Carbohydrate 27.1, Fiber 1.9, Sugar 20.6, Protein 5
Tips:
- Choose the right potatoes: Yukon Gold or russet potatoes are best for this recipe, as they hold their shape well and have a creamy texture.
- Shred the potatoes finely: This will help them cook evenly and create a smooth texture.
- Squeeze out the excess moisture from the potatoes: This will help the potato cakes hold together better.
- Use a combination of almond flour and tapioca flour: This will give the potato cakes a light and fluffy texture.
- Season the potato cakes generously: This will help them taste delicious.
- Cook the potato cakes over medium heat: This will help them cook evenly and prevent them from burning.
- Serve the potato cakes with your favorite toppings: Some popular options include sour cream, applesauce, or guacamole.
Conclusion:
Betty Erlich's potato cake is a delicious and easy-to-make gluten-free side dish. It's perfect for any occasion, and it can be served with a variety of toppings. With its crispy exterior and fluffy interior, this potato cake is sure to be a hit with everyone who tries it. So next time you're looking for a gluten-free side dish, give Betty Erlich's potato cake a try. You won't be disappointed.
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