Potato Pancakes and Asparagus

When going gluten free it's best to go basic. It's easy to get all caught up in the fancy products and recipes and different flour types, but simple is always best. Now, gluten free cooking may challenge basic cooking skills so on this blog I will include how-to recipes; in this post I have how to cook asparagus, but more about that later.

Potatoes are a great basic food and with the economy being the way that it is, it is one of the few cheep foods left. It almost takes you back to Of Mice and Men or Grapes of Wrath type of days, but it's all good here. Did you know that potatoes are a source of vitamin C and A, also iron and calcium? Also they have protein and fiber. They may be a starch and a carb, but they are not completely worthless. Potatoes can be used for a bread re-placer in gluten free cooking. You can make them into a crust for pizzas or even use them with your burger. Here is a basic recipe for potato pancakes below. To use this a crust, just leave out some of the flour ( you want some) and back for 30+ minutes before putting on toppings, it is also best to use this for deep dish pizza.

Potato Pancakes
5-6 peeled and grated potatoes
1 medium onion finally chopped 
1 tsp salt
1-2 eggs*
2-3 Tbs Sorghum flour
1-2 dashes of red pepper flakes


Place grated potatoes over a strainer that is placed in a bowl. Sprinkle the salt over the potatoes and mix. Let the potatoes sit for 20 minutes. Add the onions, eggs, flour and pepper flakes in the potatoes, and mix well. Add more flour if the potatoes are too wet. Heat a pan over medium heat, non-stick is best. Add a heaping tablespoon of the potato mixture to the pan and spread out to make the pancakes about 2 1/2 -3 inches wide. Cook for a few minutes till golden brown, before flipping. The second side will take longer to brown. Serve warm. Makes about 10+ pancakes.


* I used 2 eggs because they were small, but if your egg is nice and big feel free to use only one. Also you can use egg substitutes. I think apple sauce will be a great egg substitute for this recipe. About 2 Tbs would be enough. 


Asparagus is a great food, a great source of many vitamins and minerals. This is a great basic recipe and method for cooking asparagus. I used to hate asparagus, my mom could never get me to eat it, but after trying cooking it in the method below, it is now a family favorite. This method of cooking, known as blanching, also works well for broccoli and brussels sprouts.


Perfect Cooked Asparagus
1 bundle of asparagus
1 Tbs balsamic vinegar or gluten free soy sauce 
Coarse salt

Bring water to a boil in a large pot of water, add 1 tsp salt to the water. In a bowel or in another pan (I use a bread pan), fill with cold water and ice, set it aside. Clean the asparagus and chop off the ends; about 2 inches from the bottom is the best place to cut the asparagus or snap the ends off at their natural breaking point. Once the water is at a boiling point add the asparagus. Do not crowed the pot, you may need to cook the asparagus in batches. Cook the asparagus for a few seconds till almost bright green, then take them out of the boiling water and add them to the cold water and ice. Let them sit in the ice bath for about a minute. Replenish the ice between batches. Drain off the asparagus and place in a serving plate or shallow dish. Take some coarse salt and sprinkle over the asparagus, then drizzle the balsamic vinegar or soy sauce over the top. Serves 4.