Thursday, December 31, 2009

Portzelke Bites - Gluten-free


I was challenged by several requests for gluten-free Portzelke. I didn't really think I could do it. But you never know until you try and my second attempt produced these very tasty morsels. I am very pleased with how they taste and my husband pronounced them 'very good' and proceeded to help himself to a goodly number! The true test! A non-Celiac person has the final word.

I used the white bean flour in this recipe because it mimics a wheat flavour. If you buy white bean flour, taste it first. If there is more than a very faint aftertaste. it is not flour from only the small white bean. There is nothing worse tasting to me than a 'raw bean' flavor. I grind my own small white beans that I buy in the grocery store. We bought a second hand flour mill, an old stone motor driven one .


Portzelke (New Years Fritters)
Ingredients and Method

1/2 cup warm water
1 tsp sugar
1 tbsp. yeast
(let proof in warm spot)

Liquid Ingredients
1/2 cup warm milk
1 tsp melted butter
1 tsp vinegar
2 tsp. vanilla extract
1 egg

Dry Ingredients
1/2 cup white bean flour
1/2 cup white rice flour
1/4 cup sorghum flour
1/4 cup potato starch
2 tbsp Arrowroot flour
1 rounded tsp xanthan gum
1 tsp baking powder
1/2 tsp salt
3 slightly rounded tablespoons of sugar
2 cups of raisins
Method
1. In mixing bowl put in liquid ingredients and beat ... then add the proofed yeast.
2. Mix dry ingredients in zip lock bag and add all at once to liquid .
3. Beat on low until blended then on high until dough is smooth and changed texture- a minute or two.
4. Add raisins and beat until mixed evenly.
5. Scrape sides of bowl down with spatula to form a ball of dough in bottom of bowl.
6. Cover and let rise in warm spot for 30 -40 minutes.
Heat about 3/4 of an inch of oil in a pot or small frying pan.

When hot drop by teaspoon a dollop of dough , about the size of a large walnut, into the hot oil and fry until a rich golden brown.

I made them smaller than the regular wheat ones because they seemed to be better.... but you can try them any size you like. And I also prefer them well done.

The texture of the Portzelke is very good - slightly crispy on the outside and soft on the inside with a very good crumb. (Next day - warm left overs in toaster oven)

Let them cool and dust with icing sugar if you like them that way.
Enjoy !!!
**

7 comments:

  1. I think you are so amazing, coming up with all the gluten-free recipes! It is especially sweet of you to do that for those who can't have gluten in their diets.

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  2. I am so happy for you Julie..you now can enjoy portzelky too! I am glad you perservered till you got the recipe just right. There will be many thanking you..and digging in:)

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  3. My father came from Ukraine Minnonite roots (My granparents came over as youth) and we always had "New Years kulkin" when I grew up. I have not had them for over 30 years and now you did a GF recipe. I just might try them this year, my family has been deprived! Do I know German, obviously not!!
    Thanks, ekh

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  4. Thank you so much, Julie! :) Can't wait to try these!

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  5. Thanks for this recipe -- I made it for new years and it turned out great! I am dutch and wanted to maek GF oliebollen for son - voila, here was your recipe. I froze in extras and am hoping they taste just as great as fresh after I pop them in the toaster oven for a few minutes.

    PS -- I oculdnt find white bean flour, so I used garfava instead. Do you make your flour by grinding DRY white beans??

    Thanks again - my son was thrilled, as was I. :) Rosa

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  6. Hi Rosa... I don't like the beany flavor of prepared bean flour mixes so yes.. I grind my own white bean flour using the dried small white beans (navy beans) found in any grocery store.
    I have a mill but I used to use a coffee grinder -- just grind, sift, grind, sift, until there is no gritty feel when the flour is rubbed between your fingers.
    I'm happy to hear you enjoyed the Portzelke Bites !

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  7. I felt adventurous enough to try making gluten free portzelky but didn't't have white bean flour or a good grinder, so I substituted that 1/2 cup of flour with 1/4 cup Bob's Red Mill Pancake Mix and 2 Tbsp coconut flour, and held my breath. Voila! Lovely bites of moist, fluffy goodness, no 'making do'! Bless you!

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