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 !!!

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