Best 3 Rosti Can Be Gluten Free Recipes
Rosti is a traditional Swiss dish made from grated potatoes and often served with fried eggs or applesauce. It is typically made with wheat flour, which contains gluten. However, it is possible to make a gluten-free version of rosti using alternative flours such as almond flour, coconut flour, or oat flour. These gluten-free flours can provide a similar texture and flavor to traditional wheat flour, making them a great option for those with gluten sensitivities or celiac disease. In this article, we will explore some of the best gluten-free rosti recipes and provide tips on how to make this delicious dish at home.
Check out the recipes below so you can choose the best recipe for yourself!
ROSTI (CAN BE GLUTEN-FREE)
An all time favourite from Switzerland. Easily made gluten-free by using a gluten-free flour and ensuring that any herbs or seasonings used are also gluten-free . You can also add in some grated carrot, zucchini or cheese if you wish
Provided by Jubes
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and grate potatoes. Place the grated potatoes into a clean kitchen tea-towel and gently squeeze them to remove any excess moisture from the potatoes.
- Place the potatoes into a mixing bowl and add all remaining ingredients. Mix well.
- Heat vegetable oil (or other oil of your choice) in a large pan or skillet over a medium to high heat.
- Drop spoonfuls of the potato mixture in to the hot oil. Check one first and if the mixture does not hold shape -- blend in some extra flour to the remaining mixture.
- Cook approx 15 minutes, turning halfway through cooking. When cooked the rosti should be golden brown on both sides and cooked all the way through.
Nutrition Facts : Calories 212.3, Fat 1.5, SaturatedFat 0.5, Cholesterol 46.5, Sodium 322.2, Carbohydrate 43.7, Fiber 5, Sugar 1.8, Protein 6.8
ROSTI FLORENTINE (CAN BE GLUTEN-FREE)
An easy rosti meal- great for breakfast or an easy dinner. Easily made gluten-free suitable by using gluten-free flour or rice flour instead of wheat flour. Timing is the key- you want the poached eggs to be ready when the rosti is done. A good recipe to serve for brunch or to gluten-free friends without having to buy expensive gluten-free ingredients
Provided by Jubes
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix the grated potato, egg, flour, grated parmesan cheese, chopped parsley and seasonings.
- Form mixture into 6 patties.
- Heat the oil in a non-stick frypan and cook patties until crisp and golden. Flip over to cook both sides.
- When cooked top each rosti with a slice of cheese. Cover the pan with a lid or tightly fitting aluminium foil and cook until the cheese just begins to melt.
- Place rosti onto warmed plates.
- Add garlic and spinach to the frypan and cook for 30 seconds until wilted.
- Season the wilted spinach with salt and peper to taste.
- To serve, top each rosti with wilted spinach and a poached egg, then season with black pepper.
Nutrition Facts : Calories 410.2, Fat 23.1, SaturatedFat 8.1, Cholesterol 238.8, Sodium 448.6, Carbohydrate 32.4, Fiber 3.5, Sugar 1.3, Protein 18.7
RöSTI WITH FRIED EGGS
Categories Cheese Egg Potato Breakfast Brunch Fry Pan-Fry Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan, add cold water to cover, and season generously with salt. Bring to a boil; reduce heat and simmer until the tip of a paring knife slides easily about 1/2" into potatoes, 8-10 minutes. Drain potatoes and let cool. Chill until firm, about 2 hours.
- Preheat oven to 300°F. Peel potatoes. Using the large holes of a box grater, grate potatoes. Melt 4 tablespoons butter in a 12" ovenproof skillet over medium-low heat. Add potatoes. Season with salt and pepper; press gently to compact. Cook, occasionally shaking pan to loosen, until bottom is golden brown and crisp, 15-20 minutes.
- Slide rösti onto a plate. Carefully invert skillet over plate and flip to return rösti to pan, browned side up. Dot 1 tablespoon butter around edge, allowing it to melt around and under rösti. Season with salt and pepper and cook until second side is golden brown and center is tender, 10-15 minutes longer.
- Top rösti with cheese and bake until cheese melts, 5-8 minutes.
- Meanwhile, melt remaining 1 tablespoon butter in a large nonstick skillet over medium-low heat. Crack eggs into skillet and cook until whites are just set, about 4 minutes.
- Cut rösti into quarters, top with eggs, and garnish with parsley.
Tips:
- Use the right potatoes: Waxy potatoes, such as Yukon Gold or fingerling potatoes, are best for rösti because they hold their shape well when grated. Avoid using starchy potatoes, such as russet potatoes, as they will become too mushy.
- Grate the potatoes finely: This will help the rösti to cook evenly and prevent it from becoming too thick.
- Season the potatoes well: Salt, pepper, and garlic powder are all good choices. You can also add other herbs and spices, such as paprika, onion powder, or chili powder.
- Cook the rösti over medium heat: This will help it to cook evenly without burning.
- Flip the rösti carefully: Use a spatula to gently flip the rösti halfway through cooking. Be careful not to break it up.
- Serve the rösti hot: Rösti is best served hot out of the pan. You can top it with your favorite toppings, such as eggs, bacon, cheese, or sour cream.
Conclusion:
Rösti is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover potatoes. With a few simple ingredients and a little time, you can easily make a delicious gluten-free rösti at home.
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