My mom's family's warm German potato salad with gluten free roux. Note: This existed purely in her head until we got her to write it up and I think we've finally got all the ingredients, but amount of potatoes and scallions depends on how much potato salad you want, and I haven't made this enough to give you good guestimates. Also note: The "shake it in a container" roux method is classic My Mom (for the full experience use an empty margarine container you've saved in case it could come in handy) and I do this with corn starch and water, but your typical roux would involve cooking the rice flour in the oil/grease until golden brown. That's what I'd do for a GF gravy, but I haven't done that with this recipe and I have no idea if it would significantly change the result. You want a moderately thick gravy situation.
Ingredients: Red or yellow potatoes Bacon [German recipe= pork bacon. I recommend beef bacon if you're no pork, I've tried it with the Morningstar farms veg bacon, I could also see a coconut bacon working] Scallions Rice flour or corn starch [disclaimer: I haven't tried with this recipe but rice flour has given me the best roux results in other sauces and gravies.] cider vinegar brown sugar salt pepper
Boil potatoes in their skins (yellow or red are best; don't use the Idaho bakers) until you can pierce with fork but they should not be falling apart. Cool enough to peel (I usually hold them up with a fork and peel with a knife if they are too hot). Cut into cubes and place in bowl large enough to hold sauce later. Add salt and pepper to taste and mix.
Wash and chop scallions.
Fry bacon and cool on paper towel. Save some of the grease; add just a little oil if you have used turkey or veg bacon.
In grease/oil, wilt chopped green onions. Add a couple tablespoons of cider vinegar & 1 or 2 tablespoons of brown sugar. Stir.
Prepare flour roux: In small container with tight lid, mix 1/4 - 1/3 cup of rice flour with 1/2 - 3/4 cup of water. (less cornstarch works but result is quickly too thick and I don't like the texture as well) Shake well so the roux isn't lumpy.
Add roux slowly to frying pan with sauteed onions and stir constantly until smooth and thick. You can add more water or broth if it's too thick.
Add to potatoes in bowl and mix carefully. Add crumbled bacon and serve.
When done, pour over diced & seasoned cooked potatoes. Just salt & pepper.
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My mom's family's warm German potato salad with gluten free roux.
Note: This existed purely in her head until we got her to write it up and I think we've finally got all the ingredients, but amount of potatoes and scallions depends on how much potato salad you want, and I haven't made this enough to give you good guestimates.
Also note: The "shake it in a container" roux method is classic My Mom (for the full experience use an empty margarine container you've saved in case it could come in handy) and I do this with corn starch and water, but your typical roux would involve cooking the rice flour in the oil/grease until golden brown. That's what I'd do for a GF gravy, but I haven't done that with this recipe and I have no idea if it would significantly change the result. You want a moderately thick gravy situation.
Ingredients:
Red or yellow potatoes
Bacon [German recipe= pork bacon. I recommend beef bacon if you're no pork, I've tried it with the Morningstar farms veg bacon, I could also see a coconut bacon working]
Scallions
Rice flour or corn starch [disclaimer: I haven't tried with this recipe but rice flour has given me the best roux results in other sauces and gravies.]
cider vinegar
brown sugar
salt
pepper
Boil potatoes in their skins (yellow or red are best; don't use the Idaho bakers) until you can pierce with fork but they should not be falling apart. Cool enough to peel (I usually hold them up with a fork and peel with a knife if they are too hot). Cut into cubes and place in bowl large enough to hold sauce later. Add salt and pepper to taste and mix.
Wash and chop scallions.
Fry bacon and cool on paper towel. Save some of the grease; add just a little oil if you have used turkey or veg bacon.
In grease/oil, wilt chopped green onions. Add a couple tablespoons of cider vinegar & 1 or 2 tablespoons of brown sugar. Stir.
Prepare flour roux: In small container with tight lid, mix 1/4 - 1/3 cup of rice flour with 1/2 - 3/4 cup of water. (less cornstarch works but result is quickly too thick and I don't like the texture as well) Shake well so the roux isn't lumpy.
Add roux slowly to frying pan with sauteed onions and stir constantly until smooth and thick. You can add more water or broth if it's too thick.
Add to potatoes in bowl and mix carefully. Add crumbled bacon and serve.
When done, pour over diced & seasoned cooked potatoes. Just salt & pepper.