Gluten Free knishes, Gluten Free pigs in a blanket, Gluten Free garlic knots & Gluten Free cheese puffs! All made from the potato flat bread dough!
One fabulous gluten free dough makes a perfect flat bread and 4 terrific appetizers.
Recipes from: “Gluten-Free, Hassle-Free” 2nd Edition. By Marlisa Brown MS, RD, CDE, CDN.
If you want more fabulous recipes like these, pick up my book here!
Gluten Free Potato Flat Bread Serves 10
This bread is perfect for open faced sandwiches or as a perfect choice to spread with dips or fillings.
1 large russet potato, (about ¾ pound)
1 tsp sea salt
¼ stick (2 Tbsp) butter or margarine, melted
1 egg
2 tsp sugar
½ cup gluten-free flour blend or brown rice flour
1 cup potato starch
2 tsp xanthan gum
½ tsp gluten-free baking powder
Rice flour, potato starch or gluten-free flour blend for rolling
Gluten-free cooking spray or olive oil
- Boil potato until just cooked; cool and peel. (You can cut up the potato and cook in the microwave in a small amount of water as well.)
- Combine gluten-free flour, potato starch, xanthan gum and baking powder.
- Place cooked potatoes in a food processor and process with salt until smooth.
- In a large bowl, cream butter with egg and sugar; mix in potato mixture, then add gluten-free flour, potato starch, xanthan gum, and baking powder. Add a little water if dough is too dry. Mix together until smooth.
- Work dough into 1/3 cup balls. If too sticky, add additional flour blend or potato starch. If too stiff, add a little of the water you used to boil or cook the potato to loosen it. Dough should be workable not too sticky.
- On wax paper that has been dusted with gluten-free flour or potato starch, roll out each dough ball to make either a ¼ inch-thick disk to make a flat bread or follow directions below to make appetizers. Spray skillet with cooking spray (or use cooking oil), then heat the pan.
- Cook each disk until brown and bubbling on each side. Serve warm. If not serving same day refrigerate the cooked breads, but it will get hard because of potato, just heat (oven, toaster oven, skillet or microwave) and it softens right up like magic.
Tip: Any filling can be used in this dough as an appetizer. Uncooked dough can be pre-made and stored wrapped in the refrigerator until you are ready to use.
Gluten Free Pigs in a Blanket Serves 20
- Use ½ of one batch of dough from potato flat bread. Make small balls of dough, and push gluten-free mini hot dogs through each dough ball, roll to even out dough (you will need 20 mini gluten-free hot dogs) and bake in a 350 degree F oven for 10-12 minutes until golden brown .
Calories for pigs in a blanket: 87 calories, 3.2 grams protein, 8.3 grams carbohydrates, 4.8grams fat, 13.5 milligrams cholesterol, 190 milligrams sodium, <1 gram fiber, 10.9 milligrams calcium, <1 milligram iron
Gluten Free Mini Knishes Serves 20
- Use ½ of one batch of dough for potato flat bread. Make small balls of dough, fill each dough ball with a small amount of mashed potatoes (need ½ cup total), then bake on a baking sheet in 350 degree F oven for 10 to 12 minutes.
Calories per serving for mini knishes (per knish): 46.9 calories, 1.8 gram protein, 8.3 grams carbohydrates, .9 grams fat, 6 milligrams cholesterol, 84 milligrams sodium, <1 gram fiber, 11 milligrams calcium, <1 milligram iron
Gluten Free Cheese Puffs Serves 20
- Use ½ of one batch of dough from potato flat bread. Make small balls of dough, Press ¼ “ piece of cheddar into each dough ball. (need 4 oz of sharp cheddar or other cheese). Bake in 350 degree F oven for 10-12 minutes.
Calories per serving for cheese puffs: 64 calories, 2.9 grams protein, 8 grams carbohydrates, 2.6 grams fat, 11.9 milligrams cholesterol, 102 milligrams sodium, <1 gram fiber, 49.3 milligrams calcium, <1 milligram iron
Gluten Free Garlic Knots Serves 20
- Make half batch dough potato flat bread. Roll dough into small balls of dough and roll dough into 20 small ropes and shape into knots. Bake in 350 degree oven for 10 to 12 minutes then sauté with garlic, 1Tbsp oil, and 2 Tbsp Parmesan cheese.
Calories per serving for garlic knots: 44 calories, .6 grams protein, 7.8 grams carbohydrates, 1.1 grams fat, 6 milligrams cholesterol, 70 milligrams sodium, <1 gram fiber, 12 milligrams calcium, <1 milligram iron
**Allergy Information Potato Bread: Gluten-Free, Soy Free, Nut Free, Peanut Free, Fish Free, Shell Fish Free, Vegetarian. Double check flour blend to make sure it is soy-free and nut free, also use olive oil in place of the cooking spray. To make Milk Free use margarine instead of butter, for Vegan use eggless egg substitute and margarine in place of butter.
Allergy Information for Appetizers: (Use information from potato flat bread with these additional considerations).
For Knishes: Select butter if you need soy free, use margarine if looking for milk free. If vegetarian or vegan use eggless egg substitute, and margarine instead of butter.
For Pigs in a Blanket: Double check label of hot dogs and for soy.
For Cheese Puffs: To make milk free, use rice cheese in place of the cheddar in the cheese puffs. Check ingredients on gluten-free flour blend to confirm soy free and nut free.
For Garlic Knots: If you need milk-free leave out the Parmesan cheese.
NOTE: Every effort has been made to check for allergens, but products change ingredients often, and information varies from brand to brand, so please be certain to double check labels
FODMAPs: To make FODMAP friendly, use garlic infused oil for garlic knots.
New to Xanthan Gum used in this recipe? Gluten-Free Xanthan Gum is ideal for diet-restricted baking. This all-natural product is certified, making it safe for those who follow a gluten-free diet. Yielding 70 servings, this xanthan gum requires no refrigeration and has a 10-year shelf life. Whether baking cakes, cookies, bread or other delicious foods, using this gluten-free xanthum gum will make your creations tasty. It is also is ideal for long-term storage - you can buy it HERE
