I got the base recipe for this from the New York Times Passover Cookbook. However I had to modify so it was gluten-free. You could use tapioca flour I think, but I’m using Yehuda’s Gluten-free cake meal instead. It consists of tapioca, honey, potato starch and salt. It doesn’t always hold together that well either, but that could be due to the flour I used. What type of flour would you use? I would personally avoid almond meal since I heat this at 450*F for about 2 hours.
- 2 mixing bowls
- cutting board
- food processor
- peeler or peeling knife
- bag for throwing away potato skins
- 12x8x1 aluminum pan
- 6-8 medium russet potatoes
- 2 onions
- 4 eggs (Trader Joe’s large which are oddly medium sized eggs)
- 1/2 cup of gluten-free flour (I use Yehuda cake meal)
- 1/2 tsp potato starch
- 2 tsp salt
- 1/4 tsp black pepper
- Peel potatoes and cut into 4 parts.
- Process potatoes in food processor.
- Add all potatoes to mixing bowl and pour cold water in it. Let sit for 5- 10 minutes.
- Peel of onion skin and cut into quarters.
- Process onions in food processor.
- Break open eggs in the second mixing bowl and scramble eggs.
- Drain out onion juice into sink from the processed onions.
- Add onions into scrambled eggs.
- Add flour, salt, pepper and potato starch to eggs.
- Mix everything to yellowish batter.
- Drain out water from potatoes in sink.
- Add batter to potatoes and hand kneed.
- Spray aluminium pan with olive oil.
- Add mixture to pan
- Cook at 350-450*F for 1.5- 2 hours. (My oven is older so I use a higher heat)
- Serve when crust is mid to dark brown.