Best Betty Erlichs Potato Cake Gluten Free Recipes

GLUTEN-FREE LEMON DRIZZLE CAKE

Gluten-free lemon drizzle cake image

With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone's amazement it's mash potato!

Provided by Jane Hornby

Time 1h10m

Number Of Ingredients 9

Ingredients

200g butter, softened
200g golden caster sugar
4 eggs
175g ground almond (switch for polenta or wheat-free flour to make this recipe nut-free)
250g mashed potato
zest 3 lemons
2 tsp gluten-free baking powder (Supercook does one)
4 tbsp granulated sugar
juice 1 lemon

Steps:

Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.

Nutrition Facts : Calories 514 calories, Fat 36 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.88 milligram of sodium

GLUTEN FREE POTATO CAKES

Gluten Free Potato Cakes image

From 'Friendly Food Recipes for Life' by Royal Prince Albert Hospital Allergy Unit. Potato will discolour if left to stand for too long.After grating, dry well with paper towels.

Provided by jackandfiona

Categories Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 large potatoes, peeled and grated
2 eggs, lightly beaten
1 tablespoon rice flour
1/2 teaspoon salt
1 tablespoon rice bran
1 tablespoon oil (for frying, or more)

Steps:

Place grated dry potatoes in large bowl.
Add eggs, rice flour and salt.
Mix well, stirring gently.
Drop tablespoons of mixture into hot oiled frying pan.
Fry on each side until golden brown.
Serve hot or cold.

GLUTEN-FREE HERBED POTATO EGG SCRAMBLE

Gluten-Free Herbed Potato Egg Scramble image

Potato and bell pepper come together in this cheesy egg scramble that's ready in just 20 minutes - perfect for breakfast.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons canola oil
1 medium red potato, unpeeled, cut into 1/2-inch pieces (3/4 to 1 cup)
1/8 teaspoon salt
3 tablespoons water
1 1/2 cups fat-free egg product or 6 eggs
1/2 teaspoon dried or 1 teaspoon chopped fresh basil leaves
1/4 cup sliced roasted red bell peppers (from a jar)
2 tablespoons shredded Parmesan cheese

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Add potato; sprinkle with salt. Cook 1 to 2 minutes, stirring frequently. Add water; cover and reduce heat to low. Cook 5 to 7 minutes, stirring occasionally, until potato is fork-tender.
Meanwhile, in medium bowl, beat egg product and basil with whisk until well blended. Stir in roasted peppers.
Pour egg mixture over potato in skillet. Cook over medium-low heat 3 to 5 minutes, stirring frequently, until eggs are set but still moist. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 1 g, TransFat 0 g