Gluten-free potato salad with a drizzle of gluten
Gluten-free potato salad with a drizzle of gluten
Preparation time
12
hoursBaking time
2
hoursA succulent potato dish is one of the delicacies on the Christmas table. With sorghum flour, you can soak up a potato dish without using gluten-containing flour.
Ingredients
- Infiltration
1 kg floury potatoes
water
1-2 tbsp Wholemeal grain sorghum flour from Virtasalmi Cereal Products
- Before frying
salt
50-100 g butter
syrup
milk
Preparation
- Boil the washed, floury potatoes whole with their skins on, without salt. Save the cooking water.
- Peel the ripe potatoes and mash them with the cooking water. Add 1-2 tbsp /kilo of potatoes to the mashed potatoes. Mix well.
- Preheat the oven to 55-60 degrees. Place the mixture in a large baking dish or bowl and place in the oven to soak for 11-12 hours.
- After soaking, add salt, butter and syrup to the mixture. Taste and season to your taste. Add milk to make a loose paste.
- Bake in a 150°C oven for 1.5-2 hours.
Tip
- If you plan to freeze the potato salad, freeze it raw and bake it just before serving. You'll get a more succulent finish.
