Monday, December 31, 2012

Oliebollen (gluten free, egg free, dairy free)

Oliebollen are a Dutch New Year's Eve tradition, but for years I've done without because a gluten free, egg free, dairy free version simply didn't exist. I minded but didn't think I could do anything about it.  Finding ways to make traditional recipes Joy-friendly was a challenge, especially when the traditional recipes were written in a language other than my own.  But this year, as my brother and cousins and husband went to Grandpa's house for oliebollen, and Littlest Brother and I stayed home (He can't have wheat either), I decided I would give the recipe search one more try.
I've discovered that by searching for vegan recipes I can find recipes that are egg and dairy free, even though I am by no means a vegan! (bacon wrapped dates are on the menu for later tonight) So I searched for a vegan Oliebollen recipe, and found one.  A few tweaks, and it was also gluten free.  An hour later, I was enjoying fresh Oliebollen, complete with corn-free icing sugar.

and the recipe...
1.5 cup all-purpose gluten free flour
3/4 tsp xanthan gum (omit if your flour blend already contains it)
1/2 tsp salt
2 TBSP sugar
4 tsp active dry yeast
1 tsp cinnamon
1 cup raisins
1.5 cup warm (120-130*F) water (Hint: warmer than a baby's bottle, but not as hot as a hot shower)
1/2 tsp lemon juice
oil for frying
powdered sugar

How it works:
1. Mix all the dry ingredients together.
2. Add the warm water and lemon juice and mix until well blended
3. Cover with a tea-towel and set in a warm place to rise for 45 minutes.
4. Heat the oil for frying.  You want it really hot.  We used our little deep fryer, though you could also use a pan with an ample amount of oil in it.
5. Spoon the batter in small amounts into the hot oil.  When one side is cooked (browned), turn the Oliebollen over to cook the other side.
6. Set on paper towels to drain.
7. Enjoy with powdered sugar


Margosa said...

Yeah! So excited...going to try this next week!

Anonymous said...

..I am going to fry them in bacon lard just like my mother just to