The Gluten Bigot: Happy Paddy's | Gluten Free Potato Farls

Sunday, March 17, 2013

Happy Paddy's | Gluten Free Potato Farls

The most Irish thing I have planned this Paddy's Day is having a nice breakfast at home. While I would make an Irish Fry (or as close to it as you can get in America), I only eat about two things served in a fry. Instead, I decided to make something I hadn't in  ages, potato farls. I fell in love with farls back when I lived in Dublin. These are truly one of the ultimate comfort foods.

They are really easy to make, even the gluten free variety. All you need is:

  • 4 potatoes (I use russet or yukon)
  • 1/2 cup of white rice flour (or other GF flour of your choice)
  • 1/4 tsp xanthum gum (optional)
  • 2 tbsp unsalted butter
  • 1-1.5 tsp salt.
Start by cutting up, boiling, and mashing the four potatoes. Make sure and mash well. Then add the flour, xanthum gum if using, butter and salt. Mix well. The dough will be very potato-y but should hold together nicely. Add a bit more flour if needed. 

Next, flour the surface you will be rolling the dough one, and take a big ball (about one quarter of the dough). Flatten it to make a disc shape, flour the top and roll to 1/4 inch thick with a rolling pin. Once rolls, cut into quarters (if ninths as I did).

Now it's time to cook them! With about 1/4 a tbsp of butter for each go, melt the butter in a large frying pan over medium low heat. Put farls into pan and few a couple of minutes per side until browned. Repeat until dough as all officially farls.

You can enjoy these with a fry, or on their own toasted or fried again with butter. They refrigerate well. When serving, simply refry the farls. For best results when re-frying, fry in bacon fat. Completely bad for you I know, however this results in the most amazing farl you'll ever have.

Enjoy and Happy Paddy's Day!

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