Flipping through a new cookbook, I noticed a potato latkes recipe. Yummy! As I was reading the recipe, I realized that it wasn’t gluten free because it called for matzoh meal. Darn it. But then I got an idea to create my own recipe. So this is what I came up with. 1 onion (medium size) ½ cup of water 1 tsp of xantham gum (to keep the ingredients from separating) 4-5 medium potatoes ½ cup of quiona flakes (like the ones used in gluten free matzo balls) salt and pepper to taste The best part of this recipe is that you don’t have to do a lot of chopping. Okay, well you need to cut up the potatoes and onion into medium size pieces. Next, put the onion, potatoes, and some water into your blender. Make sure to blend well. You are going to end up with a soupy mixture, but don’t worry because next add salt, pepper, quiona flakes, and a little xantham gum into a mixing bowl and mix. By now, the mixture should be much thicker like pancake batter (if it’s not add more quiona flakes to thicken). You may have a few chunky potatoes in the mix but don’t worry about that. Now get your fry pan out, throw in some olive oil or butter, and put on medium heat. WOW! Homerun! Touchdown! You got it. The latkes tasted awesome. They had an incredible crunch and held up well to the vegan sour cream (see photo) and applesauce toppings. Roniboy was a very happy camper! It’s been a long time since he has enjoyed some tasty latkes! Have you made gluten free latkes?