Well, truthfully, I did not think that this Gluten-free Kaiserschmarrn would happen this week. If you follow my newsletter, you may know that I’ve had a hand injury and been in surgery last week (I am fine but huddled up in a big cast). And so with every intent, I said, I will take a break from posting recipes. Mainly because I cannot cook, cannot hold a camera, cannot type (I use an app that translates my words into text).
But then, my dear friends called me last weekend and said that they were going to come over and help me (🤷🏼♀️). And so they cooked, did all the photography, and all the creative directing 🎉 (and a pretty good job at that too, I find 😉). If this week’s post looks slightly different than usual, that’s because it is 🤣. Thank you so much again for all the help – you know who you are 🥰.
But let’s dive into this week’s recipe. What is Gluten-free Kaiserschmarrn? Kaiserschmarrn is a very traditional Austrian recipe. Apparently, one of it’s former emperor’s absolutely loved the dish. Kaiser means emperor in German, and schmarrn means to tear apart, or torn up. So, basically, it’s a torn-up pancake. When you are in Austria, or even in the Bavarian region, you tend to find it most often when in the mountains (on a Hütte), and it can be served either as lunch or dessert.
I wanted to create a version that’s gluten-free. As you know, all of the recipes on the blog are gluten-free. But I also wanted to make it a tad more nutritious. And I’m so pleased to say that you cannot really taste the difference 🥳. This recipe is super fluffy and super delicious. And you know… we did a test trial when we were cooking up the dish (devoured)… then another one that was shot, which also got devoured… I can definitely vouch for the deliciousness this week 😉.
Why is this Gluten-free Kaiserschmarrn good for you?
This week, I will focus on two of the flours that I am using in this dish, which is Sorghum Flour, and Arrowroot Starch. You may or may not know from your own experience that cooking with gluten-free flour is oftentimes different than cooking with “regular” flour. That is because the gluten part, the part that binds flour together is removed in gluten-free flours. I talk a lot about how to “perfect” your recipes with gluten-free flour because there is nothing more frustrating than the recipes not turning out. I will link you to a recipe where I talk a bit more about that here.
Sorghum Flour is very similar in terms of texture and taste to “regular”, white, flour. If you have never heard of sorghum before, it is an ancient cereal grain that is originally from Africa, but different kinds of crops grow around the world. Sorghum is quite high in fiber, as well as many of the B vitamins. In addition, it is rich in copper, iron, magnesium, phosphorus, potassium, and zinc. Sorghum also contains quite a bit of protein. In fact, it contains as much protein like quinoa, a grain praised for its protein content. That also means that the flour will keep you satiated and full for a while. In addition, Sorghum is also really high in antioxidants, especially flavonoids, and phenolic acids. As you likely know by now, antioxidants are important in order to combat oxidative stress in our bodies and prevent the formation of various Western diseases.
Arrowroot starch is a tropical tuber that grows around Indonesia. If you have never seen Arrowroot Starch, it is a very fine, starkly white powder. Arrowroot Starch also contains a tad more protein than you would traditionally anticipate from your “regular” flour. It also contains an exceptional amount of folate. Folate is part of the B vitamin family. It is needed in order to support making both your red and white blood cells and to convert carbohydrates into energy. Folate is particularly important during times of rapid cell growth, for example, when you are pregnant. In addition, Arrowroot Starch may be an excellent prebiotic, which is the type of fiber that feeds the good gut bacteria in your stomach. Both prebiotics and probiotics are needed in order to have a well functioning, rounded, immune system.
How can I adjust this recipe to my dietary requirements?
This week’s recipe is vegetarian and nut-free. Unfortunately, due to the usage of both ghee and eggs, it’s not vegan. Sorghum, albeit technically an ancient grain, is also not considered to be fully paleo.
I hope you enjoy this delicious, fluffy, torn-up Austrian pancake 🤗. Please let me know how you get on – both in the comments below and over on Instagram. I look forward to hearing from you!! Happy cooking everyone and speak to you next week 🥞.