Gluten-free Kaiserschmarrn

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

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

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 🥞.

Gluten-free Kaiserschmarrn

5 from 1 vote

Recipe by Ann Robejsek Course: Main, dessertCuisine: AustriaDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

This Gluten-free Kaiserschmarrn is so easy and delicious. Made without any gluten and completely refined-sugar free – you will fall in love with this Austrian torn pancake!

Ingredients

• For the raisins

• 2/3 cup (100 gr.) raisins

• 6 tbsp pineapple or apple juice

• For the dough

• 3 eggs, divided

• 2 tbsp coconut sugar

• 3 tbsp ghee

• 1 tsp baking powder

• ½ tsp vanilla

• Pinch of salt

• 2/3 cup (90 gr.) sorghum flour

• 1/3 cup (35 gr.) arrowroot starch

• 2/3 cup dairy-free milk

• Additional ingredients for serving

• Coconut sugar for sprinkling

• Apple sauce for serving

How to

• For the raisins
• Start by combining the raisins with the pineapple juice and let sit whilst you are preparing the rest of the ingredients
• For the dough
• Divide the eggs and stiffen up the egg whites. Combine the egg yolk with coconut sugar, 2 tbsp of ghee, baking powder, vanilla, and a pinch of salt. Whisk until creamy. Add the sorghum flour, arrowroot starch, and non-dairy milk and whisk until combined
• Now, carefully pour the egg whites into the dough and fold under – so that the dough continues to remain fluffy
• In a pan, on medium heat let the remaining 1 tbsp of ghee melt. Pour the batter into the pan and add the raisins. Let cook until golden on one side and bubbles form on the top. Use two small wooden spoons and break the Gluten-free Kaiserschmarrn into bite-sized pieces. Let cook on the other side for another three minutes or so. Serve with a generous sprinkling of coconut sugar and apple sauce. Enjoy!!