I see a lot of parents who panic about the thought of cutting out one or two foods. Milk, egg, wheat and soya free can be a bit more of a challenge, but what do you do when your child can only tolerate potato and a couple of fruits? It will be a long journey trying to expand their repertoire so just in case there is a limit to how many times you can face chips, I thought I'd have a go at a few alternatives to expand their choices!
Please scroll down for recipes for Potato Farls, Potato Gnocchi and Potato Biscuits!
Potato Farls (makes 8)
400g Floury Potatoes (e.g. King Edward) - about 3 medium potatoes
40g Potato Flour (or any other flour you can tolerate)
salt and pepper (optional, I didn't bother)
Prick the potatoes with a fork.
Microwave (or oven bake) until soft - in my microwave this takes about 4mins, then I turn them over and do another 2mins.
Cool enough to handle, then peel off the skins.
Mash the flesh with a fork (you could add a little dairy and soya free spread or vegetable oil, but I did it without for this).
Add salt and pepper, if using.
Mix in the flour and knead gently to form a soft dough.
Divide the mixture in 2.
Press, or roll, out onto a floured (use potato flour for this too) board until about 4-5mm thick.
Cut into 4.
Place on a hot griddle/frying pan until lightly browned.
Flip over and fry the other side.
Repeat with the rest of the mix.
Any left over are nice toasted and spread with a little dairy and soya free spread.
For some more creative ideas on how to use your potato cakes, check out The Recipe Resource here.
For some more creative ideas on how to use your potato cakes, check out The Recipe Resource here.
Gnocchi
I tried with the other half of the mix from the potato farls initially, but without the extra flour to hold them together, they just floated away in the water.
400g Floury Potatoes (e.g. King Edward)
80g Potato Flour (or any other flour you can tolerate)
salt and pepper (optional, I didn't bother)
(For pictures of the initial stages, see above as I used the same batch to make 1/2 quantity of each recipe)
Prick the potatoes with a fork.
Microwave (or oven bake) until soft - in my microwave this takes about 4mins, then I turn them over and do another 2mins.
Cool enough to handle, then peel off the skins.
Mash the flesh with a fork (or masher, or ricer…).
Add salt and pepper, if using.
Mix in the flour and knead gently to form a soft dough.
Roll out into long sausages about 1cm thick.
Cut into 2cm lengths.
Press the top lightly with a fork (dip in more potato flour if sticking).
Place in boiling water and simmer for 2-3 mins until float up to the surface (you may want to do this in batches and remove from boiling water with a slotted spoon).
Toss in olive oil (or other suitable oil), dairy & soya free spread.
*Barts Infusions Basil Paste - not technically pesto, but has all the taste with no pesky cheese or nuts added (haven't checked for traces)
*Le Conserva Della Nonna Dairy, Nut and Gluten Free Green Pesto Sauce (contains pine nuts)
Biscuits
This isn't like a normal dough to handle, so my advice is be gentle, use a small cutter and I probably wouldn't start with a fancy shaped one...
80g Potato Flour
20g Caster Sugar
2tsp Suitable Vegetable Oil (I used sunflower)
50g apple and strawberry puree* (or other suitable fruit puree)
extra sugar for sprinkling
Put flour and sugar in a bowl.
Add the oil and most of the fruit puree.
Mix with a knife until it all comes together.
If it's still a little dry (visible flour) add more fruit puree.
Knead lightly (this is an unusual texture to work, like playing with wet sand but without the grittiness, so don't panic and think you're doing it wrong).
Place on a piece of floured (use potato flour again) cling film.
Lightly flatten with you hand.
Top with another piece of cling film and roll out very thinly (about 2 mm).
Dip your cutter in potato flour and cut shapes.
Carefully move them onto a baking tray (don't bother trying to lift by hand, they will break, use a pallet knife - or fish slice -, I had to dip mine in flour again before sliding under each biscuit or they stuck to the knife).
Sprinkle with a little extra caster sugar (I forgot to do this and after 10 mins baking wet the tops with water, then sprinkled some with sugar).
Bake at 180ºC for 20mins, turn over and bake for another 10 mins (mine were baked for 40mins and were very hard, so hopefully reducing cooking time will give the right amount of crunch…). Surprisingly pleasant biscuit, despite the restrictions! As they are so crispy, I might try a savoury cracker version too.
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