Gluten Free Aebleskivers

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As I’ve said before, my family is not gluten free.  But I have family and friends that have to be gluten free and I have loved being able to adapt my recipes or find new ones that will help them in their new gluten free lifestyle!  This weekend we tried Gluten Free Aebleskivers.  They turned out awesome and Jenn even said she wouldn’t mind eating them gluten free all the time!  I was super happy with how this recipe turned out and my kids even ate them again for breakfast the next day!  I shared my original recipe for Aebleskivers here.  I also give a little tips on how to turn them.  There is a learning curve, so make sure you give yourself time and patience if you are a first timer!  Also if you are looking for a great pan, check here.

Gluten Free Aebleskivers

(recipe and photos by Paula of The Housewives of Riverton)

1 2/3 cups Gluten Free Flour Blend (I use Pillsbury)

1/3 cup almond meal

1 tsp baking powder

1/8 cup sugar

3/4 cup canned evaporated milk

1 1/4 cup water

1/4 cup oil

2 eggs

First heat your pan to a medium heat.  Mix GF flour blend, almond meal, baking powder, and sugar in a medium bowl.  In stand mixer, mix evaporated milk, water, oil and eggs.  Slowly add your flour blend mixture.  Mix until well combined and smooth.  (A few little lumps are okay)

Add about 1/2 teaspoon of oil to each of your aebleskiver wells.  Pour batter into each well.  Make sure you don’t over fill or it will cook over and make them really difficult to turn.  I usually fill mine to just a touch below the top of the well.  Cook for a few mins, using a large quilting needle, ice pick, or skewer turn your aebleskivers.  I usually do a quarter turn until it forms a ball.

This batter takes a bit longer to cook all the way through and will still be hollow, but have a thicker shell.  This recipe will make 14-18 aebleskivers.  You can serve them with your favorite fillings…jam, applesauce, caramel topping, powdered sugar, cinnamon sugar…pretty much whatever you want!  Enjoy!