Gluten-Free Noweigian Krumkake

Krumkake (pronounced “KROOM kah kah”) is the traditional Norwegian waffle cookie, typically rolled into a cone and stuffed with sweetness! No reason for your gluten sensitivity or mine to keep us from enjoying such a wonderful holiday treat! My family is of Norwegian descent, so it's fun for us to keep our culinary heritage alive through the generations, especially during the holidays.

This week my youngest daughter Effie, my granddaughter Sephira and I spent an wonderful afternoon together making gluten-free krumkake in her kitchen.

One of the reasons the batter is so smooth and light is that the flour is finely sifted.


For the sorghum flour blend, I incorporated Bob's Red Mill Sorghum Flour.

Ingredients:

2 eggs
1/2 cup butter
1-1/2 cup sorghum flour blend - 1/2 of a recipe for two batches:

• 2 cups sorghum flour
• 2/3 cup potato starch flour
• 1/3 cup tapioca flour

1 cup rice milk
1 pinch of salt
1/4 teaspoon xanthan gum



For variety, you can add one (1) teaspoon cardamom and/or substitute butter with 1/2 cup coconut oil.

Directions:

1. Beat the eggs well, then add in the softened butter, sugar and cardamom (optional).
2. Alternately add the sorghum flour blend and rice milk into the egg mixture, beating until smooth. We used our Kitchen Aid mixer for this step.
   
3. Avoid over-mixing, as that will only make your batter coarse.

4. Pre-heat the electric griddle to desired heat-setting (read recommendation). We used about a tablespoon and a half of the batter to make a 5-inch waffle cookie. Pour the batter off the spoon behind the center-line of the griddle. As the lid closes, the batter is pushed toward the front of the griddle. Wait 5-10 seconds, then lock the lid for a thinner, crispier waffle cookie. If you try and lock too soon, the batter tends to run down the outside of the griddle.


5. If you don't have a waffle griddle with a decorative pattern, you can spread the batter in a crepe pan (check for doneness after a minute)... they'll still taste just as delicious! When you waffle is a light golden brown, use a synthetic or wooden utensil to lift the waffle away from the griddle or pan.

6. While the waffle cookie is still warm, roll it with the krumkake form to shape a cone. Press the form with the handle only, krumkake-edge down, firmly on a smooth clean cloth to seal the edge of the cookie cone. If you don't have a form, use a kitchen utensil with a thick, long handle or a dowel. You can also roll them perfectly straight, which allows you to easily store them or give a bundle of krumkake as a gift.

7. Let cool a few moments before removing the waffle cookie from the cone and let complete cool on a cookie sheet.

8. A simple way to serve krumkake is to dust them with powder sugar.
9. A delicious way to serve them to your family and guests is to invite them to fill their krumkake with fresh whipping cream and choose from a selection of compotes, jams or fresh fruits.



"An afternoon of baking delicious, Gluten Free, KrumKake at home! Sephira was our official mixer and taste tester - a job she was very proud to have. Nana and Mama alternated making the KrumKake in between mixing whipped cream for the filling and other dinner preparations. A lovely day in the kitchen together - awaiting the arrival of Leif!" Effie S.

And of course, a big hit is krumkake with Nutella and whipping cream.