Monday, December 26, 2011

Norwegian Christmas: Gluten Free Krumkake

Something I tend to forget is that my great grandfather was Norwegian. I never met the man but I know he was the epitome of a Norgwegian. He came to the states as a teenager with nothing but a giant truck he carried on his back. I’m reminded of his legacy by my lumberjack of a father, the excitement I get for Thor Hushovd during the Tour de France and the few Norwegian recipes my grandmother taught me.

One of my favorites is krumkake, a Norwegian cookie similar to a waffle cone. My family celebrated this past Christmas by figuring out how to make krumkakes gluten free and dairy free; and they turned out just the same! Here's the recipe my dad created on a whim. 

First one - added too much batter!

Gluten Free Krumkake
Makes:  about 30

2 cups sugar
½ butter alternative (I like using coconut butter)
2 eggs
2 cups milk alternative
1 ½ cup gluten free flour mix – see recipe below
We used what we had available in the house but pre-mixed would work as well
½ teaspoon freshly ground cardamom (freshly ground is key)
¼ teaspoon vanilla
½ cup corn starch

Gluten Free flour mix
·         5 cups sweet rice flour
·         5 cups rice flour
·         1 cup brown rice flour
·         1 cup sorghum flour

Mix all ingredients together until well incorporated. Pre-heat your krumkake iron. Pour about one tablespoon of the mixture onto the iron and slowly close; allowing the mixture to spread evenly. Cook for 1-2 minutes and then flip the iron. Cook for an additional 2 minutes. Remove from the iron gently and quickly roll with a rolling cone. 


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