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Divide approx. 30g of the cooked noodles to each chicken soup portion just before serving

Gluten-free boxty, a popular Irish pancake known as “poor-house bread”, is a cherished culinary tradition. This savoury pancake combines mashed potatoes, grated potatoes and rich buttermilk, creating a delectable cross between a crispy hash brown and a fluffy pancake. The texture is a delightful contrast between the golden exterior and the tender interior.

With boxty, the possibilities are endless. While some prefer to savour its simplicity, others embrace its versatility by adding spring onions and cheese.

Enjoy making this heartwarming boxty, a true taste of Ireland’s culinary heritage.

Ingredients needed

Mashed potatoes – a great way to use up leftover mashed potatoes!

Grated potatoes – once grated, the potatoes are wrapped up in a clean tea towel and then squeezed to remove as much potato liquid as possible. This ensures the potatoes are dry and will add a pleasant texture to the boxty.

Potato liquid – extracted from the grated potatoes, only a tablespoon or so is needed to add to the batter. This helps bind the batter ingredients.

Store-bought or homemade gluten-free plain flour – essential to hold the ingredients together and offer texture.

Xanthan gum – if your store-bought flour blend has this binder, then feel free to leave it out. I add it anyway, especially as there is no egg in this recipe to help bind the ingredients.

Bicarbonate of soda – also known as baking soda, adds some air and lift to the pancakes.

Buttermilk – adds richness, flavour and a perfect consistency to the pancake batter.

Spring onions – an optional addition that adds a nice kick to the flavour and pairs well with savoury sides such as smoked salmon, eggs and/or grated cheese.

How to eat Boxty

Boxty is a perfect breakfast dish. How you serve it, is entirely up to you, whether it is plain with some butter and seasoning, an addition to a hearty breakfast of bacon & eggs or a fancy dish with sour cream & smoked salmon.

Besides breakfast, they can be eaten at any time of the day. They can also be fried thinner and larger to be then stuffed with your favourite fillings such as ham & cheese, cooked spinach & ricotta or sauteed mushrooms & spring onions.

Boxty is also delicious served with stews, soups, roasts and sausages.

GOOD TO KNOW!

There is a well-known Irish rhyme related to Boxty pancakes, which goes as follows:

“Boxty on the griddle, boxty on the pan; if you can’t make boxty, you’ll never get a man.”

Gluten-Free BOXTY (Irish Potato Pancakes)

by Sandra, Fun Without Gluten
Boxty, translated as “poor-house bread”, is a traditional and popular Irish pancake made with mashed potatoes, grated potatoes and rich buttermilk. They are like a cross between a hash brown and a hot cake pancake. Crisp on the outside and soft with a nice texture and flavour on the inside.
As with all traditional dishes, there are many recipe versions to make Boxty from serving them plain to adding spring onions and cheese.
5 from 2 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Egg-Free, Kids' Snacks, Side Dish, Snack, Vegetarian
Cuisine Irish
Servings 12 pancakes (7cm)

Equipment

Ingredients
  

Gluten-Free BOXTY

  • 130 g mashed potatoes, cooled
  • 130 g grated raw potatoes
  • 1 tbsp potato liquid collected from the grated potatoes
  • 100 g store-bought or homemade gluten-free plain flour
  • ½ tsp tsp xanthan gum (leave it out if your store-bought flour blend includes xanthan gum)
  • ½ tsp bicarbonate of soda/baking soda
  • ½ tsp salt
  • ½ tsp freshly cracked black pepper
  • 200 ml buttermilk
  • 30 ml milk

Extras

  • ½ tbsp olive oil, for frying
  • 1 tbsp butter, for frying

Optional additions

  • 3 spring onions, chopped finely, to add to the batter
  • 1 spring onion, chopped, to garnish
  • 20 g Cheddar or strong mature cheese,   grated

Instructions
 

Gluten-Free BOXTY Batter

  • Prepare the mashed potatoes in advance to give them time to cool down. Cook peeled potatoes in simmering water until fork tender, drain and mash. Set aside to cool in a large mixing bowl.
  • Grate the peeled potatoes over a clean tea towel.
  • Wrap the tea towel into a sack and twist out as much potato liquid as possible into a small bowl. Reserve the required amount of potato liquid and discard the rest.
    Wrap the tea towel into a sack and twist out as much potato liquid as possible into a small bowl.
  • In the large mixing bowl, add the grated potato to the cooled mashed potatoes.
    In the large mixing bowl, add the grated potato to the cooled mashed potatoes.
  • Add the reserved potato water together with the flour, xanthan gum, bicarb of soda, salt, black pepper and buttermilk.
  • Mix well until a pancake-like batter forms and has a dropping consistency. If it appears too runny, add a little more flour or if it is too thick, add more buttermilk.
    Mix well until a pancake-like batter forms and has a dropping consistency.
  • Chop the spring onions finely and add them to the batter, mixing in well. (Optional)
    Chop the spring onions finely and add them to the batter, mixing in well.

Frying

  • Melt some of the butter with the olive oil in a heavy-based frying pan/cast iron pan over medium-high heat. If the butter browns too quickly, lower the heat slightly.
  • Drop large spoonfuls of the batter, spreading it slightly with the back of the spoon to roughly 7 cm wide. Don’t worry about the edges appearing raggedy and not uniform. This is how boxty should look.
    Drop large spoonfuls of the batter, spreading it slightly with the back of the spoon to roughly 7 cm wide
  • Cook the first side for 3 minutes until golden brown.
  • Flip over and cook the other side for a further 3 minutes.
    Flip over and cook the other side for a further 3 minutes.
  • Continue frying the remaining boxty, adding the rest of butter to the frying pan.
  • At this stage, if you decide to add some grated cheese, sprinkle it on the boxty during the last minute of frying. (Optional)
  • Transfer the boxty to the oven to keep warm at a low heat while frying the remaining batch.
    Transfer the boxty to an oven tray to keep warm in a low oven while frying the remaining batch.

Serving

  • Garnish the boxty with some chopped spring onions (optional) and a few dollops of butter. Season to taste.
  • Boxty is delicious on its own with some extra butter and salt but is also a perfect addition to a hearty breakfast of bacon and eggs or if you want to make it fancy, serve some sour cream on the side with smoked salmon.

Notes

  • Keeps chilled and covered for 3 days.
  • Reheat in the microwave and oven.
  • Suitable to freeze once cooked.
Keyword gluten-free boxty, gluten-free pancakes, gluten-free potato pancakes
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The end result of the Asian chilli oil once it has cooled down
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