Disclaimer: If you are from Morocco and expecting an actual gluten-free Raiffe out of this, I’m sorry. It is an absolutely stunning and delicious dish but it is more of a reject-latke biscuity thing of wonder and yumminess.
2/3 cup cornflour
1/3 cup potato starch
1/3 cup potato flour
1/3 cup quinoa flour*
pinch of guar gum
1/4 tsp coarse sea salt
2 oz. butter (I always use goat butter.)
100 ml warm water
1 tbsp olive oil
5 oz. chevre
1 tsp. dried mint**
pinch of kosher salt
*if you don’t want a gluten free version use 300 grams of wheat flour. I’m sure you will have a pastry of beauty. Gluten free baked goods are great, in their own way. Gluten free food is kind of like that weird girl from you grew up with. She’s weirdly pretty and will introduce you to your favourite folk band but maybe she wears too many cardigans. I just really miss wheat pastry. Sob.
**I just thought of this: if you wanted just a smidge of sweetness, add a bit of liquid honey. Not too much, you don’t want it to leak out and scorch.
1. Cut the butter into the flour mixture until it becomes a soft crumb mix.
2. Mix in the olive oil. Use a fork and it just generally adds to the crumb-like consistency.
3. Incorporate the warm water.
If this was a regular wheat flour dough you would simply knead until it forms an elastic ball.As it is gluten-free you will try to do this (if you are me) and come to doubt all of your home-culinary skills until you realize you are using exactly one million flours and not one has any gluten in it. Did you know that gluten forms strands in the dough and that is what makes wheat pastry flaky?
Try your best not to freak out and mix it until it is together.
Form the dough into about 8 balls and allow to rest.
4. Flatten the dough. This is not specific. Just load it up with the cheese mix and fold it back together until the cheese is entirely covered. Wing it if you have to.
5. Fry in heated oil until a crisp golden brown.
They will kind of look like over-sized reject latkes. Don’t be fooled.