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<\/p>\nThese Gluten Free Sopaipillas Pasadas are an allergy friendly recreation of a Chilean favourite. Fried pumpkin pastries served with a thick, dark sauce that's flavoured with orange peel and cloves. YUM!<\/p>\n
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When I was first toying with the idea of developing a second \"Beyond Flour\" book, my friend Samantha suggested the inclusion of sopaipillas pasadas.<\/p>\n
Samantha travels a LOT with her Eurovision blogging - ESC Insight - but as \"worldly\" as my own culinary experience has been (growing up in Canada!)... I'd never heard of them. <\/p>\n
Her description sounded amazing though, so here we are.<\/p>\n
These are a deep fried pastry from Chile - a street food that is especially popular on cold, rainy days. <\/p>\n
These Chilean pumpkin fritters are served with a thick, dark sauce that's flavoured with orange peel and clove. <\/p>\n
YUM!<\/p>\n
I had to do a ton of research on these, not being able to replicate from my own experience: Descriptions and photos of the sauce and pastry, traditional methods of making it, etc. <\/p>\n
I had to figure out the closest equivalent to chancaca - lumps of unrefined sugar - that would be easily accessible in North American grocery stores.<\/p>\n
In the end, I had developed something that got the seal of approval from Samantha. <\/p>\n
It's always great to watch someone's face as they indulge in a treat they haven't been able to get in years!\t<\/p>\n
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There are two parts to this gluten-free sopaipillas pasadas recipe: the pumpkin fritter pastries, and the (modified!) chancaca syrup.<\/p>\n
As with all of my gluten free dough recipes, I use several gluten free flour types in specific proportions for the recipe I\u2019m developing. <\/p>\n
Doing it this way gives me a lot of control over the final product, ensuring the absolute best flavour, texture, and behaviour for whatever I\u2019m aiming to make. <\/p>\n
It also ensures you the most consistent results - \u201cGluten free all purpose flour\u201d varies wildly from brand to brand, and won\u2019t all work exactly the same.<\/p><\/div>\n
Masa Harina<\/a> ... and some Corn Starch<\/a> for rolling. (You can use potato starch, I\u2019m just too frugal to use it for rolling dough, when corn starch is so much cheaper!)<\/p>\n You will also need:<\/p>\n Pumpkin puree* You want plain, pure pumpkin puree, NOT pie filling!<\/p>\n Traditionally, this is done with ground pumpkin that\u2019s been cooked for the recipe specifically, with the cooking water also incorporated.<\/p>\n I\u2019ll be honest, I\u2019m too lazy to go that far for fried fritters in sauce, when canned is so much cheaper, easier, and more available.<\/p>\n If you have leftover home cooked pumpkin, feel free to use it in this recipe, though. <\/p><\/div>\n While this sauce has a ton of flavour, there are only a few sauce ingredients needed:<\/p>\n 1 Large orange You\u2019ll want the following:<\/p>\n - Either a food processor (recommended), or bowl and a pastry blender.<\/p>\n - A rolling pin. I use this Rolling pin with adjustable thickness guides<\/a> to ensure perfectly consistent thickness to my rolled dough, HIGHLY recommend it!<\/p>\n - A deep fryer, or a large, heavy bottomed pot.\n<\/p><\/div>\n Looking for more gluten free recipes with an international flair? I\u2019ve got you covered...<\/p>\n Gluten Free Banana Nutella Ebelskivers<\/a> Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n Finally, if you love this recipe, please consider leaving a star rating and a comment!\n<\/p><\/div>\n
\nLight Buckwheat Flour<\/a>
\nPotato Starch<\/a>
\nWhite Rice Flour<\/a>
\nSweet Rice Flour<\/a><\/p>\n
\nCold butter
\nLarge egg
\nBaking Powder<\/a>
\nSalt
\nFrying Oil - Vegetable oil, Canola oil, Sunflower, or Peanut oil<\/div>\n\n* A Note on the Pumpkin<\/h5>\n
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<\/p>\n\nModified Chancaca Sauce<\/h4>\n
\nLight Brown Sugar<\/a>
\nWater
\nGround Cinnamon<\/a>
\nWhole Cloves<\/a>\n<\/div>\n![\"A](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2022\/01\/Gluten-Free-Sopaipilla-Pasada-2.jpg\")
<\/p>\n\nEquipment<\/h2>\n
![\"A](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2022\/01\/Gluten-Free-Sopaipilla-Pasada-3.jpg\")
<\/p>\n\nMore Gluten-Free International Recipes<\/h2>\n
\nGluten-Free Beef Stroganoff<\/a>
\nGluten-Free Chicken Pakora<\/a>
\nGluten Free Chicken Satay<\/a>
\nGluten-Free Gougeres<\/a>
\nGluten-Free Jamaican Beef Patties<\/a>
\nGluten Free Mixed Vegetable Pakora<\/a>
\nGluten-Free Paneer Pakora<\/a>
\nGluten Free Paska <\/a>
\nGluten-Free Perogies<\/a>
\nGluten Free Piroshki<\/a>
\nGluten-Free Ramen Recipe<\/a>
\nGluten Free Samosa Recipe<\/a>
\nGluten-Free Tempura<\/a>\n<\/div>\n![\"A](\"https:\/\/beyondflourblog.com\/wp-content\/uploads\/2022\/01\/Gluten-Free-Sopaipilla-Pasada-4.jpg\")
<\/p>\n\nShare the Love!<\/h2>\n
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