gluten free knish

A gluten free knish is a variation of the traditional knish, which is a savory pastry originating from Eastern Europe. Instead of using wheat flour, a gluten free knish uses alternative flours that do not contain gluten, such as rice flour, corn flour, or almond flour.As a result, it is appropriate for those with celiac disease, gluten intolerance, or gluten sensitivity.

What is a gluten free knish?

A knish is a traditional Jewish snack food that originated in Eastern Europe. It consists of a dough envelope filled with a variety of savory ingredients, such as mashed potatoes, ground meat, onions, and spices. Knishes are usually deep-fried or baked, and they are commonly served as a street food or as a snack in bakeries and delis.

A gluten free knish is a variation of the traditional knish that is made without any ingredients that contain gluten, a protein found in wheat, barley, and rye. Gluten is a common allergen that can cause digestive problems in those suffering from celiac disease or gluten intolerance. Gluten free knishes are thus a viable option for persons who must avoid gluten in their diet.

To make gluten free knishes, the traditional wheat flour dough is substituted with a gluten free flour mix. This mix can be made with a combination of gluten free flours, such as rice flour, corn flour, or chickpea flour, along with xanthan gum, which helps to bind the dough and create a texture similar to that of wheat flour. The filling ingredients, such as the mashed potatoes or ground meat, do not usually contain gluten, so they can be used as is in a gluten free knish.

Once the gluten free dough and filling are prepared, the knishes are assembled in the same way as traditional knishes. The dough is flattened out, then filled and moulded into a round or oval shape. After that, the knishes are baked or deep fried till golden brown and crispy. Gluten free knishes can be eaten as a snack or as part of a bigger meal. They are a delicious and nutritious alternative to traditional knishes, making them a great option for people who need to follow a gluten free diet.

gluten free knish
gluten free knish

How to make gluten free knish?

A knish is a popular Jewish snack that typically consists of a filling, such as mashed potatoes, cheese, or ground meat, wrapped in a soft dough made from wheat flour. To make a gluten free knish, the dough must be made from a gluten free flour blend.

To make the dough, you can use a blend of gluten free flours, such as rice flour, tapioca flour, and cornstarch, combined with xanthan gum to help bind the dough. Roll it out on a gluten free surface and cut it into circles to wrap around the filling of your choice.

After wrapping the filling in the dough, brush the knish with a beaten egg to give it a golden color when baked. Bake the knish in a preheated oven at 375°F for about 25-30 minutes, or until the dough is crispy and golden brown. Serve warm and enjoy! Remember to use separate utensils, cutting boards, and ovens for gluten free cooking to avoid cross contamination with wheat flour.

Best gluten free knish recipe

Gluten Free Potato Knish


  • 2 large potatoes, peeled and boiled
  • 2 tablespoons of butter or margarine
  • 2 tablespoons of gluten free flour
  • 1 teaspoon of xanthan gum
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 egg, beaten
  • Gluten free flour for dusting


  1. In a large mixing bowl, mash the boiled potatoes with the butter or margarine.
  2. In a separate bowl, mix together the gluten free flour, xanthan gum, salt, and black pepper.
  3. Add the dry ingredients to the mashed potatoes and mix well.
  4. Roll out the dough on a floured surface, cut into circles and place a spoonful of the potato mixture in the center of each dough circle.
  5. Wrap the dough around the filling, sealing the edges and place on a baking sheet.
  6. Brush the knish with beaten egg and bake in a preheated oven at 375°F for 25-30 minutes, or until the dough is crispy and golden brown.

Gluten free knish ingredients

Gluten Free Flour: The base of any gluten free knish recipe is a gluten free flour blend. Rice flour, tapioca flour, cornflour, and potato starch are all suitable gluten free flour blend ingredients. These flours can be used in different proportions to achieve the required texture and flavour. A gluten free flour blend containing xanthan gum will aid to bind the dough and keep it from disintegrating.

Fat: Fat, such as butter or margarine, is added to the gluten free dough to create a tender and flaky texture. Fat also adds flavor to the dough. If you prefer a lower-fat option, you can use coconut oil instead.

Seasonings: Salt, black pepper, and other seasonings can be added to the gluten free dough to enhance its flavor.

Filling: The filling is what makes a knish unique. For a gluten free knish, you can use any filling of your choice as long as it is gluten-free. Some popular fillings include mashed potatoes, cheese, spinach and feta, ground meat, or sweet fillings like apples or pumpkin. When choosing a filling, make sure it is well-seasoned and flavorful to complement the gluten free dough. Additionally, ensure that the filling is not too liquidy, as this can cause the knish to become soggy during baking.

Where to buy gluten free knish

A knish is a traditional Jewish snack food made from a filling, usually made of potatoes, meat, or cheese, that is enclosed in a dough made from wheat flour.If you’re looking for a gluten-free alternative, you have various possibilities.

One option is to check specialty food stores in your area that cater to people with gluten sensitivities or celiac disease. These stores often have a variety of gluten-free products, including gluten free knishes, on their shelves. You can also check health food stores, as they may carry glutenfree snacks and meals, including gluten free knishes.

Another option is to search for gluten free knishes online. There are many websites that specialize in gluten free products, and you can find a wide variety of gluten free knishes available for purchase. Just be sure to carefully read the product descriptions and ingredients to ensure that they are truly gluten-free and safe for you to eat.

You may also prepare your own gluten free knishes at home using gluten-free flour and other gluten-free components if you want a more typical knish experience. Many traditional knish recipes can be adapted to be gluten-free by using gluten-free flour and other gluten-free ingredients in place of the wheat flour. You can find gluten free knish recipes online or in cookbooks that specialize in gluten-free cooking. Making your own gluten free knishes allows you to control the ingredients and ensures that you’re eating a safe, gluten-free snack.

How to substitute gluten in knish

A knish is a traditional Jewish snack food that is typically made with wheat flour dough and filled with a variety of ingredients such as potatoes, cheese, meat or vegetables. If you are looking to substitute gluten in knish, there are several options available to you.

One option is to use a gluten-free flour blend that contains a mixture of flours such as rice, corn, and bean flour. This flour is frequently used as a 1:1 alternative for wheat flour in numerous dishes, including knish. Additionally, you can use almond flour, coconut flour, or even mashed potatoes as a gluten-free alternative to wheat flour in knish dough.

Another option is to use gluten-free wraps, such as rice or corn tortillas, as a wrap for your knish filling. This is a simple and easy way to create a gluten-free version of knish without having to worry about making a new dough from scratch. Simply fill the gluten-free wrap with your desired filling, roll it up, and bake as you would with traditional knish dough. This method provides a quick and easy way to enjoy a gluten-free version of this traditional snack item.

Regardless of which gluten-free option you choose, it is important to note that the texture and taste of the knish may be different than with traditional wheat flour-based dough. However, with some experimentation and adjustments, you can still enjoy the delicious flavors of a knish without the gluten.

Also Check: is milk gluten free

gluten free knish
gluten free knish

Gluten free knish options for celiac disease

A knish is a traditional Eastern European pastry filled with a variety of ingredients such as potatoes, meat, and vegetables. For people with celiac disease, who have a gluten intolerance, traditional knishes can be problematic as they typically contain wheat flour. However, there are now gluten free options available for those with celiac disease.

One option is to make your own gluten free knishes using a gluten free flour mix or almond flour as a substitute for wheat flour. This allows you to control the ingredients and ensure that the knishes are gluten-free. Another option is to purchase gluten free knishes from specialty food stores or online retailers that cater to those with dietary restrictions. These knishes are made using gluten free flours and ingredients, ensuring that they are safe for those with celiac disease to eat.

When purchasing gluten-free knishes, it’s important to read the label carefully to ensure that they are indeed gluten-free. Some products may contain trace amounts of gluten, which can be enough to trigger symptoms in those with celiac disease. Additionally, it’s always a good idea to double-check with the manufacturer to ensure that their products are gluten-free and safe for those with celiac disease to eat. By taking these steps, those with celiac disease can enjoy the taste and tradition of knishes without the risk of gluten exposure.

Baked vs. fried gluten-free knish

A knish is a traditional Jewish snack that is often enjoyed as a side dish or light meal. The main ingredients in a traditional knish include mashed potatoes, onions, and ground meat or cheese, wrapped in a pastry dough and baked or fried.

For those who are gluten intolerant, the pastry dough in a traditional knish is not an option. However, there are gluten-free alternatives available, made with gluten-free flours such as rice flour, tapioca flour, or cornstarch.

When it comes to baking vs. frying gluten free knishes, each method has its own unique advantages and disadvantages. Baking is a healthier option as it requires less oil and can produce a crispy exterior with a tender interior. Baked gluten free knishes are often lighter and fluffier than their fried counterparts, making them a good option for those who want to maintain a healthy diet.

On the other hand, frying provides a crunchier texture and a more intense flavor, making it a popular choice among those who enjoy a crunchy snack. Fried gluten free knishes are often crispier and have a more robust flavor, but they are also higher in fat and calories. Ultimately, the choice between baked and fried gluten-free knishes comes down to personal preference and dietary restrictions.

Best gluten-free knish flavor combinations

  1. Traditional Potato: The classic potato knish is a staple in Jewish cuisine and can easily be made gluten-free by using gluten-free flour in the dough. The filling is made with mashed potatoes, onions, and seasonings, creating a savory and comforting flavor. Serve it with a dollop of sour cream or a spicy mustard for added flavor.
  2. Spinach and Feta: For a twist on the traditional knish, try adding some spinach and feta to the filling. The combination of tangy feta cheese and earthy spinach creates a delicious and flavorful filling that pairs well with the gluten-free dough. Top with a drizzle of olive oil for added richness.
  3. Sweet Potato and Marshmallow: For a sweet spin on the knish, try using sweet potatoes in the filling and topping with marshmallows. The sweetness of the sweet potatoes pairs well with the gooey marshmallows, creating a dessert-like knish that is perfect for those with a sweet tooth. Serve with a scoop of vanilla ice cream for an extra special treat.
  4. Mushroom and Gruyere: For a savory and earthy flavor, try using mushrooms and Gruyere cheese in the knish filling. The rich, nutty flavor of the Gruyere cheese complements the earthy mushrooms, creating a flavor that is perfect for fall or winter. Serve with a side salad or roasted vegetables for a complete meal. Whether you prefer sweet or savory, there are many gluten-free knish flavor combinations to choose from that are sure to satisfy your cravings.

How to serve gluten free knish

Gluten-free knishes can be served as a main course for lunch or dinner. For a complete supper, serve them hot with a side salad or roasted veggies. The hearty and savory flavors of the knish make it a filling and satisfying dish that will keep you full for hours.

As an Appetizer: Knishes make a great appetizer, especially when served hot and crispy. Cut them into bite-sized pieces and serve with a variety of dips, such as sour cream, hot sauce, or ketchup. This is an excellent way to begin a meal or to serve during a party.

At a Picnic or Outdoor Event: Knishes are portable and easy to pack, making them a perfect food to take on a picnic or to an outdoor event. Serve at room temperature or reheat on a portable grill for a warm and tasty snack.

Gluten-free knishes are an excellent snack at any time of day. Depending on your preference, serve them hot or cold. They’re filling and satisfying, so they’re ideal for a mid-morning or mid-afternoon snack. Pack them in a lunchbox for a tasty and convenient snack on-the-go. Whether you are serving knishes as a main dish, appetizer, or snack, they are sure to be a crowd-pleaser and a delicious addition to any meal.

Gluten-free knish as an appetizer

  1. Knishes in Bite-Sized Pieces: Slice the knishes into bite-sized pieces and serve as an appetiser or hors d’oeuvre. This is an excellent method for making the knishes more manageable for guests to eat while also allowing them to sample a range of flavours. To add flavour, serve with dips like sour cream, spicy sauce, or ketchup.
  2. Mini Knishes: Make mini knishes for a more delicate and attractive appetiser. Shape the dough in a tiny muffin tin and fill with your choice filling. Depending on your preference, serve them hot or at room temperature.The mini size makes them easy to eat and perfect for cocktail parties or other social events.
  3. Knish Skewers: Another fun way to serve knishes as an appetizer is to skewer them and serve on a platter. This creates a visually appealing presentation and makes it easy for guests to grab a skewer and enjoy. Serve with a variety of dipping sauces for added flavor.
  4. Variety of Flavors: Offer a variety of gluten-free knish flavors to cater to different tastes and preferences. Offer classic flavors such as potato or spinach and feta, as well as more unique flavors such as sweet potato and marshmallow or mushroom and Gruyere. This will allow guests to try a variety of flavors and find their favorite. Whether served bite-sized, mini, or on a skewer, gluten free knishes make a delicious and satisfying appetizer that is sure to be a hit at any party or gathering.


Are there gluten free knishes?

Yes, there are gluten-free knishes available. Knishes are typically made with wheat flour in their dough, but gluten-free alternatives can be made with alternative flours such as rice flour, corn flour, or almond flour. Some specialty food stores and health food stores carry gluten-free knishes, and they can also be found online. Additionally, many recipes for traditional knishes can be adapted to be gluten-free by using gluten-free flour in place of wheat flour.

What is knish dough made of?

The traditional type of flour used in knish dough is wheat flour, which gives the dough a chewy and sturdy texture. Some bakers and cooks may use alternative flours, such as matzo meal, or may add ingredients like potato starch or cornstarch to give the dough a lighter, more delicate texture. Ultimately, the specific ingredients and method used to make knish dough can vary greatly depending on the recipe and regional variation.

What is inside a knish?

A knish is a type of pastry that is filled with a variety of savory ingredients. The most common fillings for knishes include mashed potatoes, ground meat (such as beef or pork), cheese, sauerkraut, kasha (buckwheat groats), or a combination of these ingredients. Some knishes are also filled with sweet ingredients, such as fruit or sweetened cheese.

What are the different types of knishes?

There are several different types of knishes, each with its own unique filling and preparation. Some of the most popular types of knishes include:

  1. Potato knish: The most traditional type of knish, filled with mashed potatoes and sometimes onions.
  2. Kasha knish: Filled with buckwheat groats, often mixed with sautéed onions and eggs.
  3. Cheese knish: Filled with cheese, either farmer’s cheese or a combination of cream cheese and farmer’s cheese.
  4. Spinach knish: Filled with spinach and cheese, sometimes mixed with onion, garlic, and spices.

Why is sushi rice not gluten-free?

Sushi rice is not inherently gluten-free, but rather the issue is the vinegar that is commonly used in its preparation. Traditional sushi rice is made by mixing rice vinegar, sugar, and salt into the cooked rice, and this vinegar can often contain wheat-based ingredients, which are sources of gluten.

If someone needs to avoid gluten, they should look for sushi made with gluten-free vinegar, or they should inquire with the sushi restaurant or manufacturer to confirm that the vinegar used in the sushi rice is gluten-free.

What are the disadvantages of knishes?

Knishes, like many traditional comfort foods, can be high in calories, fat, and sodium. Some of the disadvantages of consuming knishes include:

  1. Nutritional value: Knishes are often high in carbohydrates, fat, and sodium, making them a less-than-ideal choice for people who are trying to maintain a healthy, balanced diet.
  2. Allergen concerns: Knishes can contain wheat flour, dairy, and eggs, which can be problematic for individuals with allergies or intolerances to these ingredients.
  3. Preparation time: Knishes can be time-consuming to prepare, especially if they are made from scratch.
  4. Limited availability: Knishes may be difficult to find in some areas, especially outside of regions with large Jewish populations.

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