Name: Gluten-Free Kaiserschmarrn with Apple Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 5 to 6 large apples (such as Granny Smith or Gala); 100 ml water (for the apple sauce. About 7 tbsp (0.42 cup)); 1 tbsp lemon juice (15 ml, for the apple sauce); 1 to 2 tbsp sugar (15 to 30 ml (about 12 to 24 g), for the apple sauce); 1 pinch ground cinnamon (for the apple sauce); 6 large eggs (for the batter. The source says size M or L; the US equivalent given there is large eggs); 375 ml whole milk or almond milk (about 1½ cups plus 1 tbsp. The nutrition estimate assumes whole milk); 200 g gluten-free 1-to-1 baking flour blend with xanthan; 50 g sugar (about ¼ cup, for the batter); 1 packet vanilla sugar, or 1 tsp (5 ml) vanilla extract; 1 pinch salt (for the egg whites); 60 g butter, for frying (about 4 tbsp (½ stick)); 30 to 50 g butter, melted and cooled; powdered sugar (confectioners' sugar) (for dusting when serving. The source gives no amount. Check the label for gluten); 1 tbsp sugar, for caramelizing (optional, 15 ml (about 12 g))

40 minStart to table

835kcal*

19 gProtein*

125 gCarbs*

*Per serving, estimate. Serves 3.

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Kaiserschmarrn is an Austrian shredded pancake: a fluffy batter is fried in a pan and torn into bite-size pieces. This gluten-free Kaiserschmarrn is made with a gluten-free 1-to-1 baking flour blend, and the egg whites are beaten stiff and folded in to keep it light.

It is served hot with powdered sugar and warm homemade apple sauce, which is simmered from fresh apples with a little lemon juice and cinnamon. It makes a main dish for 3 people and takes about 30 to 40 minutes. For US readers: pick a flour blend that already contains xanthan, like the two the source recommends in the notes.

Golden shredded Kaiserschmarrn pieces and a mound of apple sauce on a white plate on a dark wooden table

Gluten-Free Kaiserschmarrn with Apple Sauce

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Prep Time 15

Cook Time 25

Total Time 40

Course Dessert, Main Course

Cuisine Austrian

Servings 3 servings

Calories 835 kcal

Ingredients

5 to 6 large apples (such as Granny Smith or Gala) for the apple sauce. The source gives about 1 kg (2.2 lb) in total, before peeling and coring
100 ml water for the apple sauce. About 7 tbsp (0.42 cup)
1 tbsp lemon juice 15 ml, for the apple sauce
1 to 2 tbsp sugar 15 to 30 ml (about 12 to 24 g), for the apple sauce
1 pinch ground cinnamon for the apple sauce
6 large eggs for the batter. The source says size M or L; the US equivalent given there is large eggs
375 ml whole milk or almond milk about 1½ cups plus 1 tbsp. The nutrition estimate assumes whole milk
200 g gluten-free 1-to-1 baking flour blend with xanthan 7 oz. Weigh it for best results. Use a blend that already contains xanthan (a binder), see the notes for the two brands the source names
50 g sugar about ¼ cup, for the batter
1 packet vanilla sugar, or 1 tsp (5 ml) vanilla extract the source accepts either. Check the label for gluten. See the notes: the two are not identical
1 pinch salt for the egg whites
60 g butter, for frying about 4 tbsp (½ stick)
30 to 50 g butter, melted and cooled optional, recommended by the source for an even juicier batter. Stirred into the batter, not for frying
powdered sugar (confectioners’ sugar) for dusting when serving. The source gives no amount. Check the label for gluten
1 tbsp sugar, for caramelizing optional, 15 ml (about 12 g)

Instructions

Peel, core and dice the apples.
Put the apples in a pot with the water, lemon juice, sugar and cinnamon and bring to a boil.
Cover and simmer for 10 to 15 minutes, until the apples are soft.
Roughly mash the apples or purée them smooth, as you like. Set the apple sauce aside.
Separate the eggs. Put the yolks in a large bowl and the whites in a separate mixing bowl (general tip: the bowl for the whites should be clean and free of grease, so they whip up well).
Make the yolk batter. Whisk the yolks with the 50 g sugar, the vanilla and the milk. Gradually stir in the flour until you have a smooth batter. If you use the extra melted butter, stir it in now. Let the batter rest for 5 minutes so the flour can swell.
Beat the egg whites with the pinch of salt until very stiff (stiff peaks stand up straight when you lift the whisk).
Fold the beaten whites carefully into the batter. Fold, do not stir: cut down through the middle with a spatula, sweep along the bottom and lift the batter over the whites, turning the bowl as you go. This keeps the batter fluffy.
Plan for two batches. The amount is too big for one pan, so use two pans or cook one batch after the other. Melt the butter in the pan over medium heat (the source gives 60 g butter in total and does not say how to split it between the batches).
Pour the batter into the pan and let it set for about 4 to 5 minutes, until the underside is golden brown.
Cut the pancake into quarters, turn the pieces and cook them briefly on the other side.
Tear the pieces into bite-size chunks with two forks. Repeat with the second batch of batter.
Optional: sprinkle 1 tbsp sugar over the pieces and caramelize it briefly in the pan.
Serve the hot Kaiserschmarrn on plates, dust it generously with powdered sugar and serve the warm apple sauce alongside.

Notes

Flour for US readers: the source recommends a cup-for-cup or 1-to-1 baking flour blend that already contains xanthan (a binder). It names King Arthur Gluten-Free Measure for Measure Flour and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (blue pack) as good options. Check the pack for a gluten-free certification.

Vanilla sugar versus extract: the source lists ‘1 packet vanilla sugar (or 1 tsp vanilla extract)’ as interchangeable. They are not identical, because vanilla sugar is mostly sugar, so the batter is a little sweeter with it. Check the label for gluten either way.

Almond milk is allowed as an alternative to whole milk. It changes the nutrition, and you should check the label for gluten.

Optional extra butter: the source recommends 30 to 50 g melted, cooled butter stirred into the batter to make it even juicier. It is not counted in the nutrition estimate.

Optional caramelizing: the source suggests sprinkling 1 tbsp sugar over the torn pieces and caramelizing it briefly in the pan. The photo shows no caramel.

To keep it gluten-free, also check the labels of the powdered sugar and any spices, and use clean pans, bowls and tools if you also cook with gluten.

Nutrition values are an estimate calculated from the ingredient list, not a lab analysis. They cover one of 3 servings of the Kaiserschmarrn plus apple sauce, without the optional extras and the powdered sugar.

Keyword apple sauce, Austrian recipe, gluten-free dessert, gluten-free kaiserschmarrn, gluten-free pancake, shredded pancake

Questions about gluten-free Kaiserschmarrn

Why do I cook the batter in two batches or two pans?

The source says the amount of batter is too big for one pan, so use two pans or cook one batch after the other. Each batch sets for about 4 to 5 minutes, until the underside is golden brown, then you cut it into quarters, turn it and tear it up with two forks.

Why fold in the egg whites instead of stirring?

The beaten egg whites hold the air that makes the Kaiserschmarrn fluffy. The source says to fold them in gently, not stir, so that air stays in the batter. Folding means lifting the batter over the whites with a spatula using slow movements instead of beating.

Why does the batter rest for 5 minutes?

After the flour is stirred in, the source lets the batter rest for 5 minutes to swell before the whites are folded in. As general guidance, gluten-free flour blends take up liquid a little more slowly, so a short rest helps for a smooth batter.

Can I use almond milk, and how do I keep it gluten-free?

Yes, the source allows whole milk or almond milk (the nutrition estimate assumes whole milk). To keep it gluten-free, use a 1-to-1 baking flour blend that already contains xanthan (a binder) and is labelled gluten-free, and check the labels of the vanilla sugar or extract, the powdered sugar and the almond milk.