In the Kitchen – Gluten Free Scrapple

by admin on January 30, 2012

Our Gluten-Free pork scrapple is in development.  Last week we spent considerable effort testing recipes for gluten-free scrapple.  We anticipate it will be available to customers in the very near future.

We seem to be gravitating towards a gluten-free recipe that includes buckwheat.  Buckwheat, contrary to what the name suggests, is not a variety of wheat at all.  Neither cereal nor grass, buckwheat is actually a seed that contains no gluten.  I have seen it as a scrapple ingredient used in Pennsylvania Dutch cookbooks dating back over 75 years.  We have tried several buckwheat recipe iterations and we have the ingredients figured out.  So, we think we are down to proportion and nutritional analyses.

Meanwhile, I thought it would be interesting to relay one of our findings to date which probably runs true for all scrapple loving chefs attempting gluten-free or any other of their favorite scrapple recipes.

One of our concerns was the effect on the pork stock when eliminating the whole wheat component.  We tried several techniques to firm up the broth before incorporating it into the recipe.  One result was of particular surprise to us.  I don’t know what the technical culinary term would be so I’ll just say, “We loaded our ‘pot au’ pork’ with a variety of fruits and vegetables and the customary/required amounts of onions, garlic and herbs . . . and cooked the crap out of it!”  Then we finely strained the stock . . . and . . .  cooked the crap out of it again!  It was amazing to watch as our broth shrank from public view like Kirstie Alley on Jenny Craig, Oprah on her tenth(?) diet try, or Pee Wee Herman after the public restroom incident .  In the end, we progressed further into the recipe with a stock that had been reduced at least 10 times from its original volume.

The broth had become an item on its own.  A stand alone taste that smothered our tongues with intense flavors.  The sweetness of the fruit and the richness of the vegetables in a steaming pork bathwater.  When we got to the point of spicing the broth we were having a heck of a time getting any of the scrapple herb and spice flavor to come through on the tongue.  We were dumping more and more spices into the mix and NOTHING was coming back out.  It is the big black hole of culinary taste, a singularity, powerful enough to make Stephen Hawking jump out of his wheelchair and dance the Macarena!

Our taste buds were vibrating and totally stimulated but there was no scrapple taste . . . only the most awesome stock flavor.  When we finally realized what we had created we just stood in reverence and amazement, asking ourselves each at the same time the age-old question, “Is it possible to create a stock so rich and flavorful that the other ingredients are helpless in trying to break through to the tongue?”  The conclusion was, “YES!”, that is exactly what had happened.

We did the only thing we knew from past experience was certain we should do with something from the kitchen this good . . . HID IT FROM THE FAMILY.  So we froze it and are contemplating how to transform this mountain of good taste into something our customers can appreciate in their homes.

This is where we stand so far in the gluten-free scrapple quest.  Stay tuned down the road for the pleasurable conclusion.

P.S. – We hired guards and are keeping the freezer location a secret.

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{ 10 comments… read them below or add one }

Kristen February 21, 2012 at 6:40 pm

I cannot wait. Thank you for your endeavors.


admin February 22, 2012 at 9:42 am

Thanks for saying so, Kristen. We’ll let you know when it’s available. Scrapple on!


Elaine Forrest November 18, 2012 at 7:32 am

Please let me know when I can order gluten-free scrapple. I love scrapple, but have been diagnosed celiac, and haven’t had any scrapple in years.



admin November 18, 2012 at 1:29 pm

We currently only offer a wheat-free variety. In the future, when we have a gluten-free variety we will certainly broadcast that fact on our website and Facebook.
Thanks for your interest!


David Kulesh February 20, 2013 at 7:44 am

I see that his notice was posted over a year ago. Any update to the gluten-free Scrapple availability? I went to school in Philly (Villanova) and my room mate turned me on to Scrapple but I have since developed gluten sensitivity and miss it. Hope your gluten-free version can satisfy all us Scrapple lovers.
Dave Kulesh


admin February 20, 2013 at 11:22 am

Hi David,
We developed a recipe that is wheat free that we are now selling. We technically cannot call it gluten free because our commercial kitchen produces other products that include gluten. If wheat free is sufficient for your condition then just indicate when you order that you desire our wheat free variety.

Thanks for your support.


JM Wilson January 25, 2014 at 4:11 pm

Can you disclose the ingredients of the wheat free scrapple? Is it corn free as well?
I so miss being able to taste scrapple.


admin March 23, 2014 at 2:05 pm

I’ll have to have one of the Happy Scrapple Guys answer your question…they’re the chefs. Not sure if they’re even producing the wheat free variety anymore.


Jewels March 12, 2015 at 9:44 am

I really hope you guys get gluten free scrapple going soon I’m originally from Delaware and have had to go gluten free last year because I have celiac disease have lived in a central state for 12 years and no one around here knows what scrapple is hope you get it up and going and haven’t given up!


admin April 22, 2015 at 5:08 pm

Celiac disease is a drag, sorry you have to deal with it. We make a Wheat Free version of WCScrapple but cannot claim it to be gluten free because we cook in a kitchen that handles wheat products. We currently have a few pounds of Wheat Free in stock. When you order, indicate in the NOTES section of the Paypal form that you would like Wheat Free. If we’re out we will let you know and either refund your money, or let you know how long it will take to fill your order.


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