1. Preheat oven to 400F. Grate the potatoes by hand or in a food processor (follow manufacturer's instructions for grating). Press the grated potatoes between clean paper towels, or tea towels, to extract moisture.

2. In a large bowl, combine the grated potatoes with the onions and glutten-free flour, then add the beaten eggs, sea salt and pepper to taste. Stir well. (Start with 2 eggs, and 1/2 cup of glutten-free flour; add more of each if you need to.)

3. Heat a good 1 1/2 inches of safflower oil in a deep-sided skillet over high heat. Carefully drop the batter with a large spoon, or fork, into the hot oil, and press down with a spatula.

4. Cook the latkes until they are golden on each side -- crispy on the outside, and tender in the middle. This takes about 5 minutes, depending upon the size of the latke.

5. Remove the latkes with a slotted spatula and place on paper towels to drain.

6. Keep the drained latkes warm in the preheated oven until all the latkes are ready to serve, and try to work fast, because the simple truth is, latkes are best eaten hot from the pan.

7. Serve the latkes immediately with homemade applesauce, or a spoonful of sour cream mixed with a touch of horseradish.