[gf4life]

Hi Shirley,

What I listed above as Coconut butter is actually the coconut oil (solid at room temp). I have not tried sunflower oil yet, but I read your post about it. I have to wait until I can get to the healthfood store since they don't carry it in my little town. I schedule my trips for when we have doctors appointments and the next one is for my little boy to have a test done on the 23rd. But I will check into it. Sunflower oil is better for me than coconut oil according to the blood type diet.

Thanks.
God bless,
Mariann

[GFdoc]

Fresh Strawberry Glazed Pie with Almond Crust
(kosher for passover)

pie crust ingredients

1 and 1/4 cups almond meal
1 T butter or margerine
1/2 t cinnamon
1 - 2 t sugar, to taste
pinch salt
1/2 t vanilla
1 egg

1. mix almond meal and butter in food processor by quick pulsing (don't overdo it, or you'll have almond butter, not pie crust)
2. add rest of ingredients, using quick pulses. If dough is too wet, add more almond meal
3. press dough into a 8 inch pie plate
4. bake in preheated 350 oven for about 8 minutes


Filling
about 6 cups fresh strawberries
2/3 cup sugar
1 cup water
4 T strawberry flavored gelatin

1. mix together sugar, water and gelatin in large saucepan (big enough to hold all the strawberries and mix)
2. boil mixture for 1 minute, then remove from heat
3. prepare strawberries by cutting stems and slicing
4. mix berries into sugar glaze, and toss until coated
5. pour into prepared pie crust
6. chill until sets


enjoy!

[pfarrell]

Sara
thank you so much for your challah bread recipe my nephew just loves it hes six years old and felt out of place at school because all of his classmates had sandwiches for lunch now he can take pb and j sandwiches for lunch
Again thank you so much

[seeking_wholeness]

Sara, do you know of anything to substitute for potato flakes in your challah recipe? I avoid potatoes, but assuming I'm not also sensitive to eggs, I would love to try the challah!

[GFdoc]

Hi Sarah- I was going to try using ground flaxseed meal in my challah recipe this week - it's supposed to be super healthy- maybe it can substitute for the potato flakes. Another thing you could try is ground whole oats - they absorb water like the potato flakes and have a creamy texture when cooked too. Let me know if it works! Sara

[seeking_wholeness]

Sara,

Good ideas! After I test eggs, assuming they are OK, I will definitely give this recipe a try. Thanks!

[GFdoc]

Happy Passover!
My favorite holiday is now even better since it's pretty much gluten-free anyway, I'll hardly notice a change in eating habits. Does anyone else think that it's wierd that the five grains prohibited on Passover are the same ones we can't have for celiac disease?

[GFdoc]

Passover Rolls
(these are like a popover - crusty outside, soft and moist inside - can also be used for a small sandwich)

1 cup water
1/2 cup oil
3/4 tsp salt
2 tsp sugar
1 cup dry potato flakes
1/2 cup potato starch
4 eggs


1. Boil water, oil, salt and sugar
2. Dump in potato flakes and potato starch all at once. Mix. Let cool
3. Beat in eggs, one at a time
4. Spoon into greased tin foil-lined cookie sheet. Makes about 10-12 rolls, depending on size
5. Bake at 375 degrees, about 40 minutes
6. Pierce with fork to let steam escape

keeps well at room temp. for 1-2 days, or can be frozen and reheated in microwave at 1/2 power for 90 secs.

[fatmom]

Hi. I'm new to gluten-free. My son was diagnosed this week. He's 12 and a very picky eater. We are stricly kosher so I think i'll be doing quite a bit of baking. My first question is how to store the various flours? I'm going to try your challah recipe for shabbos.
Any and all advice would be welcome, being that i'm overwhelmed and a little lost at the moment. Hopefully it will all start to get routine.
thanks
Renee

[Kim]

Hi Sara. Thanks for posting all the gluten-free Jewish recipes. We make our "unmatzah" balls using potato flakes and serve them to everyone (you really can't tell the difference -- they're wonderful). Take care. Kim.

[GFdoc]

Hi Kim and Renee - I've made lots of changes to those recipes (matza balls and challah) since I first posted them. The matza balls I served for seder were fantastic (and no one knew they were gluten-free until my mom told) I skipped the ground oats and used ground gluten-free matza (made with potato starch only). When I tried to make them with the potato flakes alone - they fell apart.

Renee - the challah is not braidable, and it's not exactly the same - but so far, it's the best I can do...The changes I've made to the challah recipe are:

decrease cornstarch to 1 cup
increase brown rice flour to 1 cup
add 3/4 t dough enhancer (the one from Authentic Foods is parve)
2 T ground flax seed (for fiber, optional)

Renee - I store my nut flours in the freezer in ziploc bags, and the brown rice and flax seed in the fridge. The rest I keep at room temp - I have a separate cabinet for my gluten-free flours, and I bought big plastic jugs with wide tops to store them in. Between keeping kosher and keeping gluten-free - we need huge kitchens with LOTS of cabinets! Hang in there Renee - it gets alot easier as you get used to the diet...many of the premade gluten-free foods are hekshered (did I spell that right?) but the holiday foods are obviously the more difficult - you want it to taste just right. please feel free to email or private message me (just click on the buttons at the bottom of this message).

[khyricat]

Sara- as being new to gluten-free and Jewish- I apprecite this- will have to try things here..

and I'll share what I find out, I love experimenting in the kitchen anyway. Most of my gluten-free recipes are things I make during passover anyway- tons of cakes, and sweets and things like that.. and I will have to try the gluten-free matza.. I still have 2 boxes of regular matza to give my neighbor who likes it as well. Any suggestions on things that will make dairy free breads and or just to make nice traditional items will be much appreciated. I know I will be making a lot more in the future.. I do a lot of casserole snad meatpies and quiches in potato or potato/onion crusts too... just line the pan.. YUMMY

[Kim]

There are some great noodles (gluten-free) that I use just fine for my kugels -- they taste just the same. We also serve Un-matza balls in our house and everyone (even the non-celiacs) eat them and love them. We steam them with a steamer and they hold up just fine. I'll have to post the recipe to see what you were doing differently, Sara. Also, as far as the challah goes, I have a pan that looks "braided" but you dump the batter in and then at least the finished challah looks like what the kids are used to. Kim.

[Janet613]

I'm a little late on the matza question, but for matza for the seder has to be made from oats. (Or wheat, rye, barley, or spelt, but obviously those are out.) If you can't eat oats, you're exempt. Personally, I don't eat oats.

I'm sure the matza posted here is great with charoset, though! The same is true for challah, to be able to say "ha-motzi".

I keep sephardic kosher l'pesach. The two years, I tried being Ashkenazic kosher l'pesach, but eating only quinoa got a little old.

Janet

[GEF]

Hello Sara! I'm not Jewish but I grew up in NY near the jewish delies.. yum, yum, yum!! I so miss a good knish.. would you happen to have a recipe?

Gretchen