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I know I'm only a year late with responding but, I was just diagnosed and need help with the whole Kosher for Passover thing. I know Matza is out, which isn't such a bad thing, and I plan on being Sephardic for Passover. But what do I do about all the other food! It seems like everything is made with matza meal or farfal. What about kugal. Someone mentioned they had a good pasta to use for noodle kugal. What is it? My mom is trying to accomadate, but needs help. So do I!
Does anyone have good suggestions?
Kosher And Gf
post Jewish holiday recipes here!
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#32
debmidge 
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Posted 28 March 2005 - 03:32 AM
gluten-free doc, nice to see you on board these days. Thanks for receipes. I misplaced mine from last year
Husband has Celiac Disease and
Husband misdiagnosed for 27 yrs -
The misdiagnosis was: IBS or colitis
Mis-diagnosed from 1977 to 2003 by various gastros including one of the largest,
most prestigious medical groups in northern NJ which constantly advertises themselves as
being the "best." This GI told him it was "all in his head."
Serious Depressive state ensued
Finally Diagnosed with celiac disease in 2003
Other food sensitivities: almost all fruits, vegetables, spices, eggs, nuts, yeast, fried foods, roughage, soy.
Needs to gain back at least 25 lbs. of the 40 lbs pounds he lost - lost a great amout of body fat and muscle
Developed neuropathy in 2005
Now has lymphadema 2006It is my opinion that his subsequent disorders could have been avoided had he been diagnosed sooner by any of the dozen or so doctors he saw between 1977 to 2003
Husband misdiagnosed for 27 yrs -
The misdiagnosis was: IBS or colitis
Mis-diagnosed from 1977 to 2003 by various gastros including one of the largest,
most prestigious medical groups in northern NJ which constantly advertises themselves as
being the "best." This GI told him it was "all in his head."
Serious Depressive state ensued
Finally Diagnosed with celiac disease in 2003
Other food sensitivities: almost all fruits, vegetables, spices, eggs, nuts, yeast, fried foods, roughage, soy.
Needs to gain back at least 25 lbs. of the 40 lbs pounds he lost - lost a great amout of body fat and muscle
Developed neuropathy in 2005
Now has lymphadema 2006It is my opinion that his subsequent disorders could have been avoided had he been diagnosed sooner by any of the dozen or so doctors he saw between 1977 to 2003
#33
Ellie's mom
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Posted 19 January 2006 - 11:55 AM
I'm new to this forum (although my daughter was diagnosed 3 years ago, so not new to the gluten-free world). I love the challah recipe above -- but does anyone have a braidable one? My daughter's Bat Mitzvah is coming up in May, and I've promised to make the entire weekend gluten-free (as well as kosher, of course).
#34
Ellie's mom
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Posted 15 February 2006 - 04:58 PM
I have a different matzah ball recipe from the one already here.... we discovered it last year, and Ellie was absolutely thrilled. By the way, I use the same matzah recipe as listed in this thread -- it's very easy to make, and MUCH cheaper than the gluten-free matzah at Whole Foods! The following recipe was posted to JEWISH-FOOD digest by "Debbie Kerry" on Feb 19, 1998.
Title: Gluten Free Matzah Balls
Ingredients
4 eggs
3 tbs chicken fat or margarine
1 ts salt
1/4 teaspoon xantham gum
1 1/2 c instant potato flakes
1-2 tbs ground almonds (you can buy almond slivers and grind them in your blender)
4 tbs chicken stock OR 2 tbs chicken stock and 2 tbs seltzer (I prefer to use seltzer; it makes the matzah balls lighter.)
Instructions
The original recipe called for only one cup of potato flakes, but then the batter is far too liquidy. I suggest
fiddling around with the quantities. I make this for a dairy meal once, so used margarine and cut out the chicken stock entirely; they were still good (I've also used vegetable broth instead of the chicken).
Beat eggs and fat, add salt and gum to potatoes and add to the eggs. Add
stock, mix well and chill for 20-30 mins. Wet hands and form into balls,
drop onto plate and steam covered for 20 minutes. or cook in simmering soup
for 20 mins.
Title: Gluten Free Matzah Balls
Ingredients
4 eggs
3 tbs chicken fat or margarine
1 ts salt
1/4 teaspoon xantham gum
1 1/2 c instant potato flakes
1-2 tbs ground almonds (you can buy almond slivers and grind them in your blender)
4 tbs chicken stock OR 2 tbs chicken stock and 2 tbs seltzer (I prefer to use seltzer; it makes the matzah balls lighter.)
Instructions
The original recipe called for only one cup of potato flakes, but then the batter is far too liquidy. I suggest
fiddling around with the quantities. I make this for a dairy meal once, so used margarine and cut out the chicken stock entirely; they were still good (I've also used vegetable broth instead of the chicken).
Beat eggs and fat, add salt and gum to potatoes and add to the eggs. Add
stock, mix well and chill for 20-30 mins. Wet hands and form into balls,
drop onto plate and steam covered for 20 minutes. or cook in simmering soup
for 20 mins.
#35
lemonade
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- Joined: 05-February 06
Posted 16 February 2006 - 04:48 PM
GFdoc, on Feb 28 2004, 05:58 PM, said:
GLUTEN FREE MATZO!
I found a website that makes and sells gluten-free Kosher for passover matzo.
www.ubaccess.com/oatdetails.html
I'm going to get a box ASAP...
I found a website that makes and sells gluten-free Kosher for passover matzo.
www.ubaccess.com/oatdetails.html
I'm going to get a box ASAP...
That is really cool, i want some for the holidays!!!
GFdoc, on Feb 28 2004, 04:31 PM, said:
Challah (Egg Bread)
(parve)
1 1/2 cups cornstarch
3/4 cup white rice flour
1/2 cup brown rice flour
1/4 cup tapioca flour
3 T almond meal
1 T xanthan gum
1 package red star quickrise yeast
1 t salt
1 cup warm water (120 degrees)
2 T dry potato flakes
1/4 cup oil
1/4 cup honey
3 eggs + 1 egg yolk
Directions:
1. Mix dry ingredients in heavy duty mixer
2. Dissolve potato flakes in warm water, and add slowly to mixer
3. Add oil and honey
4. Add eggs and mix until blended
5. Beat on High speed for 2 minutes - batter should look like pudding
6. Spoon batter into greased 9 x 5 inch loaf pan (I spray with Pam, and use dark Teflon pan)
7. Smooth top surface of batter using WET hand
8. Cover pan with plastic wrap (spray underside of plastic sheet with Pam so it won't stick to batter as it rises)
9. Let rise in warm place for about 35 minutes or until reaches top of pan
(I turn my oven on warm for 30-60 seconds, turn off, then use as warm place for rising)
10. Using fine serrated knife, cut 2 diagonal lines across top of bread about 1/8 inch deep (lets steam escape)
11. Bake in preheated 350 degree oven for 45 minutes (cover with foil after 20 minutes if top gets too brown)
12. Transfer to wire cooling rack, rub top with margerine while still hot.
Enjoy!
(parve)
1 1/2 cups cornstarch
3/4 cup white rice flour
1/2 cup brown rice flour
1/4 cup tapioca flour
3 T almond meal
1 T xanthan gum
1 package red star quickrise yeast
1 t salt
1 cup warm water (120 degrees)
2 T dry potato flakes
1/4 cup oil
1/4 cup honey
3 eggs + 1 egg yolk
Directions:
1. Mix dry ingredients in heavy duty mixer
2. Dissolve potato flakes in warm water, and add slowly to mixer
3. Add oil and honey
4. Add eggs and mix until blended
5. Beat on High speed for 2 minutes - batter should look like pudding
6. Spoon batter into greased 9 x 5 inch loaf pan (I spray with Pam, and use dark Teflon pan)
7. Smooth top surface of batter using WET hand
8. Cover pan with plastic wrap (spray underside of plastic sheet with Pam so it won't stick to batter as it rises)
9. Let rise in warm place for about 35 minutes or until reaches top of pan
(I turn my oven on warm for 30-60 seconds, turn off, then use as warm place for rising)
10. Using fine serrated knife, cut 2 diagonal lines across top of bread about 1/8 inch deep (lets steam escape)
11. Bake in preheated 350 degree oven for 45 minutes (cover with foil after 20 minutes if top gets too brown)
12. Transfer to wire cooling rack, rub top with margerine while still hot.
Enjoy!
Okay, this may sound like a silly question, but is there a way to make challah bread without eggs?????
Lemonade
Lemonade[size=5][font=Century Gothic]
#37
cycler
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- Group: Advanced Members
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Posted 25 March 2007 - 03:08 PM
Thanks for the recipes!
What exactly is Almond Meal? Is it just ground almonds? I've never seen it.
I am strictly kosher and gluten-free (this will be my second Pesach). Last year I discovered gluten-free Gefilte fish - Kedem has it and Rokeach (2 varieties) and it is also egg-free for those who need that. It really wasn't bad. Also Manishewitz has lot of gluten-free foods for Pesach - for whoever asked there is a potato knish mix that is gluten-free!
I also use the Potato Pancake Mix as a kugel - I don't add matzoh meal and not as much water.
Also, in Williamsburg (Brooklyn) last year I was able to get kosher gluten-free cookies and crackers for Pesach.
What exactly is Almond Meal? Is it just ground almonds? I've never seen it.
I am strictly kosher and gluten-free (this will be my second Pesach). Last year I discovered gluten-free Gefilte fish - Kedem has it and Rokeach (2 varieties) and it is also egg-free for those who need that. It really wasn't bad. Also Manishewitz has lot of gluten-free foods for Pesach - for whoever asked there is a potato knish mix that is gluten-free!
I also use the Potato Pancake Mix as a kugel - I don't add matzoh meal and not as much water.
Also, in Williamsburg (Brooklyn) last year I was able to get kosher gluten-free cookies and crackers for Pesach.