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Kosher And Gf
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37 posts in this topic

Hamantaschen

Purim is next week, and I was determined to make gluten-free hamantaschen. These worked pretty well! This makes a cookie-style hamentaschen, not the cake-like ones.

1 stick butter or margerine

1 cup sugar

1 egg

2 T orange juice (or lemon juice)

1 t vanilla

2 t baking powder

3/4 t xanthan gum

3/4 cup corn starch *

1/2 cup white rice flour *

1/2 cup brown rice flour *

1/2 cup potato starch *

1/4 cup tapioca flour * * or use 2 1/2 cups gluten-free flour of your choice

Filling: Apricot, prune, or strawberry preserves or jam

mini chocolate chips, M&Ms, etc

Directions:

1. In mixer, cream butter and sugar

2. Add egg

3. Add orange juice and vanilla

4. In separate bowl, combine flour, baking powder and xanthan

5. Add flour slowly to mixture

6. Refrigerate dough for several hours ( I do overnight)

7. Roll out dough onto lightly gluten-free floured surface. Roll to 1/8 to 1/4 inch thickness

8.Cut into circles with 2 1/2 inch wide glass

9. Fill each circle with about 1/2 teaspoonful of filling of your choice

10. Fold up 3 sides of circle and pinch edges firmly to form triangle with opening at center to let filling peek thru

11. Bake at 375 degrees on parchment covered cookie sheet for about 15 minutes, or until lightly browned. Let cool before transfering to plate.

Makes about 26 hamantaschen cookies. Recipe can be doubled

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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!

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gluten-free Matzo Balls

This recipe uses ground oats - but I would try it with other gluten-free flour if you cannot tolerate oats.

***To make Kosher for Passover, don't use ground oats...I used ground up gluten-free matzos made with potato starch (see next recipe)

4 TBSP rendered chicken fat (*you can use plain oil, but it's not nearly as good. I use Empire Kosher rendered chicken fat - prefrozen in tubs)

4 eggs

1 tsp salt

1/2 cup ground oats (* I grind my own in cuisinart)

3/4 cup dried potato flakes

Directions:

1. Blend eggs and chicken fat (with fork, or with cuisinart)

2. Add dry ingredients, and mix

3. Cover and let sit in fridge for at least 30 minutes

4. Have briskly boiling water ready

5. Roll 1 1/2 inch balls from mixture using wet hands, drop into boiling water

6. When all balls are in water, use a long spoon to make sure none of the balls are stuck to the bottom of the pot

7. Cover pot with lid, and cook over medium heat for 35 minutes.

8. Using slotted spoon, transfer balls directly to soup, or to freeze for later use, transfer to waxpaper lined cookie sheet and freeze until hard, then transfer into ziplock freezer bags.

Makes about 11 matzo balls. Recipe can be easily doubled or halved.

Enjoy! Sara

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I hope I'm not the only one on the board who's looking for kosher recipes!

gluten-free "Matzoh"

I don't know if this is considered "kosher" for the actual seder...but I'm not inviting the Lebbavitcher Rebbe to my house anyway!

It tastes better with a combo of rice flour and potato starch, but rice is only considered kosher le pesach if you are a sephardic Jew. I think I may "become" sepharidic for Pesach this year.

3/4 cup potato starch

1/4 cup almond meal

pinch salt

2 T olive oil

3T + 1t water

mix all ingredients in bowl -texture should be like playdough - if too dry add small amount of extra water. Knead into ball and divide into 4 pieces. Take 1 piece and roll between 2 sheets of parchment paper - roll as thinly as possible - be patient - dough will tear easily.

Prick dough all over with fork. Score with knife if you want to break into squares after baking. Bake at 400 degrees for 10-13 minutes, or until lightly browned. Makes about 4 8-inch round matzot.

I'm going to try grinding these up after baking to see if I can get "matzo meal"

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Chocolate Chip Mandelbrot Mandelbrot (or mandelbread) is German for almond bread. It is very similar to biscotti. This recipe is adapted from my Grandmother's original recipe. I altered it to make it softer. It's a cross between a chocolate chip cookie and a bar cookie. My kids adore these (me too!)

1 1/2 sticks butter

1 cup sugar

3 eggs

2 1/2 cups gluten-free flour (I used Bette Hageman's featherlight, but OK to try others too)

3/4 t xanthan gum

pinch salt

1 tsp baking powder

1 tsp vanilla extract

1/2 tsp almond extract

1 or 1 1/2 cups chocolate chips (to your taste)

nuts (optional - I don't use, my kids won't eat them)

cinnamon sugar for sprinkling on top

Directions:

1. In mixer, cream butter and sugar

2. Mix in eggs

3. Add baking powder, salt, vanilla, almond extract

4. Add flour slowly

5. Add nuts and / or chocolate chips

6. Onto ungreased parchment paper-lined cookie sheet, sppon into 2 equal oval-shaped loaves. Use full length of cookie sheet, leave about 2-3 inches between loaves for spreading while baking.

7. Top loaves generously with cinnamon sugar

8. Bake at 350 degrees for 25-30 minutes.

9. When cool, slice (as one would slice a loaf of bread, but thicker slices)

(Some people turn slices on their sides and rebake to make a dryer cookie - good for dunking into coffee - I don't do this last step)

Enjoy! Sara

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Sara, you have a gluten-free kosher friend! I actually made really delicious hamentaschen last night. I found a basic recipe online and just substituted the regular flour with Bob's Red Mill All Purpose Gluten Free Flour. I had to add about an extra 1/2 cup of the flour so that it wasn't so sticky but it worked really well. By the way, don't know if you live near a Whole Foods but they sell kosher for pesach gluten free matza around pesach time.

I also plan on trying a bunch of gluten free challah recipes when I get a chance, probably not until after pesach. I'll let you know how they turn out!

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Thanks Erica! I'm so glad to have found you on the board...I hope you had a happy Purim ( and ate lots of gluten-free Hamentaschen)! Let me know if you come up with any good new recipes. Have a good Pesach - it's coming up fast! I'm already cooking...I've got 25 guests for dinner on the first night...yikes! My briskets and soup are made and in the freezer... now I've got to make lots and lots of matzo balls! People are bringing stuff to help, but between keeping kosher and kosher for passover, and gluten-free rules...it's easier to cook it myself. Sara

PS. thanks for the tip about gluten-free matzo at Whole Foods - I'll definately look there... it's alot closer to my house than the orthodox grocery store in Chicago.

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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!

Hi,

I tried your recipe for Challah bread today, and this

was the first time in 4 years that I have eaten bread

that was so close to wheat bread that I ate so much

of before diagnosis.

Thank you very much.

It is the only kind I will bake from now on.

Jean

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Jean -

I had tears in my eyes when I read your post! I'm so glad to have been able to come up with that recipe (I spent alot of time researching baking chemistry and reading online recipes and gluten-free cookbooks, and I threw out alot of duds though before I got to that version of it). Today I made french toast with the leftover bread from Friday (5 days old) and it was delicious! (I do not freeze or refrigerate the loaf - just put it into a ziploc bag at room temp). I hope to keep on making good gluten-free recipes...I'll post whatever tastes good! Happy eating, Sara

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Thank you for the Chocolate Chip Mandelbrot recipe. I might give it a try for our special occasions. I was especially pleased that it was a german recipe. :D

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Sara,

I was wondering if it would be possible for me to make these recipes with a dairy free substitute. I can't use butter and I know that some recipes don't work if you use shortening. For baking I use Coconut butter or organic palm shortening. I can't use margarine since I am allergic to soy. Thanks.

God bless,

Mariann

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Hi Mariann - happy late birthday! My challah recipe is totally dairy free, and you can use any kind of oil - I usually use safflower oil. the mandelbrot and other cookies I make I usually use butter or margerine - but try the shortening - I think it would work OK. There might be some adjustment of amount to use - I got this chart off of the crisco web site

1/4 cup butter or margarine =1/4 cup Crisco shortening + 1-1/2 teaspoons water

1/3 cup butter or margarine= 1/3 cup Crisco shortening + 2 teaspoons water

1/2 cup butter or margarine = 1/2 cup Crisco shortening + 3 teaspoons water

2/3 cup butter or margarine = 2/3 cup Crisco shortening + 4 teaspoons water

3/4 cup butter or margarine = 3/4 cup Crisco shortening + 1 tablespoon + 1-1/2 teaspoons water

1 cup butter or margarine = 1 cup Crisco shortening + 2 tablespoons water

Your note says that you use coconut or palm shortening...wow those are not so healthy! Do you have any other choices? I'm not sure what crisco is made out of...but i'll check for you. Sara

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Hi Sara,

Thanks for the conversion chart. That helps a lot, in case I can't find a gluten/dairy/soy free margarine. Crisco has soybean oil in it. So it is out for me, too. I will look around for the margarine you e-mailed me about. Thanks again. :)

God bless,

Mariann

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Marianne, Also have you tried sunflower oil or coconut oil(which gets solid like shortening)???? Shirley

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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 :)

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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!

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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

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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!

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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

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Sara,

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

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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?

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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.

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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

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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.

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