Matzah #1 (Gluten-Free)

Makes 2 large sheets.
This recipe comes to us from Bev Wahl.
1 cup Gluten Free Pantry French Bread mix
4 tablespoons water
1 egg
Mix all ingredients in mixer on high until dough forms a ball. Roll out dough thin in between two sheets of parchment paper dusted with more mix. Cut into squares and prick with a fork to make it look like Matzo and to keep it from rising at all. Bake at 440F on parchment paper for 18 minutes. Remove and cool.

Although associated with important Jewish holidays like Rosh Hashanah (the Jewish New Year), challah is not only a culturally significant bread at these times of year, but also a delicious and impressive bread to serve at your table any time.
No matter what your reason for making this delicious bread, celebrate that this quick, easy (yes, I said easy!) and very impressive recipe is at your gluten-free fingertips any time you feel like looking forward to a sweeter day.
All of you who have seen me at gluten-free cooking classes or demonstrations making yeast breads already know the dirty little secret about gluten-free bread. Shhhh.... don't tell the gluten-eaters! Seriously! It is super quick and shockingly easy to make homemade gluten-free bread! Impress your friends and shock the...

My Grandma Rose's Potted Chicken is easy to make in about two hours.My husband who does not haveto eat gluten-free loves it when I make it.
Ingredients:
1 Five Pound Chicken Cut-up
1 Large Sweet Vidalia Onion
4 Cups Chicken Broth--No Salt/Gluten Free
1-1/2 pounds Small Carrots
1-2 tablespoons Chicken Fat
Directions:
First Cut the Vidalia Onion into small pieces brown in one tablespoon Chicken Fat.  While the onion is browning, cut the carrots into small pieces and set aside.  When the onion is finished browning slowly add the chicken pieces to llightly brown on both sides.  Do Not Remove the onion  from the pan.  When all the Chicken is lightly brown,  pour the chicken broth into the pan then add the carrots.

Cover and let cook on the low flame for about...

Food and this time of year just getalong. As I ready myself for the cookie making extravaganza thatwill be Christmas, I still yearn for comfort foods equally associatedwith the month of December. These cold winter nights are just madefor customary cuisine like latkes (potato pancakes to theuninitiated).
Ever a favorite Hanukkah food, latkescan be made of many different ingredients. Originally, they wereactually made with cheese. Religious lore has it that Judith fedcheese to the leader of the Jewish enemies. The cheese made himthirsty, and to quench his thirst, he drank excessive amounts ofwine. After he was drunk, Judith cut off his head ... not veryappetizing, but it apparently did the trick in the day.
Today, latkes are often made withpotatoes – golden or sweet – and are...