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Guest Mari

Passover

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Guest Mari

I was wondering if anyone out there could help me out with gluten-free Kosher for Passover foods. I'm sure there is a lot of stuff out there, but all I can think of is stuff made with Matza Meal or Farfel. Does anyone have other suggestions?

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I just stick with more simple meal items such as meats and veggies. I have so far been minimally successful in creating a gluten-free matzoh bread that can be crushed for use in recipes. I saw a recipe on some site but cannot find it again. I sure hope someone comes up with one soon. Thanks for adding this thread.

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celiac3270,

In an earlier post you had mentioned that you often stock up on Kosher for Passover foods at the supermarket during Passover because they are gluten-free, but what is it that you buy, everything that I see seems to have Matzoh Meal or Matzoh in it.

Roo

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Yep...I'm not Jewish, but I definitely like Passover :P . Let's see...everything that says Kosher for Passover is gluten-free, provided that the ingredients do not mention, Matzoh, Matzoh Meal, Matzoh Farfel, or Cake Meal. Additionally,

I didn't stock up at all this year <_< , but last year I got a lot of chicken broth (made by "Manischewitz"...it's gluten-free year-round, though, I later found out) and the Manischewitz macaroons. There's probably a lot more to be found, but that was all I looked for.

Here's a quote about another problematic ingredient (from another group):

HOWEVER, since some very observant Jews will not eat any cooked

product that requires matzah (usually in the form of Matzoh Meal,

Matzoh Farfel and Cake Meal) to come into contact with water.

Therefore some foods have additional labeling called NONGEBROKTS

(Yiddish "gebrokts" means "broken matzah"). STAY AWAY if the label

says GEBROKTS.

NONGEBROKTS labeling on Kosher for Passover foods means that no piece

of matzoh that soaks in a liquid is included as an ingredient, and

therefore is Gluten-free! Examples of such foods are some of Dr.

Prager's Passover products, Cindarella Sweet's Shabtai Gourmet

cookies and cakes, and Lieber's Matzoh Balls (made with potato

starch).

Also links to two posts from listserv on gluten-free kosher foods:

http://maelstrom.stjohns.edu/CGI/wa.exe?A2...D=1&H=0&O=D&T=1

http://maelstrom.stjohns.edu/CGI/wa.exe?A2...D=1&H=0&O=D&T=1

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Manischewitz has a number of items that are gluten-free. Many are carried in local grocery stores.

I'm with you, celiac3270. I am not Jewish, but am a Christian who is careful about my diet and often find that the Biblically kosher plan makes a great deal of sense. We also have a few friends who are Jewish and I try to make sure they are comfortable in our home. We started having Passover Seders in our home or at our church years ago and find it is a wonderful way to get both Jews and Christians to see the things they have in common and encourages open discussions. It has at times opened up some interesting doors for conversation!

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Wheat is a listed ingredient on the almond flavoured Manischewitz macaroons. Just wanted to give everyone a heads up just in case you buy them - read the labels on the different flavours. I noticed the chocolate one did not list gluten.

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celiac3270, Passover hasn't happened yet (it's April 24 this year), so you still have a chance to stock up.

(I feel I should point out that I'm not Jewish; I just checked a calendar.)

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Mari and cdford - I have found a recipe which works quite well for my daughter, who is an adult celiac. She is spending Passover with us this year, so I worked at recipes hard and came up with a matzah one which is quite good. It is as follows, but I found that using almond meal rather than the actual ground almonds worked better... same quantity... I didn't cut actual rounds either, just pieces. Hope it helps!

Matzah Crackers, Gluten-Free - pareve

GLUTEN-FREE MATZAH CRACKERS

Makes approximately 16 2 to 2-1/2 inch (5-6 cm) round crackers.

4 oz. (125 g) potato flour [starch]

2 oz. (50 g) ground almonds

2 Tablespoons olive oil

4 Tablespoons water (keep 2 teaspoons water in reserve)

pinch of salt

Preheat the oven to gas no. 8 (450 F, 230 C).

Mix together the potato flour, ground almonds and salt.

Mix the olive oil and water (less the 2 teaspoons reserved water) in a bowl,

sprinkle on the dry ingredients, and use a fork to mix to a dough (if

dry-looking, add the reserved water).

Knead and form into a ball (if at all sticky, dust the board with a little

potato flour) and roll out slightly thicker than matzah.

Cut into 2-21/2 (5-6 cm) rounds. Prick all over with a fork and bake at gas no.

8 (450 F, 230 C) for 10 minutes or until light brown in colour.

an adult celiac. She is spending Passover with us this year, so I worked at recipes hard and came up with a matzah one which is quite good. It is as follows, but I found that using almond meal rather than the actual ground almonds worked better... same quantity... I didn't cut actual rounds either, just pieces.

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Guest Mari

Thanks for all your help. I didn't stock up on anything this year. I found the Kosher Butcherie to be a zoo, and all I could really find were things with Matza meal, etc. in it. I did however, hear that substituting Quinoa flour or Matza meal resulted in very good recipes. Again, thanks.

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Mari, glad you found some alternatives. I was wondering, was the Butcherie to which you referred in the Boston area? I know of one not far from here, in Brookline and wondered if you are in this area. I haven't found any recipes which used quinoa in place of the matzah meal, but it's another avenue to explore.

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Guest Mari

It's the same Butcherie. I haven't found recipes either, but was told, I think, that it's a one to one ratio. So if a recipe calls for one cup matza meal, use one cup quinoa flour. I'm going to give it a try.

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I found some Gluten Free Matzo Meal and Matzo. The Matzo is just ok we made some matzo brie and it wasn't really that good, but tasted it with some cream cheese/margerine on it and both were pretty good. I made some matzo balls with the matzo meal and they were definately good. I will make them again during the year. I made the matzo meal rolls and they were a bust. If anyone is interested I got them at kosher.com. If you want to try them I would order them soon as I think once they are gone they are gone until next year. Beware they are both quite pricey!!

Roo

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The Celiac.com Update that I just got included these recipes -

Matzah #1 (Gluten-Free)

Copyright © 1995-2006

Scott Adams.

1 cup Gifts of Nature French Bread and Pizza Mix or other gluten-free Flour Mix

1 Egg

4 Tablespoons water

Preheat oven to 440 degrees. Mix the ingredients together at medium speed in mixer until you get a dough-like substance. Roll out very thin on parchment paper using more of the "flour mix" to keep it from sticking. Cut into squares. Pierce with a fork in rows as on regular matzah. Place in oven on parchment paper and cook for 18 minutes until slightly brown on edges. Take out and cool on flat surface. It makes about two large sheets that taste like regular egg matzah.

Matzah #2 (Gluten-Free)

Copyright © 1995-2006

Scott Adams.

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 Matzah and to keep it from rising at all. Bake at 440F on parchment paper for 18 minutes. Remove and cool.

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One of my FAVORITE passover recipes is basically gluten free - and it's yummy!

Flourless Chocolate Cake

8 oz chocolate chips

1/2 cup butter

8 eggs, seperated

1 tsp vanilla.

3/4 cup sugar

1/4 cup sugar

Preheat oven to 350. Melt chocolate and butter over low heat, stirring occassionally. Beat egg yolks with vanilla and 3/4 cup sugar. Gradually add in melted chocolate and butter mixture. Stir until smooth.

Beat egg whites until soft peaks form. Continue beating and add in 1/4 cup sugar. Beat until stiff.

Fold egg whites into chocolate mixture. Pour 3/4 batter into 9 inch springform pan. Keep remaining 1/4 batter in fridge, covered (see note below).

Bake for 35 minutes. When completely cooled, pour remaining batter over top for icing.

NOTE: I bake ALL the batter and don't save any for icing. It puffs up ALOT in the oven, but will deflate as it cools out of the oven. Yummy with whipped cream and fresh berries.

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Thanks, that looks delicious!

I made gluten-free matzoh-less balls--and they turned out great!!!!!

4 Tablespoons chicken fat (I skim mine off the broth that I make and freeze it)

4 eggs

1/2 cup all-purpose gluten-free flour mix

3/4 cup dried potato flakes

AND onion powder, garlic powder, dill and chopped parsley to taste

Mix, refrigerate for 20 minutes, bring H2O to boil, roll dough into balls, dump in H2O, cover, turn heat to medium, come back 35 minutes later.

They tasted like matzoh balls!!!!! :)

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This company also produces kosher for passover meals that are also gluten free.

Check out the website.

I emailed them and got a prompt response.

www.alleprocessing.com

I tried their chicken wings (I microwaved them -- bad! Next time I"ll use the oven)

And I tried a turkey frozen dinner w/ mashed sweet potato. Filling and Yummy!!

I will definitely buy more.

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