--- In allergicjews@yahoogroups.com, "seamaiden399" <seamaiden399@...> wrote:
 ".... Oh, both her and Bette Hagman are crazy for adding gelatin to their recipes for the additional protein. But, since I'm mostly vegetarian I'm not down with that, so I've never used the gelatin and the recipes turn out great without it."

I have to agree. I've tried the mixes with and without gelatin, and I really can't find a difference. Gelatin does not imporve the stretchiness of the bread. It crumbles just the same with or without gelatin.

The real breakthrough was trying bread from Celiac Specialties, LLC. They are located outside of Detroit, so those of us on the Left Coast don't want to mail order that often. Celiac Specialties pumpernickel bread and hamburger buns are just about as close to "normal" as anyone would really want. Unfortunately, they appear to be a bit high in fat. Their tricks are (1) mild navy bean flour, and (2) use of Expandex. (BTW, they do have special formulations for vegetarians. Check their website.)

So, I have been baking bread with some Expandex, and to me it makes all the difference. The experiments continue, and not everything works well. I will be trying Expandex with blintz crepes to see if I can get a little more strength. My rice flour -based blintzes are very fragile.

Vic-Sunnyvale, CA

Oh, both her and Bette Hagman are crazy for adding gelatin to their
recipes for the additional protein. But, since I'm mostly vegetarian
I'm not down with that, so I've never used the gelatin and the recipes
turn out great without it. I heard of cases where people used agar
agar as a substitute, but they decided it wasn't worth the effort.

I need to stop monopolizing this message board, lol... sorry guys. I
swear I can stop typing, really... no, really...
-Brenda

--- In allergicjews@yahoogroups.com, "Isaiah Benjamin"
<isaiah.benjamin@...> wrote:
>
> Brenda,
>
> Thanks for the pizza crust recipe - I will try it at some point.
I'll have
> to replace the gelatin with kosher fish gelatin, hopefully that will
work.
> I'm not sure I totally understand the point of gelatin in baked goods,
> though. Is it a binder?
>
> Isaiah
>
> --
> Come visit my food blog...
> Gluten-Free By The Bay
> http://glutenfreebay.blogspot.com
>

Her recipe for pizza is printed (with permission) on this web site:

http://www.fabulousfoods.com/recipes/main/pizza/glutenfreepizza.html

It's one of my favorite recipes that she's got- I think  I found it
originally in "Wheat Free Recipes and Menus" but I think there is also
a version in her current cookbook "Cooking Free." This book is
interesting because it uses more of the new flours and you can create
your own flour blend using her formula. That being said, I wasn't
crazy about the formula when I made her blend without bean flour. (I
tend to like the texture bean flour adds). Bette Hagman is still my
favorite, but Fenster's pizza really is good. It also freezes and
microwaves well.

I'm also not crazy about I Can Eat that Pizza, and Amy's crusts are
just passable. (Do like the dairy free spinach topping though). Whole
Foods Pizza Crust also didn't wow me. I am a picky picky pizza girl!
;) (Note: Carol's crust is not really thin, just so you're not
disappointed if you're looking for a very thin crust. Bette hagman has
some that can be thin, though...)


--- In allergicjews@yahoogroups.com, "Isaiah Benjamin"
<isaiah.benjamin@...> wrote:
>
> Brenda - Chebe's is the best one I've had, but I make pizza very
rarely so I
> haven't had a lot of the different pizzas. It's certainly better
than the
> locally-available "I Can Eat That" crusts and the Amy's frozen
pizzas, to
> me. I will definitely check out the Carol Fenster recipe as I've
heard good
> things about it. I don't have her book - Do you know what it's called? I
> keep hearing good things about her.
>
> So so happy that you liked the knish recipe!
>
> Isaiah

I have tried Chebe's pizza crust and wasn't completely wowed, but I
also didn't try rolling it out very thin... That might be the secret.
I'll have to give it a try. I am also really in love with Carol
Fenster's pizza crust (w/ brown rice flour) so I might just be a hard
sell for that reason...

IMO Chebe doesn't reheat with as nice of a texture as those mixes with
multiple kinds of flours.. But I will definitely be experimenting more
with it as a "pastry" dough... The knishes were still good the next
day, reheated mostly in microwave with a little time in oven (I got
impatient). Still VERY happy about them!!!

--- In allergicjews@yahoogroups.com, "ibenjamin816"
<isaiah.benjamin@...> wrote:
>
> Brenda - I am so thrilled that you made the knishes and they turned
> out well! That makes me so full of "naches" (sp?)   Try Chebe's pizza
> crus when you get a chance - Prepared with shredded parmesan per the
> instructions and rolled out really thin, it's the closest texture to a
> NY thin-crust pizza of any GF pizza I've had.
>
> Isaiah
>
> --
> Come visit my food blog...
> Gluten-Free By The Bay
> http://glutenfreebay.blogspot.com
>

I got permission to repost this from a LiveJournal community (It's not
my recipe). Check out the photos, they're so cute and amazing:

http://www.flickr.com/photos/nullalux/315500006/

She decorated the top with dreidel and star of david pie crust cutouts
for Chanukah!

---
I made a yummy non-dairy pumpkin pie with ginger sugar and an easy,
no-chill crust (and used the leftover crust to make Chanukah cutouts
for the top). It turned out quite well.

Ginger-Sugar Pumpkin Pie Filling

340g firm tofu
1 heaping c. cooked pumpkin or 15oz. canned pumpkin
1/4 c. brown sugar
1 c. ginger sugar (*see recipe below)
1 t. cinnamon
1 t. grated nutmeg
1/2 t. ground cloves
1/2 t. allspice
dash salt

Heat oven to 375°F. Blend tofu in food processor or blender (hand-held
electric mixer leaves it grainy), stopping to stir and scrape sides
with rubber spatula. Add pumpkin and blend to a creamy consistency.
Stir in sugars and spices. Pour into pie crust and bake 35-45 minutes.
(If using cutouts, below, cover with tinfoil for last 10 minutes
baking time.) Let cool for approx. 30 minutes and then place in
refrigerator to chill. Cut into slices and top with non-dairy whipped
topping if desired (I used Soyatoo).

*Ginger Sugar

1 c. golden turbinado sugar
1 1-inch cube of fresh ginger

Add ginger cube to sugar in a well-sealed container and shake well.
Store in cool place for approx. 2 weeks. Shake daily to loosen
crystals. Remove ginger cube. Use in recipes in place of brown sugar,
regular sugar or as a unique topping for sugar cookies.

No-Chill Pie Crust

4 c. flour
2 t. baking powder
1/4 t. salt
1 c. vegetable oil
3/4 c. water

Mix dry ingredients well. Make shallow well in center and add oil and
water. Mix gently without kneading. Separate into two balls. Roll one
out on floured surface and press into pie plate. Roll remaining dough
out and cut out shapes for pie topping (freehand or using cookie
cutters). Place cutouts on top of pie filling and bake as above. Cover
pie with tinfoil for last ten minutes of baking time.

--
Come visit my food blog...
Gluten-Free By The Bay
http://glutenfreebay.blogspot.com

Brenda - I am so thrilled that you made the knishes and they turned
out well! That makes me so full of "naches" (sp?)   Try Chebe's pizza
crus when you get a chance - Prepared with shredded parmesan per the
instructions and rolled out really thin, it's the closest texture to a
NY thin-crust pizza of any GF pizza I've had.

Isaiah

--
Come visit my food blog...
Gluten-Free By The Bay
http://glutenfreebay.blogspot.com

The knishes are great! I'm eating half of one right now, and we will
have potato knishes, sweet potato baked fries, and Amy's Lentil soup
for dinner. I may have to buy chebe on a regular basis just for this
purpose from now on- the dough was very easy to handle. Thank you for
sharing Isaiah!

-Brenda

--- In allergicjews@yahoogroups.com, "Isaiah Benjamin"
<isaiah.benjamin@...> wrote:
>
> Hi Brenda -
> I recognize you from the bay area celiac list. Howdy! Please please
let me
> know how the knishes work out, ok?
>
> Isaiah._,___
> >
> >
> --
> Come visit my food blog...
> Gluten-Free By The Bay
> http://glutenfreebay.blogspot.com
>

--- In allergicjews@yahoogroups.com, "ibenjamin816"
<isaiah.benjamin@...> wrote:
>
> I've been meaning to start this list for a while, and then Sloane
> (http://allergicgirl.blogspot.com/) asked me if I wanted to do a
> Jewish recipe swap and I thought "hey, why not let anyone who wants to
> in on it?" Thus, the YahooGroup.
>
> As most of you know I keep the blog http://glutenfreebay.blogspot.com
>  - but it will be nice to have somewhere to talk just about kosher
> and/or Jewish cooking and food.
>
> Shall we do introductions?
>
> Here's mine: I'm from New York but have been living in Oakland, CA
> (near SF) for 6 years now. I've been becoming more traditional lately
> when it comes to Judaism, I'd say I identify with Conservative Judaism
> most. I keep a modified form of kosher - I don't have separate dishes
> yet because I live with a housemate but I will hopefully soon be
> kashering my kitchen. I eat pareve foods without a hecksher and am not
> cholov yisroel.
>
> I am very gluten intolerant. Dairy and soy make me pretty sick, but my
> reaction to them varies. I haven't successfully cut them out of my
> diet completely, so you'll see I sometimes post recipes that use them
> as ingredients. But I am trying to avoid them more these days. That's
> it for food intolerances, thankfully. I am also cutting down on
> refined sugar consumption cause it makes me feel all jittery and wierd.
>
> And, most importantly... I love to cook! I look forward to sharing
> recipes with you all.
>
> Isaiah
>

I'm starting from the beginning!  My sister lives in Oakland!!  As
well as my husbands cousin (same last name)!  Way cool!!  I didn't put
2 and 2 together!!  I've visited your blog!  Even have it bookmarked!
:  )

Here's to coincidence!!

kathi

I'll jump in here.  My name is Kathi Sandler.  I live in Houston, Tx.
  We are Reform Jews and belong to Congregation EmanuEl here in
Houston.  Mark and I both grew up here at the same synagogue!  This
nut didn't fall far from the tree!!  I live with a hubbie, two boys
and two dogs.  One is 11 and one will be 16 in  Jan. ugh  I can't
wait.  Matthew (11) and I don't eat gluten.  We have discovered many
different things to eat since we went gf 10/05.  I enjoy  cooking all
sorts of different types of food. That doesn't mean they like eating
all the weird stuff I make though!!  hehe  Some are hits and some are
misses!

I look forward to participating in this group....especially when major
holidays arise.  I am also a charter member of the Jewish Foods list.
  Started way back with dial up!  YIKES!!

Thanks Isaiah for starting this group and I hope it flourishes!

kathi in houston

I just found this recipe on the Gluten-Free Pantry site - Exciting!
I'm going to make it soon, and will post any adaptations I make to it
here (as well as on my blog).  I will probably use my own all-purpose
flour mix.

----
RUGELACH
Adapted from a Recipe in "Cooking with Memories" by Lora Brody

2 sticks unsalted butter, softened at room temperature
8 oz. cream cheese, softened at room temperature
1/2 cup sugar
1 tsp. gluten-free vanilla (#175)
2 cups Beth's All-Purpose Flour (#116)

Cream the butter and the cream cheese. Mix in the sugar and vanilla
and beat until smooth. Mix in flour and beat until smooth. Form dough
into four balls and cover each in plastic wrap. Refrigerate for
several hours.

Filling:
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 tsp. cinnamon
1 cup currants
1 cup toasted walnuts, coarsely chopped

Combine all ingredients.

To assemble:
1, 12-oz. jar apricot preserves, heated
1/4 cup milk
2 Tbs. sugar mixed with 1 tsp. cinnamon

Remove dough from refrigerator and let sit at room temperature for 15
minutes. Preheat oven to 350 degrees. Line three cookie sheets with
parchment. Roll out each portion between 2 sheets of plastic wrap into
a 9-inch circle, 1/8 inch thick. Cut dough into 12 triangles or pieces
of "pie." With a thin knife, loosen the triangles and coat one side
with a thing layer of apricot preserves. (Chill dough again for 30
minutes if it is too soft to handle.) Sprinkle with generous amount of
filling and press gently into the dough.

Beginning at the wide end, roll the triangle up and bend the ends
around to form a slight crescent shape. Place rugelach about 1 1/2
inches apart on baking sheet. Chill for 30 minutes. Brush with milk
and sprinkle with cinnamon and sugar mixture. Bake 16 to 18 minutes or
until lightly browned. Makes 4 dozen Keeps 3-5 days at room
temperature or 3 months frozen.



--
Come visit my food blog...
Gluten-Free By The Bay
http://glutenfreebay.blogspot.com

Hi all,

There are 20 of us and this list was only started a week ago! So
please pipe in and say hello and tell us a little about yourselves.
Feel free to start posting recipes or requests, as well.

Isaiah

Speaking of nouveau latkes, there is an interesting recipe in a Nob
Hill cooking magazine (complimentary) for sweet potato latkes that I
think I might try... If it works out, I will share with the board.

Potato buds as a binder sounds like a very interesting idea. I have
some, but only use them for GF bread baking very, very occasionally.
I'm too much of a potato purist to use them for mashed potatoes, but
they are a useful ingredient to have around. I also used them to
"bread" a baked fish with interesting results. (ala cooking light)

--- In allergicjews@yahoogroups.com, "Isaiah Benjamin"
<isaiah.benjamin@...> wrote:
>
> Dan,
> Garlic powder in latkes - Wow, hat is somethign I've never heard of
before!
> I don't think I could bring myself to put that in my family recipe
(I'm a
> family recipe purist) but I'm thinking of making some "nouveau"
latkes such
> as parsnip or zucchini latkes and I bet garlic would go great in
those...
> mmm.
>
> Isaiah
>
> --
> Come visit my food blog...
> Gluten-Free By The Bay
> http://glutenfreebay.blogspot.com
>

NEEDS A SUB FOR MATZOH MEAL

Recipe: Potato Pancakes
Time: 20 minutes

2 large eggs
3 cups grated drained all-purpose potatoes
¼ cup grated onion
1 teaspoon salt, more to taste
¼ teaspoon freshly ground black pepper
2 to 4 tablespoons matzo meal, or as needed
Canola oil, for frying
Applesauce and sour cream for serving (optional).

1. In a large mixing bowl, beat eggs lightly. Add potatoes, onion,
salt and pepper, and mix well. Stir in 2 tablespoons matzo meal, and
let it sit about 30 seconds to absorb moisture in batter. If
necessary add more to make a thick, wet batter that is neither watery
nor dry.

2. Place a large skillet over medium heat, and add 2 tablespoons oil.
When oil is hot drop in heaping 1/8 cups (about 2 tablespoons) of
batter, flattening them gently to make thick pancakes. When bottoms
have browned, after 2 to 3 minutes, flip and brown on other side. Add
oil as needed. Drain on paper towels, and sprinkle with additional
salt to taste. If necessary, work in batches, keeping cooked pancakes
warm. Serve hot with applesauce and sour cream, if desired.

Yield: 4 servings (about 24 small pancakes).

http://www.nytimes.com/2006/12/06/dining/061frex.html

I am making these this week! (as I posted in your blog).

In introduction, although I am not Jewish, I am very interested in
Jewish cuisine, and have Celiac Sprue which prevents me from consuming
gluten. On the weird food front, I also have been a strict vegetarian
in the past and while I now consume seafood, do not eat any other kind
of meat products. I am a doctoral student in religious studies (I
focus on modern religions in Japan) and am interested in dietary laws.
I am looking forward to learning a lot from all of you. I promise to
keep the stupid questions to a minimum! ;)

An avid and experimental chef located in Mountain View, Ca,
Brenda


--- In allergicjews@yahoogroups.com, "ibenjamin816"
<isaiah.benjamin@...> wrote:
>
> This recipe gives instructions for rectangular knishes, which are the
> easiest to make. However, if you're interested in making them round,
> simply use a 3-inch biscuit cutter to make circles instead of
> rectangles, and follow this diagram for folding. Pictures can be found
> at
>
http://glutenfreebay.blogspot.com/2006/11/gluten-free-knishes-mission.html
>
>
> GLUTEN-FREE SPINACH POTATO KNISHES
>

these aren't quite pancakes and i havent tried them yet but they have
no flour only cornstarch. might be a good place to start to play...


Easy Morning Potato Pancakes

For years, I thought potato pancakes were beyond my ken. I didn't
quite know how to make them, and the few times I attempted them, they
came out soggy. After I learned I had to live gluten-free, I gave up
on potato pancakes. There are other foods in the world. But the Chef
is teaching me, every day, that almost every food is easy to make, as
long as you listen to the flavors and truly pay attention to what you
do.

2 Russet potatoes, peeled and shredded on a wide grater
1 tablespoon garlic, finely minced
1/4 cup green onions, finely sliced
1/8 cup corn starch
kosher salt and cracked black pepper to taste (try ½ teaspoon of
each, to start)

Preheat the oven to 425°. [NOTE THIS IS INCORRECT<,THEY ARE MAKE IN A
SKILLET]

Peel the two potatoes, then shred them on a grater. You want these to
be medium-to-large shreds. (Don't use a microplaner, for instance.)
Put all the grated potatoes in a nest of paper towels, then squeeze
as much water out of them as you can. Go back again and wring out
more. When they are as dry as can be, place them in a large bowl.

Turn a burner of the stove to high heat. Place your favorite skillet
on it and bring to heat.

Put all the ingredients in the large bowl. Mix them up with your
hand, squeezing and turning it all, fast, until everything is
combined well.

Form the potato mixture into little cakes, about the circumference of
a good coffee mug, approximately one-inch thick.

When the skillet has come to its full heat, put two tablespoons of
good-quality olive oil in and turn the burner down to medium-high
heat. Add the potato cakes.

After a minute or two — or when the underside of potato cake has
browned and you start to smell the warmth of it — flip the cakes over
and brown the other side for one minute more. Immediately place the
skillet in the oven. Cook the potato pancakes for ten minutes or so,
or until they are browned and smell so delicious that you just can't
wait another moment to eat them.

Eat them.

Serves two.

http://glutenfreegirl.blogspot.com/2006/11/potato-pancakes-please.html

This recipe gives instructions for rectangular knishes, which are the
easiest to make. However, if you're interested in making them round,
simply use a 3-inch biscuit cutter to make circles instead of
rectangles, and follow this diagram for folding. Pictures can be found
at
http://glutenfreebay.blogspot.com/2006/11/gluten-free-knishes-mission.html


GLUTEN-FREE SPINACH POTATO KNISHES

Dough:

1 7.5-ounce package Chebe All-Purpose Gluten-Free Bread Mix
2 large eggs
2 tbsp oil or softened margarine
5 tbsp milk, liquid milk substitute, or water
3 tbsp oil or beaten egg, set aside

Filling:

1 cup fresh baby spinach, chopped finely
1 large baking potato
1 tbsp vegetable oil
1 tablespoon butter
1/2 large onion
1/2 tsp ground black pepper
1 1/2 tsp kosher salt
1 large egg
Cooking spray

Preheat oven to 375 F. Grease a baking sheet thoroughly with cooking
spray.

Dough Instructions: Using a fork or a dough mixer, blend the contents
of the Chebe mix packet in a bowl with 2 tbsp oil or softened
margarine and 2 eggs. Add 5 tbsp of milk, milk substitute or water
while continuing to mix. Knead dough with hands until all ingredients
are fully blended and the dough is smooth. Roll dough into a ball.
Using a rolling pin, roll dough to a thickness of 1/4 inch or less.
Using a knife or pastry scraper, cut into 5x7 inch rectangles (Scraps
of remaining dough can be kneaded together and re-rolled to create
additional rectangles).

Filling Instructions: Peel potato, cut lengthwise and then into 2-inch
slices. Bring a pot of water to a boil. Add 1 teaspoon of kosher salt.
Add potato pieces to the water, and boil until tender. Turn off heat.
Drain potatoes and return to pot. Mash thoroughly. Add chopped spinach
to potatoes, and mix until combined. Cover with lid to keep warm.

In a frying pan over low heat, add butter, oil and onion. Cover and
cook for 10-15 minutes or until soft, then remove cover and cook until
the onions begin to turn golden brown. Remove from heat. Add onions to
mashed potato/spinach combination, as well as pepper and 1/2 teaspoon
of kosher salt. Stir in one egg. Use wooden spoon or masher to combine.

To Assemble: Using a pastry scraper, carefully transfer each rectangle
of dough to the greased baking sheet. Place a small amount of the
mashed potato mixture (approximately 2-3 tablespoons) in the center of
each rectangle, arranging it so that it there is at least a 1 1/2 inch
perimeter of dough around the filling on all sides. Make absolutely
sure that no filling or liquid gets on the perimeter of the dough, as
it will keep the knish from sealing. Fold dough over widthwise
(shorter side to shorter side). Use a fork to crimp the edges of the
dough. Make sure all edges are sealed, and patch any holes with small
scraps of dough.

Brush the 3 tbsp of oil or egg you have set aside over the top of each
knish. Bake for 20-25 minutes, or until golden. Eat while hot or warm.
Refrigerate or freeze leftovers and reheat in the oven (without
defrosting). Makes 5-6 knishes.

TZIMMES

10-12 large carrots, peeled and cut into large chunks
2 large russet or Idaho potatoes, peeled and cubed
3 yams or sweet poatoes, peeled and cubed
1 medium onion, diced
2 stalks of celery, in 1" slices
2 cloves of garlic, crushed
18 large pitted prunes, cut in half
1/4 cup honey
1.5 apples, unpeeled and cubed
1 teaspoon salt
1 teaspoon ground black pepper
2.5 cups orange juice
1.5 teaspoons cinnamon

Place all ingredients in a pot. Cover and bring to a boil. Reduce heat
to low and simmer for about 1 hour. Stir frequently. Cook until
carrots are soft but not mushy. Tzimmes should have the consistency of
a thick stew with very little liquid left in the pot. Serve hot.

hey there!
lovely to meet you--i feel like i have 12 things to discuss with each of of you
already.

first things first. i'm Jewish both culturally and spirtually but i wouldn't fit
myself into one
specific sect. both sets of grandparents were conservative, but my parents had
no specific
interest in religion so i didn't grow up with a strong attachment to synagogue
or the
liturgy.

as an adult i've studied torah and flirted with being bat mitzvahed [which i
never was] but
haven't pursued it actively of late.

as for diet, i have tree nut allergies and am allergic to salmon [i've never had
lobster so
who knows there]. as for intolerances these days i've become lactose intolerant
[lactaid
milk and their pills seem to really help], gluten/wheat intolerant, as well as
sugar and
soy--so i've cut all of those things out of my diet. and it suits my body very
well.

after being a lacto-ovo veg for 17 years, i started eating meat [organic when i
can] which
has been a fun adventure--lamb is the new darling of my diet. cant get enough.

i eat out alot. and i cook at home alot but not as much as i'd like to so i will
be excited to
read recipes and maybe submit a few of my own.

and if any of you in the NYC want to get together for a meal, kosher or no, i'm
down.

best
sloane

I must admit, I'm a little intimidated, because I think I might be the
only completely reform Jew here.  I promise not to post recipes that
involve shrimp or bacon, etc.!

I AM Jewish, though, 28 years old, and married to another reform,
non-Kosher Jew.  He refuses to eat cooked vegetables, etc., which is
really frustrating for me, since I have so many fruit and veggie
allergies, it's ridiculous.

My major allergens are:  soy beans, almonds, almost everything in the
birch/alder families, carrots, celery, apples, pears, peaches, plums,
cantalope, honeydew, GARLIC, mangos, raw beans, peas, hazelnuts
(although I can eat certain chocoates with hazelnut creme, as long as
there's no actual nut), strawberries, cherries, peppers, hot dogs
(this includes kosher ones) and pretty much any pressed preserved
meats, pineapple, sunflower seeds, etc.

Soy and garlic are the worst for me, and pretty much can be found in
99% of what's out there in some form or other.  It's very frustrating.
  I'm thrilled to say that I am NOT lactose- or gluten-intolerant, but
am happy to learn those recipes, too, since I have close friends who
are (and I desperately want to feed them!).

So maybe you're wondering why I joined this list in particular, since
I don't keep kosher...well, I have tons of food allergies, which is
immensely frustrating, and also deal with acid reflux issues.  I love
many Jewish foods, but because my mother is a horrible cook and my
grandmother (may she rest in peace, and may we all live and be well)
never allowed any of us in the kitchen with her, I didn't grow up
learning the proverbial tricks of the trade.  Most Jewish dishes are
these great mysterious, delicious creations that come out of the
kitchens at to-drool-for delis in NYC and Miami, but not so much out
here in San Francisco, where I live.

I would love to learn not just good recipes, but also proper
preparations.  I would love to work up the courage to make homemade
gefilte fish, for example.

Anyway, I want to be inspired to cook more, to learn more about my
Jewish heritage through cuisine (and more), and maybe if there are
enough of us out here in the SF Bay Area who are interested, get
together and have a Jewish cooking potluck?

So, hello, everyone!!

Cheers,
Amy

PS:  regarding the potato allergy, many people are allergic to them,
but since you never eat them raw, you probably wouldn't know about it.
  But if you ever notice that you get a rash on your hands/wrists from
handling raw potatoes, you might have to do what I do, and wear vinyl
gloves while working with them in the kitchen.

Peninah,

A poll is a great idea - I will put one up when I have the chance!
Also, I have fibromyalgia, too (pretty severely).

There are 12 members now - So, pipe up folks, and introduce yourselves!

IB

Great idea Isaiah! This is awesome. It was something I always said "I
should do" and just never did. ;)

I'm in Brooklyn -- Flatbush (ok ok I'll admit to it, Midwood) and I
wasn't raised observant (I grew up on the East End of Long Island) so
I have a VERY eclectic set of foods I love. It's been a challenge
learning to make some of my favorites (korean) so I could still eat
them when I became observant and kosher. I try to keep cholov yisrael
but don't always. I will buy regular milk (as the cholov yisrael
seemed to "go bad" faster for us and while it was just an annoyance it
was a big one) but I only buy CY cheese.

I guess you would say I'm orthodox, modern orthodox. I would say I'm
observant. I hate labels.

A few years ago I was diagnosed with fibromalygia and wheat
really gives me flare ups (more intense joint pain and more GI
stress). I still eat way too much of it but I'm much happier and
healthier if I don't eat it.

I had an allergy test and she said I'm allergic to potato but I've
never experienced any reaction and I'm not sure I fully understood
her. I have no idea what I'd do if I had intense potato reaction. I'd
probably have to get some type of heter for pesach to be able to eat
rice! ;)

I've been lactose intolerant on and off my whole life.

I am 99% vegetarian and am working to get more processed foods out of
my routine.

Sugar and salt (especially salt) are my weaknesses. Oh and coffee. I
drank two cups of coffee tonight (after 6pm) on a mostly empty
stomach, that's probably why this message is the length and
scatterness that it is. I also love popcorn. :)

I'm married (no kids, we have a hamster) and my husband is a VERY
picky eater. He won't eat [much] onion or mushrooms. It can make being
vege fairly difficult.

I'm eagerly awaiting a move to a new place or our kitchen being
renovated so that I will be happier cooking. (we talk about it but
haven't moved yet. I went back for grad school instead of renovating
the kitchen) I don't bake much but have been eying a bread machine
with a gluten free option and think that would greatly improve my
life. I love to cook but with little fuss. I could probably give
Rachel Ray a run for her money as I can make shabbos in about 20
minutes or less.

I'll try to gather some of my favorite allergy-ok recipes. I have a
few others which are not totally allergy friendly. I should fix them.

Should we do a poll as to what allergies people have? Most of my
recipes have egg in them. [Isaiah if you need help setting up any poll
i have done quite a few of them.]

kol tuv,

/peninah

ps warning I write at www.penguingirl.com and I knit and read as much
as I cook.

I've been meaning to start this list for a while, and then Sloane
(http://allergicgirl.blogspot.com/) asked me if I wanted to do a
Jewish recipe swap and I thought "hey, why not let anyone who wants to
in on it?" Thus, the YahooGroup.

As most of you know I keep the blog http://glutenfreebay.blogspot.com
  - but it will be nice to have somewhere to talk just about kosher
and/or Jewish cooking and food.

Shall we do introductions?

Here's mine: I'm from New York but have been living in Oakland, CA
(near SF) for 6 years now. I've been becoming more traditional lately
when it comes to Judaism, I'd say I identify with Conservative Judaism
most. I keep a modified form of kosher - I don't have separate dishes
yet because I live with a housemate but I will hopefully soon be
kashering my kitchen. I eat pareve foods without a hecksher and am not
cholov yisroel.

I am very gluten intolerant. Dairy and soy make me pretty sick, but my
reaction to them varies. I haven't successfully cut them out of my
diet completely, so you'll see I sometimes post recipes that use them
as ingredients. But I am trying to avoid them more these days. That's
it for food intolerances, thankfully. I am also cutting down on
refined sugar consumption cause it makes me feel all jittery and wierd.

And, most importantly... I love to cook! I look forward to sharing
recipes with you all.

Isaiah