I am gluten free but I also would like to make a dessert that would
please a child with egg and nut allergies.  Gluten free is no problem
for Passover but we depend on eggs in all the cake and cookie recipes.
Does anyone have any recipes or ideas?

Just wanted to forward this from the KOAOA, which I found on
Kashrut.com. They have officially announced two brands of quinoa that
can be used for Passover without a special Passover hechsher and
without checking the grain (consult your local halachic authority,
obviously).

----

The following Passover notice is from KOAOA on March 16, 2007 and
March 20, 2008.

Quinoa seed (i.e. not flour, and not flakes) under the certification
of Kosher Overseers is acceptable kfp without further checking (for
those who use quinoa on Pesach, consult your Rabbi for your own
practice). These products are sold under the brand names of Ancient
Harvest and Trader Joe's.
ed. note: Quinoa must be in closed boxes.

The previous alert can be cited with the URL:
http://www.kashrut.com/Passover/PAlerts/?alert=P0161




--
Gluten-Free Bay
http://www.glutenfreebay.com

Dear Annie,
Thanks for pointing out the error about the timing -- I keep making
that mistake! (I've fixed it now.)


Dear Isaiah,
Thanks for mentioning me in your blog! I'm one of your "subscribers"
and a great fan of yours.


I am having a crazy day today without reliable internet access so I
will sign off here.

Sincerely,
Nancy

Hi folks,

I just posted the review of a new source of gluten-free matzo on my
blog. You can see it here:

http://glutenfreebay.blogspot.com/2008/03/new-source-for-gluten-free-oat-matzo.h\
tml

I reviewed for this post the matzo from the Lakewood Shmura Matzo
Bakery, which is the newest source for certified gluten-free oat
matzo. Here is ordering info for both sources (Lakewood and the
British company that sells a product that's twice as expensive but
more widely available):


Lakewood Shmura Matzo Bakery
Lakewood, NJ
Phone: (732) 364-4250
Fax: (732) 364-4250
Certified gluten-free oat shmura matzo. Available by mail order or in
stores.

Gluten-Free Oat Matzos (U.K., distributed worldwide)
http://www.glutenfreeoatmatzos.com
Made in the United Kingdon but available at local distributors or from
Kosher.com. Certified gluten-free oat shmura matzo, machine matzo and
matzo meal available. No direct mail order on their website.

Hope this helps.

IB

---
Gluten-Free Bay
http://www.glutenfreebay.com

--- In allergicjews@yahoogroups.com, "JillDG" <jilldg@...> wrote:
>
> I'm looking for either an easy recipe for GF Matzoh or a source to
> purchase it. Help!
>

Hi Jill! Today or tomorrow I will be posting on my blog (see link
below) a review of gluten-free matzo from a new source right here in
the US. The only other source of gluten-free matzo I know of is in
England:

http://www.glutenfreeoatmatzos.com/index.html

And you can purchase their matzo at the following locations:

http://www.glutenfreeoatmatzos.com/distributors.html

Kosher.com also sells it.

I will post here on this list when I put the information about a new
gluten-free matzo source on my website.

IB

---
Gluten-Free Bay
http://www.glutenfreebay.com

I'm looking for either an easy recipe for GF Matzoh or a source to
purchase it. Help!

Hey everyone.

This is a little on the late side, but in case anyone is still looking
for gluten-free hamantaschen recipes and/or mishloach manot ideas,
check out this post:

http://glutenfreebay.blogspot.com/2008/03/gluten-free-purim-hamantaschen-recipes\
.html

Chag sameach!

IB

---
Gluten-Free Bay
http://www.glutenfreebay.com

Nancy-

That recipe looks great! I've added it to my gluten-free purim post in
my blog.

IB

--
Gluten-Free Bay
http://www.glutenfreebay.com

--- In allergicjews@yahoogroups.com, "nancylapid" <nancyre@...> wrote:
>
> Hi,
> I'm the new About.com Guide to Celiac Disease, and I just wanted to
> let you all know that I've posted a really delicious dairy hamantashen
> recipe on my site. Here's the link:
>
> http://celiacdisease.about.com/od/cookingglutenfree/r/Hamantashen.htm
>
> -Nancy
>

Hi,
I'm the new About.com Guide to Celiac Disease, and I just wanted to
let you all know that I've posted a really delicious dairy hamantashen
recipe on my site. Here's the link:

http://celiacdisease.about.com/od/cookingglutenfree/r/Hamantashen.htm

-Nancy

Hi,
I'm the new About.com Guide to Celiac Disease, and I just wanted to
let you all know that I've posted a really delicious dairy hamantashen
recipe on my site. Here's the link:

http://celiacdisease.about.com/od/cookingglutenfree/r/Hamantashen.htm

-Nancy

--- In allergicjews@yahoogroups.com, "I.T. Benjamin"
<isaiah.benjamin@...> wrote:
>
> It's easy enough to use Agar-Agar (vegan gelatin) if you're not a
meat eater.
>
> For those of us who don't mind animal products, there is kosher fish
> gelatin - that's what I use. It is easy to find at any kosher market
> or online at most of the kosher online shops. It is inexpensive and
> works just as well as "regular" (non-kosher) gelatin in recipes - I
> used it in one of Bette Hagman's recipes.
>
> Most bread recipes turn out totally fine without gelatin, though. I
> hardly ever use it.
>
> Vegan gelatin substitutes:
>
> http://veganstore.com/index.html?stocknumber=128
>
> http://veganstore.com/index.html?stocknumber=261
>
> http://www.israelikosher.com/Product_1666.html
>
>
> I think agar powder you'd use the same way as gelatin powder. But I
> know sometimes people buy it in strands. Here are some articles on how
> to use Agar-Agar:
>
> http://www.tcwellness.com/issues/2001/08/12.html
> http://www.foodsubs.com/ThickenGelatins.html
>
> They say to dissolve it in water - Not sure how to make that work for
> a bread recipe, perhaps substitute the water-agar mixture for some of
> the liquid? Thise would be a great question to ask on the forums at
> Celiac.com as I bet there are people there who've baked with it.
>
> I did find this one GF bread recipe that uses agar and explains how to
> use it in that particular recipe:
>
> http://www.newdiets.com/Breads_and_Such/Eggless_Bread.shtml
>
> For fish gelatin (stronger and more gelatinous than vegetarian gel) I
> would check a kosher supermarket. It's found pretty easily there.
>
> Hope this helps.
>
> IB
>
>
> ---
> Gluten-Free Bay
> http://www.glutenfreebay.com
> Hello IB,

would you mind posting a link to the kosher non flavored geletins?
I've looked high and low, in my local market and online and can't find
any. What is the brand name?

Also those using the agar if this is indeed from seaweed, doesn't it
have to be certified? I know that Nori seaweed has to be certified as
tiny seahorses cling to the 'leaves' thus rendering it non kosher. :)


Thanks for your help!

PS, I do like Bette's Bean bread, I use it as a staple in the house. I
have her book to try the newest GF flours too.

Here are some gluten-free hamantaschen recipes for the upcoming holiday:

From Glutenfreebay.com : Gluten-Free Hamantaschen (No Processed Sugar,
Cakey Texture)
http://glutenfreebay.blogspot.com/2007/02/mission-possible-gluten-free-sugar-fre\
e.html

From the Jewish Food List: Gluten-Free Hamantaschen I
http://www.jewishfood-list.com/recipes/cookie/hamant/hamantaschglutenfree01.html

Enjoy! If you have your own recipe please post it.

IB

--
Gluten-Free Bay
http://www.glutenfreebay.com

Jennifer,

I'm not crazy about Bette Hagman's recipes either. The one good one
I've made is her sorghum bread
(http://glutenfreebay.blogspot.com/2007/09/baking-for-bette-sorghum-bread.html)

I prefer my own recipes, such as my MultiGrain Miracle Bread, because
it doesn't need toasting and stays soft and pliable and doesn't have
any weird aftertastes
(http://glutenfreebay.blogspot.com/2007/02/gluten-free-bread-that-just-might-mak\
e.html)

I am not a big fan of Carol Fenster's recipes, either, though I do
like her pizza crust. I know these two women are held up in the GF
community like dieties but I think it's because they came out with the
first comprehensive GF cookbooks but I prefer to use more whole grains
and less sugar and less refined starches, and I think stuff I make
from my own recipes or recipes from people besides those two turn out
best. One of these days I'll try some of the recipes folks have posted
on this list!

IB

--
Gluten-Free Bay
http://www.glutenfreebay.com

Interesting. The agar-agar we have here is in a 25g package, pure
white form out of Bangkok, Thailand. I don't think I've seen it any
other way, even when I lived in the US.

Considering the choices I have here (super limited) when it comes to
kosher items that are clearly marked and marketed with heschers (we
aren't very near a community here), this is the closest I have found.
Fish Gelatin seems to be used in the Haribo Gummibears that my DH
purchases gluten free for us - - those come from Israel. When we make
a trip up to Frankfurt Am Main we purchase them from our Metzger
(butcher).


I haven't been able to find anything else there gelatin wise, and I'm
just really leery about using the animal products though I'm not
vegetarian.

I did notice though in the yoghurt here in Germany, they've removed
Gelatin in many of them since the madcow scare a few years back, and
began using additives such as Agar to give it the same consistancy.

Personally, I've not had much success with Bette Hagman's recipes..
they taste about like licking a tree (no offense) -- I've been really
spoiled in that my mom figured out the whole GF bread baking thing
about 4-5 years ago and we've had stuff that tastes as good as or
better than wheat/rye bread for a while so anything slightly
commercial tasting really has a reputation to live up to imho. ;)

I tell my DH the same if he wants to order a Dr Shär product here
that he's checked the additives and processing on and deemed "ok
enough" for us to have. The only thing I've found through them that's
worth it are their Ciabatta bread and their Panini. Those two have
made the best "hamburger buns" I have ever had since going GF. I just
can't seem to get the recipe my mom used to come out very well here
(I think it has to do with our altitude, humidity and the fact I
haven't a kitchenaid mixer just yet)...

Most everything else either tastes like tree bark or due to all the
preservatives, use of xanthan gum (tastes like metal) or over-use of
corn... blech... I'd sooner make it here.

Most folks think I'm nuts until they've tried it once... it's just
nothin' to call home about.


I haven't noticed too much of a difference in adding or not adding
gelatin or agar into my breads, except the protein addition... they
don't get  heaps fluffier or better.. they just seem to last longer
in the digestive tract, which can be a good thing. ;)

Shalom

Jennifer


      
________________________________________________________________________________\
____
Be a better friend, newshound, and
know-it-all with Yahoo! Mobile.  Try it now. 
http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

Thanks Tamar! I will post about it on my blog at some point, too. This
is very useful.

IB

---
Gluten-Free Bay
http://www.glutenfreebay.com

It's easy enough to use Agar-Agar (vegan gelatin) if you're not a meat eater.

For those of us who don't mind animal products, there is kosher fish
gelatin - that's what I use. It is easy to find at any kosher market
or online at most of the kosher online shops. It is inexpensive and
works just as well as "regular" (non-kosher) gelatin in recipes - I
used it in one of Bette Hagman's recipes.

Most bread recipes turn out totally fine without gelatin, though. I
hardly ever use it.

Vegan gelatin substitutes:

http://veganstore.com/index.html?stocknumber=128

http://veganstore.com/index.html?stocknumber=261

http://www.israelikosher.com/Product_1666.html


I think agar powder you'd use the same way as gelatin powder. But I
know sometimes people buy it in strands. Here are some articles on how
to use Agar-Agar:

http://www.tcwellness.com/issues/2001/08/12.html
http://www.foodsubs.com/ThickenGelatins.html

They say to dissolve it in water - Not sure how to make that work for
a bread recipe, perhaps substitute the water-agar mixture for some of
the liquid? Thise would be a great question to ask on the forums at
Celiac.com as I bet there are people there who've baked with it.

I did find this one GF bread recipe that uses agar and explains how to
use it in that particular recipe:

http://www.newdiets.com/Breads_and_Such/Eggless_Bread.shtml

For fish gelatin (stronger and more gelatinous than vegetarian gel) I
would check a kosher supermarket. It's found pretty easily there.

Hope this helps.

IB


---
Gluten-Free Bay
http://www.glutenfreebay.com

Hey everyone,
I started a group on facebook called "Kosher Celiac's and Frum
Foodies".  There are a large number of teenagers and newly diagnosed
people on facebook, and many of them are Jewish.  Some of the
discussions in the other groups weren't so helpful to people keeping
kosher.  (Besides, how long can someone honestly argue over McDonald's
fries gluten free status anyway?)
So, if anyone here belongs to facebook, I'd appreciate you joining.
Advice, commments, questions, recipes, those are all REALLY HELPFUL!
-Tamar

Thank you for posting this. As we are a vegetarian family as well. Kosher
Gelitin is from
kosher animals or fish. I find it repulsive to use kosher gelitin in desert
products, or my
breads that we are eating with aour Veg'n meals (knowing it may be from
animals).

A year or so back there was a real controversy with Vegan marshmallows., it
turned out
Emes gelitin the so called "vegan" geliti (that was also "Kosher")  supplier had
been
scamming the public...it was tested and was indeed from animals. A few companies
folded
because their products were made using out sources of this gelitin product.

My issue with gelitin and GF products is, that supposedly some of the best
recipes (Bette
Hagman, and someone else who I cannot think of right now who I believe IS
Jewish) use
gelitin as the strength and body to bind their GF breads and bready products.

I guess Kosher gelitin is ok if you indeed are meat eaters...but it puts those
of us who
don't and are GF in a bind (no pun intended) and limits the versatility and
quality of our
homemade products.

I do have agar from an asian market (not powder form) and it almost looks like a
big red
(artificial color???) loofah...has anyone else seen this?

I am not even sure how to use this, or trust that it is 100% agar being that it
has this
artificial red color, like red Jello  has. How can it be all natural, or all
agar?

I have seen it in a clear or whitish color in this form (like a loofah) but it
was not available
this last trip I made to the asian market.

Does anyone know how to use this form?

Do you break it and boil it? If so, how do you know how much that is as compared
to
powdered unflavored gelitin?

Any and all input is appreciated!!! Thank you.





--- In allergicjews@yahoogroups.com, Jennifer Stahl <meg-a-bytes@...> wrote:
> In my area (Germany) the only thing I can find that is in any way
> comparable is Agar-Agar. I use it in the same amount of gelatin
> called for. One of the reasons behind my using it is that it is
> vegan, and I don't have to worry about the actual source (a kind of
> seaweed) like I have had before with gelatin...
>
>
>
________________________________________________________________________________\
____
> Never miss a thing.  Make Yahoo your home page.
> http://www.yahoo.com/r/hs
>

In my area (Germany) the only thing I can find that is in any way
comparable is Agar-Agar. I use it in the same amount of gelatin
called for. One of the reasons behind my using it is that it is
vegan, and I don't have to worry about the actual source (a kind of
seaweed) like I have had before with gelatin...


      
________________________________________________________________________________\
____
Never miss a thing.  Make Yahoo your home page.
http://www.yahoo.com/r/hs

--- In allergicjews@yahoogroups.com, Fashion Empress
<cassiopeiadesign@...> wrote:
>
> Chopped liver is one of my favorite things to make and to consume,
and hopefully there are other people on this list who share my love of
it!  Traditionally, one would use shmaltz as the fat in which to cook
the livers...but I prefer to use butter and olive oil.  You can always
use shmaltz instead if you prefer.  You'll notice the amounts are
inexact - that's because I learned how to make this from my mother,
without any recipe card available.  This is not exactly a
health-conscious recipe...But it's delicious and a wonderfully Jewish
dish!
>
> Cheers,
> Amy
>
>
> Amy's Chopped Liver
>
> You'll need:
> 4-6 raw chicken livers, rinsed to clean
> 1 medium yellow onion, diced
> 2 eggs, hardboiled and shelled
> 3-4 tbsp. butter (you can substitute margerine if you're trying to
lower the cholesterol in this dish)
> Light Extra-Virgin olive oil (the light olive oil is preferred for
both taste and heat tolerance while cooking)
> Salt/pepper to taste
> A hand-held or stand mixer.
>
> Heat a frying pan to medium high heat.  Add 1 tbsp. or so of olive
oil, plus 1-2 tbsp. butter to the bottom of the pan.  Once butter is
melted, add onions AND chicken livers.  Allow to brown on one side
before turning.  I usually lower the heat to medium at this point, and
sometimes cover the pan for a few minutes if the livers are especially
thick to help them cook through while still maintaining their inner
moisture.  Livers are done when there is no pink left on the inside
(feel free to cut the thickest ones open to double check - it's better
to remove each liver individually from the pan when it's done, rather
than overcook some.
>
> Once cooked, transfer the entire mixture of liver, onion, olive oil
and butter to a mixing bowl (I use my kitchenaid mixer).  Add the
hardboiled eggs that have had their shells removed.  Cut the livers
and eggs up into large chunks.  Add remaining butter and allow to melt
using the heat of the livers.
>
> Using a hand-held or stand mixer, mix on medium until blended into
an almost smooth mixer (small chunks are okay, it's nearly impossible
to make this completely chunk-free!).  If the mixture looks dry, add
olive oil a little bit at a time until the mixture reaches your
desired consistency.  Add salt and pepper to taste.  Serve warm with
crackers, or cold from the fridge.  This is great for parties, because
you can make it a day or two in advance.
>
> Enjoy!
>
Finally , another Chopped liver fan! I was beginning to think the
species died out! lol. I love it, but my problem now is what to spread
it on? I used to love it on onion flavored crackers, now most GF ones
I find are just so hard! Any ideas?

Many of the recipes I have call for unflavored geletin, and one that
is for Challah! I can't seem to find a source for this, anyone know of
one?

I'm not sure who has seen this, but it was pointed out to me today and
I thought I should pass it along.  It's a website for frum celiacs:
http://www.frumceliac.org

Thank you.  I wound up just making a quick bread for my kid to eat on
Friday, but, hey, it was still my first venture into GF baking.  I'll
be doing this every week so he can have challah with the other kids at
preschool.  That is where the warming issue really comes in.  He has
to eat it cold at preschool.

I'll pick up some potato flakes this week and try baking this on
Wednesday.  I also have to figure out gf, chocolate free, nut free
brownies for a birthday party next wednesday, and pizza crust.  I'm
really having to dive head first into this gf baking!

- Annie







--- In allergicjews@yahoogroups.com, "ibenjamin816"
<isaiah.benjamin@...> wrote:
>
> --- In allergicjews@yahoogroups.com, Annie Fox <afsvys@> wrote:
> >
> > Thanks!  A couple quick questions:
> > 1. Does it really need to be warmed the next day to be good?
>
> Like most gluten-free breads, it is best warmed. For Shabbos you can
> put it above your slow cooker or in a warm oven if you leave your oven
> on. I don't enjoy it as much at room temp, though it's fine. Pareve
> breads tend to be less pliable at room temperature than dairy GF
> breads, unless you add something like flax seeds. Adding dairy might
> help, or some fish gelatin. This is a pretty dry bread in order to
> make it shapeable - It's a tradeoff you make. If you want a moister
> bread, you probably won't be able to make it look anything like
> challah without using a molded loaf pan, since moist gluten-free
> breads are generally made from dough with the consistency of batter -
> Pourable, not braiadble or shapeable.
>
> > 2..  I have xanthan gum, not guar gum.  Are they interchangeable?
>
> Yes!
>
> > 3.  Should I add some milk instead of water since I don't have the
> milk replacer?  Also, which kind of flour should replace it?
>
> THat would work. Potato starch or tapioca starch are good
> replacements, I'd imagine. I haven't tried it with substitutions,
though.
>
> > 4. I have real potatoes and potato starch, not flakes. What should I
> >use for that?
>
> Not sure what to tell you on this one - Definitely wouldn't advocate
> putting in real potatoes, though. You can try substituting potato
> starch but you might need to use more fat or dairy or something that
> would increase the moisture since that's part of what the potato
> flakes do.
>
> IB
>
> ---
> Gluten-Free Bay
> http://www.glutenfreebay.com
>

Thank you so much!
---- ibenjamin816 <isaiah.benjamin@...> wrote:
> --- In allergicjews@yahoogroups.com, "Audrey" <abpjung@...> wrote:
> >
> > I've seen this recipe... has anyone tried making it in a bread machine?
>
> Hi Audrey - It's my recipe and unfortunately the only way I've made it
> is the way I published on the blog. I don't use bread machines. Some
> gluten-free baking books will tell you general rules on how to adapt a
> recipe for bread machine - Maybe a Bette Hagman book, for instance? Or
> ask on glutenfreeforum.com  - There are general rules you can use to
> adapt most recipes.
>
> IB
>
> ---
> Gluten-Free Bay
> http://www.glutenfreebay.com
>