I got my gluten free wedding cake at Sweet Karma Bakery in East Meadow
Long Island NY. The owner and baker Brian is really nice guy and has a
delicious bakery that also makes gluten free items. I am gluten
intolerant and the cake was amazing and all of my guests didnt even
realize it was gluten free until i told them. They have a website at
www.sweetkarmadesserts.com

Pete from
www.cheapgoodeats.blogspot.com

I make an annual pilgramage to Monsey, NY for both Passover and year
round specialty products.  My basement looks like a well stocked, GF
bomb shelter nut lives in my house.

Where do you find it?


--- In allergicjews@yahoogroups.com, "modelmama1" <modelmama1@...>
wrote:
>
> I really don't believe the Gefen company has labeled their products
both gluten free and
> non-gebrokts, and are being deceitful to their customers. I really
believe if they are
> stating this, they are (GF).
>
>
>
>  --- In allergicjews@yahoogroups.com, "sbw2270" <sara@> wrote:
> >
> > I picked up Gefen brand "Passover Kneidel" this year.  The box is
> > labeled both gluten free and non-gebrokts.  Wehn I opened the
apckage,
> > it looked more like groundmatzo than what I am used to in other
GF N-G
> > brands of kneidel  like Lieber's.
> >
> > Has anyone else bought or eaten this brand?  If so, do you feel
it is
> > GF.  I am nervous to use it and in a pinch for a Seder in 6 hours.
> >
> > TIA.
> >
> > Sara, CT
> >
>

I really don't believe the Gefen company has labeled their products both gluten
free and
non-gebrokts, and are being deceitful to their customers. I really believe if
they are
stating this, they are (GF).



  --- In allergicjews@yahoogroups.com, "sbw2270" <sara@...> wrote:
>
> I picked up Gefen brand "Passover Kneidel" this year.  The box is
> labeled both gluten free and non-gebrokts.  Wehn I opened the apckage,
> it looked more like groundmatzo than what I am used to in other GF N-G
> brands of kneidel  like Lieber's.
>
> Has anyone else bought or eaten this brand?  If so, do you feel it is
> GF.  I am nervous to use it and in a pinch for a Seder in 6 hours.
>
> TIA.
>
> Sara, CT
>

Dushez Caterer (in Newton Massachusetts) catered my daughter's bat
mitzvah.  He was very accommodating about checking into the gluten
free status of various foods.  As we only learned about our daughter's
diagnosis 6 weeks before the event, the whole bat mitvah wasn't gluten
free, just a portion of the kids meal.  Rochelle

On Fri, Jun 6, 2008 at 11:58 PM, sbw2270 <sara@...> wrote:
> I need to locate a glatt kosher GLUTEN FREE caterer for my daughter's
> Bat Mitzvah. We are located outside of Hartford, CT. Does anyone know
> of such a caterer. Cooking can be done in their kitchen as Friday
> night will be simple oneg and Saturday's dairy luncheon can only be
> reheated, not cooked during the Sabbath.
>
> I am willing to go off site if someone knows of a site that is
> certified glatt kosher or a site.
>
> As a last resort, we may have a Passover Bat Mitzvah and would look for
> a hotel that caters to Chabad as they woul dbe able to prepare gluten
> free/non-gebrokts.
>
> Any ideas are appreciated.
>
> TIA.
>
> Sara
>
>

I need to locate a glatt kosher GLUTEN FREE caterer for my daughter's
Bat Mitzvah.  We are located outside of Hartford, CT.  Does anyone know
of such a caterer.  Cooking can be done in their kitchen as Friday
night will be simple oneg and Saturday's dairy luncheon can only be
reheated, not cooked during the Sabbath.

I am willing to go off site if someone knows of a site that is
certified glatt kosher or a site.

As a last resort, we may have a Passover Bat Mitzvah and would look for
a hotel that caters to Chabad as they woul dbe able to prepare gluten
free/non-gebrokts.

Any ideas are appreciated.

TIA.

Sara

How funny!  I made charoset from reduced pom juice instead of wine,
too, and your adaptation of matzo.  Here I was thinking I was all
kinds of creative... picture and recipe here.
http://www.gfandhealthy.com/2008/04/18/charoset/

Cheryl

--- In allergicjews@yahoogroups.com, "ibenjamin816"
<isaiah.benjamin@...> wrote:
>
> Hey everybody - How did your Pesach go? What did you eat? How did you
> get through it?
>
> By a funny and fortunate (for me) error on the part of Kosher.com I
> ended up with the expensive gluten-free oat shmura matzo from England!
> I ordered the much cheaper matzo MEAL and they sent me the matzo
> instead. When I wrote them about it they rushed me the matzo meal but
> let me keep the matzot.
>
> The menu:
>
> *Matzo balls made from gluten-free oat matzo meal, in a rich vegetable
> stock
> *Charoset made with pomegranate juice instead of wine
> *Homemade horseradish
> *Roasted brussels sprouts
> *Lacy potato kugel
> *Brisket
>
> The one disaster? The cake I tried to make from "A Taste of Tradition"
> (the gluten-free non-gebrokts Passover cookbook). It was AWFUL. I am
> scared to try another of Tamar Ansch's (?) recipes. Fortunately nobody
> had room for dessert!
>
> The GF matzot were a bit disappointing, they were stale and burnt
> tasting. But it was still nice for me and the other GF person at the
> seder to get to have matzo.
>
> So, how about you?
>
> Isaiah
>

Unfortunately, things were really super uneventful here on the food
front. We had a bad weather front come through our area of Germany
which kept things wet and cold there for a bit, and for the most part
that means no bread you make will turn out very well.

We made matzah only three times, one time to try making pizza with
the matzah and it didn't turn out as well as expected. Might try
again now that the weather's gotten dry, sunny and warm. I think if
we make them smaller (say pita-sized) and don't put as much tomato
sauce on them, it might maybe work.

We stuck mainly with rice this past week or used what leftovers we
had and did without on the last day when we ran out. I'm hoping next
year once the baby's here (and not "inside" *wink*) we can get him in
a high chair or in the playpen (or sling?) and I can get some cooking
done. It was certainly difficult this year.



      
________________________________________________________________________________\
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So, how did you all fare this Pesach? Any new recipes you came up
with? Any success or horror stories?

Share with us!

-Your Friendly Neighborhood Moderator

--

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

I picked up Gefen brand "Passover Kneidel" this year.  The box is
labeled both gluten free and non-gebrokts.  Wehn I opened the apckage,
it looked more like groundmatzo than what I am used to in other GF N-G
brands of kneidel  like Lieber's.

Has anyone else bought or eaten this brand?  If so, do you feel it is
GF.  I am nervous to use it and in a pinch for a Seder in 6 hours.

TIA.

Sara, CT

Thanks everyone!  I wonder if my results are different than yours
because I'm using the new  Lakewood Bakery gluten-free oat matzo this
year rather than the thinner British matzo. My matzo pizza stays
pretty firm (consistency of a very-thin-crust pizza)... and the matzo
brei I made this morning was absolutely awful (I should have soaked
the pieces in hot water first... but even then, the oat + burnt edges
of shmura matzo taste was not conducive to good matzo brei). It was
disappointing. The pizza is great, though, so I'll stick to that.

Thanks for the ideas!


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

I've made matzo brei a few times with it.  I just skip the pre-wetting
it with water step and go straight into mixing the dry matzo with milk
and egg.  It allows the final product to keep a wheat matzo brie
texture.

On Apr 24, 2008, at 11:01, I.T. Benjamin wrote:

> For those who use oat matzo ... Have you had any success doing
> anything interesting with it? I have bunches of it left over and have
> no desire to eat any more of it plain than I had to for the seders. I
> had success melting cheddar cheese on it, and have plans to make pizza
> with it, too. But have you ever tried making matzo brei or anything
> else interesting with leftover oat matzo? I tried running it under hot
> water the way I did with wheat matzo to make matzo brei, just as an
> experiment... it did soften, eventually.
>
> Oat matzo ideas would be welcome!


I've made matzo brie with it twice now.  I crumbled up the oat matzo,
poured warm water on it, poured it off immediately, and it started
softening right away.  The texture of the finished matzo brei is more
like pancakes than the usual matzo brei, IMO, because the matzo have
turned almost completely to paste by the time I get them into the
frying pan.  Luckily, my son loves them with strawberry jam on them,
so it works.  They also work OK for matzo pizza.

--
What can you do with your days but work and hope,     Ailsa C. Ek
Let your dreams bind your work to your play?                 ailsaek@...
What can you do with every moment of your life             Sharon, MA
But love 'til you love it away? -B. Franke                
http://www.ailsaek.com/

On Thu, Apr 24, 2008 at 11:03 AM, Tamar Adina Gold <tomadina79@...> wrote:
>
> Hey,
> So I've successfully made oat matzah pizza and oat matzah lasagna.  I
> haven't tried matzah brei (but i have the feeling that thatz more because I
> never really enjoyed it more than because it cannot be done)
> I have my recipe for lasagna if someone wants it...
> -Tamar
>

I will give matzo brei a shot, though possibly not until after Pesach
is over, and will let you all know how it turns out. I'd love your
lasagna recipe. Please do share :)

Thanks!


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

For those who use oat matzo ... Have you had any success doing
anything interesting with it? I have bunches of it left over and have
no desire to eat any more of it plain than I had to for the seders. I
had success melting cheddar cheese on it, and have plans to make pizza
with it, too. But have you ever tried making matzo brei or anything
else interesting with leftover oat matzo? I tried running it under hot
water the way I did with wheat matzo to make matzo brei, just as an
experiment... it did soften, eventually.

Oat matzo ideas would be welcome!

Thanks.

IB

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

For those who use oat matzo ... Have you had any success doing
anything interesting with it? I have bunches of it left over and have
no desire to eat any more of it plain than I had to for the seders. I
had success melting cheddar cheese on it, and have plans to make pizza
with it, too. But have you ever tried making matzo brei or anything
else interesting with leftover oat matzo? I tried running it under hot
water the way I did with wheat matzo to make matzo brei, just as an
experiment... it did soften, eventually.

Oat matzo ideas would be welcome!

Thanks.

IB

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

thanks to isaiah for the potato knaidlach recipe.  we used different
spices/herbs and cooked it right in the broth, and they were absolutely
delicious.  our daughter promptly renamed them: potadlach.  everyone
loved our gluten-free seder.  and vic's oatmeal matzah was a real bread
of affliction.

hag sameach.
vic and hallie/sunnyvale, ca

I believe you can set up your own "matzah" station with your three
matzot and do your own motzi. This is what we have been doing in our
house with the wheat challah (for the family) and my "oat challah"
(made by me).

EC

--- In allergicjews@yahoogroups.com, "ibenjamin816"
<isaiah.benjamin@...> wrote:
>
> Hi all,
>
> I've stocked up on gluten-free matzo from the Lakewood Shmura Matzo
> Bakery and I'm ready to roll.... Except one question:
>
> You know how at seders the head of the seder picks up all three
matzos
> and recites hamotzi?
>
> Well, if my gluten-free matzo is not one of those matzos they pick
up
> and bless, would you think I can go ahead and eat my GF matzo? Or
do I
> need to say a separate motzi?
>
> I haven't been able to get a straight answer about this (and yes, I
> have an e-mail in to a rabbi) and I'm wondering what you all have
been
> told or have chosen to do.
>
> Thanks!
>

Hi all,

I've stocked up on gluten-free matzo from the Lakewood Shmura Matzo
Bakery and I'm ready to roll.... Except one question:

You know how at seders the head of the seder picks up all three matzos
and recites hamotzi?

Well, if my gluten-free matzo is not one of those matzos they pick up
and bless, would you think I can go ahead and eat my GF matzo? Or do I
need to say a separate motzi?

I haven't been able to get a straight answer about this (and yes, I
have an e-mail in to a rabbi) and I'm wondering what you all have been
told or have chosen to do.

Thanks!

--- In allergicjews@yahoogroups.com, "Debbie Brown" <azer@...> wrote:
>
> I don't have any egg or nut-free suggestions but I AM curious. You
said "Gluten free is no problem for Passover...". I'd love to know
how you do it! Without matzah or matza meal it's really hard to make
alot of traditional dishes. And how does one do Pesach without
matzah! Plus, I hate that I have to bake everything from scratch---
especially since I completely change my kitchen from chametz to
pesadick!
>
> Please share!
>
> Debbie
>
I have a sponge cake recipe that uses potato starch, many flourless
chocolate cake recipes, I buy Lieber's or Paskez kneidlach mix that
I use instead of bread crumbs (I use it all year). Last year was the
first time I tried the GF Oat matzah. It's ok by itself but I found
that it turned to mush when I tried soaking it for matzo brei. I had
already given up the idea of matzah brei and matzah meal pancakes,
but sliced potatoes are pretty good with eggs or a baked potato with
cheese for breakfast. There are lots of mixes and some frozen
goodies like blintzes that are made from potato starch, just look for
NON GEBROKTS. I stock up at Passover for the year. I can even find
kishka without matzah meal.

--- In allergicjews@yahoogroups.com, "Debbie Brown" <azer@...> wrote:
>
> I don't have any egg or nut-free suggestions but I AM curious.  You
said "Gluten free is no problem for Passover...".  I'd love to know
how you do it!  Without matzah or matza meal it's really hard to make
alot of traditional dishes.  And how does one do Pesach without
matzah!   Plus, I hate that I have to bake everything from scratch---
especially since I completely change my kitchen from chametz to
pesadick!
>
> Please share!
>
> Debbie
>
I have a sponge cake recipe that uses potato starch, many flourless
chocolate cake recipes,  I buy Lieber's or Paskez kneidlach mix that
I use instead of bread crumbs (I use it all year).  Last year was the
first time I tried the GF Oat matzah.  It's ok by itself but I found
that it turned to mush when I tried soaking it for matzo brei. I had
already given up the idea of matzah brei and matzah meal pancakes,
but sliced potatoes are pretty good with eggs or a baked potato with
cheese for breakfast.  There are lots of mixes and some frozen
goodies like blintzes that are made from potato starch, just look for
NON GEBROKTS.  I stock up at Passover for the year.  I can even find
kishka without matzah meal.