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#425

From: "adrienne weber" <aweber37@...>
Date: Thu Nov 20, 2008 4:17 am
Subject: Emailing: Quinoa-Corn Muffins

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Quinoa-Corn Muffins

BY LAURIE GAUGUIN, Nov 1, 2008 9:05 PM

Photo by Leigh Beisch

Serves 12 / Quinoa's nutty flavor pairs perfectly with corn's natural sweetness. These muffins are not only gluten free, they're also rich in protein and easy to make. Ingredient tip: Be certain to use baking powder before its expiration date to ensure a proper rise. Prep tip: For best results, serve within a few hours of baking.

1 cup quinoa flour
1 cup yellow cornmeal
2 tablespoons double-acting baking powder
1 teaspoon salt
⅓ cup honey
6 tablespoons canola oil, plus more for brushing
1 cup whole milk
2 large eggs

Preheat oven to 400�. In a medium bowl, sift together quinoa flour, cornmeal, baking powder, and salt.
In a second medium bowl, whisk honey and oil until smooth. (If honey is too stiff, microwave it for a few seconds.) Whisk in milk and eggs. Pour milk mixture into cornmeal mixture. Whisk just until smooth; do not overmix.
Brush muffin tins with oil, even if using a nonstick pan. Pour muffin batter evenly into tins. Bake for 17-20 minutes on center oven rack, until tops are lightly golden and an inserted toothpick comes out clean. Remove from oven; cool 5 minutes, then remove muffins from tins. Serve warm, or allow to cool on a wire rack.

PER SERVING: 186 cal, 44% fat cal, 10g fat, 1g sat fat, 38mg chol, 4g protein, 24g carb, 2g fiber, 401mg sodium

Laurie Gauguin, a professional chef since 1996, cooks for private clients in the San Francisco area and blogs at ladleandwhisk.wordpress.com.

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#424

From: Jennifer Stahl <meg-a-bytes@...>
Date: Fri Oct 17, 2008 8:47 am
Subject: Re: Re:chalah

meg-a-bytes

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I've only skimmed the posting, so I have to ask, is there one recipe that tastes more like the "eggy" recipe that most folks sell at stores?

My husband has proven rather picky and we've thus far tried three different recipes for gluten free challah, one of which was a flop (Bette Hagman's) and two of which tasted like whole wheat bread (Pamela's and Sara from the Delphi Celiac Group's) and he has only now admitted he does not like the whole wheat taste... which leaves me at a loss and having a whole loaf to eat myself (unacceptable).

I could seriously use some help. thanks!

----- Original Message ----
From: Nancy Ehrlich Lapid <nancyre@...>
To: allergicjews@yahoogroups.com
Sent: Thursday, October 16, 2008 5:36:38 PM
Subject: [allergicjews] Re:chalah

Hi elefk1986,

On my celiac disease website, I've got links to six recipes for GF challah and also to two places in Brooklyn that sell ready-made GF challahs (and they'll ship to you if you can't get there in person).

See here: http://celiacdisease.about.com/od/theglutenfreediet/tp/challah_links.htm

--Nancy Lapid

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#423

From: Victor Dolcourt <vdolcourt@...>
Date: Thu Oct 16, 2008 3:43 pm
Subject: Re:chalah

vdolcourt

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Nancy Lapid writes a gluten free colum in About.Com. Here is a recent posting for gluten-free challah: http://celiacdisease.about.com/od/theglutenfreediet/tp/challah_links.htm

Of course, I like my bread the best; however, there are some very nice looking breads described in her posting.

Vic-Sunnyvale, CA

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#422

From: Nancy Ehrlich Lapid <nancyre@...>
Date: Thu Oct 16, 2008 3:36 pm
Subject: Re:chalah

nancylapid

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Hi elefk1986,

See here: http://celiacdisease.about.com/od/theglutenfreediet/tp/challah_links.htm

--Nancy Lapid

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#421

From: "karen" <karenandbrandon@...>
Date: Wed Oct 15, 2008 7:37 pm
Subject: Kosher And Gf - Gluten-Free Chalah, hamantashen, matzo balls, and mandelbrot ffrom Celiac.com

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GFdoc View Member Profile	Feb 28 2004, 09:52 AM Post #1
Advanced Community Member Group: Members Posts: 122 Joined: 1-February 04 From: Chicago Member No.: 660	Hamantaschen Purim is next week, and I was determined to make gluten-free hamantaschen. These worked pretty well! This makes a cookie-style hamentaschen, not the cake-like ones. 1 stick butter or margerine 1 cup sugar 1 egg 2 T orange juice (or lemon juice) 1 t vanilla 2 t baking powder 3/4 t xanthan gum 3/4 cup corn starch * 1/2 cup white rice flour * 1/2 cup brown rice flour * 1/2 cup potato starch * 1/4 cup tapioca flour * * or use 2 1/2 cups gluten-free flour of your choice Filling: Apricot, prune, or strawberry preserves or jam mini chocolate chips, M&Ms, etc Directions: 1. In mixer, cream butter and sugar 2. Add egg 3. Add orange juice and vanilla 4. In separate bowl, combine flour, baking powder and xanthan 5. Add flour slowly to mixture 6. Refrigerate dough for several hours ( I do overnight) 7. Roll out dough onto lightly gluten-free floured surface. Roll to 1/8 to 1/4 inch thickness 8.Cut into circles with 2 1/2 inch wide glass 9. Fill each circle with about 1/2 teaspoonful of filling of your choice 10. Fold up 3 sides of circle and pinch edges firmly to form triangle with opening at center to let filling peek thru 11. Bake at 375 degrees on parchment covered cookie sheet for about 15 minutes, or until lightly browned. Let cool before transfering to plate. Makes about 26 hamantaschen cookies. Recipe can be doubled -------------------- Sara gluten-free since 9/03

GFdoc View Member Profile	Feb 28 2004, 01:31 PM Post #2
Advanced Community Member Group: Members Posts: 122 Joined: 1-February 04 From: Chicago Member No.: 660	Challah (Egg Bread) (parve) 1 1/2 cups cornstarch 3/4 cup white rice flour 1/2 cup brown rice flour 1/4 cup tapioca flour 3 T almond meal 1 T xanthan gum 1 package red star quickrise yeast 1 t salt 1 cup warm water (120 degrees) 2 T dry potato flakes 1/4 cup oil 1/4 cup honey 3 eggs + 1 egg yolk Directions: 1. Mix dry ingredients in heavy duty mixer 2. Dissolve potato flakes in warm water, and add slowly to mixer 3. Add oil and honey 4. Add eggs and mix until blended 5. Beat on High speed for 2 minutes - batter should look like pudding 6. Spoon batter into greased 9 x 5 inch loaf pan (I spray with Pam, and use dark Teflon pan) 7. Smooth top surface of batter using WET hand 8. Cover pan with plastic wrap (spray underside of plastic sheet with Pam so it won't stick to batter as it rises) 9. Let rise in warm place for about 35 minutes or until reaches top of pan (I turn my oven on warm for 30-60 seconds, turn off, then use as warm place for rising) 10. Using fine serrated knife, cut 2 diagonal lines across top of bread about 1/8 inch deep (lets steam escape) 11. Bake in preheated 350 degree oven for 45 minutes (cover with foil after 20 minutes if top gets too brown) 12. Transfer to wire cooling rack, rub top with margerine while still hot. Enjoy! -------------------- Sara gluten-free since 9/03

GFdoc View Member Profile	Feb 28 2004, 02:58 PM Post #3
Advanced Community Member Group: Members Posts: 122 Joined: 1-February 04 From: Chicago Member No.: 660	GLUTEN FREE MATZO! I found a website that makes and sells gluten-free Kosher for passover matzo. www.ubaccess.com/oatdetails.html I'm going to get a box ASAP... -------------------- Sara gluten-free since 9/03

GFdoc View Member Profile	Feb 29 2004, 11:05 AM Post #4
Advanced Community Member Group: Members Posts: 122 Joined: 1-February 04 From: Chicago Member No.: 660	gluten-free Matzo Balls This recipe uses ground oats - but I would try it with other gluten-free flour if you cannot tolerate oats. **To make Kosher for Passover, don't use ground oats...I used ground up gluten-free matzos made with potato starch (see next recipe) 4 TBSP rendered chicken fat (you can use plain oil, but it's not nearly as good. I use Empire Kosher rendered chicken fat - prefrozen in tubs) 4 eggs 1 tsp salt 1/2 cup ground oats (* I grind my own in cuisinart) 3/4 cup dried potato flakes Directions: 1. Blend eggs and chicken fat (with fork, or with cuisinart) 2. Add dry ingredients, and mix 3. Cover and let sit in fridge for at least 30 minutes 4. Have briskly boiling water ready 5. Roll 1 1/2 inch balls from mixture using wet hands, drop into boiling water 6. When all balls are in water, use a long spoon to make sure none of the balls are stuck to the bottom of the pot 7. Cover pot with lid, and cook over medium heat for 35 minutes. 8. Using slotted spoon, transfer balls directly to soup, or to freeze for later use, transfer to waxpaper lined cookie sheet and freeze until hard, then transfer into ziplock freezer bags. Makes about 11 matzo balls. Recipe can be easily doubled or halved. Enjoy! Sara -------------------- Sara gluten-free since 9/03

GFdoc View Member Profile	Mar 1 2004, 03:36 PM Post #5
Advanced Community Member Group: Members Posts: 122 Joined: 1-February 04 From: Chicago Member No.: 660	I hope I'm not the only one on the board who's looking for kosher recipes! gluten-free "Matzoh" I don't know if this is considered "kosher" for the actual seder...but I'm not inviting the Lebbavitcher Rebbe to my house anyway! It tastes better with a combo of rice flour and potato starch, but rice is only considered kosher le pesach if you are a sephardic Jew. I think I may "become" sepharidic for Pesach this year. 3/4 cup potato starch 1/4 cup almond meal pinch salt 2 T olive oil 3T + 1t water mix all ingredients in bowl -texture should be like playdough - if too dry add small amount of extra water. Knead into ball and divide into 4 pieces. Take 1 piece and roll between 2 sheets of parchment paper - roll as thinly as possible - be patient - dough will tear easily. Prick dough all over with fork. Score with knife if you want to break into squares after baking. Bake at 400 degrees for 10-13 minutes, or until lightly browned. Makes about 4 8-inch round matzot. I'm going to try grinding these up after baking to see if I can get "matzo meal" -------------------- Sara gluten-free since 9/03

GFdoc View Member Profile	Mar 5 2004, 02:12 PM Post #6
Advanced Community Member Group: Members Posts: 122 Joined: 1-February 04 From: Chicago Member No.: 660	Chocolate Chip Mandelbrot Mandelbrot (or mandelbread) is German for almond bread. It is very similar to biscotti. This recipe is adapted from my Grandmother's original recipe. I altered it to make it softer. It's a cross between a chocolate chip cookie and a bar cookie. My kids adore these (me too!) 1 1/2 sticks butter 1 cup sugar 3 eggs 2 1/2 cups gluten-free flour (I used Bette Hageman's featherlight, but OK to try others too) 3/4 t xanthan gum pinch salt 1 tsp baking powder 1 tsp vanilla extract 1/2 tsp almond extract 1 or 1 1/2 cups chocolate chips (to your taste) nuts (optional - I don't use, my kids won't eat them) cinnamon sugar for sprinkling on top Directions: 1. In mixer, cream butter and sugar 2. Mix in eggs 3. Add baking powder, salt, vanilla, almond extract 4. Add flour slowly 5. Add nuts and / or chocolate chips 6. Onto ungreased parchment paper-lined cookie sheet, sppon into 2 equal oval-shaped loaves. Use full length of cookie sheet, leave about 2-3 inches between loaves for spreading while baking. 7. Top loaves generously with cinnamon sugar 8. Bake at 350 degrees for 25-30 minutes. 9. When cool, slice (as one would slice a loaf of bread, but thicker slices) (Some people turn slices on their sides and rebake to make a dryer cookie - good for dunking into coffee - I don't do this last step) Enjoy! Sara -------------------- Sara gluten-free since 9/03

erica View Member Profile	Mar 5 2004, 08:59 PM Post #7
Community Member Group: Members Posts: 39 Joined: 12-January 04 Member No.: 349	Sara, you have a gluten-free kosher friend! I actually made really delicious hamentaschen last night. I found a basic recipe online and just substituted the regular flour with Bob's Red Mill All Purpose Gluten Free Flour. I had to add about an extra 1/2 cup of the flour so that it wasn't so sticky but it worked really well. By the way, don't know if you live near a Whole Foods but they sell kosher for pesach gluten free matza around pesach time. I also plan on trying a bunch of gluten free challah recipes when I get a chance, probably not until after pesach. I'll let you know how they turn out!

GFdoc View Member Profile	Mar 7 2004, 06:16 PM Post #8
Advanced Community Member Group: Members Posts: 122 Joined: 1-February 04 From: Chicago Member No.: 660	Thanks Erica! I'm so glad to have found you on the board...I hope you had a happy Purim ( and ate lots of gluten-free Hamentaschen)! Let me know if you come up with any good new recipes. Have a good Pesach - it's coming up fast! I'm already cooking...I've got 25 guests for dinner on the first night...yikes! My briskets and soup are made and in the freezer... now I've got to make lots and lots of matzo balls! People are bringing stuff to help, but between keeping kosher and kosher for passover, and gluten-free rules...it's easier to cook it myself. Sara PS. thanks for the tip about gluten-free matzo at Whole Foods - I'll definately look there... it's alot closer to my house than the orthodox grocery store in Chicago. -------------------- Sara gluten-free since 9/03

Guest_Florida Jean_*	Mar 10 2004, 04:48 PM Post #9
Guests	QUOTE(GFdoc @ Feb 28 2004, 01:31 PM) Challah (Egg Bread) (parve) 1 1/2 cups cornstarch 3/4 cup white rice flour 1/2 cup brown rice flour 1/4 cup tapioca flour 3 T almond meal 1 T xanthan gum 1 package red star quickrise yeast 1 t salt 1 cup warm water (120 degrees) 2 T dry potato flakes 1/4 cup oil 1/4 cup honey 3 eggs + 1 egg yolk Directions: 1. Mix dry ingredients in heavy duty mixer 2. Dissolve potato flakes in warm water, and add slowly to mixer 3. Add oil and honey 4. Add eggs and mix until blended 5. Beat on High speed for 2 minutes - batter should look like pudding 6. Spoon batter into greased 9 x 5 inch loaf pan (I spray with Pam, and use dark Teflon pan) 7. Smooth top surface of batter using WET hand 8. Cover pan with plastic wrap (spray underside of plastic sheet with Pam so it won't stick to batter as it rises) 9. Let rise in warm place for about 35 minutes or until reaches top of pan (I turn my oven on warm for 30-60 seconds, turn off, then use as warm place for rising) 10. Using fine serrated knife, cut 2 diagonal lines across top of bread about 1/8 inch deep (lets steam escape) 11. Bake in preheated 350 degree oven for 45 minutes (cover with foil after 20 minutes if top gets too brown) 12. Transfer to wire cooling rack, rub top with margerine while still hot. Enjoy! Hi, I tried your recipe for Challah bread today, and this was the first time in 4 years that I have eaten bread that was so close to wheat bread that I ate so much of before diagnosis. Thank you very much. It is the only kind I will bake from now on. Jean

GFdoc View Member Profile	Mar 10 2004, 07:42 PM Post #10
Advanced Community Member Group: Members Posts: 122 Joined: 1-February 04 From: Chicago Member No.: 660	Jean - I had tears in my eyes when I read your post! I'm so glad to have been able to come up with that recipe (I spent alot of time researching baking chemistry and reading online recipes and gluten-free cookbooks, and I threw out alot of duds though before I got to that version of it). Today I made french toast with the leftover bread from Friday (5 days old) and it was delicious! (I do not freeze or refrigerate the loaf - just put it into a ziploc bag at room temp). I hope to keep on making good gluten-free recipes...I'll post whatever tastes good! Happy eating, Sara -------------------- Sara gluten-free since 9/03

tammy View Member Profile	Mar 11 2004, 06:35 PM Post #11
Advanced Community Member Group: Members Posts: 366 Joined: 2-January 04 Member No.: 148	Thank you for the Chocolate Chip Mandelbrot recipe. I might give it a try for our special occasions. I was especially pleased that it was a german recipe.

gf4life View Member Profile View Member Blog	Mar 11 2004, 06:41 PM Post #12
Our family "photo" as drawn by my daughter Hannah Group: Members Posts: 1,688 Joined: 31-December 03 From: The Central Valley of California Member No.: 43	Sara, I was wondering if it would be possible for me to make these recipes with a dairy free substitute. I can't use butter and I know that some recipes don't work if you use shortening. For baking I use Coconut butter or organic palm shortening. I can't use margarine since I am allergic to soy. Thanks. God bless, Mariann -------------------- ~West Coast-Central California~ Mariann, gluten intolerant and mother of 3 gluten intolerant children

GFdoc View Member Profile	Mar 12 2004, 05:28 AM Post #13
Advanced Community Member Group: Members Posts: 122 Joined: 1-February 04 From: Chicago Member No.: 660	Hi Mariann - happy late birthday! My challah recipe is totally dairy free, and you can use any kind of oil - I usually use safflower oil. the mandelbrot and other cookies I make I usually use butter or margerine - but try the shortening - I think it would work OK. There might be some adjustment of amount to use - I got this chart off of the crisco web site 1/4 cup butter or margarine =1/4 cup Crisco shortening + 1-1/2 teaspoons water 1/3 cup butter or margarine= 1/3 cup Crisco shortening + 2 teaspoons water 1/2 cup butter or margarine = 1/2 cup Crisco shortening + 3 teaspoons water 2/3 cup butter or margarine = 2/3 cup Crisco shortening + 4 teaspoons water 3/4 cup butter or margarine = 3/4 cup Crisco shortening + 1 tablespoon + 1-1/2 teaspoons water 1 cup butter or margarine = 1 cup Crisco shortening + 2 tablespoons water Your note says that you use coconut or palm shortening...wow those are not so healthy! Do you have any other choices? I'm not sure what crisco is made out of...but i'll check for you. Sara -------------------- Sara gluten-free since 9/03

gf4life View Member Profile View Member Blog	Mar 12 2004, 05:15 PM Post #14
Our family "photo" as drawn by my daughter Hannah Group: Members Posts: 1,688 Joined: 31-December 03 From: The Central Valley of California Member No.: 43	Hi Sara, Thanks for the conversion chart. That helps a lot, in case I can't find a gluten/dairy/soy free margarine. Crisco has soybean oil in it. So it is out for me, too. I will look around for the margarine you e-mailed me about. Thanks again. God bless, Mariann -------------------- ~West Coast-Central California~ Mariann, gluten intolerant and mother of 3 gluten intolerant children

Guest_aramgard_*	Mar 13 2004, 08:25 AM Post #15
Guests	Marianne, Also have you tried sunflower oil or coconut oil(which gets solid like shortening)???? Shirley

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#420

From: "elefk1986" <elefk1986@...>
Date: Wed Oct 15, 2008 6:46 pm
Subject: chalah

elefk1986

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Does anyone know where we could possibly get a gluten-free chalah in
Queens or Nassau?  Anyone have a good recipe for one?

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#419

From: "elefk1986" <elefk1986@...>
Date: Wed Oct 8, 2008 4:56 pm
Subject: Great Neck

elefk1986

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I heard about a gluten-free, kosher restaurant in Great Neck but cannot
find out what or where.  Anybody know anything about it?

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#418

From: "ibenjamin816" <isaiah.benjamin@...>
Date: Thu Oct 2, 2008 12:42 am
Subject: Re: Diabetes Supplements

ibenjamin816

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--- In allergicjews@yahoogroups.com, "josi_wibowo" <josi_wibowo@...>
wrote:
>
> Researchers have found that certain herbal products, vitamins and
> minerals can help in the treatment of diabetes.

My apologies to everyone that a spammer managed to get on this list -
They have been removed.

L'shanah tovah,

Tovah

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#417

From: "josi_wibowo" <josi_wibowo@...>
Date: Tue Sep 30, 2008 6:22 am
Subject: Diabetes Supplements

josi_wibowo

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Researchers have found that certain herbal products, vitamins and
minerals can help in the treatment of diabetes. These products are
commonly known as diabetes supplements. Many diabetes supplements
assist in controlling diabetes by controlling blood glucose levels.
Using them in conjunction with exercise and sensible eating is the
best alternative treatment for type II diabetes. That is why they have
become so popular these days.
Most diabetes supplements are natural products obtained from herbs.
They commonly have no side effects. Diabetes supplements are also
nutritional supplements having all natural ingredients needed for
normal growth and well being. They can be used in conjunction with
medication. Diabetes supplements should be taken after consulting a
physician, as some medicines may produce complex reactions.

For further informations, please click
http://www.treatmentfordiabetes.blogspot.com.

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#416

From: "Kim" <kimchap@...>
Date: Sun Sep 28, 2008 4:02 pm
Subject: matzoh balls: egg substitutes

kimmiechap

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As someone who has baked for years dealing with multiple food
allergies (my own and others) I have used flax seed with great
results. (I sent you a private email with the substitution: 1 tbsp
flax seed freshly ground + 3 tbsp water for each egg)
I researched seed allergies and found this:
http://www.allergy.org.nz/about+allergies/food+allergy/seed+allergy.html
which states that linseed allergies are rare (the main component of
flax seeds)

However, pectin is also a great binder. I use grated apples in some
recipes but I doubt you want your matzoh to taste like apple! You can
buy pectin most places. Another choice would be gums: I prefer guar
gum for the lack of after taste.

As for a flour substitute, I find tapioca flour to be the best for
giving the right mout feel to breads and baked goods.

I personally haven'y experiment with matzoh balls yet for the perfect
recipe as I have gained so much weight this year dealing with a hip
injury that has limited my activities so I'm keeping my carb intake to
a minimum.
But that's on the list for post surgical recovery so I'll make sure to
post the winning recipe!

Wishing you luck!

L'Shana Tova to all!

-kim

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#415

From: "Cheryl Harris" <cheryl@...>
Date: Sat Sep 27, 2008 5:55 pm
Subject: Re: Egg-free matzah balls?

cherylharrisrd

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PLEASE share if you come up with something.

I've used GF Bay's matzo recipe inthe past, but haven't rentured to
matzo ball soup, largely because potatoes and I don't have the best
relationship.  I will be working on a gluten/dairy/egg/soy/sugar free
apple cake this weekend and we shall see...

Cheryl
www.gfgoodness.com

--- In allergicjews@yahoogroups.com, Jennifer Stahl <meg-a-bytes@...>
>
> ----- Original Message ----
> From: cindy.cadman <cindy.cadman@...>
> To: allergicjews@yahoogroups.com
> Sent: Saturday, September 27, 2008 1:57:19 AM
> Subject: [allergicjews] Egg-free matzah balls?
>
> There seems to be a lot of folks on this board with gluten
allergies, so I don't know if anyone
> will be able to help me out.
>
> Fortunately, gluten is not an allergy that I have to deal with. But
I've been wholly unsuccessful
> in finding an egg-free matzah ball recipe that doesn't have the
texture of paste. I've tried
> steaming, poaching, baking and some combination of these methods to
cook them. And I've
> tried tofu and Ener-G as a replacement for the egg, which -as near
as I can tell - is supposed
> to not only bind but puff up the matzah balls.
>
> Does anyone have any ideas that work to make the matzah balls bind
together but not come
> out like wallpaper paste? Maybe a soda water combo with something
that I can't begin to
> imagine?
>
> Thanks!
>
> P.S. We're egg-free, dairy-free, nut-free and seafood-free in our
house.
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>

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#414

From: Jennifer Stahl <meg-a-bytes@...>
Date: Sat Sep 27, 2008 2:16 pm
Subject: Re: Egg-free matzah balls?

meg-a-bytes

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Honestly I haven't, since I have a small thyroid and sometimes soy can set off issues for me. I try to be really careful with soy. I can ask my mom though what she'd think would work, since she makes breads and such for people with various food allergies including dairy, nuts and egg. :)

Jennifer

Ketivah vachatimah tovah!
"May you be inscribed and sealed for a good year."

----- Original Message ----
From: Cindy Cadman <cindy.cadman@...>
To: allergicjews@yahoogroups.com
Sent: Saturday, September 27, 2008 2:06:44 PM
Subject: Re: [allergicjews] Egg-free matzah balls?

Thanks for recommendation. You know, I haven't tried it because I'm unsure if we have flax allergies. Last summer we had flat breads with sesame and flax flours, and ended up in the ER. When my son got re-allergy tested right after, the allergist had a fixed focus on the sesame, and we didn't test for flax. (The sesame was positive.) So I'm a bit uncomfortable.

Have you heard anything about/have you tried the soy flour substitute? Think that might work? Although I have some, I haven't ever used it. Does it change the flavor of the food?

Cindy

On Sep 27, 2008, at 2:30 AM, Jennifer Stahl wrote:

I haven't tried it... but have you tried the flax substitute for eggs? I'm unsure if it would work or not for matzah balls, but it seems to do okish with other breads and cakes.

Jennifer

Ketivah vachatimah tovah!
"May you be inscribed and sealed for a good year."

----- Original Message ----
From: cindy.cadman <cindy.cadman@ gmail.com>
To: allergicjews@ yahoogroups. com
Sent: Saturday, September 27, 2008 1:57:19 AM
Subject: [allergicjews] Egg-free matzah balls?

There seems to be a lot of folks on this board with gluten allergies, so I don't know if anyone
will be able to help me out.

Fortunately, gluten is not an allergy that I have to deal with. But I've been wholly unsuccessful
in finding an egg-free matzah ball recipe that doesn't have the texture of paste. I've tried
steaming, poaching, baking and some combination of these methods to cook them. And I've
tried tofu and Ener-G as a replacement for the egg, which -as near as I can tell - is supposed
to not only bind but puff up the matzah balls.

Does anyone have any ideas that work to make the matzah balls bind together but not come
out like wallpaper paste? Maybe a soda water combo with something that I can't begin to
imagine?

Thanks!

P.S. We're egg-free, dairy-free, nut-free and seafood-free in our house.

------------ --------- --------- ------

Yahoo! Groups Links

Reply | Forward | Messages in this Topic (5)

#413

From: Cindy Cadman <cindy.cadman@...>
Date: Sat Sep 27, 2008 12:06 pm
Subject: Re: Egg-free matzah balls?

cindy.cadman

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Thanks for recommendation. You know, I haven't tried it because I'm unsure if we have flax allergies. Last summer we had flat breads with sesame and flax flours, and ended up in the ER. When my son got re-allergy tested right after, the allergist had a fixed focus on the sesame, and we didn't test for flax. (The sesame was positive.) So I'm a bit uncomfortable.

Have you heard anything about/have you tried the soy flour substitute? Think that might work? Although I have some, I haven't ever used it. Does it change the flavor of the food?

Cindy

On Sep 27, 2008, at 2:30 AM, Jennifer Stahl wrote:

I haven't tried it... but have you tried the flax substitute for eggs? I'm unsure if it would work or not for matzah balls, but it seems to do okish with other breads and cakes.

Jennifer

Ketivah vachatimah tovah!
"May you be inscribed and sealed for a good year."

----- Original Message ----
From: cindy.cadman <cindy.cadman@gmail.com>
To: allergicjews@yahoogroups.com
Sent: Saturday, September 27, 2008 1:57:19 AM
Subject: [allergicjews] Egg-free matzah balls?

There seems to be a lot of folks on this board with gluten allergies, so I don't know if anyone
will be able to help me out.

Fortunately, gluten is not an allergy that I have to deal with. But I've been wholly unsuccessful
in finding an egg-free matzah ball recipe that doesn't have the texture of paste. I've tried
steaming, poaching, baking and some combination of these methods to cook them. And I've
tried tofu and Ener-G as a replacement for the egg, which -as near as I can tell - is supposed
to not only bind but puff up the matzah balls.

Does anyone have any ideas that work to make the matzah balls bind together but not come
out like wallpaper paste? Maybe a soda water combo with something that I can't begin to
imagine?

Thanks!

P.S. We're egg-free, dairy-free, nut-free and seafood-free in our house.

------------------------------------

Yahoo! Groups Links

Reply | Forward | Messages in this Topic (5)

#412

From: Jennifer Stahl <meg-a-bytes@...>
Date: Sat Sep 27, 2008 6:30 am
Subject: Re: Egg-free matzah balls?

meg-a-bytes

Offline

Send Email

I haven't tried it... but have you tried the flax substitute for eggs? I'm
unsure if it would work or not for matzah balls, but it seems to do okish with
other breads and cakes.

Jennifer


Ketivah vachatimah tovah!
"May you be inscribed and sealed for a good year."



----- Original Message ----
From: cindy.cadman <cindy.cadman@...>
To: allergicjews@yahoogroups.com
Sent: Saturday, September 27, 2008 1:57:19 AM
Subject: [allergicjews] Egg-free matzah balls?

There seems to be a lot of folks on this board with gluten allergies, so I don't
know if anyone
will be able to help me out.

Fortunately, gluten is not an allergy that I have to deal with. But I've been
wholly unsuccessful
in finding an egg-free matzah ball recipe that doesn't have the texture of
paste. I've tried
steaming, poaching, baking and some combination of these methods to cook them.
And I've
tried tofu and Ener-G as a replacement for the egg, which -as near as I can tell
- is supposed
to not only bind but puff up the matzah balls.

Does anyone have any ideas that work to make the matzah balls bind together but
not come
out like wallpaper paste? Maybe a soda water combo with something that I can't
begin to
imagine?

Thanks!

P.S. We're egg-free, dairy-free, nut-free and seafood-free in our house.


------------------------------------

Yahoo! Groups Links

Reply | Forward | Messages in this Topic (5)

#411

From: "cindy.cadman" <cindy.cadman@...>
Date: Fri Sep 26, 2008 11:57 pm
Subject: Egg-free matzah balls?

cindy.cadman

Offline

Send Email

There seems to be a lot of folks on this board with gluten allergies, so I don't
know if anyone
will be able to help me out.

Fortunately, gluten is not an allergy that I have to deal with. But I've been
wholly unsuccessful
in finding an egg-free matzah ball recipe that doesn't have the texture of
paste. I've tried
steaming, poaching, baking and some combination of these methods to cook them.
And I've
tried tofu and Ener-G as a replacement for the egg, which -as near as I can tell
- is supposed
to not only bind but puff up the matzah balls.

Does anyone have any ideas that work to make the matzah balls bind together but
not come
out like wallpaper paste? Maybe a soda water combo with something that I can't
begin to
imagine?

Thanks!

P.S. We're egg-free, dairy-free, nut-free and seafood-free in our house.

Reply | Forward | Messages in this Topic (5)

#410

From: Jennifer Stahl <meg-a-bytes@...>
Date: Fri Sep 26, 2008 5:23 pm
Subject: Re: Link to Gluten-Free Challah Recipes

meg-a-bytes

Offline

Send Email

Thank you, thank you, thank you!

I've tried the Pamela's one and another just a couple weeks ago and we have the remainder of the 'other' recipe for tonight... I've yet to find one that DH likes as much as I... this will definitely help as the holiday rolls closer!!

Jennifer

Ketivah vachatimah tovah!
"May you be inscribed and sealed for a good year."

----- Original Message ----
From: nancylapid <nancyre@...>
To: allergicjews@yahoogroups.com
Sent: Friday, September 26, 2008 5:56:00 PM
Subject: [allergicjews] Link to Gluten-Free Challah Recipes

Hello Everyone,

Here is a link to a list of gluten-free challah recipes . (I've also included links to a few bakers who will ship ready-made gluten-free challahs.)

If you know of any sites I should add to my list, please write to me!

Thanks, and Shana Tovah!

Nancy

Reply | Forward | Messages in this Topic (2)

#409

From: "nancylapid" <nancyre@...>
Date: Fri Sep 26, 2008 3:56 pm
Subject: Link to Gluten-Free Challah Recipes

nancylapid

Offline

Send Email

Hello Everyone,

Here is a link to a list of gluten-free challah recipes . (I've also included links to a few bakers who will ship ready-made gluten-free challahs.)

If you know of any sites I should add to my list, please write to me!

Thanks, and Shana Tovah!

Nancy

Reply | Forward | Messages in this Topic (2)

#408

From: Josi Wibowo <josi_wibowo@...>
Date: Wed Sep 10, 2008 3:43 pm
Subject: My list of Yahoo Groups :)

josi_wibowo

Offline

Send Email

Hi everyone,

Hope this is ok to post here... You can see a list of my groups on Grouply at the link below. Maybe you'll find some you want to join.

Josi

Here's the link:
http://www.grouply.com/register.php?tmg=640030&vt=6398281

====================
This message was posted by a fellow group member who uses Grouply instead of email to access this group. Grouply blocks additional invitations from being sent to this group by anyone for 30 days. Group owners can permanently block future invitations. For more on how Grouply maintains privacy and protects you, see http://blog.grouply.com/protect/ .

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#407

From: Manda Kristal <mkris2000@...>
Date: Fri Sep 5, 2008 7:24 pm
Subject: Mee Tu Gluten Free

mkris2000

Offline

Send Email

Does anyone know if Mee Tu chinese marinade is gluten free?

What about their other products?

I contacted the company and haven't received a response yet.

Thanks for your help.

Manda

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#406

From: "ibenjamin816" <isaiah.benjamin@...>
Date: Sun Aug 24, 2008 12:56 am
Subject: From OUKosher: Good News for Gluten-Free Consumers

ibenjamin816

Offline

Send Email

Here is an article from the OU about kosher gluten-free goods that
some of you might find interesting:

Good News for Gluten-Free Consumers �" Now You Can Have Your Cake and
Eat it Too!

http://oukosher.org/index.php/common/article/good_news_for_gluten_free_consumers\
_now_you_can_have_your_cake_and_eat_it_t/




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

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#405

From: "Pete" <freestylepete@...>
Date: Tue Aug 12, 2008 10:30 pm
Subject: Re: Gluten-Free Wedding Cakes

freestylepete

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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

Reply | Forward | Messages in this Topic (2)

#404

From: "sbw2270" <sara@...>
Date: Wed Jul 30, 2008 8:47 pm
Subject: Re: I just found this Gefen Passover Kneidel Question...

sbw2270

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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.

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#403

From: claire fischman <claireknits@...>
Date: Wed Jul 30, 2008 8:23 pm
Subject: non-gebroks

claireknits

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Did you read the ingredients? Non-greboks means wheat free. Chabad and others don't use any product that would involve mixing water with matzo (wheat) on the off chance that some of the wheat wasn't mixed well and might rise. Gefen is a reliable company. I don't think they would lie . You could email your question to the certifying agency. Also, kashrut.com puts out alert lists, and they links for passover info, sodas, slurpees, etc.

Reply | Forward | Messages in this Topic (1)

#402

From: "Rebecca" <rebeccah@...>
Date: Tue Jul 29, 2008 2:49 pm
Subject: Re: I just found this Gefen Passover Kneidel Question...

psyrah

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Send Email

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
> >
>

Reply | Forward | Messages in this Topic (4)

#401

From: "modelmama1" <modelmama1@...>
Date: Tue Jul 29, 2008 3:53 am
Subject: I just found this Gefen Passover Kneidel Question...

modelmama1

Offline

Send Email

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
>

Reply | Forward | Messages in this Topic (4)

#400

From: "adrienne weber" <aweber37@...>
Date: Thu Jun 12, 2008 2:20 pm
Subject: Emailing: Living Without Magazine

nannyaw2003

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A Lifestyle Guide for People with Allergies and Food Sensitivities

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Sign Up for Free Recipe of the Week E-letter Email:

Chcolate Mousse Chocolate Mousse Pie
Click here for a printer-friendly version.
Makes One 9-Inch Pie

Crust

1 1/2 cups almond flour (finely ground almonds)
2 teaspoons ground cinnamon
3 tablespoons sugar
pinch salt
3 tablespoons unsalted margarine, melted
1 egg (may be omitted if eggs are a problem)

Preheat oven to 350 degrees. Spray the bottom and sides of a 9-inch pie pan with vegetable oil. Set aside.
In a medium bowl, combine almond flour, cinnamon, sugar and salt. Add melted margarine and mix well.
In small bowl, beat the egg with a whisk until foamy and add to the almond mixture. Mix well and pat into the bottom of the pie pan.
Bake in preheated oven 12 to 15 minutes or until lightly browned. If crust rises, poke it with a fork and press it down. Let cool.

Filling

10 ounces semi-sweet or bittersweet chocolate
4 tablespoons unsalted margarine
1 (8-ounce) container dairy-free whipped topping, defrosted
2 teaspoons gluten-free vanilla

Melt chocolate with margarine in the top of a double boiler or in the microwave on medium power. Let cool slightly, but do not let chocolate solidify. Fold in whipped topping and vanilla.
Pour filling over crust. Smooth the top and garnish. Chill for 2 hours or overnight. Serve and enjoy.

This recipe was created by Beth Hillson for Living Without magazine.

For more great recipes, click here to subscribe to Living Without magazine
or order one of our cookbooks.


Home \| Subscribe \| Give a Gift \| Customer Service \| Back Issues \| Articles \| Recipes \| Products \| Privacy Policy \| FAQs \| Advertise \| Contact

Living Without is a lifestyle guide to achieving better health. It is written with your needs in mind but is not a substitute for consulting with your physician or other health care providers. The publisher and authors are not responsible for any adverse effects or consequences resulting from the use of the suggestions, products or procedures that appear in this magazine. All matters regarding your health should be supervised by a licensed health care physician. Copyright 2008 Living Without, Inc. All rights reserved worldwide.

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#399

From: "Rochelle Hahn" <rbhahn@...>
Date: Sat Jun 7, 2008 3:22 pm
Subject: Re: Kosher Gluten Free Caterer Needed, New England

hbrrbh

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Send Email

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
>
>

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#398

From: "sbw2270" <sara@...>
Date: Sat Jun 7, 2008 3:58 am
Subject: Kosher Gluten Free Caterer Needed, New England

sbw2270

Offline

Send Email

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

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#397

From: "adrienne weber" <aweber37@...>
Date: Thu May 29, 2008 6:22 am
Subject: Fw: [jewish-food] REC: Beanburgers

nannyaw2003

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Note: Use either GF soy sauce or omit, and compensate for saltiness.

----- Original Message -----

From: mlw@...

To: jewish-food@yahoogroups.com

Sent: Monday, May 26, 2008 1:22 PM

Subject: [jewish-food] REC: Beanburgers

A former member of this list shared this recipe with Lu Hamlin, who
posted it to another list we're all on. She raved about it, and since
I had some vegetarian friends coming for Memorial Day, I tried it.

Let me say that Lu was right. This is one of the better vegetarian
patties I've ever made or bought. I did add a teaspoon of salt to the
mixture, personal preference.

BEANBURGERS
Virginia Sauer via Lu Hamlin
Yield: 6 patties

1 cup cooked garbanzo beans (chick peas), slightly ground *
1 cup cooked brown rice *
1/2 cup old-fashioned rolled oats (uncooked)
2 tablespoons soy sauce or tamari sauce
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 stalk celery, finely chopped
1 small onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
Butter for frying and for buttering bread
6 slices of cheese
Kaiser rolls (or hamburger buns)
Tomato ketchup (optional)

* Beans and rice can be cooked ahead of time, and stored in the
freezer until ready to use. That way, they will be available whenever
you want to make beanburgers.

Form patties: Combine garbanzo beans, brown rice, oatmeal, soy sauce,
paprika, and cayenne pepper. Mix until well blended. Add celery,
onion, and garlic. Mix until thoroughly incorporated. Form into six
patties. If the consistency is too soft to shape, you can simply drop
six blobs into the skillet. If you are not ready to cook them all at
this time, you can place the excess mixture in a tightly- covered
container, and cook that when ready.

If you are going to serve these on rolls or hamburger buns, heat them
(either in oven, toaster oven, or bun warmer).

Cook: Melt butter in large skillet. Put patties in skillet. Cook
patties until browned on one side (3 - 5 minutes). Turn patties.
Place a slice of cheese on top of each patty. Cook until second side
is browned.

Serve: Butter rolls or buns. Serve each patty on a bun. If desired,
accompany with tomato ketchup, pickles, et cetera.

Maxine's notes:
1) Wet hands before forming patties. Much neater.

2) I threw all the ingredients in the food processor, rough-cutting
the onion and celery. Makes this a snap to mix up.

3) Cooked these on a cast iron griddle over two burners set to medium
high on an electric stove. Preheated griddle and they did not stick.

If anyone tries these in the oven, please let us know time and temperature.

maxine in ri

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#396

From: "nancylapid" <nancyre@...>
Date: Fri May 23, 2008 4:49 pm
Subject: Gluten-Free Wedding Cakes

nancylapid

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Hello Everyone,

I've been compiling a list of wedding cake designers who offer gluten-free cakes as an option. If you know of such a person or company, can you please let me know? Here is a link to the list I have so far. They're listed by state -- scroll down to the end of the article to see the directory. (If a state is not listed, it's because I don't have a source for GF wedding cakes in that state yet.)

http://celiacdisease.about.com/od/resourcesforceliacs/a/weddingcake.htm

Thanks in advance for any help you can provide!

Sincerely,
Nancy

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