Hi all,

Someone on another e-mail list I'm on mentioned finding a
potato-starch-based flatbread at Wegman's in New Jersey (We don't have
Wegman's on the West Coast, sadly)

Apparently it's Kosher for Passover, soy-free, gluten-free and pareve.

I just found a link where you can order them by the case of 5 packages:

http://www.nondairyicecream.com/itempage-950-250-259-887.html

Says it can be used for sandwiches, pizza or french toast.

I might have to order some.

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

I have modified the challah recipe in Betty Hagman’s book.  I added almond flour and increased the honey.  I put the dough into a ziplock bag and cut off a corner.  I then pipe the dough into a zig-zag shape resembling somewhat a braid.  I make several about 6” long and we use them on Shabbat for blessings.  I know you are not supposed to say Ha’Motzi if there is no wheat, but I’d rather say the blessings over something, than not say them.  For Rosh Hashanna I make a circular loaf and add raisins, it works very well.  It’s a dense sweet bread, not light and eggy like wheat challah, but we like it.

-Gina

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--- In allergicjews@yahoogroups.com, "Shelley Serber"
<shelleyserber@...> wrote:
>
>> Where does one (in Long Island / Five Towns area) can one buy tapioca
> starch and sweet / glutinous rice flour. >


The Health food store , not sure which ones are in the 5 towns but
there is a Health nuts in Westbury and  in Little Neck you could also
try Whole Foods in Manhasset. Franklin Square also has a small privatly
owned health food store,( as opposed to the chains)  not sure of the
name but it is on the corner of Hempstead turnpike and Franklin avenue.
Hope this helps!

I was thinking the same thing....

On 12/21/06, Ailsa Ek <AilsaEk@...> wrote:
>
>
>
>
>
>
> *blink*  Doesn't challah need to be pareve?
>
>
> On  21 Dec 2006, at 11:37 AM, Isaiah Benjamin wrote:
>
> I haven't tried any of these but I'll post a few more challah recipes
> that I found online.
>
> Gluten-Free Challah
>
> YIELD: 1 loaf (12 portions)
>
> Gluten-free flour blend:
> 2 lbs. white rice flour
> 1 lb., 4 oz. tapioca starch
> 1 lb., 4 oz. soy flour (defatted)
> 8 oz. whey powder             ^^^^^
>
>
> --
>
> Ailsa C. Ek
>
> AilsaEk@...
>
> http://www.ailsaek.com/
>
>
>

This one is from RenegadeKosher.com

Gluten-Free Challah

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 guar 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

Mix dry ingredients in heavy duty mixer

Dissolve potato flakes in warm water, and add slowly to mixer

Add oil and honey

Add eggs and mix until blended

Beat on High speed for 2 minutes - batter should look like pudding

Spoon batter into greased 9 x 5 inch loaf pan (I spray with Pam, and
use dark Teflon pan)

Smooth top surface of batter using WET hand

Cover pan with plastic wrap (spray underside of plastic sheet with Pam
so it won't stick to batter as it rises)

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)

Using fine serrated knife, cut 2 diagonal lines across top of bread
about 1/8 inch deep (lets steam escape)

Bake in preheated 350 degree oven for 45 minutes (cover with foil
after 20 minutes if top gets too brown)

Transfer to wire cooling rack, rub top with margerine while still hot.

I've also found that after the first warm resting, you can also cut
the dough into three parts and braid it into the traditional challah
shape before baking. Afterwards, if you wish, you could give it the
traditional egg wash as described in my challah article. Now, many
gravys call for adding flour to thicken it. For the gluten-free
friends, I recommend that for every 2 Tablespoons of Wheat Flour,
substitute 1 Tablespoon of Corn Starch.

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

I haven't tried any of these but I'll post a few more challah recipes
that I found online.

Gluten-Free Challah

YIELD: 1 loaf (12 portions)

Gluten-free flour blend:
2 lbs. white rice flour
1 lb., 4 oz. tapioca starch
1 lb., 4 oz. soy flour (defatted)
8 oz. whey powder

Challah:
1 lb. gluten-free flour blend
1/2 oz. salt
1/2 oz. instant yeast
5 oz. sugar
14 oz. sparkling water
6 egg yolks
3 oz. oil
1/4 oz. guar gum

    1. Prepare gluten-free flour blend. Mix 1 lb. of flour blend with
all other dry ingredients. Separately, combine all liquid ingredients.
    2. Add both combinations to a mixing bowl and mix with paddle for 4
minutes on medium speed.
    3. Put in loaf pan, egg wash and proof for 45 to 55 minutes. Egg
wash again right before baking.
    4. Bake at 325°F for 50 minutes. Internal temperature should be above 190°F.
    5. When done, remove from baking pan and cool on rack.

Recipe from Chef Richard Coppedge, CMB, CHE, Professor, Baking and
Pastry Arts, Culinary Institute of America, Hyde Park, NY.



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

Wow, I'm so excited!

A few questions (bear with me!)

Where does one (in Long Island / Five Towns area) can one buy tapioca
starch and sweet / glutinous rice flour. (Is that so different to
white / rice flour? Also, where does one buy xanthan gum?

When you say 'yeast' is that fresh or package (3 strip fleishmans type).

Thanks for all the help - also has anyone tried making this by hand or
in the kitchenaid or food processor?

Thanks all!



On 12/21/06, Ailsa Ek <AilsaEk@...> wrote:
>
>
>
>
>
>
>
> On  21 Dec 2006, at 8:26 AM, Shelley Serber wrote:
>
> Please share the recipe (figures crossed it doesn't contain soy flour,
> as I'm allergic to that too!)
>
> I bought a 'challah' shaped baking pans, braids on the top, so if the
> dough is too hard to brain, maybe that's a good 'fake-out!'
>
> Recipe please please please!
>
> OK, I'm less ill, tired, and lazy today, so I opened the file and copied the
> text instead of attaching it like last time (sorry about that).  I think for
> a true challah, it needs more eggs.  This one was my first attempt, and it
> is really really good straight from the bread machine or oven.
> (Challah-shaped baking pans are way up there on my wish list.)
>
> Bread Flour
>
> 2 c brown rice flour
> 2 1/2 c white rice flour
> 1/2 c potato starch
> 1 1/3 c tapioca starch
> 1 1/2 c sweet/glutinous rice flour
> 2/3 c cornstarch
> 4 t xanthan gum
>
>
> Bread Machine Bread (for 1 lb machine)
>
> 2/3 c warm water
> 2 T brown sugar
> 1 t yeast
> 3 T vegetable oil or 2 T oil plus one egg
> 2 c flour
> 3/4 t salt
>
> Place water, sugar, and yeast in the pan of the bread machine. Let the yeast
> dissolve and foam for ten minutes. Add the oil, (optional egg), flour and
> salt to the yeast. Use the Rapidmix setting (or whatever your machine calls
> it; on my machine this takes 45 minutes, start to finish).
>
>
>
> --
>
> Ailsa C. Ek
>
> AilsaEk@...
>
> http://www.ailsaek.com/
>
>
>

Please share the recipe (figures crossed it doesn't contain soy flour,
as I'm allergic to that too!)

I bought a 'challah' shaped baking pans, braids on the top, so if the
dough is too hard to brain, maybe that's a good 'fake-out!'

Recipe please please please!

On 12/20/06, Fashion Empress <cassiopeiadesign@...> wrote:
>
>
>
>
>
>
> Not that I'm at all an expert on the subject, but I think if the Challah
> won't withstand braiding, one could twist it into a round Challah and
> pretend it's Rosh Hashanah :)
>
> Happy Chanukah,
> Amy
>
>
> Isaiah Benjamin <isaiah.benjamin@...> wrote:
>
>
> Thanks Ailsa - I guess I think of Challah as a very eggy, moist,
>  slightly sweet, pareve bread - that's braided. Obviously Challah is
>  traditionally braided, but I know that it is harder (though not
>  impossible) to make a GF Challah that is braided so i don't know if we
>  can use that as a criteria. I hope that I can figure out how to make
>  one that can withstand (very careful) braiding but if not, the
>  familiar eggy texture would be good enough for me.
>
>  I'm getting a KitchenAid standing mixer for Chanukah so I'm starting
>  to look for recipes to make with it!
>
>  Thanks for the recipe, it looks grea.t
>
>  Isaiah
>
>  --
>  Come visit my food blog...
>  Gluten-Free By The Bay
>  http://glutenfreebay.blogspot.com
>
>

Thanks Ailsa - I guess I think of Challah as a very eggy, moist,
slightly sweet, pareve bread - that's braided. Obviously Challah is
traditionally braided, but I know that it is harder (though not
impossible) to make a GF Challah that is braided so i don't know if we
can use that as a criteria. I hope that I can figure out how to make
one that can withstand (very careful) braiding but if not, the
familiar eggy texture would be good enough for me.

I'm getting a KitchenAid standing mixer for Chanukah so I'm starting
to look for recipes to make with it!

Thanks for the recipe, it looks grea.t

Isaiah

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

Thanks Ailsa - I guess I think of Challah as a very eggy, moist,
slightly sweet, pareve bread - that's braided. Obviously Challah is
traditionally braided, but I know that it is harder (though not
impossible) to make a GF Challah that is braided so i don't know if we
can use that as a criteria. I hope that I can figure out how to make
one that can withstand (very careful) braiding but if not, the
familiar eggy texture would be good enough for me.

I'm getting a KitchenAid standing mixer for Chanukah so I'm starting
to look for recipes to make with it!

Thanks for the recipe, it looks grea.t

Isaiah

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

Hi,

So here's a conversation starter: Challah.

Who has a good gluten-free challah recipe?

Isaiah

Yay! I'm so glad you liked them, Gina. Yes, they are definitely not
something I would want to make more than once a year. The regular
donuts are easier (just cutting them out with two concentric circles
in a regular donut shape, no filling). I might make those TWICE a
year... LOL!

Isaiah

On 12/19/06, Gina <chere_gina@...> wrote:
> I made these today with my kids.  Lots of work but worth it.  My
> daughter is 11 and had never had a fresh donut much less a
> sufganiot.  She is thrilled! My waist and hips are not so happy
> though.
>
> -Gina
>
--
Come visit my food blog...
Gluten-Free By The Bay
http://glutenfreebay.blogspot.com

Did I mention that you were my hero(ine)? Awesome- I will have to
check out your blog. :)

-Brenda

--- In allergicjews@yahoogroups.com, "Isaiah Benjamin"
<isaiah.benjamin@...> wrote:
>
> Hey all - Look what I just posted:
>
>
http://glutenfreebay.blogspot.com/2006/12/gluten-free-sufganiyot-jelly-donuts-fo\
r.html
>
> A recipe for gluten-free sufganiyot (jelly donuts)! They turned out
> very tasty. I made them without any sugar.
>
> It uses a rice flour mix you can find here:
> http://glutenfreebay.blogspot.com/2006/12/rice-flour-mix.html
>

Would rice milk work for this? I have a dairy allergy too ;)

On 12/17/06, Isaiah Benjamin <isaiah.benjamin@...> wrote:
>
>
>
>
>
>
> Hey all - Look what I just posted:
>
>
http://glutenfreebay.blogspot.com/2006/12/gluten-free-sufganiyot-jelly-donuts-fo\
r.html
>
>  A recipe for gluten-free sufganiyot (jelly donuts)! They turned out
>  very tasty. I made them without any sugar.
>
>  It uses a rice flour mix you can find here:
>  http://glutenfreebay.blogspot.com/2006/12/rice-flour-mix.html
>
>  The recipe includes sugar, but I made these successfully today without
>  any sugar, so that my friends who are sugar-free or don't eat cane
>  sugar could eat them. If you make them without sugar, add an
>  additional 1/4 cup of flour mix. Folks who avoid sugar can fill them
>  with no-sugar-added raspberry or strawberry preserves, or with
>  applesauce. This is a surprisingly easy recipe. Chag sameach!
>
>  GLUTEN-FREE SUFGANIYOT (JELLY DONUTS)
>
>  2 eggs, beaten
>  2 cups buttermilk
>  1/4 cup butter, melted
>  5 cups Rice Flour Mix (recipe here:
>  http://glutenfreebay.blogspot.com/2006/12/rice-flour-mix.html)
>  1 cup sugar
>  2 tsp baking soda
>  1 tsp baking powder
>  2 tsp salt
>  2 tsp xanthan gum
>  1 tsp nutmeg
>  1/2 teaspoon cinnamon
>  1 beaten egg, set aside
>  1/2 cup sugar, set aside in a bowl
>  Raspberry or strawberry jelly (seedless)
>
>  Beat 2 eggs, buttermilk, and melted butter in a large bowl with a whisk.
>
>  Combine dry ingredients in a separate bowl. Fold slowly into the wet
>  ingredients, mixing by hand with a wooden spoon. When the ingredients
>  are mostly combined, use your hands to knead a few times to make sure
>  the ingredients are fully incorporated.
>
>  Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on
>  your countertop or a large cutting board. Roll out dough to 1/4 inch
>  thick. If dough is sticky, work in more rice flour blend.
>
>  Heat 2 inches of canola oil until very hot (375 degrees F).
>
>  Use a glass, biscuit cutter or jar with approximately 3-inch diameter
>  to cut disks out of the dough. Place 1/2 teaspoon of jelly in the
>  center of one disk. Brush the beaten egg you've set aside around the
>  outer edge of the dough. Place a second disk of dough on top, and use
>  your fingers to crimp the edges until they are sealed. Repeat until
>  you've used up all the dough. Remaining dough scraps can be rolled
>  into balls ("donut holes") and fried.
>
>  Carefully place sufganiyot in hot oil with a slotted spatula. Cook
>  until very brown on one side. If necessary, turn the donut over and
>  brown on the second side. Remove from oil and place on a plate lined
>  with two layers of paper towel or brown paper. While warm, roll
>  sufganiyot in the bowl of sugar to coat.
>
>  Serve while warm.
>

Hey all - Look what I just posted:

http://glutenfreebay.blogspot.com/2006/12/gluten-free-sufganiyot-jelly-donuts-fo\
r.html

A recipe for gluten-free sufganiyot (jelly donuts)! They turned out
very tasty. I made them without any sugar.

It uses a rice flour mix you can find here:
http://glutenfreebay.blogspot.com/2006/12/rice-flour-mix.html

The recipe includes sugar, but I made these successfully today without
any sugar, so that my friends who are sugar-free or don't eat cane
sugar could eat them. If you make them without sugar, add an
additional 1/4 cup of flour mix. Folks who avoid sugar can fill them
with no-sugar-added raspberry or strawberry preserves, or with
applesauce. This is a surprisingly easy recipe. Chag sameach!

GLUTEN-FREE SUFGANIYOT (JELLY DONUTS)

2 eggs, beaten
2 cups buttermilk
1/4 cup butter, melted
5 cups Rice Flour Mix (recipe here:
http://glutenfreebay.blogspot.com/2006/12/rice-flour-mix.html)
1 cup sugar
2 tsp baking soda
1 tsp baking powder
2 tsp salt
2 tsp xanthan gum
1 tsp nutmeg
1/2 teaspoon cinnamon
1 beaten egg, set aside
1/2 cup sugar, set aside in a bowl
Raspberry or strawberry jelly (seedless)

Beat 2 eggs, buttermilk, and melted butter in a large bowl with a whisk.

Combine dry ingredients in a separate bowl. Fold slowly into the wet
ingredients, mixing by hand with a wooden spoon. When the ingredients
are mostly combined, use your hands to knead a few times to make sure
the ingredients are fully incorporated.

Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on
your countertop or a large cutting board. Roll out dough to 1/4 inch
thick. If dough is sticky, work in more rice flour blend.

Heat 2 inches of canola oil until very hot (375 degrees F).

Use a glass, biscuit cutter or jar with approximately 3-inch diameter
to cut disks out of the dough. Place 1/2 teaspoon of jelly in the
center of one disk. Brush the beaten egg you've set aside around the
outer edge of the dough. Place a second disk of dough on top, and use
your fingers to crimp the edges until they are sealed. Repeat until
you've used up all the dough. Remaining dough scraps can be rolled
into balls ("donut holes") and fried.

Carefully place sufganiyot in hot oil with a slotted spatula. Cook
until very brown on one side. If necessary, turn the donut over and
brown on the second side. Remove from oil and place on a plate lined
with two layers of paper towel or brown paper. While warm, roll
sufganiyot in the bowl of sugar to coat.

Serve while warm.

And thanks for the thoughtful party invite.

Isaiah

--- In allergicjews@yahoogroups.com, "Isaiah Benjamin"
<isaiah.benjamin@...> wrote:
>
> If you're not using eggs, I would use some combination of EnerG egg
> replacer, flax meal and/or potato starch, which is a great binder.
>
> potato starch? mixed with water or by itself? think I can use it in a
fishcake reciepe to replace the eggs too?

Matzoh Meal Latkes

Ingredients: 1/2 c. matzo meal

             3/4 tsp. salt

             1 TB. sugar

             3/4 c. cold water

             3 eggs

1. Combine matzo meal, salt, and sugar.

2. Separate the eggs.  Beat yolks slightly and 
combine with water.  Add egg and water mixture to 
the dry ingredients.  Allow to stand for 20-30 
minutes.

3. Beat egg whites until stiff.  Fold them into 
matzo meal mixture.

4. Drop by tablespoon onto a medium heat, well-
greased frying pan and brown on both sides.  You’ll
know it’s time to
flip them when the bubbles on 
the side facing up pop.

Makes about 10-12 pancakes.  I usually double 
the recipe.  Enjoy !!