allergicjews : Messages : 54-83 of 731

Hi Sonya,

Welcome! Are you doing a wheat-free diet or a gluten-free diet? Do you have celiac disease, a wheat allergy, or another kind of gluten intolerance? The reason I ask is that the precautions you need to take my vary accordingly.

Having never used a grain mill I'm not sure how easy they are to clean. I would advise disassembling it if possible to clean out all the different parts with soap and water. Soak it for a bit if you can. If you can't do that, and think there are places within the mechanism where flour might be stuck, I would sell it on EBay and buy a new one. It's just not worth getting sick because of gluten residue that you can't remove. Maybe someone here who has a grain mill will have more ideas for you.

Regarding breadboards - I would personally get rid of any porous bread boards, that includes wood and any plastic breadboard that has knife-marks in it, which are great places for gluten to hang out. This would be a good time to invest in either non-porous breadboards (such as glass) or new wooden or plastic ones. I don't know of any way to remove all gluten from a wooden breadboard, seeing as wood is absorbent and no amount of soap and hot water can "kill" the gluten. The same thing goes for non-stick pans and cast iron pans - Generally speaking, there are too many nooks and crannies (obvious for cast iron, but non-stick's nooks and crannies come from the surface getting scraped by utensils) to clean out fully. But everyone has to weight their own risks and benefits. I have kept my cast iron pans and just scrubbed and reseasoned them several times - And I have kept some of my higher quality non-stick stuff that didn't have any scratches in the non-stick surface. No problems so far. Everyone approaches this stuff differently.

Another thing to be really careful of is the toaster - Toasters are great ways to get glutened, as crumbs can hang on to the surfaces.

Anyway, it's your call, but I would personally recommend scrubbing and reseasoning cast iron at the very least - Or replacing the griddle if you're very sensitive to gluten and/or there are any nooks and crannies or other places gluten could hide out on its surface.

Welcome, and good luck!

Isaiah

--
Come visit my food blog...
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#82

From: "aprimadonna2001" <Qichong@...>
Date: Thu Feb 1, 2007 12:22 am
Subject: Introduction and Gluten Residue Questions

aprimadonna2001

Offline

Hi.

I'm pleased to have been introduced to this board by people who helped me with
my recent
changes.

For several years I've been working on my hobby of baking big whole grain
challahs with
home ground grain, and fluffy matzoh balls. Last week I learned I'm intolerant
of wheat and
dairy products (total surprise, doctor suggested testing after she asked how I
was and I had
to scrounge for complaints; what I came up with she said was worth following
up), so on my
new quest, the information on challah baking has been very interesting.

Here's what I'm wondering right now: when do I know I've cleaned out my grain
mill enough?

What about any risk of gluten residue from my wonderful breadboards - I'd like
to continue
using them for other things.

What about residue on my griddle, so nicely seasoned now?

Thanks, Sonya

#81

From: Ailsa Ek <AilsaEk@...>
Date: Tue Jan 30, 2007 5:56 pm
Subject: Re: Challah mold pans

ailsaek

Offline

On� 30 Jan 2007, at 12:05 PM, Isaiah Benjamin wrote:

On another list someone posted these links to the braided mold pans
that one can use for making gluten-free challah if the dough is
unbraidable:

http://www.kaiserbakeware.com/La-Forme-Braided-Ring-Mold-13-inch-plu630762.html
http://www.kaiserbakeware.com/La-Forme-Braided-Loaf-Pan-15-inch-plu630755.html

Thank you!� I keep meaning to go look for those, and I keep forgetting.� That 15" pan is on my Must Buy list.

--�

Now if you don't mind, I am somewhat preoccupied � � � Ailsa C. Ek

telling the laws of physics to shut up and sit down. � � � � ailsaek@...� � � � � � � � � � � � � � � � � � � � � �

� � � � � � � � � � � � � - Vaarsuvius, Order of the Stick � � � � http://www.ailsaek.com

#80

From: "Isaiah Benjamin" <isaiah.benjamin@...>
Date: Tue Jan 30, 2007 5:05 pm
Subject: Challah mold pans

ibenjamin816

Offline

Hey all,

On another list someone posted these links to the braided mold pans
that one can use for making gluten-free challah if the dough is
unbraidable:

http://www.kaiserbakeware.com/La-Forme-Braided-Ring-Mold-13-inch-plu630762.html
http://www.kaiserbakeware.com/La-Forme-Braided-Loaf-Pan-15-inch-plu630755.html

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

#79

From: "Sara" <sara@...>
Date: Mon Jan 29, 2007 9:10 pm
Subject: Re: Matzo

sbw2270

Offline

There is one kind of GF matzo available. I believe the first poster, who included spelt as an acceptable flour, was confused and is thinking of spelt matzo. There is a recipe for matzo from bell Hillson (Gluten Free Panty/GFP) in the book The Gluten-Free Bible by Jax Peters Lowell. The only downside is that you need GFP’s baking mix as one of the ingredients.

Isaiah - where in NY are you landing? There are some great places to go and Passover time makes me feel like a kid in a candy store.

#78

From: "Isaiah Benjamin" <isaiah.benjamin@...>
Date: Mon Jan 29, 2007 4:52 pm
Subject: Re: kosher market

ibenjamin816

Offline

Thank you so very much, Melanie!

On 1/29/07, melaniesilver <silvermelanie@...> wrote:

From: Melanie Silver <silvermelanie@...>
To: notify-dg-allergicjews@yahoogroups.com
Subject: RE: [allergicjews] Digest Number 19
Sent: Monday, January 29, 2007 4:31 PM
hi,
the name of the store is hungarian kosher. they are located in skokie
il. here is the info, good luck
Hungarian Kosher Supermarket
4020 W. Oakton
Skokie, IL 60076
Tel: 847 674-8008
Fax:
Email:
Website:
Supervision: CRC

Melanie Silver

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

#77

From: "melaniesilver" <silvermelanie@...>
Date: Mon Jan 29, 2007 4:46 pm
Subject: kosher market

melaniesilver

Offline

From: Melanie Silver <silvermelanie@...>
To: notify-dg-allergicjews@yahoogroups.com
Subject: RE: [allergicjews] Digest Number 19
Sent: Monday, January 29, 2007 4:31 PM
hi,
the name of the store is hungarian kosher. they are located in skokie
il. here is the info, good luck
Hungarian Kosher Supermarket
4020 W. Oakton
Skokie, IL 60076
Tel: 847 674-8008
Fax:
Email:
Website:
Supervision: CRC

Melanie Silver

#76

From: Helnwlz@...
Date: Sun Jan 28, 2007 8:53 am
Subject: Re:(no subject)

stampncreate

Offline

Spelt is an ancient form of wheat and contains gluten. If you have Celiac, you should not eat this.

Heather

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#75

From: "Sara" <saramrofofsky@...>
Date: Sun Jan 28, 2007 1:00 pm
Subject: RE: (unknown)

smmb66

Offline

I've gotten the oat one in the past - this one particular run of matza is considered safe by most since this batch of oats is tested for its level of gluten, is grown special, and the report is provided on the box. My daughter is extremely sensitive (down to a crumb sprayed from someone eating across the table) and she has no problem with the specially produced oat matza from England. Of course, the price is horrendous, and waiting to see if it makes it here each year is always an experience as well (last year the batch wasn't loaded onto the boat, and we had to run back out to get our matza at the last minute).

From: allergicjews@yahoogroups.com [mailto:allergicjews@yahoogroups.com] On Behalf Of Isaiah Benjamin
Sent: Saturday, January 27, 2007 10:14 PM
To: allergicjews@yahoogroups.com
Subject: Re: [allergicjews] (unknown)

Melanie,
Thanks for your help.
No I am in CA (moving soon to NY). If you ever go there will you please be so kind as to jot down the brands of matzo available? Or if you can remember the name of the market I will call them myself. I have only been able to find one brand of GF matzo, it is oat based (quesitonable for us celiacs since most oats are cross-contaminated with wheat in their processing) and comes from the UK.

Spelt flour has gluten, it is as unsafe for celiacs as wheat is. It is also not kosher for Passover, unfortunately

I think I will set about trying to make my own matzot... I'll keep you all posted!

Thanks so much!

Isaiah

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

#74

From: "Gina Levy" <chere_gina@...>
Date: Sun Jan 28, 2007 4:46 am
Subject: Re:Gluten-free Matzo?

chere_gina

Offline

Matzo and pasta have the same ingredients - water and flour. So, I used Bette Hagman’s Bean Flour Pasta recipe and rolled it out using an Atlas Pasta machine. I poked it with a fork and baked it until dry and slightly brown. It worked reasonably well. It has eggs in it, so it tasted like egg matzo. You might look into other pasta recipes and try them.

For the past few years we’ve been using the oat matzo from England because my daughter must have kosher products for her religious school. And baking it took quite a bit of work. I’d love to find a matzo comb as the fork poking got very tedious!

-Gina

#73

From: "Isaiah Benjamin" <isaiah.benjamin@...>
Date: Sun Jan 28, 2007 3:14 am
Subject: Re: (unknown)

ibenjamin816

Offline

Melanie,
Thanks for your help.
No I am in CA (moving soon to NY). If you ever go there will you please be so kind as to jot down the brands of matzo available? Or if you can remember the name of the market I will call them myself. I have only been able to find one brand of GF matzo, it is oat based (quesitonable for us celiacs since most oats are cross-contaminated with wheat in their processing) and comes from the UK.

Spelt flour has gluten, it is as unsafe for celiacs as wheat is. It is also not kosher for Passover, unfortunately

I think I will set about trying to make my own matzot... I'll keep you all posted!

Thanks so much!

Isaiah

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

#72

From: "Melanie Silver" <silvermelanie@...>
Date: Sun Jan 28, 2007 3:03 am
Subject: (No subject)

melaniesilver

Offline

From: Melanie Silver <silvermelanie@...>
To: notify-dg-allergicjews@yahoogroups.com
Subject: RE: [allergicjews] Digest Number 17
Sent: Sunday, January 28, 2007 12:22 AM
hi,
are you in the chicago area? if so hungarian kosher market in skokie sells
several brands of gf matza. some of it is pretty good. one i tryed, the box
wouldve tasted better, but you neet to judge for yourself. have you tried
spelt flour. it makes good food. maybe it will work. it doesnt rise anyway
any it must be baked within 18 minutes in order to qualify as kosher.

Melanie Silver

Blessed Be,
Melanie Silver

_________________________________________________________________
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#71

From: "Isaiah Benjamin" <isaiah.benjamin@...>
Date: Fri Jan 26, 2007 11:51 pm
Subject: Gluten-free Matzo?

ibenjamin816

Offline

Does anyone have a recipe for gluten-free matzo or ideas of what
flours might work best? I'd like to create a good matzo recipe for my
blog since it's coming up on that time of year again...

Thanks!
IB

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

#70

From: "elyse" <elyseandjoe@...>
Date: Sun Jan 7, 2007 10:05 pm
Subject: Re: Hoo Lachmu Passover flats

dollslovelife

Offline

Sorry, thansk!!

-----
Hi Elyce - It's a wholesaler/distributor so you'll need to e-mail them for prices. That's what I plan to do, at least. or ask a local kosher or whole foods type of market if they can order them for you. You could also e-mail the address on the page I linked to and ask them what retailers in your area sell them...

--

#69

From: "Isaiah Benjamin" <isaiah.benjamin@...>
Date: Sun Jan 7, 2007 9:02 pm
Subject: Re: Hoo Lachmu Passover flats

ibenjamin816

Offline

Hi Elyce - It's a wholesaler/distributor so you'll need to e-mail them for prices. That's what I plan to do, at least. or ask a local kosher or whole foods type of market if they can order them for you. You could also e-mail the address on the page I linked to and ask them what retailers in your area sell them...

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

#68

From: "elyse" <elyseandjoe@...>
Date: Sun Jan 7, 2007 8:59 pm
Subject: Re: Hoo Lachmu Passover flats

dollslovelife

Offline

Hi, I can't seem to find prices? Please help...Elyse



> 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.
>
>

#67

From: "Isaiah Benjamin" <isaiah.benjamin@...>
Date: Sun Jan 7, 2007 8:23 pm
Subject: Hoo Lachmu Passover flats

ibenjamin816

Offline

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

#66

From: Manda Kristal <mkris2000@...>
Date: Thu Dec 21, 2006 10:49 pm
Subject: Re: Re: Challah recipes?/ shaping loaves

mkris2000

Offline

Gina,

Can you give us the Recipe as you made it? It sounds yummy.

Manda

Gina Levy <chere_gina@...> wrote:

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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#65

From: "Isaiah Benjamin" <isaiah.benjamin@...>
Date: Thu Dec 21, 2006 9:13 pm
Subject: Re: Another Gluten-Free Challah recipe

ibenjamin816

Offline

Ailsa,

I'm not Orthodox but I have never heard there is any halachic reason why bread can't be made with dairy. Making bread pareve might be an extra fence some Orthodox people use to make sure people don't accidentally eat dairy bread with their meat meals, but I've never heard anything about it. The tradition of having bread be pareve does make sense though if you think about the fact that it is usually assumed that all of the main Shabbos meals include meat. I really don't know, though, not being an expert in halacha. If you find out anything conclusive about this please do share it. And definitely let us know how the recipes go if you try them out...

Isaiah

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

#64

From: "fullcirclea" <fullcirclea@...>
Date: Thu Dec 21, 2006 9:42 pm
Subject: Re: Challah recipes?

fullcirclea

Offline

--- 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!

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#63

From: Victor and Hallie Dolcourt <vdolcourt@...>
Date: Thu Dec 21, 2006 9:34 pm
Subject: Challah Recipe

vdolcourt

Offline

http://home.comcast.net/~vhdolcourt/bread/Experiment-3.html

My Challah is still a work in progress; however, it is not bad. Take a look at:

Vic-Sunnyvale, CA

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#62

From: Ailsa Ek <AilsaEk@...>
Date: Thu Dec 21, 2006 8:13 pm
Subject: Re: Another Gluten-Free Challah recipe

ailsaek

Offline

On� 21 Dec 2006, at 2:44 PM, Isaiah Benjamin wrote:

On 12/21/06, Ailsa Ek <AilsaEk@...> wrote:

*blink*� Doesn't challah need to be pareve?

�
It's traditionally pareve so it can be eaten with meat meals, but if you're vegetarian or eat vegetarian on shabbos, there's no reason it needs to be. (I am mostly vegetarian so a dairy challah would be fine for me)�

OK.� I thought I had heard somewhere that all bread, halachically, had to be pareve, and that if you made�something breadlike and dairy, it had to have something about it to make it obvious it wasn't regular bread.

Though I have to say I didn't even look at those recipes before posting them... I'm just cutting and pasting what I find online.

*nod*� No problem.� I think one of the ones you posted is one that I've been meaning to try.

--�

My chance of winning's rather small,� � �� Ailsa Ek

But if I quit, there's none at all.� �� ailsaek@...

�� - Austin, "The Backyardigans"� � �http://www.ailsaek.com

#61

From: "Isaiah Benjamin" <isaiah.benjamin@...>
Date: Thu Dec 21, 2006 7:44 pm
Subject: Re: Another Gluten-Free Challah recipe

ibenjamin816

Offline

On 12/21/06, Ailsa Ek <AilsaEk@...> wrote:

*blink* Doesn't challah need to be pareve?

It's traditionally pareve so it can be eaten with meat meals, but if you're vegetarian or eat vegetarian on shabbos, there's no reason it needs to be. (I am mostly vegetarian so a dairy challah would be fine for me)

Though I have to say I didn't even look at those recipes before posting them... I'm just cutting and pasting what I find online.

Isaiah

#60

From: "Shelley Serber" <shelleyserber@...>
Date: Thu Dec 21, 2006 7:22 pm
Subject: Re: Another Gluten-Free Challah recipe

shelleyserber

Offline

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/
>
>
>

#59

From: Ailsa Ek <AilsaEk@...>
Date: Thu Dec 21, 2006 7:13 pm
Subject: Re: Another Gluten-Free Challah recipe

ailsaek

Offline

*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/

#58

From: "Gina Levy" <chere_gina@...>
Date: Thu Dec 21, 2006 6:09 pm
Subject: Re: Challah recipes?/ shaping loaves

chere_gina

Offline

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

#57

From: "Isaiah Benjamin" <isaiah.benjamin@...>
Date: Thu Dec 21, 2006 3:20 pm
Subject: Re: Challah recipes?

ibenjamin816

Offline

Shelley,

Ailsa already e-mailed us the recipe - She sent it as an attachment. Try looking at the archives on the Yahoo group page.

Isaiah

--
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http://glutenfreebay.blogspot.com

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#56

From: "Isaiah Benjamin" <isaiah.benjamin@...>
Date: Thu Dec 21, 2006 4:39 pm
Subject: Gluten-Free Challah Recipe from Renegade Kosher

ibenjamin816

Offline

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.

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#55

From: "Isaiah Benjamin" <isaiah.benjamin@...>
Date: Thu Dec 21, 2006 4:37 pm
Subject: Another Gluten-Free Challah recipe

ibenjamin816

Offline

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.



--
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#54

From: "Isaiah Benjamin" <isaiah.benjamin@...>
Date: Thu Dec 21, 2006 4:36 pm
Subject: Re: Challah recipes?

ibenjamin816

Offline