Gluten Free Chollah

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

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Parve, dairy free, vegetarian

I always make this gluten free goody parve as we normally have meat over Shabbat

Sufficient for 3 loaves in 18cm cake tins (8inch).

I don't get the plaits but the taste is very good.

Which means I have enough for ha'motzei.

You can of course make 2 large loaves and then make the others into rolls using muffin tins if you don't want to bake every week. The rolls won't take so long to cooks so watch them. Freezes well

Hint: Turn the oven on low for 5 minutes so you have a warm place for rising and then turn it off. Alternatively, use an airing cupboard.

1 kilo (36oz) of Gluten Free Bread Flour
150g (5oz)of sugar
25ml (1 tsp) acetic acid
14g (½oz) -2 sachets- dried yeast
25g (1oz) salt
850ml (1½ pints) of warm water
75ml (3 tbsp) sunflower oil
3 eggs beaten (reserving some for the glaze)

Mix all the dried ingredients together; add the oil, most of the egg and then the water mix together to form a thick batter that should drop of the spoon, if needed add little more water until the right consistency is achieved.

Line the tins with greaseproof or ready-made cake liners. Pour in the bread mix to just under half way up the liners. Place in a warm place (As you will see I use my warmed oven) for an hour when the bread will rise and almost reach the top of the pans

Remove from oven and heat oven to 180C Fan (200C, 400F, Hot/quick oven gas 6) Brush the loaves with the reserved beaten egg and then bake loaves for 45 minutes. These should be golden and if you remove from the pan, invert and knock should sound hollow.

If doing rolls - bake these for 20 minutes.

Variations

(1) Add some herbs if you wish.
(2) For Purim sprinkle with poppy seeds and also mix some in
(3) I like to add raisins at Rosh Hashanna