Banana Tea Bread
Buttermilk Breakfast Pancakes
Cheesy Tomato Corn Bread
Everyday Fruit Bread
Italian Style Bread
Mini Corn Breads
Pesach Nut Bread
Pesach Flat Bread & Crackers
Socca - Neapolitan Flat Bread
(good Pizza base)
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
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, Yeast Free
Sufficient for 6 individual portions
I remember a friend's mother (Irish) making this when I was younger; she called it Fadge. My Polish friend tells me her peasant grandmother made similar bread when grain was in short supply. I quite like adding some chopped chives or green onions to it.
To me it is an ideal dish for Pesach even though it is potato again!
500g warm mashed potatoes
1 small egg
25g (1oz) or vegetable margarine
1 level tbsp potato flour plus some more for dusting
Oil for frying
Beat the egg, mix this and the margarine into the potatoes, season to taste, now stir in the potato flour and mix until you have a smooth mix. Allow to cool.
Divide the mixture into 6 and form into square or round cakes about 10 cm (4 inches) across by 2.5cm(1 inch) thick. Cut an X in the top to allow for expansion (go no more than half way through). Heat the oil in a frying pan or brush the bread with oil and cook on a griddle for 5 minutes on each side until golden.