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(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

TO ORDER AT AMAZON.COM CLICK HERE

TO ORDER AT AMAZON.CO.UK CLICK HERE

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Gluten Free Italian Style Bread

Parve, vegan, dairy free

Sufficient for 2 loaves made in 2lb (900g) loaf tins or if you want a round ciabatta type loaf use a 25cm(10inch) round cake tin

Turn the oven on low for 5 minutes and then take the following ingredients:
500g (1lb 2oz) Gluten Free Bread Flour
50g (2oz) of sugar
20ml (4 tsp) vinegar
50g (2oz) dried yeast
10g (1 tsp) salt
500ml (18 fl oz) of warm water
50ml (4 tbsp) olive oil from the tomato or pepper jars
50g (2oz) of dried tomatoes in olive oil,
50g (2oz of roasted peppers in olive oil

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

Turn oven off -

Line the tins with greaseproof or ready-made cake liners. Pour in the bread mix no more than half way up the liners. Place in warm place (I use my warmed oven) for an hour when the bread will rise. Alternatively use 2 round tins to make flatter more rustic looking loaves

Remove from oven and heat oven to 350ºF, 175ºC, 180C Fan, Gas Mark 4, Moderate oven and then bake loaves for 45 minutes.

Freezes well



Variations some of these make the bread vegetarian/dairy

(1) Add some olives to the mix
(2) Stir 50g (2oz) of parmasan through mix
(3) After 35 minutes top with slices of goats cheese
(4) Omit the peppers and tomatoes and add lots of fresh herbs and garlic using ordinary olive oil.