wp6e4fb020.jpg

Home
Snacks & Starters
Soups
Salads
Rice & Pasta
Breads

Fish
Meat
Poultry
Vegetarian Mains
Vegetables
Pastry

Baking - Cakes
Baking - Cookies/Biscuits
Deserts
Pesach Pages

Contact Me

Home

Breads


Banana Tea Bread

Burger Buns

Buttermilk Breakfast Pancakes

Cheesy Tomato Corn Bread

Chapattis

Chollah Bread

Fadge

Everyday Fruit Bread

Italian Style Bread

Mini Corn Breads

Quinoa Bread

Quinoa Crackers

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

TO ORDER AT AMAZON.COM CLICK HERE

TO ORDER AT AMAZON.CO.UK CLICK HERE

wpa1c5ae8b.jpg

Gluten Free Quinoa Bread

Vegan, Parve, Yeast Free - naturally gluten free



If you use quinoa flour miss out the stages to make the grain into flour.

200g(7oz) quinoa - grain or flour
75g (3oz) Chickpea (Gram Flour) or any other flour you prefer
1 tsp gluten free baking powder
Enough warm water to make a dough about 200ml (7 fl oz)
½ tsp salt

If you are using quinoa grain (seeds), soak in warm water for a minute to remove the soapy bitter taste it can have. Heat a dry skillet or frying pan on the hob. Rinse quinoa in a sieve, add to hot pan to dry off and toast slightly (2-3 minutes). To drive off remaining water and give it a slightly nutty flavour

Remove pan from heat and carefully pour grain into a liquidizer or coffee grinder and zap to turn into flour.

**start here if using quinoa flour
Place the flour in a mixing bowl add the chickpea flour, baking powder, salt and mix. Now slowly add the water and knead until you get workable dough.

Divide the dough into 8 pieces. Heat a flat pan or skillet. Flour your hands. Roll each piece between your hands and flatten, Cook in the pan of 2-3 minutes on each side.

Or form the dough into a large ball, flatten slightly place on a greased tray or tray covered in baking parchment Make a star criss-cross on top and bake in a preheated oven for 30 minutes at 180ºC Fan, 200ºC, 400ºF, Gas Mark 6, Hot /quick Oven. The bread will sound slightly resonant if knocked on the base.

This keeps for a day or two and can be refreshed in the microwave.