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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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.