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
This is one of the breads I make at Pesach when so many grains are precluded for Ashkenazi. You MUST pre-heat the oven for this
You can add crushed garlic to the mix or fresh herbs or make it sweet with raisins or apricots or cinnamon.
500g (18 oz) 2 cups finely ground almonds
3 egg whites
1 tbs melted margarine, butter or olive oil
½ tsp salt or to taste
½ tsp Pesach baking powder
In a clean dry bowl beat the egg whites until they form soft peaks.
Mix all the dry ingredients.
Make a well in the centre and add the oil.
Gently fold in the egg whites to nut mixture taking care not to be heavy handed.
Pour into a greased tin and bake in bread tin bake at 400ºF/205ºC /185ºC Fan/Gas Mark 6/Hot oven until light brown on top and toothpick comes out clean in centre about 20 minutes or pour into muffin tins to make rolls these take about 10-12 minutes.
Have a good Pesach