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(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

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Gluten Free Almond Pesach Bread

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