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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
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