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, Vegan, Yeast Free
Makes 4 flat breads and 8 crackers naturally gluten free, vegan and not too potato flavoured
125g (4oz) potato flour
50g (2 oz) ground almonds
4 tbsp cold water
2 tbsp vegetable oil
Sieve the almonds and flour into a bowl and add the salt. Stir half the water and oil together then mix this slowly into the dry ingredients to make a dough (pastry consistency) adding a some of the remaining water if needed ie dough not coming together. Divide the mixture in half.
For the Bread
Take half the mixture and divide into four and roll out between cling film (saran wrap). To about 2mm thickness. Meanwhile heat a frying pan or skillet. Fry breads individually for 2 minutes on each side.
For the Crackers
Take the remaining mixture roll out between cling film (saran wrap). Cut into 8 pieces, and transfer to a potato flour dusted baking tray. Prick over with a fork and bake for 10-12 minutes in a preheated oven at 200ºC Fan, 180C, 450ºF, Gas Mark 5, moderately hot oven - or cook in a frying pan/skillet for 3-3½ minutes on each side. Allow to cool.
If you like you can add some crushed garlic or dried herbs into the mix pre-cooking.