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
TO ORDER AT AMAZON.COM CLICK HERE
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Vegan, Parve, Yeast Free and quick to make
If you use quinoa flour miss out the stages to make the grain into flour. You can also use this as a pancake mix by adding an egg. Shown with homemade jam - unfortunately I over baked this batch but still really good
100g (3.5 oz) quinoa grain (seeds) or flour
50g (2oz) potato flour (farina)
¼ tsp salt
80ml (3fl oz) water
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 minutes).
Remove pan from heat and carefully pour grain into a liquidizer or coffee grinder and zap to turn into flour.
**Decant into a mixing bowl, add the potato flour, salt and the water. Mix into a dough. Form the dough into 6 pieces about the size of a golf ball. Reheat the skillet/pan. Roll the dough out between cling film (saran wrap) as thinly as you can handle and cook in the pan for about 1½ minutes on each side. Repeat with remaining dough.
Can be used immediately as unleavened bread or if you allow to cool turns into a reasonable cracker
**start here if using quinoa flour