(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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Dairy can be Vegan/Parve
Enough for two flans or one pie about 18cms or 8 inches across
Tip before you place pastry in the baking dishes, grease and flour the dishes - this helps the pastry to not stick. If you have any dough left over, roll into a thick sausage shape, flatten sprinkle in some candied peel, or lemon peel or raisins, roll back into a sausage, cut into rounds about 1 cm (½ inch) thick flatten slightly and bake into cookies or biscuits.
200g rice or gluten free flour
50g ground almonds (almond meal)
150g butter (or vegetarian margarine)
Water to bind - I find I need about a cup
Mix flour, sugar and almonds, rub in fat, add enough water to make dough.
Roll out between cling film (saran wrap) and line 2 tart tins chill one hour.
Prick the dough with a fork or knife.
Bake blind for 10 minutes. In a pre-heated oven 180ºC, 160ºFan 375ºF or
Gas 5, Moderately hot