I found the basic recipe at thegingeredwhisk.com and have adapted it. These notes are just to remind me how I make it. Please see the original recipe on the blog for all instructions, credit, referral links, photos, etc.
I’m developing an egg-free version of my Gluten Free Challah. This recipe is a work in progress. I’ll change this comment when I consider the recipe finished, but until then it’s subject to change. If you try my recipe and want to share anything you’ve learned, I’d love to read your comments. Scroll all the way down to the end of this post for links to the baking pans I use, and general notes. Otherwise, my most recent experiment is at the top. Continue reading “Gluten Free Vegan Oat Challah”
This challah is for when we have guests who can not eat oats. Our regular challah is gluten-free oat challah. Version 2 of oat-free is basically the same as my Version 1 recipe, but I’ve just simplified and updated it a little.
Disclaimer: Version 2 has one outstanding question. I lost track while measuring quinoa flour and may have added it twice. Whatever I did was delicious. I have to make it again and update this recipe to be sure of the quantity of quinoa flour.
First time we’ve tried a pesadich version of our gluten free unsweetened granola, and it turned out great. I won’t claim that it’s quite as good as the regular version, but it’s pretty close. I think you have to be OK eating kitniyot during Pesach for this recipe to work for you. Continue reading “Passover Granola”
Gluten Free. Original recipe by Faith Kramer published in j. Serves 4. We found and made this recipe for Rosh Hashanah 5777 (2016) and would like to make it an annual tradition. Continue reading “Apple and Honey Chicken”
Every day at 9am and 9pm add 1/4 cup of whole grain brown rice flour and 1/4 cup of distilled water into a wide mouth quart mason jar. After a few days or several days this will bubble and you have starter.