Info on each square follows the full photos. Click on an individual square for details.
This is David Greenberg’s recipe, with my commentary.
- Chicken bones
- Most of the head of celery including the middle and leaves Continue reading “Chicken Soup (actually Chicken Broth)”
Only four ingredients – this definitely qualifies as food! Here is the original recipe from Rabbi David Booth, followed by my notes from making many, many batches of these.
1 cup sugar
7 oz semi-sweet chocolate / chocolate chips
1 stick butter or margarine. Continue reading “Pesadich Brownies (AKA Gluten-Free Chocolate Cake)”
So you want to make cheese, what are some basic equipment and how do you start? In a separate post, I’ll describe how to make chevre, but let’s start with the basic supplies. First, as a cheesemaker for a few years, I’d recommend a few easy things to buy:
A couple of things I made for Eve in 2009.
This is my standard challah recipe that I make every Friday for Shabbat. After a year or two of experimenting and baking challot that Josh barely tolerated and most of us didn’t touch, I tried a recipe from a bag of Potato Starch (Bob’s Red Mill) that was pretty good. I made a few changes, and eventually it evolved into our regular Friday night fare, and everyone has been happy with it. Later I’ll post the challah I make for the gluten contingent of the family. Continue reading “Gluten-Free Challah (version 1)”
Welcome to the Kelly Family blog for gluten-free recipes and other things.
I’m thinking this can be a place for us to post recipes, both gluten-free and glutenous, as well as photos of any projects we want to share, and anything else that comes up.