Guidelines for gluten-free baking 1. Gluten-free items have short shelf-lives. Bake small quantities and freeze uneaten items to be re-heated and served warm. 2. Bake items the day you need them. Do not let sit overnight. 3. Best to bake in small vessels to avoid items breaking apart when you slice them. 4. Gluten-free baked goods especially need moisture and good binders. Eggs are really important and should be used in most cake recipes. 5. Avoid Cross-contaminations. Keep all vessels and cooking pans used for gluten-free baking separate from cooking utensils used for regular baking. 6. Pre-mix gluten-free flour ahead of time. Keep labeled and ready to use in freezer. 7. Purchase gluten-free items from reputable sources and avoid bulk-bins where crosscontamination can occur. 8. Use parchment paper for baking to prevent sticking.

Resources: Gluten-Free Bay (Jewish gluten-free site): http://glutenfreebay.blogspot.com/2007/09/gluten-free-honey-cake-for-rosh.html A Gluten Free Journey: http://glutenfree-journey.blogspot.com/ Celiac Chicks: http://celiacchicks.typepad.com/ Book of Yum: http://www.bookofyum.com/blog/ Gluten Free Goddess: http://glutenfreegoddess.blogspot.com/ Gluten-A-Go-Go: http://glutenagogo.blogspot.com/ Gluten-Free Gobsmacked: http://glutenfree.wordpress.com/ I am Gluten Free: http://iamglutenfree.blogspot.com/ Please don’t pass the nuts: http://allergicgirl.blogspot.com/ http://www.kosherceliaccookery.com/

Common Gluten-free flours: White rice flour: bland flavor, best combined with other flours as it tends to be grainy Brown rice flour: high in nutrient, short shelf life because of the bran. Purchase or grind fresh, store in freezer. Rice Bran: high in minerals, vitamin B, E, protein, fiber; can have a short shelf life Sweet rice flour: good for sauces, an excellent thickening agent; makes things chewy. Potato Starch flour: good thickening agent, keeps well. Tapioca flour: made from cassava root (yucca), helps make things chewy. Soy flour: nutty flavor, short shelf life Corn flour: like cornmeal, only finer Arrowroot: similar properties to cornstarch, good thickening agent

Jewishly Gluten-Free

Chef Claire L. Cohen

Hazon Food Conference, 2008

General Wheat Substitutes 1 Cup wheat flour= 7/8 C. rice flour 5/8 C. potato starch flour 1 C. soy flour + ¼ C. potato starch flour ½ C. soy flour + ½ C. potato starch flour 1 C. corn flour 1 scant cup cornmeal 3 cups gluten-free flour mixture: 2 Cups white rice flour 2/3 C. potato starch flour 1/3 C. tapioca flour

Other binders: Flax seeds: used as an egg substitute in baking, rich in essential nutrients and omega 3 fatty acids. Mix 2 Tbs. flax meal with 1 cup warm water in a blender Xanthum gum/Guar Gum: powder milled from a micro-organism grown under laboratory conditions. Good for use in breads, (mimics gluten). For cakes, add ¼ tsp gum per 1 cup of gluten free flour; for breads, add 1 tsp per one cup flour; for pizza crusts, add 2 tsp gum per 1 cup flour.

Jewishly Gluten-Free

Chef Claire L. Cohen

Hazon Food Conference, 2008

Honeyed Apple Cake Makes two loaf pans

* Flour Blend: 1C. Sorghum flour

Procedure:

½ C. brown rice flour

1. Preheat oven to 350 F. Cover the bottom of a baking pan with parchment paper, or oil.

1 ½ C. potato starch 1 C. tapioca flour

2. Stir together the flour mix, xanthum or guar gum, baking powder, baking soda, nutmeg, cinnamon, salt, and sugar in a medium bowl.

… Ingredients: 3 Cups flour blend*

3. Separate the eggs. In one large mixing bowl, combine egg yolks, honey, oil, applesauce, orange juice, and orange zest.

¾ C. turbinado sugar 2 tsp gluten-free baking powder 1 tsp baking soda

4. In a separate bowl, beat egg whites with an electric beater until they form stiff peaks.

1 ½ tsp xanthum gum or guar gum 1 tsp salt

5. Using a whisk or hand beater, slowly add the flour mixture to the wet mixture. When thoroughly combined, fold the egg whites carefully into the batter, stirring very gently just until the ingredients are fully combined.

1 tsp ground cinnamon ½ tsp ground nutmeg 4 eggs ¼ C. olive oil or coconut oil

6. Immediately pour batter into pan and bake for about 25 minutes (depending on pan size). Watch carefully to make sure edges don’t burn.

¼ C. applesauce 2 tsp finely grated orange zest 1 C. honey

7. Remove cakes from oven and allow to cool completely (very important!) before carefully removing from pans and placing on a cooling rack.

1 C. orange juice

8. Drizzle with honey, toasted nuts, & powdered sugar. Jewishly Gluten-Free

Chef Claire L. Cohen

Hazon Food Conference, 2008

Vegan Blintzes Serve with fresh fruit & agave or maple syrup. (makes about 25 mini 4” blintzes) Rice Flour Crepes: Ingredients:

5. Pour crepe mixture into the pan, turning the pan slightly to coat evenly. 6. When edges are light brown and bubbles are popped, flip crepe over for another minute or so. 7. Store covered in the fridge for up to 2 days, or freeze immediately. 8. Heat a small amount of oil in a nonstick pan. Pour a small amount of batter and cook 2-3 minutes—the edges should start to curl. Gently flip and continue to cook until lightly browned on both sides.

1 ½ cups Soymilk 1 Tablespoon Lemon juice ½ tsp vanilla ¾ cup brown rice flour ¼ cup sorghum flour 2 Tb. Chickpea flour 2 Tb, tapioca flour 3-4 Tb sucanat (or cane sugar)

Tofu Ricotta:

½ tsp salt ½ tsp baking powder

½ lb. pressed tofu

½ tsp cinnamon

2 Tbs. extra-virgin olive oil. 2 Tbs fresh lemon juice 1 Tb lemon zest

Procedure: 1. Combine soymilk and lemon juice in a small bowl and let sit for 5 minutes. 2. Combine all dry ingredients in a separate bowl and whisk to combine. 3. Place both the wet and dry ingredients in a blender until mixture is completely smooth. 4. Heat a small nonstick crepe pan on medium-low with just a small amount of coconut oil

Jewishly Gluten-Free

½ tsp salt 1 tsp mellow white miso 2 Tbs maple syrup Procedure:

Chef Claire L. Cohen

1. In a food processor, combine all ingredients until ricotta becomes fluffy (you may need to add a little extra water).

Hazon Food Conference, 2008

Challah Rolls Adapted from Sandee’s gluten free “challah” at The Sensitive Baker (makes about 12 small pinwheels) *Challah Flour mix: 2 ¼ cups brown rice flour

Procedure: 1.

Combine pectin (with calcium water as directed on package), hot water, sugar, and yeast in a small bowl and let sit in a warm place for yeast to activate (about 10 minutes)

2.

In a mixer (kitchen-aid is best), combine 2 ½ cups flour mix, and all other dry ingredients until completely combined.

¼ cup potato flour 2/3 cup tapioca starch ¾ cup sorghum flour 1/3 cup arrowroot 2 tsp guar gum

Ingredients: 1 ½ tsp pectin

3.

In a separate bowl, whisk together the oil and eggs.

4.

Add the oil/egg mixture to the flour and mix briefly (with the paddle attachment). Add the yeast mixture, and continue to mix on high speed until a soft dough forms (you may need to add more flour if the dough is super sticky)

5.

Lightly grease your hands and the surface of the counter/work space. Also, lightly grease a cake pan (any shape small enough so that all the rolls will eventually fit snuggly together).

2 tsp active dry yeast 2/3 cup warm water 2 Tb. Sucanat (or cane sugar) ---3 Tbs. olive oil 2 eggs ---2 ½ cups Challah flour mix* 2 ½ tsp guar gum ¼ cup almond flour 2 Tb. Sucanat (or cane sugar) 1/2 tsp salt ---1 Tb Olive oil & 1 Tb Orange Juice for the wash Poppy seeds/sesame seeds for garnish

Jewishly Gluten-Free

6.

Take a small ball of dough, shape it into a thick snake (gently), and spriral it to make a roll, being sure to tuck the end underneath when finished (otherwise the dough will unravel as it bakes) Place in pan and repeat with remaining dough.

Chef Claire L. Cohen

“Take care not to stretch the dough tight as you turn it. Gluten is stretchy, but guar gum not so much. Leave lots of give when you wind your rolls, or they will rip and tear as the dough rises (This is why we don't braid the challah).” 7.

Place plastic wrap over rolled challah and let sit at room temp for about 90 minutes.

8.

Bake for 20-30 minutes in at 350 F

“The last tip is the most important: Eat within 24 hours of baking. The reason this dough is "shapeable," as opposed to every other gluten-free dough in the world, is because this dough uses copious amounts of guar gum (about 3 times as much as usual, plus the additional pectin. Guar gum has this little quirk — it keeps contracting even after it has baked. So what is fluffy and tender when you pull it fresh out of the oven is dense and tough the next day. You can refresh it a little by re-heating it, but the effect doesn't last long.” “What we do at the bakery, is form the rolls up to the egg-wash step, and then freeze them before rising. They'll keep for up to 60 days in the freezer. Thaw in refrigerator overnight or at least 8 hours. Let them rise a little longer - 2 hours, instead of 90 minutes. Then bake them for 30 minutes in a pre-heated 350-degree oven.”

Hazon Food Conference, 2008