Re: Recipes for Gluten-free meals
There are a lot of suitable recipes in Passover cookbooks. Look for the ones that don't call for matzoh meal or matzah cake flour. There are lots of cookie recipes and some cake recipes that use potato starch instead.
I have an acquaintance who uses a cheesecake recipe thickened with cornstarch for her son who can't eat gluten.
here are a couple recipes from a cookbook I have:
Potato and Yoghurt Treats
30 grams of butter
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
3 tblsp. potato starch
2 individual containers of yogurt or sour cream = about 1 cup I think. The individual containers here are usually 170 ml. apiece.
Cook the potatoes in their skins about 1/2 hour. in the meantime chop the onions and fry in the butter and sugar until they brown.
Peel and mash the potatoes. mix all the ingedients together. Taste and adjust the seasonings to your preference.
Oil a large muffin pan and heat in a hot oven for ten minutes to ensure easy removal of the finished potato treats.
Fill the muffin tins with the potato mixture. Bake for 40 minutes at a medium heat (350 degrees fahrenheight) or until golden brown.
Chocolate and Whipped Cream Roll
200 bittersweet chocolate
2 tsp. instant coffee
2 tblsp. water
7 eggs - separated
3/4 cup sugar
2 tblsp. cocoa powder
2 cups sweet cream
1 tsp. vanilla extract
3 tblsp. powdered sugar
for decoration: chocolate sprinkles
Preheat the oven to a medium heat. Grease a large flat pan and line with baking paper.
In a double boiler, melt the chocolate and add the coffee and the water. Set aside to cool a bit.
Beat the egg yolks with 1/2 cup of sugar. Add the melted chocolate mixture.
Whip the egg whites until firm, gradually adding 1/4 cup of sugar. Continue beating about 5 minutes more until the whites are very stiff. Fold the whites into the chocolate mixture. Transfer to the lined pan and bake for 20 minutes.
Remove from the oven and cool. cover with a damp towel to keep it from drying out.
Wip the sweet cream withthe vanilla extract and the powdered sugar. Spread part of it on the base, reserving part to ice the exterior of the cake. Roll it up using the damp towel, and cover with the rest of the whipped cream. Sprinkle with chocolate jimmies and store in the refrigerator.
[b]Banana and Nut Cake[/B
100 grams margarine
1 cup sugar
7 eggs - separated
3 ripe bananas mashed
1/2 cup chopped pecans
1/2 cup potato flour (potato starch)
3/4 tsp. salt
the juice of one lemon
1/2 cup chocolate chips (optional)
Beat the margarine together with the sugar until pale. Add the yolks gradually while beating.
Mash the bananas with the lemon juice. Add the bananas and lemon juice, nuts, potato flour and salt. Whip the egg whites until stiff. Fold into the banana mixture. Add the chocolate chips last, or sprinkle them on top after filling the cake tins with the batter. Use one or two loaf pans (depending on size) Bake at medium heat (170 degrees celsius) for about 50 minutes.
Almond Drop Cookies
1 1/2 cupa whole blanched almonds (or whatever other nuts you prefer)
2 egg whites
dash of salt
3/4 cup sugar
Grind nuts finely in grinder or blender. Beat the egg whites with salt until foamy. Add sugar, 2 tablespoons at a time, beating thoroughly after each addition. Continue to beat until a peak forms when the beater is lifted slowly. Fold in ground nuts. Drop by teaspoonfuls on well greased cookie sheets. Bake in a moderate oven (350 degrees F) 15 minutes or until lightly browned. remove from pans immediately and cool on wire racks. Makes about 3 dozen.
These wafers are very thin and lacy. handle with care.
1/2 cup finely ground blanched almonds or other nuts
1/4 cup sugar
2 tsp. potato starch
1 cup melted butter or margarine
1 tblsp. milk or water
Use fine blade of a food grinder or a blender to grind the almonds / nuts
Combine them with the remaining ingredients and mix well.
Grease cookie sheets generously. Sprinkle with potato starch.
Drop by 1/2 teaspoonfuls onto the cookie sheets about 3 inches apart. They will spread!
Bake in a moderate oven (350 degrees F or 170 degrees C) 8 to 10 minutes or until golden brown.
Cool on pan about one minute and then carefully remove with a wide spatula to wire racks. makes about 2 dozen.
As far as flavouring things to taste good to a seven year old goes, you can use most of the same flavorings you are used to using in similar proportions to flavour either gluten free cookies or cakes. Have you tried making crustless pies, custards or puddings, or other desserts like Jello or Ice Cream? Whenever I make Pumpkin Pie my family usually leaves the crust, so I started making it crustless.
Jewish families have been making flourless delicacies for Passover for ages. The stricter ones won't use matzoh meal (made from ground up matzahs which are usually made from wheat flour) in cakes so there are plenty of well established tested recipes out there for wheat free cakes and cookies. And fresh potato starch is available in most areas with a Jewish population around March / April. You might find Corn starch more to your liking. It works about the same in recipes as the potato starch.
Last edited by Quickquill; February 21st, 2012 at 2:43 pm.