Browsing "Sides"
May 17, 2016 - Vegan, Kosher, Breads and Doughs, Buns, Quickies, Starters, Gluten-free, Dairy-free, Parve, Vegetarian, Sides    Comments Off on Sweet GF Challah/Buns

Sweet GF Challah/Buns

2016-05-17 09.53.34

2016-05-17 11.38.04


600 gr. Tagmish GF flour
1 Tbsp. (12 gr.) dry yeast
120 gr. sugar
50 gr. (25 gr. + 25 gr.) vegetable oil
1 Tbsp. salt
600 ml. tap water

1 egg for brushing
sesame seeds for sprinkling (optional)


Mix all dry ingredients in a bowl.
Add water and 25 gr. of oil and knead for a 6-7 minutes on high until you get a soft, sticky dough.
Pour remaining (25 gr.) of oil over dough, and knead into the dough.
Cover bowl loosely with a plastic bag, and let rise in warm place for approx. ½ an hour.
For buns: Divide dough into equal parts weighing 100 gr. each, knead and form balls.
For Challah: Divide dough into equal parts weighing 200 gr. each, knead and form balls.
Shape into desired Challah/bun shape.
Place over a tin lined with baking paper, brush with egg and sprinkle with sesame.
Preheat you oven to 220C/450F.
Let rise for approx. 20 additional minutes.
Bake for 10 minutes, then reduce heat to 180C/360F.
Continue baking until nicely golden-brown (approximately 20 minutes for buns, 30 for the Challah).

2016-05-17 11.40.22

Dec 2, 2015 - Hannukah, Kosher, Quickies, Starters, Gluten-free, Dairy-free, Soy-free, Parve, Vegetarian, Sides    Comments Off on Potato Latkes

Potato Latkes

My granmother’s Potato Latkes – golden, crisp and perfect.

2014-12-16 14.16.12


4 potatoes
optional: 1 medium onion, finely chopped
1 egg
1 Tbsp. Tami GF flour (or plain flour)
salt, to taste


Grate your potatoes (using a grater or a food processor), and squeeze to drain all liquid.
Mix all ingredients in a bowl.
Heat skillet with ¼” of oil.
Fill a Tbsp. with batter, flatten using a second Tbsp., sliding the Latke into the oil with it.
Once the sides start to turn golden and crisp, turn Latke over.
Once the other side is nice and golden, remove from oil using a slotted spoon and place on paper towel.
Serve with sour cream/thick goats-milk yogurt.

Nov 17, 2015 - Vegan, Kosher, Breads and Doughs, Buns, Quickies, Starters, Gluten-free, Dairy-free, Parve, Vegetarian, Sides    Comments Off on GF White Bread

GF White Bread

2015-11-16 14.16.41


280 gr. (2 cups) Tagmish GF flour
½ Tbsp. (~7 gr.) dry yeast
2 Tbsp. sugar
¼ Tbsp. salt
½ tsp. (2 gr.) baking powder
2 Tbsp. vegetable oil
280 gr. tap water
1 egg
1 Tbsp. Tami Gluten-Free Couscous Mix

For brushing: 1 egg yolk + 1 tsp. vegetable oil


Mix all dry ingredients, other than Couscous mix, in a bowl.
Add all liquids, except egg, and knead for a few minutes until you get a soft, sticky dough.
Add egg and knead until fully incorporated.
Add Couscous mix and knead for an additional 5 minutes.
Lightly oil a medium-sized bowl, and transfer the dough onto it.
Cover bowl with plastic wrap, and let rise for approx. ½ an hour.
Place dough into lightly-oiled bread tin.
Lightly wet your hands and smooth top of bread.
Lightly wet your finger tips and smooth dough on all sides, to create straight lines.
Cover with a towel and let rise refrigerated for ½ an hour.
Preheat your oven to 200C/400F.
Brush with egg mixture on top and sides evenly.
Bake at the center rack of your oven for 10 minutes.
Reduce heat to 170C/340F and continue baking until nicely golden-brown on top.
Move tin to a lower rack, and continue baking for 10 minutes.
Remove from oven and tin and let cool on an oven rack.
You can keep in closed plastic bag on counter top for up to two days, or slice and freeze.

2015-11-16 14.05.49

Apr 1, 2015 - Other, Vegan, Kosher, Breads and Doughs, Gluten-free, Dairy-free, Passover, Parve, Vegetarian, Sides    Comments Off on No Yeast, GF Sugar-Free Lafa (Flat) Bread>

No Yeast, GF Sugar-Free Lafa (Flat) Bread>

2015-04-01 17.02.47

2015-04-01 16.48.48


300 gr. Tagmish Gluten-Free flour mix
10 gr. (1 packet) baking powder
1 tsp. salt
400 ml. tap water
50 gr. (¼ cup) vegetable oil


In a bowl knead all ingredients to form a soft dough.
Let rest for 10 minutes.
Divide dough into 10 equal pieces (approx. 80 gr. each).

2015-04-01 16.56.09

Heat a large skillet (preferably cast-iron) over high heat.
Over a sheet of baking paper gently flatten one piece of the dough into a thin circle, the size of the skillet.
Flip the baking paper onto the skillet, so that the dough is directly on the skillet.

2015-04-01 16.49.31

Wait a few seconds and peel off the baking paper.

2015-04-01 16.53.25

wait 1-2 minutes and flip the dough.

2015-04-01 16.48.38

After an additional 2 minutes, remove the lafa from the pot.
Repeat the rest of the dough, stacking the lafa breads as you go.
When done, cover the lafa stack with a clean towel for 10 minutes.

2015-04-01 16.51.50

Jan 24, 2015 - Meal suggestion, Dairy, Kosher, Breads and Doughs, Quickies, Dough fillings, Sweets, Gluten-free, Soy-free, Vegetarian, Sides    Comments Off on GF Turkish Gozleme

GF Turkish Gozleme

About a week ago, my lovely friend Noa Druker shared a picture and a recipe for this lovely pastry, which had me salivating for days. I finally got around to trying to make a GF version of it a few days ago. Having just gone back to work and working around a new baby, I copied it wrong, but the result was oh-so-right… So there you have it – my GF version of Gozleme… Now a staple in my kitchen (mandated by my eldest).

2015-01-21 19.16.41


250 gr. Tami flour
100 ml. thick yogurt (I use Sheeps’ milk yogurt)
¾ Tbsp. dry yeast
½ Tbsp. sugar
½ tsp. salt
25 gr. vegetable oil
¾ cup water
Desired Filling – the options are endless, but I’ll suggest a couple of savory ones, and a couple of sweet ones:
Cheese: 50 gr. feta, 150 gr. hard cheese of your choosing.
Yam: 1 medium-sized yam, cooked and mashed – add 100 gr. Kashkaval and season with salt and nutmeg.
Chocolate: 50 gr. melted butter, 1 tsp. cocoa powder, 2 Tbsp. sugar – mix and let set for 5 minutes.
Cinnamon-Banana: mix ¼ cup sugar, ¼ cup Demerara sugar, and ½ Tbsp. cinnamon. Sprinkle over half a circle. Slice a banana diagonally, and place over cinnamon layer.


Put all ingredients in a bowl and knead for 1 minute.
Cover and let rest for 20 minutes.
Divide dough into 8 equal parts (approx. 65 gr. each).
Knead each part well.
On baking paper, roll each part into a circle, as thinly as you can.
Spread/sprinkle filling generously on half of the circle, leaving ½”/1cm around the edge for closing.
Gently fold the empty half over the full one using the baking paper.
Close firmly around the edges using your fingers.
Heat a frying pan with a little oil (just enough to cover bottom).
Fry the gozleme until golden (1-2 minutes), turn over and repeat.
Remove from pan onto absorbing paper.
Let cool for 1-2 minutes, and enjoy!

2015-01-21 18.46.10