Savory bakes

Can be prepared in advance, Dairy, Dairy Free, Gluten Free, Kosher, Other, Quickies, Shavu'ot, Soy Free

Quiche Pastry (savory)

June 14, 2014

Ingredients 100 gr. room-temperature butter 1 egg 1 Tbsp. water 200 gr. GF Tami Flour (or plain flour, for a regular version) ½ tsp. salt ¼ tsp. sugar Preparation In your stand-mixer bowl, using the K beater, blend butter until smooth on medium-high speed. Add the egg and water, and continue mixing until cohesive. In a separate bowl mix all dry ingredients. Reduce speed to medium, and add dry ingredients in, only mixing until they are incorporated into the dough (do not over process) Flatten dough in plastic wrap, close around and refrigerate for at least one hour (preferable overnight. You can keep refrigerated at least 2-3 days). Bake at…

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Breads, Gluten Free, Kosher, Parve, Quickies, Savory bakes, Vegan, Vegetarian

Crispy White Bread (GF)

December 26, 2013

The original recipe for this fantastic bread was given to me by the lovely Rachel Gurevich Ingredients 500 gr. Tagmish GF flour (or good GF bread-mix) 1¼ Tbsp. dry yeast ½ bag (6 gr.) baking powder ¼ tsp. baking soda ½ tsp. sugar ½ Tbsp. salt ⅛ cup vegetable oil 2 cups warm water 1 egg with pinch of salt, for brushing Preparation In a bowl, mix flour with salt, baking powder, and baking soda. Create a pit in the middle, and add yeast, sugar and ½ cup of the water, and let stand for 5 minutes. Add the oil and remaining water, and knead well onto a soft ball.…

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Dairy Free, Gluten Free, Kosher, Other, Parve, Savory bakes, Side Dishes, Vegan, Vegetarian

Improved GF Lafa (Flat) Bread

December 17, 2013

Ingredients 5 cups (700 gr.) Tagmish Gluten-Free flour mix (or another all-purpose GF flour mix) 1 Tbsp. (12 gr.) dry yeast 1½ Tbsp. (30 gr.) honey or silan (date honey) 2½ Tbsp. (40 gr.) olive oil 1½ Tbsp. (22 gr.) salt 1 tsp. baking soda 3 cups (750 gr.) warm water ****For a regular version, simply use plain flour, and reduce the amount of water to 550-570 gr. of water, so that you get a soft, sticky but non-liquid dough.**** Preparation In a bowl knead all ingredients to form a soft dough. Cover with plastic wrap and let rise for an hour. Take a handful of the dough, add some…

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Buns and Rolls, Dairy Free, Gluten Free, Kosher, Parve, Quickies, Savory bakes, Side Dishes, Starters, Vegan, Vegetarian

GF Jerusalem Sesame Bagels

November 20, 2013

The original recipe is by the lovely Sara Azuri Mizrachi, who allowed me to post my modified Gluten-free version. Ingredients 600 gr. Tagmish GF flour 1 “pregnant” Tbsp. (13 gr.) dry yeast ¼ cup sugar ¼ cup vegetable oil ¾ Tbsp. salt ½ bag (5 gr.) baking powder 600 ml. warm water 1 egg white for brushing sesame seeds and sugar for sprinkling Preparation Mix all dry ingredients in a bowl. Add all liquids and knead for a few minutes until you get a soft, sticky dough. Smear hands with vegetable oil and lightly massage the dough. Cover bowl loosely with a plastic bag, and let rise in warm place…

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Cakes, Dairy, Gluten Free, hannukah, Kosher, Savory bakes, Sweets

Fluffy Baked Sufganiot (doughnut)

November 10, 2013

Rich, fluffy baked doughnuts which can be filled with anything you like… Makes approx. 14 medium-sized doughnuts. Tip from Tami Ben-David (who was the first to try this recipe): you can braid this dough into a sweet Challah of your choosing, brush with egg, preheat your oven to 200C/390F, bake for 10 minutes, reduce heat to 175C/350F and bake for an additional 15 minutes. Ingredients 500 gr. Tagmish Gluten-Free flour (or plain flour, if you don’t need a GF version) 10 gr. dry yeast ½ cup sugar 80 gr. melted butter 420 ml. warm milk (375 ml. if you’re not making the GF version). You may substitute for Soy/Rice/Tapioca milk…

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