• Buns and Rolls,  Can be prepared in advance,  Dairy Free,  Gluten Free,  Israeli independence day,  Kosher,  Parve,  Savory bakes,  Soy Free,  Vegetarian

    Improved GF Burger Buns

    August 3, 2015

    I like developing good recipes, and then improving on them… So sue me 🙂 Ingredients ½ Tbsp. dry active yeast 480 gr. (2 cups) warm water 200 gr. cows/goats milk or for a dairy-free version: water + 2 tsp. Apple Cider Vinegar 2 eggs 2 Tbsp. olive oil 4 Tbsp. honey 1 Tbsp. salt 840 gr. Tagmish GF Flour mix Brushing mixture: 20 gr. melted butter/olive oil + 1 egg yolk Preparation Put all ingredients in your stand-mixer bowl, and knead for 10 minutes on low. With oiled hands, form a ball and lightly oil on all sides. Transfer dough to lightly-oiled bowl, cover with a plastic bag, and let…

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  • Can be prepared in advance,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Quickies,  Soups,  Soy Free,  Vegan,  Vegetarian

    Thick Tomato and Rice Soup

    January 21, 2015

    A thick comforting soup, perfect for rainy days Ingredients 2 large cans of peeled tomatoes, minus the fluids (or 8-10 large plum tomatoe, peeled) 6-10 garlic cloves, crushed 1 large onion, finely chopped Handful fresh basil leaves 3 cups water 2 tbsp. extra-virgin olive oil ½ cup rice salt and sugar for seasoning Preparation In large saucepan, sauté onion and garlic in olive oil, until lightly golden. Chop the tomatoes and add to the pan. Add basil leaves and water and stir well. Season with salt and sugar (to balance off the tomato acidity) to taste. For pizza sauce: add the dried Oregano and stir well. Bring to a boil,…

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  • Can be prepared in advance,  Cookies,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Soy Free,  Vegetarian

    GF Rugelach

    January 19, 2015

    Ingredients 300 ml. milk/rice milk 1½ Tbsp. (15 gr.) dry yeast ½ cup (100 gr.) sugar 500 gr. Tagmish GF flour mix ½ tsp. salt 2 egg yolks 150 gr. soft butter-flavored Mazola (or butter) Preparation Put all ingredients in your stand-mixer bowl, and knead for 1 minute on low – only until the flour is incorporated. Shift to high, and knead for 10(!) more minutes. Form a ball, cover with a plastic bag, and let rise by approx. 80% (approx. 1-1½ hours) . Divide into 3 equal parts (approx. 375 gr. each), knead well and form balls. Line a surface with baking paper. Take first ball and roll into…

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  • Buns and Rolls,  Can be prepared in advance,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Savory bakes,  Soy Free,  Vegetarian

    Soft GF Sandwich Rolls

    January 3, 2015

    Ingredients 750 gr. tap water 2 Tbsp. (20 gr.) dry yeast ¼ cup (50 gr.) sugar 900 gr. Tagmish GF flour mix 1 Tbsp. salt 2 eggs 70 gr. soft butter-flavored Mazola (or butter) Preparation Put all ingredients in your stand-mixer bowl, and knead for 1 minute on low – only until the flour is incorporated. Shift to high, and knead for 10(!) more minutes. With oiled hands, form a ball and lightly oil on all sides. Transfer dough to lightly-oiled bowl, cover with a plastic bag, and let rise until doubled (approx. 1 hour). Divide into 20 equal parts (approx. 100 gr. each). Knead each part well and form…

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  • Buns and Rolls,  Can be prepared in advance,  Dairy Free,  Gluten Free,  Israeli independence day,  Kosher,  Parve,  Savory bakes,  Soy Free,  Vegetarian

    Soft GF Burger Buns

    December 13, 2014

    Ingredients 375 gr. tap water 1 Tbsp. (10 gr.) dry yeast ¼ cup (50 gr.) sugar 450 gr. Tagmish GF flour mix 1 tsp. salt 1 egg 40 gr. soft butter-flavored Mazola (or butter) Preparation Put all ingredients in your stand-mixer bowl, and knead for 1 minute on low – only until the flour is incorporated, then 10 more minutes on high (don’t be lazy – time it!). With oiled hands, form a ball and lightly oil on all sides. Transfer dough to lightly-oiled bowl, cover with a plastic bag, and let rise until doubled (approx. 1 hour). Divide into 12 equal parts (approx. 80 gr. each). Knead each part…

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