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

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

    April 1, 2015

    Ingredients 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 Preparation 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). 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. Wait a few seconds and peel off the baking paper.…

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  • Buns and Rolls,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Savory bakes,  Soy Free,  Vegan,  Vegetarian

    GF “Whole Wheat” Buns

    February 16, 2015

    Ingredients 160 gr. Tagmish GF flour 340 gr. Dark Rich Bread Tami GF flour mix 1 flat Tbsp. (10 gr.) dry yeast ½ Tbsp. salt ½ Tbsp. sugar 50 gr. (¼ cup) vegetable oil 400 ml. (1⅔ cups) warm water Optional topping: sunflower/pumpkin seeds (or a combination of both) Preparation In your stand-mixer bowl, using a kneading hook, mix both flours with salt, sugar and yeast. Add the oil and water, and knead on low until combined. Change to high speed and kneed for an additional 5-7 minutes. Oil hands and scrape dough from sides onto a ball. Cover with a towel and let rise for about ¾ of an…

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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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  • Breads,  Buns and Rolls,  Dairy Free,  Gluten Free,  Kosher,  Parve,  Rosh Ha'Shana,  Savory bakes,  Shavu'ot,  Vegan,  Vegetarian

    Soft Dipping-Perfect GF Challah

    July 13, 2014

    Ingredients 250 gr. Tagmish GF flour 5 gr. dry yeast 30 gr. sugar (for sweet Challah, double the amount) 5 gr. salt 220 ml. ice-cold water 25 gr. soft butter-flavored Mazola margarine (or soft butter) Coating: 2 Tbsp. soy/almond milk (or 1 egg yolk) + 1 tsp. vegetable oil Sesame seeds and Kosher salt for sprinkling Preparation Mix all dry ingredients in a your stand-mixer bowl (attach the kneading hook). Add the cold water and knead on lowest speed for 2-3 minutes, until you get a soft, sticky dough. Add the soft margarine/butter and continue kneading until completely incorporated, approx. 8 minutes. Cover bowl with plastic wrap, and let rise…

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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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