The following are gluten-free foods that Beineinu mothers have actually tried and enjoyed.  You can find many more recipes in various online resources.  We only publish recipes that have been tried & shared by Beineinu parents.

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JEWISH FOODS - AROUND THE YEAR

Gluten Free Hamentachen

 

http://glutenfreesteve.wordpress.com/2007/02/27/welcome-celiacs-and-gluten-free-friends/

1 stick butter or margerine
1 cup sugar
1 egg
2 T orange juice (or lemon juice)
1 t vanilla
2 t baking powder
3/4 t xanthan gum
3/4 cup corn starch *
1/2 cup white rice flour *
1/2 cup brown rice flour *
1/2 cup potato starch *
1/4 cup tapioca flour *

 

* or use 2 1/2 cups gluten-free flour of your choice – I used Bette Hageman’s Featherlight Flour Mix and it worked perfectly.

Filling: I recommend apricot or cherry pie filling, though you can use prune, or strawberry preserves or jam, mini chocolate chips, M&Ms, etc.

 

Directions:
1. In mixer, cream butter and sugar
2. Add egg
3. Add orange juice and vanilla
4. In separate bowl, combine flour, baking powder and xanthan
5. Add flour slowly to mixture
6. Refrigerate dough for several hours ( I do overnight)
7. Roll out dough onto lightly gluten-free floured surface. Roll to 1/8 to 1/4 inch thickness
8.Cut into circles with 2 1/2 inch wide glass
9. Fill each circle with about 1/2 teaspoonful of filling of your choice
10. Fold up 3 sides of circle and pinch edges firmly to form triangle with opening at center to let filling peek thru
11. Bake at 375 degrees on parchment covered cookie sheet for about 15 minutes, or until lightly browned. Let cool before transfering to plate.

 

 

Another recipe for Gluten-Free Hamentaschen:

From: About.com

http://celiacdisease.about.com/od/cookingglutenfree/r/Hamantashen.htm

 

This recipe is adapted from one posted by Giora Shimoni, About.com's Guide to Kosher Food. I told him that until I tried this recipe, I had not eaten hamantaschen in the 10 years since I started my gluten-free diet. These are so delicious, they were worth the wait.

The recipe calls for butter and cream cheese. I used low-fat cream cheese, Smart Balance spread, and Bob's Red Mill Gluten-Free All Purpose Baking Flour.

 

(If you don't want a dairy recipe, here is an alternative from Gluten-Free Bay.)

 

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
  • 7 oz. (200 g) butter
  • 8 oz. (250 g) cream cheese
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (use your favorite blend of gluten-free flours)
  • Apricot jam, strawberry jam, or prune butter for filling
  • 1 egg, beaten (optional)
  • Sugar for garnish (optional)
  • Extra flour for handling the dough
Preparation:
In a mixing bowl, cream the butter and cream cheese together. Add the sugar and vanilla, and mix until smooth. Let the mixture come to room temperature. Then, add in the flour and mix lightly. Refrigerate the dough for an hour or more.

Preheat the oven to 350 F.

See the rest of the instructions here: http://celiacdisease.about.com/od/cookingglutenfree/r/Hamantashen.htm

(sorry, copyright issues!!)

 

 

CAKES & COOKIES

 

 

BROWN RICE COOKIES

 

Submitted by: Etta B.

 

Here is an easy recipe for rice flour cookies. Rice flour has a
very light and airy texture, and a slightly sweet flavor.

 

INGREDIENTS
1 cup Brown Rice Flour 
2 Tbs vegetable oil
¼ cup honey or maple syrup
½ teaspoon salt
1 tsp (gluten free) vanilla 
1 egg (beaten)
1 cup nuts (ground)

optional: put 1/8 cup of medium shredded raw apple (baking apples)

 

Directions: Blend all ingredients thoroughly. Chill for several hours or overnight. Roll the cookies into 1-inch balls and arrange on oiled baking sheet. Press flat with bottom of glass. Bake at 350F for 10-12 minutes.

 

 

Peanut Butter Brownies

(Courtesy of Family First Magazine)

 

½ cup peanut butter

1/3 cup oil

¾ cup packed brown sugar

¾ cup sugar

2 eggs

2 tsp vanilla

1 cup all purpose gluten free flour

1 tsp baking powder

¼ tsp salt

12 oz (340 g) chocolate chips

Preheat oven to 350 degrees F (180 degrees C)

Beat first four ingredients together until creamy, then add eggs and vanilla.  Mix in flour, baking powder, and salt, and spread into greased 9 x 13 pan; sprinkle chocolate chips on top.  Bake for 5 minutes.  Remove from oven and swirl batter.  Return to oven and bake for 30 minutes.

 

 

Flourless Peanut Butter Cookies

Courtesy of Yedei Chesed

1   cup Peanut Butter

1   Cup White Sugar

1   Egg

Preheat oven to 350 F (180 C). combine ingredients and drop by teaspoonfuls on a cookie sheet.  Bake for 8 minutes.  Cool

This recipes makes only a few cookies, and you may want to double it.

SNACKS

OATMEAL DATE BARS. NO SUGAR, COMES OUT VERY SWEET

 

Makes 9 3" x 3" bars

  

3/4 cup chopped dates (can also be partly raisins and prunes)
6 tablespoons light olive oil
1 beaten egg
1/2 teaspoon vanilla
1 1/4 cup oatmeal
1/4 cup chopped nuts (optional, and it can be sunflower seeds too)
1/2 teaspoon cinnamon (optional)
1/4 teaspoon baking soda

1 tsp. vanilla

1/2 cup dried sweetned cranberries (also optional, but very good in it)

 

  • Preheat oven to 350 degrees F.
  • Combine dates, oil, egg and vanilla and blend till thick but smooth.
  • Add flour, nuts, cinnamon, and baking soda.
  • Mix until dry ingredients are moistened and spread evenly into a greased 9"x9" pan.
  • Bake about 20 minutes, or till firm. 
  • cool this, and cut into bars.
  • Store tightly covered.

 

 

 

MAIN DISHES

 

Satisfying Schnitzel

 

 

4 chicken cutlets

½ cup potato starch

2 eggs

Spices of your choice

Oil for frying

 

You will need three separate bowls in the preparation of these cutlets.  In bowls one and three, put potato starch mixed with the spices.  Put the eggs in the second bowl.

 

Heat oil in frying pan.  Take each cutlet and dip in first, second, and third bowl, in order. Place in hot oil.  Fry each cutlet 3-4 minutes until golden brown and flip to the other side for anther 3-4 minutes.

 

 

 

 

 

 

SIDE DISHES

Rice Timbales

 

Submitted by: Etta B.
 
VERY VERSATILE RECIPE
make a pot of brown rice....slightly on the moist side. Flavor the rice (Iideas below for flavor combinations)
Spoon while hot, into muffin paper cups that are in muffin holders, and press in firmly. Let cool.
Either warm up again, or serve room temp. They stick together but this is not gluten. Also useful for those with egg allergies / intolerances) 
When they're warmed up the second time, they are in one "unit".
This means: its finger food for the kiddies, and also it looks attractive on a shabbos plate.
You can be creative w/ your flavors, but here are some ideas:
  • olive oil (1 Tbsp. or less), onion powder(or sautéed), garlic powder (or fresh minced), parsley, sea salt
  • cinnamon, raisins or craisins, honey
  • italian seasoning, onion and garlic pdr, olive oil and sea salt
  • honey, lemon rind (zest)
  • vanilla and chocolate chips (remember for those sugar free people, Gefen makes one with maltitol)
  • shredded carrots, ginger powder  and tamari (wheat free is available for gluten free diets)
  • teriyaki flavor: garlic, tamari/soy sauce, ginger and honey
  • shredded carrots,  honey and raisins (nice for rosh hashana for those needing sweet and gluten free)
 

Crustless Sweet Potato Pie

(courtesy of Family First Magazine)

 

 

3-4 large sweet potatoes, peeled and cubed

½ cup sugar

½ cup soy milk

1 large egg, beaten

3 Tbsp margarine, sliced

½ tsp vanilla

½ cup brown sugar

1/3 cup all purpose gluten free flour

3 Tbsp margarine, melted

½ cup pecan pieces

 

 

Preheat oven to 350 degrees F (180 degrees C)

 

Lightly spray a 2 quart/liter baking dish with nonstick cooking oil or spray; set aside.

 

In a large pot, bring 2 inches of water to boil.  Add sweet potatoes; cover and cook for 25-30 minutes (until tender).  Drain and return to pot.

 

Add sugar, soy milk, egg, margarine, and vanilla to the sweet potatoes.  Using the back of a wooden spoon, gently mix the ingredients, not mashing the sweet potatoes too much.

 

Transfer mixture to baking dish.  In a small bowl, combine the brown sugar, flour, melted margarine, and pecan pieces.  Sprinkle topping over the sweet potatoes.

 

Bake uncovered for 25 minute until set.

 

SAUCES & SYRUPS:

Lactose-Free, Soy-Free Sauce

This lactose-free, soy-free creamy sauce is incredibly versatile and simple to prepare. It is great for poultry, fish and vegetarian entrees. It is sweet and mild enough for dairy-free kids yet flavorful enough for refined palates.

 

Makes about 2 cups, 

very versatile

 

Prep Time: approx.10 minutes

Cooking Time: approx. 10 minutes

Ingredients:

  • 2 cups rice milk, divided   (or 2 cups water, with 1 cup of toasted almonds and 2 tablespoons of brown rice)
  • 2 T. flour
  • 2 T. Dijon mustard
  • 2 T. honey
  • ¼ cup lemon juice
  • ¼ cup finely chopped fresh parsley or mix of parsley and cilantro (optional)
  • 1 t. salt, or to taste
  • Pepper, to taste
  • SEVERAL FRESH CLOVES OF GARLIC

Preparation:

1. Combine ¼ cup of the rice milk with the flour in a small saucepan over medium-low heat, stirring well until incorporated. Add the remaining ingredients and cook, stirring frequently, until the mixture is slightly thickened, about 3-4 minutes.Season with spices to taste, and remove the pan from the heat. You can serve this either warm or hot. 

 OR: BLEND ALL INGREDIENTS IN VITAMIX TILL THICK.

Date Syrup

http://www.food.com/recipe/date-syrup-186301

  • 36 dates
  • 2 cups water
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon

dry 36 dates and chopping them in the blender.
Combine all ingredients in a saucepan and bring to a boil.

Reduce heat to medium-low and simmer, stirring frequently for 1 hour.

Cool to room temperature, put in a blender and blend until smooth

Store in refrigerator; heat slightly before using on anything you are serving hot

Use Date Syrup just as you would use maple syrup on pancakes, waffles, French toast, ice cream

It is higher in fiber and lower in calories than maple syrup or honey. Makes about 1 3/4 cups

 

KUGELS

8 large potatoes

1 medium onion (they wrote 1 tbsp. onion powder)

6 eggs

 2/3 cup oil (I used light olive oil)

 1 tbsp salt (I will cut down on this next time. I think it was too salty, but nobody else complained)

 1/4 tsp. pepper

 

Preheat oven to 500 F

grease and heat a 9 x 13 pan (I used a disposable pan and didn't grease it)

blend all ingredients in food processor (I shredded the potatoes first)

 

bake at 500 for 30 minutes

 

cover tightly. lower heat to 250. bake overnight

 

place a roasting pan filled with water on lowest shelf of oven

 

 

PIZZA!


 

Y. shares:

This GF Vegan pizza is simply outstanding.
I used a combination of the gf flours I have, put fresh sliced tomato on instead of the mushrooms, and baked the pizza like any other. Enjoy!

Here is the link to the recipe:
http://cleangreensimple.com/2011/03/vegan-gluten-free-pizza/


First you want to make your dough. This dough is awesome because it’s really hard to screw up. Even though it has yeast in it, don’t be afraid – it’s not persnickety at all, you don’t even have to worry about letting it rise for more than a few minutes. Combine some yeast with some warm water and stir until it’s creamy. In a large bowl combine flours, flaxseed, herbs, and salt. Make a well in the middle and pour in your yeast mixture, apple cider vinegar, and some agave nectar. Combine. You should end up with a ball of dough like so...