Posts Tagged ‘bread’

Finally! A gf challah that has the “hamozi” bracha (i. e. bread and cereals) rather than “shehakol” (everything else). This means my celiac sons can eat what we do for Shabbat meals, and we can eat like them. This makes things easier for us, especially when we have guests. Thank you very much, Annie! 😊

Ingredients for 2 large challah and about 15 challah muffins:

3 cups gf oat flour*, sifted

1 cup teff flour, sifted

2 cups tapioca flour

4 tsps xanthan gum

22 grams (2 packages) dry yeast

Mix all together. Use a mixer with the dough hook. Do not attempt to knead by hand, batter will be very wet!

The three flours

Then add the following while mixing:

2 1/2 cups warm water

1/2 cup honey

4 eggs

2 tsps cider vinegar

Mix well. Then add:

1/2 cup vegetable oil

1 tbsp salt

Mix well again.

Place into two bread pans and 12 muffin pans, with a spatula or tablespoon.

Cover and let rise for about 30 to 45 minutes.

Bake at 170 degrees (if using Bob’s red mill flour, 165 degrees) for 20-30 minutes (muffins) or 40-60 minutes (full size). Challah is ready when a toothpick in the center comes out clean or with large crumbs.

Notes: I tried different types of oat flour, I got good results with Bob’s Red Mill and Cream Hill Estates.

Recipe can be halved.

Shabbat Shalom!


Read Full Post »

I’ve found the most amazing recipe for gluten-free rolls. I was searching for gluten-free baking powder on the net (how important is that? Does anyone know?) and came upon this recipe. It looked simple, and it uses the simple and cheap gluten-free flour of Conditor (cornflour with a bit of sugar) and it’s ready within 20-30 minutes – actually a type of soda bread.
For some reason, when I doubled the recipe the rolls came out more dense but still good. I’ll ask my SIL about it  😉

Ingredients: (for about 7 rolls)
2 cups Conditor gluten-free flour
1 packet baking powder (10 grams)
2 tbsp olive oil
1/2 cup water
1 egg
1/2 tbsp honey
1/4 tsp salt
Olive oil for coating the bread

Mix the flour and the baking powder. Add the remaining ingredients and knead for about 2 mins until you get a very sticky dough (I used a food processor). Coat your hands thoroughly with olive oil, take a handful of the dough, pat into a ball making sure that it’s thoroughly coated, and place on a tray lined with a baking sheet.


Bake in a preheated oven at 180°C for 10 -15 minutes or until toothpick comes out clean.


My family loved these, especially when I pointed out that they’re kosher for passover 😉 Bon apetit!

Read Full Post »

I’m joining the blog event Love food – Don’t Waste here.  I already sent some of my blog posts (such as crumbles and jam for fruit, etc.), but I wanted to add some concentrated tips for not wasting food. I hate throwing away food.


Four things to do with leftover bread:

1. Freeze. Defrost using a microwave or at room temperature. To defrost in the microwave, wrap with thin cloth towel and microwave 10-20 seconds (depending on how much bread). Some trial and error is needed, but the bread usually comes out as if it was just baked :).
2. French toast: That standby of old bread everywhere. Beat 1-2 eggs (depending on how much bread). Add a splash of milk or water. Dip bread slices in egg, both sides. Fry in a frying pan both sides until brown. Serve with jam, peanut butter, sprinkle sugar on top, chocolate syrup, maple syrup…

Quick Real Chocolate Syrup:


4 squares good chocolate of your choice
few drops vegetable oil

Put chocolate in microwave safe glass, and microwave 30 seconds at a time until melted (chocolate doesn’t loose its shape in the microwave, so you need to actually mix with a spoon to see if it melted) . Add a few drops vegetable oil and mix. Serve.

Note: Never add water to melted chocolate, it causes it to seize (become gritty).

3. Breadcrumbs: Put bread in a straw bowl or plastic box with holes (such as what mushrooms are bought in) and let dry a few days. Once dry, process in food processor until you get crumbs. Excellent home-made breadcrumbs.

4. SemulKneidl: Literally: breadballs. This is a recipe of my MIL which we usually use just before Passover to get rid of all our bread. Basically you mix bread (typically at least a loaf) with one cup of milk, and mix until becomes a dough-like. If you need more liquids, add more water. Form into balls and boil for 20 minutes. Serve with sour cream or mushroom sauce.

Dairy Products:

Milk: Use up in chocolate milk or cornflakes, or make blintzes. Also, milk makes a great heavy cream substitute to use in sauces:

Heavy cream substitute:

One cup heavy cream = 1 cup less 2 tbsp milk+2 tbsp milk mixed with 2 tsp flour. You need to mix the flour with a small amount of milk first to prevent it from lumping. Then add the milk and the flour-milk mixture to your pan (or pot, or whatever). Heat until thickened to your liking. You can also add some butter for taste.

Yogurt: I just love putting in muffins. Another great option is freezing it to make frozen yogurt. Be warned, however – home-made frozen yogurt, unless made with an ice cream machine, tends to come out like ice rather than ice-cream.

Cottage cheese – I like to use it in a casserole. Basically mix your leftover pasta, some tomato puree or sauce, cottage cheese, olives if you like them, anything else you have on hand, sprinkle grated cheese on top, and bake covered for 30 minutes and uncovered for another 15 minutes (to get brown). I do this also when I don’t have any leftovers to use up at all :).


Slice up and fry them. Potatoes don’t freeze well, unfortunately.


A great leftover food is to slice all the leftovers you have (potatoes, meat, vegeatables, pasta, rice, etc.) and fry it all together. You can add a chopped onion. At the end, pour some beaten egg on top and wait for it to cook. This is my husband’s family spĂ©cialitĂ© 🙂

There are tons more great ideas out there – like shepherds pie with leftover chicken/meat and potatoes, or leftover meat lasagne, but they will be in another post…

Anther option which are always great is spreading the food around. For example, If I have too much watermelon, I give half to my parents and that way everyone is happy…

Love Food - Don't Waste


PS. I’m so sorry for your loss, Tes. My heart goes out to you. May you get strength and courage to face this terrible loss.

Read Full Post »


Before my toddler was born, I used to bake bread using a bread machine. I enjoyed it, and experimented with adding onion and sunflower seeds and stuff.

Then I had my first child, and I simply forgot. So many things to do and remember, baking my own bread wasn’t high on the list.

Until a few months ago, when I had the urge to bake my own bread again, and I took my bread maker out of the cupboard (well, my husband did 🙂 ). I looked around the internet and tried to find a good recipe.

Whole loaves of bread never really worked for me in the bread machine. What I liked was to make the dough in the bread machine and bake rolls/challah in the oven. So I tried this recipe and the results were absolutely awesome!!

I also tried substituting up to 1 3/4 cups whole wheat flour (I intended to start with less, but I ran out of white flour) and the results were still great!

I was less successful in finding a 100% whole wheat recipe, though. I tried this recipe , without the dry milk. When trying to make a loaf in the bread machine, the bread fell so the bread was very dense and heavy. And when I tried to make rolls from the same dough, the rolls were also pretty dense. I found them tasty, but my husband prefered the white or mixed because they come out really light. I’m going to try the first recipe with 100% whole wheat flour and see how it turns out.

The problem with loaves in the bread machine is that it doesn’t take into account the weather. The bread machine doesn’t look at the dough and think “hmm, that needs another 10 minutes of rising”. It just switches to bake mode and that’s it. When baking rolls, you can look and decide whether it goes in the oven now or in another 10 minutes, and I think that makes the difference. That and the fact that I suspect that 4 cups of flour might simply be too much for my bread machine.

In any case, rolls go better at my house than sliced bread. Everyone prefers it (including me, frankly). So this was definitely successful.

We pretty much stopped buying bread. I have sliced bread in my freezer in case I need it, but that’s it. I don’t know how much money we saved, because we buy humongous amounts of flour (whole and white). My husband bought a huge package of dry active yeast for a ridiculously small amount, so that’s not where the money goes. Also, I don’t calculate electricity and stuff. But we’re probably saving on the order of 20 NIS per week on challot alone.

Of course, we’re also eating a lot more bread now. The problem with freshly baked rolls is that you blink and they’re gone! Here is the “before” image (I added the larger roll a few minutes later. That’s our Challa for guests).


And here is the same place 15 minutes later:


Need I say more?

Bon Apetit!

Read Full Post »