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Showing posts from December, 2015

Gluten Free Chocolate Chip Mandelbread (Biscotti)

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I recently agreed to teach a gluten-free Jewish baking class. We're going to bake a few traditional Jewish-type cookies, all gluten free and in the case of this "Mandel bread,"  dairy-free and nut-free as well. Yes, I realize mandel means almond, and we should call this cookie a biscotti, but then it wouldn't be a Jewish baked treat for the purposes of this class. "Teaching" a baking class, to me, is more of a "bake along with other who love to or want to love to bake." I supply the recipe and some of the tips I've learned along the way, but honestly, we all learn and teach together.  When my children were young gluten-free baked goods were meant for individuals who had Celiac disease ; however, nowadays people avoid gluten for a variety of reasons. Gluten free baking is also very popular for Passover, but please be aware that the flour mixture used for this recipe contains garbanzo and fava bean flour which is not acceptable for Passover

Sweet- Potatonik

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Potatonik made with shredded sweet potatoes and shallots   Potatonik , a cross between a kugel and yeast bread, is ordinarily made with white potatoes and onion. This recipe is inspired by George Greenstein's recipe that can be found on this blog: Potatonik , as well as in Greenstein's baking book, Secrets of a Jewish Baker , a great book whose biggest draw-back is the lack of useful pictures.   Potatonik employs both yeast and baking powder as the leaving agents. The resulting texture is chewy and soft. Greenstein's "secret" in this recipe is the use of a "sponge" (pre-ferment starter). His instructions direct a 30 minute pre-ferment, but I've left the sponge to rise for up to 6 hours with no compromise in the final product. Mixing, baking and cooling the dough will take less than 2 hours (one hour of which is passive baking time). Choreography:  make the pre-ferment, cover and let rest in a draft free place prepare 2 medium loaf pa