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Passover: The gluten free holiday

4/1/2015, 11:11 p.m.
When I was a girl, the lunch I brought to school during Passover was white meat turkey on matzoh–dryer than ...

When I was a girl, the lunch I brought to school during Passover was white meat turkey on matzoh–dryer than which it is hard to imagine. Things have changed with time and today there are myriad foods one could not even have imagined way back then. The holiday has become a pleasure, even for the nostalgic.

The market is full of creative cookbooks offering cooks at every level new horizons to explore. And because the baking uses flours other than wheat, the recipes are gluten free, a boon for persons with digestion concerns, so they can be enjoyed all year. Paula Shoyer is an acclaimed baker who traded the bar for baking, moving from the law to the Ritz Escoffier pastry program in Paris. Her new book, the New Passover Menu is full of unexpected delights including Crumb Cake Muffins, Linzer Torte, Cheesecake with Roasted Cashew and Chocolate Crust, Triple Chocolate Biscotti, Orange Tea Cake Cupcakes, Glazed Chocolate Fudge Sponge Cake, Meringue Tarts and Flourless Chocolate Cake with Marshmallow Icing among other specialities.

For every day, however, waffles or pancakes. They can be dressed up or down. And children of all ages enjoy them. Here is Ms. Shoyer’s dynamite recipe.

MAKES 4 LARGE WAFFLES OR 6-8 MEDIUM PANCAKES

PREP TIME: 10 minutes

COOK TIME: 15 mintes

ADVANCE PREP: Batter may be made 1 day in advance: waffles may be made 1 day in advance and reheated.

EQUIPMENT: Measuring cups and spoons * Zester * Medium bowl * Electric mixer * Whisk * Waffle maker * Silicone spatula

INGREDIENTS

  • 1 1/4 cups ground almonds
  • 1 teaspoon Passover baking powder
  • 1/4 cup sugar
  • 2 tablespoons vanilla sugar
  • 1/2 cup potato starch
  • 2 large eggs separated
  • 1/2 cup milk
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon salt
  • nonstick cooking spray

IN A MEDIUM BOWL, whisk together ground almonds, baking powder, sugar, vanilla sugar, and potato starch. Add the egg yolks and whisk. Add the milk and orange zest and whisk to combine.

IN A LARGE BOWL or the bowl of a stand mixer beat the egg whites at medium speed and, when the eggs are foamy, add the salt. Turn the speed up to high and beat the whites until stiff. Gently fold the egg white into the batter.

HEAT your waffle maker and generously coat it with cooking spray.

MEASURE about 1/4 cup of batter for an average waffle maker. Drop batter in the middle of the waffle maker. Slowly close the top. Let the waffle cook for about 4 minutes, or until browned.

Remove and serve.