Come and support one of our artists!
Leorah Parker – Jerusalem Artists Circle
Pre-Purim Musical Event , today, Thursday!
Come join the community at Mirmor L’ David for an evening of ecstatic singing! We involve the audience in harmony and rhythm and create an awesome sound and feel with you together. Meaningful original songs with a folk-rock and funky feel and lyrics that reach out to the deepest and wild mysteries of Purim. Join us for a wonderful and unforgettable meaningful experience — with Levana Chajes, Amalia Small, Django Shankar, Ktoret Shalva, Tohar Lauffer and Advah Lauffer.
Location: Mizmor L’David at the corner of Giladi and Efrata in the Mifal HaPayis building
Date: Thursday March 9
Time: 8:30 pm
Suggested donation: 25 NIS
Yes, I have loads of gluten free flour and want to pass on some possible ways to use it:
If you have any Gluten Free Bread here’s an option:
3 Ingredient Gluten free Pie Crust:
A 3 ingredient gluten free pie crust recipe that’s easy to make with dairy free option. All you need are 3 healthy ingredients to mix the dough. A multipurpose gluten free pie crust that’s great for a quick meal, dessert, or baking dish.
Be warned-I have not tried this one out. For me it’s a PURIM spoof.
First ingredient –> Coconut oil (softened) or Butter if you are not dairy free.
Second Ingredient –> Whisked Egg.
Third and most IMPORTANT ingredient. The one that make this crust just plain AWESOME…drum roll please. —> Gluten Free Bread.
Optional and only if bread is too dry –> A few teaspoons of apple cider vinegar or juice (water works too if you must)
You see, this gluten free bread acts as the dough.
All you do is cut up the gluten free bread into cubes. The recipe calls for about half a loaf of Gluten Free White Bread.
Place it in a food processor. Blend, grind. Add in your whisked egg.
Add in your coconut oil (softened, not liquid). Blend again. Add a tiny bit of liquid ONLY if needed (Water, Juice, or Apple Cider Vinegar all work). Then press that little food processor button again to blend into a dough.
After you get the dough formed. Roll it up and place in the fridge. I think it works best once chilled.
Mmm k. Now you’re ready to roll. Literally. Just roll out the dough with a rolling pan. Place a sheet of plastic or parchment paper between the rolling pin and gluten free pie crust dough.
A TASTY GLUTEN FREE QUICHE.
A FRUIT HAND PIE.
AND GLUTEN FREE CURRIED LENTIL CHICKEN POT PIES.
Super easy 3 Ingredient Gluten Free Pie Crust. A multipurpose Gluten free pie crust that’s great for a quick meal, dessert, or baking dish. Dairy free
- 4 1/2 c cubed gluten free bread, gluten free sandwich bread. About Half a loaf. gluten free sandwich bread works best.
- 1 whisked egg – 2 tab flax meal
- 2 tbsp 1 tsp coconut oil (softened not melted) or butter sliced
- 1/2 tbsp water or juice (acv) if needed Optional if bread is too dry when grinding
- Cut your bread into cubes.
- Place it in a food processor. Blend, grind, until more a bread meal texture is formed.
- Add in your whisked egg. Pulse a few times.
- Add in your coconut oil (softened, not liquid). Blend again. Add a tiny bit of liquid ONLY if needed (Water, Juice, or Apple Cider Vinegar all work). Then press that little food processor button again to blend into a dough.
- After you get the dough formed. Roll it up and place in the fridge. I think it works best once chilled for at least 2-3 hours.
- Just roll out the dough with a rolling pan. Place a sheet of plastic or parchment paper between the rolling pin and gluten free pie crust dough.
- Roll into 1/8th in to 1/4 in crust.
- This amount of crust will make enough for 6 hand pies and a pot pie.
- If you want to make a gluten free pie crust (9 inch), a little over half a loaf bread should work for the dough. But I would Make 2 batches and then combine dough in case you need extra patching up the pie crust. You can freeze the rest. There will be extra to hang over the pie plate to crinkle crust. Make sure to pierce the bottom with a fork.
- Gluten Free pie crust bakes at 350F for 30-40 minutes. Pre bake 10 minutes before filing it.
- Hand pies bake faster.
- Baking times depend on your oven type of bread, so check at 30 minutes
Gluten free using flour mixture-recipe for one crust
- 184g King Arthur Gluten-Free Multi-Purpose Flour or 5 3/4 ounces brown rice flour blend* or your own mixture
- 1 tablespoon sugar
- 2 teaspoons Instant ClearJel(optional; not packed in a gluten-free facility)or fish gel. available in Israel
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 85g cold butter
- 1 large egg
- 2 teaspoons lemon juice or vinegar
- *See recipe for this blend below.
- Lightly grease a 9″ pie pan.
- Whisk together the flour or flour blend, sugar, Instant ClearJel, flax meal/xanthan gum, and salt.
- Cut the cold butter into pats, then work the pats into the flour mixture until it’s crumbly, with some larger, pea-sized chunks of butter remaining.
- Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.
- Shape into a ball and chill for an hour, or up to overnight.
- Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
- Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that’s been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.
- Fill and bake as your pie recipe directs.
- *Make your own blend
The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown
- rice flour.Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it’ll make your baked goods grittier (unless you manage to find a finely ground version).
TIPS FROM BAKERS
- The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking.
- To pre-bake without filling, preheat the oven to 375°F. Line the bottom with pie weights, and bake for 25 minutes. Remove the weights, and bake for an additional 10 to 15 minutes, until the crust is a light golden brown.
- Making fruit pie? Apply strong heat to the bottom crust at the beginning of the baking time to prevent sogginess. For best results, use a metal (aluminum preferred) pie pan. Bake at 425°F on the bottom rack of your oven for 20 minutes, then reduce the heat to 350°F, move your pie to the middle rack, and continue to bake until the crust is golden and the filling is bubbly.
- If you’re baking a custard pie in this crust, we recommend pre-baking as directed above, then cooling the crust until you can touch it comfortably before pouring in the custard. Bake the custard-filled pie at the moderate heat such pies require; your recipe will indicate what that is. Don’t forget the pie shield for this second bake as well.
- The top of a double-crust pie will brown OK; but brushing it with milk and sprinkling it with sugar will enhance its browning, and add sparkle and sweet crunch to your pie.
- For an egg-free crust, substitute 4 tablespoons cold water for the egg and lemon juice (or vinegar). If necessary, stir in additional cold water, a teaspoon