Tag Archives: this Gluten Free Pizza Crust is one of my favorites

Post 417:Hana Batista invites everyone to her Exhibition Opening Thursday March 9th, 7:00 pm – 9:00 pm Ginot Ha”Ir/Beit Yehudit see invitation below with further details. Come and support one of our artists! Pre-Purim Musical Event this Thursday! Three ingredient gluten free pie crust from bread! Traditional Gluten free pie crust for quiche

Hana Batista invites everyone to her Exhibition Opening Thursday March 9th, 7:00 pm – 9:00 pm Ginot Ha”Ir/Beit Yehudit see invitation below with further details.

Come and support one of our artists!

Leorah Parker – Jerusalem Artists Circle 🎨

To: Leorah Parker <lparkerartist@gmail.com>

I’ll be happy to see you all.
Hana – 02-672-7723
Obraz w treści 1

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 ChajesAmalia SmallDjango ShankarKtoret ShalvaTohar 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:

3 INGREDIENT GLUTEN FREE PIE CRUST {DAIRY FREE}

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. 

A 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. 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. This recipe has become a staple in our house for easy gluten free baking! Vegan Option

 

Be warned-I have not tried this one out. For me it’s a PURIM spoof.

A 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. 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. This recipe has become a staple in our house for easy gluten free baking! Vegan Option @udisglutenfree

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.

A 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. 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. This recipe has become a staple in our house for easy gluten free baking!

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 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. 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. This recipe has become a staple in our house for easy gluten free baking!

A TASTY GLUTEN FREE QUICHE.

A 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. 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. This recipe has become a staple in our house for easy gluten free baking! Gluten free quiche

A FRUIT HAND PIE.

A 3 ingredient gluten free pie crust recipe that's easy to make and a dairy free. 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. Like this gluten free hand pie!

AND GLUTEN FREE CURRIED LENTIL CHICKEN POT PIES.

Mini Gluten Free Chicken Pot Pies {Dairy Free}

 

Cotter Crunch

Serves 5-6

3 INGREDIENT GLUTEN FREE PIE CRUST {DAIRY FREE}

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

Ingredients

    • 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
  1. Cut your bread into cubes.
  2. Place it in a food processor. Blend, grind, until more a bread meal texture is formed.
  3. Add in your whisked egg. Pulse a few times.
  4. 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.
  5. 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.
  6. 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.
  7. Roll into 1/8th in to 1/4 in crust.
  8. This amount of crust will make enough for 6 hand pies and a pot pie.
  9. 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.
  10. Gluten Free pie crust bakes at 350F for 30-40 minutes. Pre bake 10 minutes before filing it.
  11. Hand pies bake faster.
  12. 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.

Instructions

  1. Lightly grease a 9″ pie pan.
  2. Whisk together the flour or flour blend, sugar, Instant ClearJel, flax meal/xanthan gum, and salt.
  3. 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.
  4. 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.
  5. Shape into a ball and chill for an hour, or up to overnight.
  6. Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
  7. 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.
  8. Fill and bake as your pie recipe directs.
  9. *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

    1. 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

Post 299: Pesach Yom Iyun at Nishmat-GLUTEN Free Pizza crust Made with almond and potato flour, this Gluten Free Pizza Crust is one of my favorites. It’s a nice thin crust that isn’t overly “rice-y” like many gluten free mixes. Author: Isabel @ fromcatstocooking.com

On Sunday April 10, I hustled out of the house and ran to Rechove King George. None of the buses that I needed to bring me to Nishmat were due to arrive within a span of 10 minutes.

So, I did what a crazy impatient x-New Yorker would do. I trotted over to Rachove Aza which is like the pumping station-“all roads lead thru Azza. I had the benefit  of a 10 minute walk and caught the same bus that would have passed my corner. That’s the chance that you take when trying an alternate route. Three exciting seminars were given last Sunday at our Pesach Yom Iyun, in memory of Molly Sherman, z”l.

That’s me in the front row in the white beet

Laurie Novick
Women at the Seder

נשים במצוות ליל הסדר

1. שולחן ערוך אורח חיים הלכות פסח סימן תעב סעיף יד גם הנשים חייבות בארבע כוסות ובכל מצות

Just as men are obligated to the 4 cups of wine so too are women (Shulchan Oruch)

הנוהגות באותו לילה.

https://docs.google.com/viewer?url=http%3A%2F%2Fnishmat.net%2Fuploads%2Ffiles%2Flaurie-5776(1).docx

Laurie Novick spoke about  Women at the Seder including 32 points. She only covered in depth a select few, starting with the 4 cups of wine.
Honestly, I drank “Rov” which is slightly more that  half a cup times 4, which is acceptable.

Laurie remarked that women are not generally bound by time related mitzvot, ie being required to join a minyan, to offer prayers three times a day.

However, when the mitzvah is extended to the whole Edah (community) then we see that this includes all the women. The whole community which means including women are obligated to hear Megillah, participate in Chanukah.

I like to think that Pesach is  our particular mitzvah. And it  has so many time bound requirements. It is in a transcendent realm.I don’t know if you can say that the story is full of drama, but the telling is definitely “theatrical” about leaving Miztrayim. And who can tell a story better than a woman who has been granted 9/10ths of the power of speech. (The Talmud Kiddushin 49b states that 10 measures of speech were given to the world. Nine of them were allocated to women.)

It was on the merit of the Jewish women, who underwent indescribable trials to deliver children in the fields, that we were redeemed from Mitzrayim.

The sacrifice of the korbon relate also to the bravery of the women who proclaimed their adherence to Hashem’s dictates by keeping the designated animal in their yards in the first place.

Women are obligated to hear and tell the story of Passover. ( No definite amount of time) and recite Hallel.

The second lecturer was Dr. Karen Kirshenbaum who spoke very livingly about Erev Pesach at the end of the 2nd Temple period. She actually has completed her doctorate on furniture of this period!

One of the earlier slides depicts, by a contemporary Russian artist that she did not mention, the gathering of  families to Jerusalem from close by areas celebrating the month of NissanIMG_20160410_115946#1 Dafna Siegman- a slide depicting a Kohane showing the breads to the people. When he removed the breads it was time to burn chometz. (see below)IMG_20160410_122322It is up to  us to imagine the Temple and the centrality it was for the Jewish people.

We see in the depiction the 30 meter long curtain which is described as so heavy that it took 30 men to hang it, and then the text calls this number an exaggeration. The gold leaves at the top were made from gold donations.IMG_20160410_122957IMG_20160410_125554The family above, is standing in front of pigeon nests from the Second Temple Period. Cots that held as many at 1,000 doves have been  recorded. These dovecots supplied the korbanot that women brought to the temple in Jerusalem.

IMG_20160410_130747
During the break I wandered to one of Nishmat’s courtyards where I discovered a series of delicately painted tiles. I could decifer that the composition was made from 6 square tiles to create the larger rectangle. That surface received a layer of clay upon which the images were painted and then fired.

I have made some ceramic pieces and have stored in my machson several boxes of tiles. Upon inspection of the technique used by the craft person, I noticed a bi level technique. Each rectangular section is made up of 6 small squares over layered WITH A WASH OF CLAY, then glazed and fired.

IMG_20160410_123830
This depiction painted in a traditional Renaissance perspective, contains groups of 30 sacrifices and the cup with the rounded bottom that was passed from hand to hand.

IMG_20160410_125828Haggada tells the Passover story. The painting illustrates families gathered together and eating of the pascal lamb. The round bottom cup, that is passed from hand to hand collects blood. The rounded bottom prevents the lamb’s blood from congealing.

GLUTEN FREE PIZZA CRUST (WITH ALMOND & POTATO FLOUR) from Catstocooking

Made with almond and potato flour, this Gluten Free Pizza Crust is one of my favorites. It’s a nice thin crust that isn’t overly “rice-y” like many gluten free mixes.

Author: Isabel @ fromcatstocooking.com

Recipe type: Dinner

Cuisine: Gluten-Free

Serves: 14-16 inch pizza crust

 

This recipe is made with almond and potato flour which you can find in most grocery stores. Potato flour is relatively inexpensive but almond flour is not. However it is prevalent during Passover.

INGREDIENTS

  • 1 cup almond flour
  • ¼ cup potato flour
  • 1 egg
  • ⅓ cup warm water
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 1 tbsp olive oil
INSTRUCTIONS
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together the almond flour, potato flour, baking powder and sea salt.
  3. Add in egg, warm water and olive oil.
  4. Thoroughly mix with fork or your hands until all the ingredients are fully combined and make a nice ball of dough.
  5. Place dough in between two sheets of parchment paper and roll into a large circle using a rolling pin.
  6. Remove the top piece of parchment paper and place the rolled dough onto a 14 to 16 inch round pizza pan.
  7. Bake the dough for 15 minutes.
  8. Top with desired pizza toppings.
  9. Bake for another 18 to 20 minutes.
  10. Eat up!

NOTES

If the edges of the crust are a little too thin when you’re finished rolling out the dough, fold them in to make sure they don’t burn when baking.