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A Taste of Tradition

A Taste of Tradition

Gluten-free, healthy, and even tasty. It's not too good to be true!

by

For many people on kosher diets who cannot eat wheat or wheat products – also known as eating a "gluten free diet" – there is often the desperate feeling that there is nothing to eat, nor anything special that can be made. A Taste of Tradition breaks this misconception, proving that there is a lot more available on a gluten free diet than just meat, potatoes, and more potatoes!

Every one of the over 250 recipes in A Taste of Tradition are absolutely gluten-free, making it the perfect choice for anyone with health restrictions. A Taste of Tradition is an exceptional, beautiful masterpiece that creatively fills quite a bit of the gap for the Jewish public's need for a kosher and also gluten-free cookbook. This book is a great beginning step towards the kosher cook's cusinie in wheat free cooking..

Tamar Ansh is a published author and food columnist whose baking and cooking expertise can be seen throughout this book. Each recipe in A Taste of Tradition is 100 % delicious, healthy, and absolutely gluten-free, without any sort of margarine, wheat flour, or preservatives. Complete with full color professional photography and step by step instructions, A Taste of Tradition presents a vast spectrum of culinary delights that are all gluten-free and tasty too – yes, it really is true!

Apple Muffins
Yields 15 - 20 muffins

4 cups green apples, peeled
and diced
1 cup sugar
2 large eggs, beaten
1/2 cup oil
2 tsp. vanilla
1 1/4 cups potato starch
2 tsp. baking soda
2 tsp. cinnamon
1 cup white raisins, optional
1 cup chopped walnuts

Preheat oven to 325 F / 170 C . Mix together sugar and cinnamon and toss with apples. Set aside. Beat eggs with oil and vanilla by hand in a large bowl. Combine dry ingredients in a separate bowl. Set aside. Add apples to the egg mixture. Stir in the dry ingredients mixture by spoonfuls until well combined. Mix in raisins and walnuts at the end. Line muffin trays with muffin holders. Fill each cup with batter almost until the top. Bake 25 - 30 minutes until tester in center comes out clean and muffins are light brown on top. Muffins fall slightly after they cool down. Freezes well.

Tip!
Greasing the top of the muffin tray prevents the muffins from sticking to the top while baking, thereby allowing easier removal from pan when done.

Colorful Salad Supreme
Serves 6 - 8

1 medium onion, sliced
2 zucchini, scrubbed but not peeled
2 carrots
1 green pepper
1 red pepper
2 stalks celery
3 cups broccoli spears
2 cups cauliflower

Marinade:
3/4 cups cider vinegar (preferred),
or wine vinegar
1/2 cup (olive) oil
2 T. sugar
1/2 tsp. oregano
1/4 tsp. pepper

Place sliced onion on the bottom of a pot. Slice zucchini and carrots into thin rounds and layer on top of onion. Slice peppers into thin strips and add. Then cut celery into small chunks and add. Steam together with about 3 - 4 Tbls. of water for about 5 minutes. Add broccoli and cauliflower and steam for another 8 minutes. Turn off flame, leave pot covered and let cool down for 15 minutes. Remove vegetables from pot with slotted spoon and place in large plastic bowl or container. Mix the ingredients for marinade together, and pour over vegetables. Refrigerate for several hours or overnight. Serve cold.

Gluten-Free Minestrone Soup
Serves 6 - 8

1 onion, diced finely
1 each green, red, and orange peppers, diced
1/2 head red cabbage, sliced
3 carrots, sliced thin
large chunk of pumpkin (about 1 lb./ 400 gram size), chunked
1 small sweet potato
1 1/2 - 2 cups frozen spinach
2 overripe tomatoes, diced
1 cup tomato sauce or paste
2 T. olive or canola oil
1/2 T. salt
1/2 tsp. pepper
1 tsp. oregano
1/2 tsp. basil
small bunch fresh parsley
8 - 9 cups water
1/2 cup any shaped small Gefen Gluten-Free Noodles, optional

Layer onions and peppers in the bottom of the pan with oil. Start to saute while layering in the cabbage and tomato sauce. Layer in all the rest of the vegetables together with all the seasonings. Do not add noodles yet. Cover with water and heat until it boils, then simmer for 2 hours.

Place an immersion blender into the soup and puree for only a few seconds; this will add flavor and richness to the soup. Add the Gluten-Free Noodles. Let it simmer another 5 - 7 minutes and serve immediately.

Chicken Fricassee
Serves 4

1 large chicken, skinned and cut up
1 1/2 cups dry or semi-dry white wine
1 large onion, diced
2 garlic cloves, diced
2? stalks celery, diced
2 T. dried parsley flakes
1 T. paprika
1/2 tsp. pepper
1/4 cup potato starch
2 T. oil

Put potato starch in plastic bag with pepper. Place chicken pieces in bag and shake well to coat lightly. Brown chicken in oil in a large pan. Remove chicken from oil and then saute vegetables until soft. Sprinkle parsley flakes and paprika over all and mix. Pour in wine and return chicken to pan. Cover and simmer on stovetop until fork tender, about 1 1/4 hours.

Click here to purchase A Taste of Tradition: The Complete Guide to Kosher Gluten-Free Cooking

Published: December 3, 2005


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Visitor Comments: 9

(9) Sandra Farley, March 9, 2007 12:39 PM

Finally some receipes that sound like something us with celiac's would enjoy! Thank you

(8) finnis, January 29, 2007 5:41 PM

wow

thanks can't wait to give these a try!

(7) Anonymous, January 19, 2006 12:00 AM

RECEIPES

THANK YOU FOR SHOWING GLUTEN FREE RECEIPES.

(6) Loraine Stayer, December 26, 2005 12:00 AM

It's not always Gluten

What I'd like to see is a kosher cookbook that is nightshade free. Nightshades include potatoes, tomatoes, eggplant, peppers, paprika, and anything made with them, including potato starch, potato glucose, etc.

I am not able to eat these foods and remain arthritis free. Passover is a particularly difficult holiday for me. Thank goodness there is no potato starch in Matzo meal.

So how about it? Kosher Cooking without nightshades?

(5) Linda, December 9, 2005 12:00 AM

Thanks

Thank you for letting me know about this book. We are all (4 of us) on a gluten free diet because of my son's medical condition. We have been eating rice and more rice for months. Thanks for the recipes. Linda

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