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Kosher Gluten Free Recipes
Real recipes approved by my family and my most unforgiving critic me. I am not a foodie, nor am I a chef I am a guy who likes to eat. I used to joke I don’t drink, smoke, gamble, do drugs or cheat on my wife. Food was my weakness. I eat when I am happy, sad, stressed etc. My wife says that I cook what I want to eat. That is true. Here are the recipes that I like to eat.
Several years ago I decided I needed a hobby and I started cooking. My family is gluten intolerant. They are not celiac but we have Celiac disease on my wife side of the family. So whenever I cook a meal for the family it has to be gluten free meal.
We keep a Kosher house and are shomer Shabbat. Being shomer Shabbat means that we keep the mitzvot, or commandments, related to the Sabbath, which starts on Friday at twilight and finishes on Saturday after sunset.
One of the traditions for an observant Jewish home is having a nice meal on Friday night and Saturday lunch. Some have compared the Sabbath meal as to having two American Thanksgiving meals a week.
The meals I make for the Sabbath are always gluten free meals, so we can enjoy them as a family. What is Kosher Keeping Kosher
The word “kosher” has become associated with the connotation of “proper” or “acceptable” in English. However, kosher laws derive from the Bible and are expounded upon in the Talmud and other Jewish tradition codes. Breaking it down to the basics there are three types of Kosher.
Meat
Dairy
Pareve
Foods that are meat are either chicken, beef or lamb, dairy is any food that has dairy in and Pareve are foods which have neither meat or dairy such as fruits, vegetables, eggs and other items with neither milk or meat in them.
As with any religious discussion there are differences as to the level of Kashrut one follows. For this site I am keeping it simple all the recipes and products that I link to have a Kosher certifications that my family abides by. If you have specific questions you can ask my or please talk to your Rabbi as I am not a Rabbinic. If you are looking for a good online resource check out the Chicago Rabbinical Council they have a lot of useful information.
As I said I am not a chef. I never went to culinary school but my Grandmother was Fay the cook at the Academy the Jewish high school in Chicago for decades. Ask anyone who went there in the 1970’s through the 1980’s and they will remember her. While in high school I would hang out with her before school and during many of my free periods. I guess besides for eating a lot of food some of her skills rubbed off on me.
There is a Yiddish word “shitteryne”. It is not a swear word rather it means cooking by sight and hand. She would joke that she was a shitty cook. Which could not have been further from the truth.
My recipes for gluten free meals follow the “shitteryne” school of cooking. But so the recipes are repeatable I give measurements when applicable. My family and I have approved every gluten free recipe that I post. I will give credit to others for their recipes, several were made by me or I have modified over time using elements by combining several recipes.
Categories of Kosher Gluten Free Recipes
Kosher Gluten Free Recipes – Beef
David's Gluten Free version of Beef Special
When we lived in Chicagoland we used to go to a restaurant called Tabou Grill. One of our favorite selections on the menu was the beef special. This is my attempt to recreate it.Just one of my family-friendly Kosher Gluten Free Recipes.
Equipment
- 1 cutting board
- 1 knife
- frying pan
- 1 set of measuring spoons
Ingredients
- 1 kilo beef sliced into thin pieces this is equal to 2.2 lbs of cubed beef - we ask the butcher to slice the beef
- 2 large purple onions or 3 medium-sized onion
- olive oil to cover the bottom of the frying pan
- 2 purred of minced garlic I use purred garlic from the store and I make sure the tablespoons are heaping
- 1 salt or to tasts
- 1 white ground pepper or to taste
- 3 cups sliced frozen mushroom or 2 containers of fresh mushroom
Instructions
- pour oil to cover bottom of frying pan
- heat on low heat
- add mushrooms, onions, garlic, alt and pepper stirring regularly so vegetables begin to Sautee and do not get burned
- when onions are about half cooked add the beef
- continue cooking on low flame and stirring so not to burn
Notes
Great with mashed potatoes or rice.
Easy Gluten Free Unstuffed Cabbage
Growing up my Grandma made stuffed cabbage, at a certain point my Mom started making unstuffed cabbage based off of my Grandma's recipe. When I got married my wife starting making unstuffed cabbage, using the recipe in the Kosher By Design cookbook written by Susie Fishbein.I like easy and we do not use sugar in our house so I combined the two recipes to make one recipe that is easy. Just one of my family-friendly Kosher Gluten Free Recipes.
Equipment
- 2 mixing bowls
- 1 measuring cup 1
- 1 set of measuring spoons
- 1 table spoon
- 1 9/13 casserole dish
Ingredients
- 1 kilo 2.2 lbs ground beef
- ¼ cup water
- ½ cup uncooked rice
- 1 tbsp salt
- 1 tsp garlic powder
- 1 head green cabbage (use bags of pre cut lettuce will save a lot of time)
- 2 cups tomato sauce
- 1½ cups honey if you want it sweeter add more honey
- 3 lemons once juiced this is about ½ a cup
- non-stick cooking spray
Instructions
- put meat and rice into the mixing bowl
- in a measuring cup mix together, onion soup mix, salt and garlic powder
- pour into the second bowl
- pre heat over to 350℉ / 177℃
- add 32 ounces of tomato sauce to the second bowl
- add the juice or 3 lemons or about ½ cup of lemon juice to the second bowl
- add 1½ cups of honey to the second bowl
- mix all of the wet ingredients
- pour wet ingredients onto the first bowl
- add cabbage to the first bowl and mix cabbage, meat, rice, and wet ingredients ingredients together by hand
- spray 9/13 casserole dish with non-stick spray
- bake covered for 2 hours at 350℉/177℃
- then back for another hour at 325℉/163℃
Gluten Free Beef Rub / Beef Seasoning
This is a great rub or seasoning for beef recipes and hamburgers.
Equipment
- 1 spice shaker
- 1 set of measuring spoons
Ingredients
- 2 tbsp garlic powder
- 2 tbsp onion powder or granulated onions
- 1 tbsp fine salt
- 1 tbsp fine black ground pepper
Instructions
- add all the ingredients to a spice shaker
- shake the shaking to mix the spices
Easy Gluten Free Overnight Brisket
This is the Brisket recipe, it requires minimal prep. The secret is to let it cook slowly overnight. The longer it cooks the softer the meat gets. I originally found this recipe on Jamie Gellers website but added the onions to the bottom of the pan and I also use a Gluten Free Beef Rub / Beef Seasoning I created after reading numerous recipes. Serving size depends on the size of the brisket roughly 1/2 lb or 300 grams per person before meat is cooked there is shrinkage. Just one of my family-friendly Kosher Gluten Free Recipes.
Equipment
- 1 knife
- 1 cutting board
- 1 roasting pan
- 1 aluminum foil or a top to the roasting pan
- 1 parchment paper to place between the meat and the aluminum foil
- 1 meat thermometer
Ingredients
- 1 Brisket
- 3-6 onions depending on the size of the brisket
- 3-4 heads garlic depending on the size of the brisket
- option 1 Gluten Free Beef Rub / Beef Seasoning
I posted the recipe at <a https://glutenfreeisrael.com/wprm_print/gluten-free-beef-rub-beef-seasoning/ - option 2 salt and pepper taster
Instructions
- slice onions
- peel heads of garlic
- place onions on the bottom of the roasting pan
- sprinkle salt and pepper or my Gluten Free Beef Rub / Beef Seasoning on both sides of the brisket
- place onions and garlic on top of the brisket
- cook overnight in the oven at 225℉ / 107℃
- the brisket will be done when the internal temperature of the meat is between 195℉-202℉ or 90.5℃-94.4
- you can either let the meat rest and serve or warm it up the next day
Kosher Gluten Free Recipes – Poultry
Gluten Free Italian Chicken
This recipe is in Autumn Michaelis’s book, Whole Food for your Family 100+ Simple, Budget Friendly Meals.This has to be one of the easiest chicken dishes that I have every made. Not only is is easy it is delicious. I doubled the original recipe. Just one of my family-friendly Kosher Gluten Free Recipes.
Equipment
- 1 measuring cup
- 1 set of measuring spoons
- 1 cookie sheet
- 1 metal rack
- 1 large zip lock bag or a container with a locking top
- 1 food scissors
Ingredients
- 1 kilo 2.2 lbs chicken we used dark chicken meat pargit
- 1⅓ cup almond flour
- 3 tsp salt
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- non stick spray
Instructions
- mix dry ingredients together in the zip lock bag or a container with a locking lid
- trim fat off of the chicken and cut into 1inch to 2inch strips
- preheat over to 350℉ or 177 ℃
- place a couple of pieces of chicken into the container and shake until coated
- place coated pieces on the cooking rack
- repeat process
- spray chicken with non-stick cooking spray
- bake for 15 minutes flip spray non-stick cooking spray on second side
- bake for another 10 minutes
- if chicken is thicker bake for longer
Gluten Free Smoked Turkey on a Pellet Smoker
My wife bought me a used smoked from one of the guys from our Synagogue for an anniversary present. It was the best gift ever. Since using it the first time, I have realized that smoking turkey breasts is the best. The are easier to work with and easier to cut as they do not have bones. Just one of my family friendly Kosher Gluten Free Recipes.
Equipment
- 1 pellet smoker
- 1 large pot or food safe bucket
- 1 large glass bowl
- 1 measuring cup
Ingredients
- 1 1 spatchcocked turkey or 1 boneless turkey breast
- 4 cups water boiling water to dissolve the sugar and salt
- 1 cup brown sugar
- ½ cup granulated salt
- 3 oranges
- 3 lemons
- 2 cups apple juice or white wine
- 1 your favorite BBQ rub
Instructions
- Create the brine by adding the sugar and salt to boiling water. add the sugar and the salt. Stir until the sugar and salt are dissolved. Let sit overnight to chill ( the reason for doing this is so you do not start cooking the turkey and then not cook it enough. This can cause bacteria to grow and lead to food poisoning. This can also be done the same day as the brining as long as the mixture has time to be chilled.
- Slice the lemons and oranges add to the brine
- Place the turkey in the brine and make sure it is cold.
- Add more cold water to the pot to make sure the turkey is submerged
- Make sure the oranges and lemons are dispersed evenly around the pot
- Put the turkey into the refrigerator overnight for 12 to 16 hours.
- Turn on the pellet smoker to 250 Fahrenheit or 122 Celsius
- Take the turkey out of the refrigerator and place onto a stainless steel roasting pan or cookie sheet
- Cover generously with the the rub
- Pour the apple juice or wine onto the bottom of the pan / cookie sheet
- Place in the smoker checking every hour to make sure there is liquid under the turkey
- If you have place a thermometer into the turkey so can monitor the internal temperature
- The turkey will be in the smoker for about three and half - 4 hours or until the turkey reaches an internal temperature of 165 Fahrenheit or 74 Celsius.
- Let the turkey sit for half an hour or refrigerate and eat at room temperature over the next couple of days. My family prefers to eat the turkey room temperature the next day.
One of our family’s favorite Kosher Gluten Free Recipes
Gluten Free Easy Sesame Chicken
My wife found this recipe on sarah_lasry on Instagram here is a link to the originalI made it last week and my daughter says that it was delicious and I agree and it is easy too. The original recipe was for 1.5lbs of ground chicken. I used a kilo or 2.2. lbs or dark meat chicken pargit Just one of my family friendly Kosher Gluten Free Recipes.
Equipment
- large mixing bowl
- 1 measuring cup
- 1 set of measuring spoons
- 1 frying pan
- 1 spatula
- tongs
Ingredients
Marinade
- 1 kilo ground chicken
- 2 tsp minced garlic I use the store-bought variety
don't be stingy heaping is better
- .75 tsp black pepper
- 2 tbsp dried parsley
- 3 tbsp soy sauce
- ½ cup cup corn starch
Sesame Sauce
- 6 tbsp soy sauce
- 7 honey the original recipe called for sugar and honey my wife does not eat sugar so I subbed the sugar for extra honey
- ½ cup ketchup
- 2` tsp minced garlic
- 4 tbsp sweet chili sauce
- 3 tbsp rice vinegar
Oil to cook
- olive oil to cover bottom of pan
- 3 sesame oil
Instructions
- Mix chicken marinade ingredients together in a large bowl.
- Heat up your frying pan with the bottom covered in olive oil and sesame oil
- Add the chicken mixture into the frying pan and make a big pattie
- Let it cook for about 5 minutes on a low flame
- Using tongs, flip over the chicken in large portions once you have a nice crispy bottom
- Cook for another 4-5 minutes
- Then using your tongs or fork, break the chicken up into bite size chunks
- Add sesame sauce and mix together to coat the chicken.
- Let the sauce cook down for a few minutes.( I found that the longer I let it sit the better it tasted
- Sprinkle the sesame seeds on the chicken
Notes
Serve over rice with a side of broccoli
Kosher Gluten Free Recipes – Pareve
Baked Salmon
Baked salmon is an easy recipe that is a go to in our family. It is easy healthy and quick. Just one of my family-friendly Kosher Gluten Free Recipes.
Equipment
- 1 cookie sheet
- 1 aluminum foil
- 1 parchment paper
- paper towels
- 1 spatula
Ingredients
- 1 salmon fillet (1-2 fillets per person) we ask the fish market to cut the fish into slices that are 2 fingers wide
- salt grinder
- black pepper grinder
Instructions
- rinse salmon fillets
- pat dry
- place on cookie sheet
- grind salt and pepper to personal taste
- cook for 23 minute at 350℉ or 176℃
Notes
Goes great with rice or mashed potatoes and broccoli.
Easy Gluten Free Cornflake Covered Fish
This recipe is a quick and easy way for your family to enjoy coated fish. The best part of the this recipe is that it is not fried. I have used the same recipe on cod, tilapia and sea bass. Pick your favorite fish and enjoy. Just one of my family-friendly Kosher Gluten Free Recipes.
Equipment
- 2 mixing bowls
- 1 set of measuring spoons
- 1 cookie sheet and baking rack
- 1 plastic bag or freezer safe container this is if you make a double recipe of seasoned cornflakes
Ingredients
- 2 tbsp Old bay seasoning
- ¾ tsp celery salt
- 300 grams corn flake crumbs this is enough coating for 8 servings if you are only making 1 kilo of fish put of the mixture into a separate container so not to contaminate it by the raw fish.
- 1 kilo 2.2 lbs of your favorite white fish
- non stick cooking spray
Instructions
- pour the cornflake crumbs into mixing bowl
- add the Old Bay seasoning and celery salt into the bowl and mix it together
- spray the baking rack that is on the cookie sheet
- crack egg and beat it
- place the fish in the egg and then place the fish into the bowl with spiced crumb mixture
- if you want extra coating dip coated fish into the egg a second time and then re-dip into the spiced crumbs
- once fish is coated place on the baking rack
- place fish into the oven cook at 350℉/177℃ for 23 minutes depending on the thickness of the fish
Notes
Need a cookie sheet and baking rack is available at Amazon
Kosher Gluten Free Recipes – Dairy
Gluten Free Eggplant Parmesan
Gluten Free Eggplant Parmesan is one of our favorite Dairy Gluten Free Recipes. I adapted this recipe from several that I found online and from meals that I have ordered at restaurants.. My son says that it is better than some that he has had in restaurants. Just one of my family friendly Kosher Gluten Free Recipes.
Equipment
- 1 knife
- 1 cutting board
- 1 cookie sheet
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 3 medium / large eggplants
- 200 grams mozzarella cheese
- 2½ cups tomato sauce
- 1 tbsp tablespoon of Italian seasoning
- 2 tbsp sugar
- olive oil
- pinch salt
- ¼ cup Parmesan cheese
Instructions
- wash eggplants
- remove eggplant skin
- cut eggplant into finger-sized slices
- lay eggplant on cookie sheets
- salt both sides of the eggplant a let sit for at least 30 minutes
- pour tomato sauce into a mixing cup and a pinch of salt, sugar, and Italian seasoning.
- rinse the eggplant slices and place on a towel to dry off moisture
- heat olive oil in frying pan
- place eggplant slices onto the olive oil
- sprinkle with fine salt
- cook for about 3.5 minutes per side on a low flame
- oil a 9×13 casserole pan
- cover the bottom of the pan casserole with tomato sauce
- place eggplant slices into the pan as close as possible with as little space as possible( to fill the space I cut slices in half or even quarters)
- cover eggplant slices with mozzarella cheese
- cover eggplant slices and mozzarella cheese with tomato sauce
- repeat the process and layer until the pan is filled and then pour the rest of the tomato sauce over the eggplant slices
- sprinkle Parmesan cheese on the top
- Cook for 30 minutes at 350F or 176C
Gluten Free Baked Pasta and Tomato Sauce
I make this recipe for my family, as well as for families of Miluim, Shiva houses, and friends who have had babies.One of my friends recently sent the following endorsement“ It was a huge hit with the kids! And that almost impossible” Please note I have one family who likes this recipe without tomato sauce it works too. Just one of my family friendly Kosher Gluten Free Recipes.
Equipment
- 1 9 x13 casserole pan
- 1 measuring cup
- 1 set of measuring spoons
- 1 nutriBullet blender or similar item
- pot to cook pasta
- 1 glass
Ingredients
- 1 egg
- 1000 grams cottage cheese ( 2.2 pounds)
- 200 grams mozzarella cheese (.44 pounds)
- 3 cups tomato sauce
- ¼ cup Parmesan cheese
- 1 bag gluten free rice pasta I prefer Tinkyada
- 1 tbsp Italian seasoning I make it a heaping tablespoon
- 2 tbsp sugar
- pinch of salt
- spinach optional If you want to make it a little healthier add spinach to the mix as much you would like
Instructions
- boil water to cook the pasta add salt to taste into the water
- oil a 9×13 pan
- pour 2 ½ cups of tomato sauce into a mixing cup and and a pinch of salt, sugar and Italian seasoning.
- while the water is boiling put cottage cheese into nutriBullet blender and blend until smooth (need to do it in batches)
- mix blended cottage cheese with mozzarella
- crack egg and add beaten egg to the cheese
- you can add spinach to taste at this point if you like
- cook the pasta so it is al dente about 1-2 minutes less than the package says to cook it for
- preheat oven to 350 Fahrenheit or 177 Celsius
- when noodles are done rinse them ( I like using a pasta pot with a strainer insert)
- pour pasta into the cheese mixture and mix together
- pour mixture into the 9×13 pan
- if not everyone likes spinach in the dish at this point I add spinach to half of the mixture once it is in the pan I am using
- pour remainder of the tomato sauce on the mixture
- sprinkle Parmesean cheese on the top
- Cooke for 30 minutes at 350F or 176C
- let rest for 15 minutes then enjoy
Notes
I like using the following products for this recipe nutriBullet blender and Tinkyada pasta. Both products link to my Amazon Affiliate marketing page that help fund this site.
Kosher Gluten Free Recipes – Appetizers and Side Dishes
Gluten Free Cranberry Walnut Green Bean Quinoa Salad
Cranberry walnut green bean quinoa salad is a great side dish that compliment poultry, beef and fish dishes. Just one of my family friendly Kosher Gluten Free Recipes.
Equipment
- Pot to cook quinoa
- 1 mixing bow
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 1 cup cooked quinoa
- 1 cup dried cranberries
- 1 cup frozen chopped green beans
- 1/4 cup walnuts
- 1/4 cup chopped green onions
- 1/4 cup balsamic vinegar
- 1 1/12 tablespoons olive oil
- 4 teaspoons minced garlic I use the pre mined garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- cook quinoa per instructions on package usually 1 cup quinoa to 2 cups of water
- let quinoa cool I usually make a day before
- in a mixing bowl put a cup of quinoa into the bowl
- add all of the ingredients to the bowl and mix the ingredients
- place mixed salad in the refrigerator for at least 1 hour
Gluten Free Zucchini Mushroom Kugel
My wife found this recipe on Kosher.com. I made a few minor changes to accommodate my wife who does not eat sugar and I changed from canned mushrooms to frozen mushrooms. This recipe has become a family favorite. Another one of my family friendly Kosher Gluten Free Recipes.
Equipment
- 1 frying pan
- 1 cutting board
- 1 knife
- 1 mixing bowl
- 1 mixing spoon
- 2 glasses I use an extra glass to check the eggs for blood
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 4 nice size zucchinis I like using 2 dark and 2 light
- 2-3 cups frozen sliced mushrooms I find more mushrooms only enhance the tasts
- 1 tsp salt
- 4 tbsp potato starch
- 3 tbsp onion soup mix look for an onion soup mix without MSG
- 3 tbsp honey
- 3 eggs
- olive oil enough to cover the bottom of the frying pan
Instructions
- defrost the mushrooms -- I use the defrost mode on my microwave
- drain the excess water from the mushrooms
- quartered and slice the zucchinis
- cover the bottom of the pan with olive oil place the mushrooms and zucchini over the oil
- sprinkle salt over the vegetables about a teaspoon
- sauté for vegetables 10-15 minutes depending on the size of your frying pan the softer the zucchini is the better
- preheat the over to 350 Fahrenheit / 177 Celsius
- drain an excess moisture from the mushrooms and zucchini mixture
- pour into a mixing bowl
- add potato starch, onion soup mix, sugar or honey and eggs into a large mixing bowl
- mix
- pour mixture into a oiled nine-inch (20-centimeter) round baking dish
- Bake for one hour
Gluten Free Pumpkin Kugel
This recipe was adapted from a Squash Kugel that was in the KINS cookbook a Shul in Chicago.In Israel pumpkin is readily available. Most makolets and fruit markets have slices of pumpkin or דְלַעַת in Hebrew. So I decided why not try and make this gluten-full squash kugel into a gluten free pumpkin treat. It has become one of our go to Kosher Gluten Free recipes. I hope that you family enjoys is as much our family does.
Equipment
- 1 baking tray
- 1 knife
- 1 cutting board
- 1 mixing bowl
- 1 measuring cup
- 1 set of measuring spoons
- 1 glass to crack the eggs in
- 1 spatula
- 1 nutribullet
- 1 casserole dish we use an 11" circular dish
- 1 cake tester or tooth pick
Ingredients
- 3 slices of pumpkin with the peel this is about 111 ounce, 7 pounds, 3 grams
- ¾ cup honey
- ¾ cup mayonnaise
- 1 tsp vanilla I pour a little extra in
- 4 tbsp gluten free flour these should be heaping
- cinnamon shaken to taste
- nutmeg ` shaken to taste
- pumpkin spice shaken to taste
- non stick cooking spray
Instructions
- preheat the over to 375℉ 190 ℃
- remove pumpkin from the peel and cut into cubes
- place on the baking sheet
- bake for 90 minutes
- remove from oven and let cool
- once able to touch cut any of the over cooked pumpkin off
- place the pumpkin pieces into the nutribullet and blend until it is a very smooth
- add blended pumpkin to the bowl then add the add the rest of the ingredients to the bowl not including the spices
- once the ingredients are mixed sprinkle the spices on top of the mixturewhen sprinkling the spices I like to make sure that the top of the ingredients are covered
- spray the casserole bowl
- use the spatula to evenly spread the mixture in the bowl
- bake for 45 minutes at 350℉ or 177℃
- check the kugel with a cake tester or a toothpick if it comes out dry remove from oven if not cook as needed monitoring it every fine minutes.
Notes
The nutribullet is a great kitchen tool that is useful for so much more than smoothies.
Balsamic Vinegar Honey Carrots
I found this recipe a few years ago online. I really do not remember the exact location but I have made a bunch of changes to the original. So to the person who put me on the path thank you. The recipe can easily be doubled to even tripled. Just one of my family-friendly Kosher Gluten Free Recipes.
Equipment
- 1 mixing bowl
- 1 cookie sheet
- 1 tin foil
- 1 parchment paper
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 1 bag frozen baby carrots works best to let them defrost
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- 1 tsp salt
- 8 turns from the black pepper grinder you can do more or less to taste
Instructions
- defrost carrots
- preheat oven to 400℉ or 200℃
- cover cookie sheet with tin foil and parchment paper make clean up much easier
- add honey, balsamic vinegar, olive oil into measuring cup and then mix it together
- put carrots into the mixing bowl
- pour honey mixture onto the carrots
- mix carrots and honey mixture
- evenly spread on cookie sheet
- flip carrots every 15 minutes or so
- cook longer for softer carrots and shorter for al dente
Gluten Free Tangy White Cabbage Salad
If you a looking for an easy side / appetizer this is the one. Goes great with a variety of meals. If took elements of this recipe from several I saw online. Like all recipes I substituted honey for sugar. One of my family's go-to Kosher gluten free recipes.
Equipment
- 1 mixing bowl
- 1 set of measuring spoons
- 1 measuring cup
- 1 lemon press
Ingredients
- head of white cabbage save time and use bags of shredded cabbage
- 2 tsp fine salt
- 2 tsp olive oil
- 8 tbsp honey use less so it is not as sweet
- 4 tbsp vinegar
- 2 lemons I include some of the pulp after pressing it
- ½ cup dried cranberries
Instructions
- add cabbage to a mixing bowl
- add salt and wet ingredients to the measuring cup and mix together
- pour mixture onto cabbage
- mix together with your hand
- refrigerate
- before serving sprinkle dried cranberries on the cabbage and serve
Kosher Gluten Free Recipes – Desserts
Gluten Free Banana Bread
This is an easy recipe that we follow. It was adapted from several other recipes. When we make it we double it because it is that good.Just one of my family-friendly Kosher Gluten Free Recipes.
Equipment
- 1 bread baking pan 8 1/2" x 4 1/2"
- 1 mixing bowl
- 1 set of measuring spoons
- 1 mixing fork
- 1 spatula
- 1 nutriBullet blender I use this to make the batter extra smooth
- 1 measuring cup
- 1 glass to break the eggs
Ingredients
- 3 ripe bananas the riper the better
- 2 large eggs
- 1.5 cups cups gluten free four I like Bob Red's Mill 1 to 1 Baking Flour
- ¾ cup sugar I use coconut sugar since my wife tries to stay away from regular sugar
- ⅓ cup coconut oil
- 1 tsp baking soda
- 1 tsp teaspoon vanilla extract
- ¼ tsp corn starch
- 1 pinch salt
- 1 cup Chocolate chips optional
- oil or non-stick cooking spray to oil pan
Instructions
- Preheat over to 350 Fahrenheit or 177 Celsius
- oil pan with oil or no stick cooking spray of choice
- melt coconut oil (I use the defrost cycle on the microwave)
- mix dry ingredients
- mix wet ingredients
- combine ingredients
- add bananas, mush bananas and then mix batter
- add all ingredients into a nutriBullet to create a creamy batter
- pour batter into baking pan
- bane for 1 hour
- if you added chocolate chips will take an extra 5-10 minutes depending on how many chocolate chips you added
Notes
Here are links to products that we are an Amazon Affiliate partner for. Please click the link to help support the site.
Bob Red's Mill 1 to 1 Baking Flour
nutriBullet
Gluten Free Apple Crumble
A family favorite for Rosh Hashanah. This recipe was made by combining several recipes. Just one of my family-friendly Kosher Gluten Free Recipes.
Equipment
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 set of measuring spoons
- 1 baking dish either a 9"x13" rectangle or 11" circle
Ingredients
- 9 granny smith apples
- 2 tbsp lemon juice
- 1½ cup brown sugar We use maple sugar because my wife does not eat white sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp pumpkin spice
- ½ cup coconut oil
- 1 cup flour
- 1 cup rolled oats
- oil or non stick cooking spray
Instructions
- peel apples and cut into small pieces and place into mixing bowl
- pour lemon juice over apples as peel and cut apples
- add nutmeg, pumpkin spice, cinnamon and ½cup of sugar to the apples
- mix apples and spices pour into the oiled tray
- in a mixing bowl add 1 cup of sugar, flour, rolled oats and coconut oil and mix together
- spread the topping mixture on top of the apple mixture
- bake for 45 minutes
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