Gluten Free Weekly Update
Gluten Free Weekly update
The gluten free weekly update is part of GlutenFreeIsreal.com Each week I will add a restaurant or a recipe that my family or a friend has used or been to.
I am also happy to take recommendations.
Any recommendation will be tested by my family before I post it on the site.
Weekly Update for the week of November 17, 2024 a Gluten Free Restaurant
Gluten Free Tangy White Cabbage Salad
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
Weekly Update for the week of November 10, 2024 a Gluten Free Restaurant
Easy Gluten Free Overnight Brisket
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
Weekly Update for the week of November 3, 2024 a Gluten Free Restaurant
Mojos
Mojos is a meat restaurant located in the center of Jerusalem. It is not a gluten-free restaurant, but they offer gluten-free items. Before I talk about the food, I have to say that their staff is very friendly and super helpful, as they were happy to answer all the questions we had and gave great recommendations.
They offer gluten-free pizzas, and the crust is very good. What makes these pizzas unique is that you can get a kosher pepperoni pizza with cashew cheese. My wife had the BBQ pizza, and I liked it too.
The restaurant is handicapped accessible, and they offer vegan options too, not that we tried those.
I will undoubtedly return to this location in the future.
Queen Shlomziyon St 1, Jerusalem, 9414601
Phone: 02-663-0438
itsmojos.com
Weekly Update for the week of October 27, 2024 a Gluten Free Restaurant
Gluten Free Pumpkin Kugel
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
Easy Gluten Free Cornflake Covered Fish
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
Weekly Update for the week of October 13, 2024 a Gluten Free Restaurant
Gluten Free Italian Chicken
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
Weekly Update for the week of October 6, 2024 a Gluten Free Restaurant
Gluten Free Cranberry Walnut Green Bean Quinoa Salad
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
Weekly Update for the week of September 29, 2024 a Gluten Free Restaurant
Gluten Free Easy Sesame Chicken
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
Weekly Update for the week of September 22, 2024 a Gluten Free Restaurant
Gluten Free Zucchini Mushroom Kugel
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
Weekly Update for the week of September 15, 2024 a Gluten Free Restaurant
Kazze
Kazze is a gluten free restaurant. In addition to being a restaurant they do catering. They catered my daughters Bat Mitzvah and the food was delicious.
We have ordered in for holidays and the food is always fresh and tasty. If you did not know it you would not know that you were eating a gluten free pizza. My kids and wife really like the desserts that they offer.
The restaurant is conveniently located in the Jerusalem Rechavia area.
Bezalel 7, Jerusalem
079-565-8822
www.kazzejerusalem.com
Weekly Update for the week of September 8, 2024 a Gluten Free Restaurant
Ela Cafe
Was recommended to me by a mom on our Yeshuv. Her child has Celiac Disease and unlike my children who are only gluten intolerant she has to be very careful and does not go to many restaurants.
The mom told me that Ela Cafe located at the entrance of Kibbutz Beit Govrin. A quote taken from their website by Adi one of the owners:
I have celiac disease, and that’s why I rarely eat out,” “This difficulty is familiar to me, and that’s why I created an entire gluten-free menu.
If you are ever near the Kibbutz be sure to try it out.
Kibbutz Beit Govrin
Ela Cafe
Weekly Update for the week of September 1, 2024 a Wegetable and Fruit Market
One of our favorite fruit stores is in the Gush. M439+2HH מרכז מסחרי, Kfar Ezion. It is called Sdot Ha Aretz. The store is clean and has a great selection of fresh fruits and vegetables.
The customer service is exceptional and the owner will even pick your melon so you have the sweetest fruit each and every time.
Weekly Update for the week of August 25, 2024 a Gluten Free Recipe
Gluten Free Smoked Turkey on a Pellet Smoker
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.
Weekly Update for the week of August 18, 2024 – a Gluten Free Restaurant
The Hamama is located in Kfar Tzion. It is one of my wife’s favorite restaurants for breakfast and lunch.
The Hamama offers a variety of breakfast options that one is able to request to be made with gluten free bread. They also have a nice variety of salads.
They are attached to a florist/ nursery and your you can buy a plant to take home with.
They offer a variety of shakess but my favorite drink there is their limonana garush on minty lemonade.
Kfar Ezion Commercial Center, Kfar Ezion
02-623-0465
facebook.com/hamamacafe1
Weekly Update for the week of August 11, 2024 a Gluten Free Restaurant
פפיטוס – Pepito’s
פפיטוס – Pepito’s is a Mexican Restaurant located in Mahaneh Yehudah. I have been to the restaurant before. Recently my nephew who has Celiac Disease was in town volunteering.
He visited פפיטוס – Pepito’s several times while he was here. Here is what he said about the restaurant, “Pepitos has amazing arepas, with a cornflour pita-like shell and delicious asado with guac, beans and salsa verde. The texture is unlike anything you’ve ever had, and I guarantee you’ll want to come back”
Next time I am near the Shuk I will need to visit it again.
Agripas St 117, Jerusalem
077-451-6608
Pepitos.latin.street.food
Weekly Update for the week of August 4, 2024
Domino’s Pizza & Golda’s
Last week we went to a parent-son learning at my son’s Yeshiva up north.
On our way back home, we stopped in Afula at Domino’s Pizza for dinner and Golda’s Ice for dessert. As an Oleh, you would always see Domino’s commercials on TV. Can’t say for certain how good it is in the US but in Israel it is Yummy.
There are not as many Domino’s Pizza chains in Israel as many of the other chains. While eating the pizza my wife and son thought the gluten-free pizza was really good so I tasted it and had to agree.
This was actually my wife’s second time at that location. The first time she was there was with my daughter when they dropped my son off at Yeshiva. My daughter had commented when she got home how good it was.
I do not think any gluten-free pizza is as good as Ninos Pizza Bar in the Gush, but that being said, the pizza was fresh, had fresh toppings, and hit the spot.
I don’t know if all of the chains are Kosher certified but the one in Afula is and if you are up north and are hungry I recommend stopping in.
My favorite food group is ice cream, so when we were at Domino’s, we had to stop for ice cream at Golda’s in the same mall. If you ask the staff at Golda’s, they tell you which flavors are gluten-free, but they warn you that they might be cross-contaminated.
The mall in Afula has 2 great spots with gluten-free options. The mall is located at
Yitshak Rabin Boulevard 20, Afula.
Weekly Update for the week of July 28, 2024
Gluten Free Baked Pasta and Tomato Sauce
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
Instructions:
- boil water to cook the pasta add salt to taste into the water
- oil a 9×13 pan
- pour 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
- add beaten egg to the cheese
- add 1.5 cups tomato sauce mixture 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
- mix it together pour mixture into the 9×13 pan
- not everyone like spinach in the dish do at this point I add spinach to half of the mixture once it is in the pan using forks and a spatula
- pour remainder of the tomato sauce on the mixture
- sprinkle Parmesean cheese on the top
- Cooke for 30 minutes at 350F or 180C
- let rest for 15 minutes
Weekly Update for the week of July 21, 2024
Gluten free mushroom, onion and garlic wild rice
Ingredients:
2 dry cups of the wild rice of your choice I like the Lundberg brand.
2 medium-large onions
1/2 bag of frozen mushrooms or 2 containers of fresh mushroom
2 heaping table spoons of frozen minced garlic
olive oil
salt and white pepper
Instructions:
I use the same pot for sauteing the onions as I do to cook the recipe.
1. dice onions into small pieces
2. defrost the mushroom (I cheat and use the microwave) or wash and clean the mushroom before slicing
3. cover the bottom with olive oil
4. place the diced onions onto the olive oil and then cover the onions with more olive oil
5. lightly salt and pepper the onions
6. cook onions on a low flame stirring occasionally until they are almost translucent
7. add the mushroom and the garlic
8. continue to sauté until all of the veggies are completely cooked and very soft
9. pour the cooked vegetables into a bowl and set to the side
10. cook the wild rice per the package’s ingredients. (most rice requires 2 cups of water to every cup of rice) I add about 1/2 teaspoon of salt to the water
11. after the rice is done cooking pour the vegetables back into the pot and mix the rice and vegetables together
Serve warm and enjoy, goes great with fish, beef or poultry
Weekly Update for the week of July 14, 2024- a Gluten Free Restaurant
PINOLI GELATO – פינולי
My wife had heard about Pinoli a gelato shop. We were in Jerusalem near Ben Yehuda Street so we stopped in. The location had plenty of outdoor seating.
My wife asked about their gluten free selections and the staff was very helpful. They explained what was gluten free but that the shop was not a certified gluten free location.
Pinoli has many unique flavors that the helpful staff is glad to sample.
The flavors include :
- pistachio
- vanilla nero
- Belgian chocolate
- coffee pecan
- amarena
- nutella
- halva
- peanut butter and jelly bean
- mango
- strawberry
- lime basil
- orange aprol
- dark chocolate
- mint
If you love ice cream as much as I do Pinoli is a great place.
Ben Yehuda St 8, Jerusalem
055-885-7247
Dizengoff Square 6, Tel Aviv-Yafo, 6439617
03-611-7282
Derekh Refa’el Eitan 1, Kiryat Ono
03-658-4222
Jerusalem St 131, Rishon LeTsiyon
Phone: 050-792-2822
Weekly Update for the week of July 7, 2024
Eggplant Parmesan a Dairy Gluten Free Recipe
This recipe was adapted from several that I found.
Ingredients:
2- 3 medium / large eggplants
200 grams .44 pounds of mozzarella cheese
2.5 cups of tomato sauce
about a 1/4 cup of Parmesan cheese
1 heaping tablespoon of Italian seasoning
2 tablespoons of sugar
pinch of salt
olive oil
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
- in a frying pan heat olive oil
- place eggplant slices onto the olive oil
- sprinkle with salt
- cook for about 3.5 minutes per side on a low flam
- oil a 9×13 pan
- cover the bottom of the pan with tomato sauce
- as eggplant slices are cooked place the 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
- Cooke for 30 minutes at 350F or 180C
Weekly Update for the week of June 30, 2024 – a Gluten Free Restaurant
Babado
My nephew who has Celiac disease came to Israel for a visit. My wife and I heard about the restaurant and told him about it. We suggested that he try it. He has been there twice in the last week.
Babado is located on Beit Lechem in a store front. My wife had a shawarma plate which I tried and I had the corned beef. Both meats were delicious. Each meal came with a generous amount of freshly made Israeli salads. The owner was friendly and the staff was polite. I asked for seconds on the marinated eggplant and the staff graciously gave me a second helping. The eggplant was marinated with lemon and was really good.
Though the restaurant is not gluten free they were more than accommodating to my wife and my nephew. The was happy to show that he used olive oil as we have soy oil intolerances.
If I lived across the street from Babado I would definitely be a frequent visitor.
Babado
Beit Lehem Rd 49, Jerusalem, 9355325
050-532-1182
Weekly Update for the week of June 24th, 2024
Ichikidana Indian cuisine a Gluten Free Restaurant
Ichikidana is a restaurant that offers Indian cuisine. The restaurant is not gluten free but the staff knows which items do not have gluten. My family went there for dinner last night and the owner explained what was in each of the dishes and which were gluten free.
One of the items that we ordered was a vegetable tempura appetizer. The tempura was made with rice flour and was delicious. My daughter ordered the lentil dish which comes with a tortilla-type bread that is not gluten free but the owner substituted a gluten free rice option for no additional charge.
The restaurant is conveniently located in the Jerusalem near Kikar Hamusica .
Hillel St 24, Jerusalem
052-800-0686
ichikdana.co.il/
Weekly Update for the week of June 16, 2024
Casa Lavi a Gluten Free Restaurant
Located in the heart of Jerusalem is a coffee and sandwich shop.
My wife and daughter recently visited the restaurant for breakfast.
Not only did the server explain to them the difference between the different kinds of coffee there were a variety of options on the menu they could choose from that offered gluten-free bread. They each had avocado toast with eggs prepared differently.
The restaurant also offered gluten-free desserts.
Beit Lehem Rd 41, Jerusalem, Israel
Contact
GlutenFreeIsrael.com
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