A different kind of Gluten Free Cookbook

If you are Gluten Free, you may know about the Jewish holiday of Passover (Pesach).  This is the time of the year to rush to your supermarkets and Kosher stores.  You can purchase tons of gluten free products that are not available throughout the year.  Next year, I want to take photos for you to see.  For those who don’t have stores locally, there are online sites where you can order what you need.

In the frozen food aisle, you will find all kinds of entrees such as Eggplant Parmesan.  In the food aisles, there is everything you can imagine including gluten free “bread” crumbs.  I tried several brands and they were delicious.  I usually buy certain supplies to cover the year.

All kinds of sauces, gluten free soy sauce, teriyaki sauce and a frying sauce, cookies and the fanciest of cakes are there for the paying.  I think I have some rainbow cookies left in  my freezer and as soon as I post the photographs, I will add this.

Pesach food is more costly than similar foods during the year but since gluten free diners can’t eat them anyway, it may be a time go splurge.

There are several excellent Passover cook books but Tamar Ansh has taken it a step further.  She has concentrated on the gluten free population.  While others can use matzah meal during Pesach, gluten free foodies can’t.  Tamar does not include recipes with matzah meal.   She uses potato starch and does wonders with it.

Besides the recipe, I have shared, if you go to the site I linked to, you will find recipes for Trifle Salad (look at that photo), Mango, Avocado, and Romaine Lettuce Salad , and Garden Broccoli Soup.  There are many more recipes, at this link. Her previous book, “A Taste of Tradition” has a recipe for crinkle chocolate cookies, which you will find online at this link.

Here is a squash recipe she printed.  I made this and when she says, you can slice this when cold, she means it.  It looks just beautiful and one does not expect the soft tenderly flavored squash before tasting.

Butternut Squash Kugel    By Tamar Ansh

Makes one 8×11-inch tray; serves approx. 8 2½ cups (20 oz.) cooked and mashed butternut squash (about 2 medium squashes) ⅝ cup potato starch ½ cup oil ½ cup sugar 3 eggs 2 tsp. cinnamon Cut the butternut squash in half lengthwise. Remove the seeds. Place the pieces in a large pot with about 2 inches of water, and cover the pot. Bring this to a boil over a high flame, reduce the flame, and cook them for 30 minutes, until the squash is fork-tender. Remove the squash from the pot and let it cool. Scoop out the meat from the skin, discarding the skins. Mash the squash meat and measure out the amount needed. Sift the potato starch over the mashed squash with a small sifter or tea strainer, so it won’t clump together. Add the oil, sugar, and eggs and mix well. Pour the batter into an 8×11-inch baking pan. Sprinkle the cinnamon over the top of the kugel. Bake for 40–45 minutes, until the center of the kugel tests firm when pierced with a knife. TIP: This kugel slices neatest when it is cold. Make it one day in advance. The next day, slice it into neat squares and then it can be served cold or warmed up, covered, for 10 minutes before serving. TIP: Any extra squash can easily be frozen and used later in a vegetable soup.”