Category Archives: Jewish holidays

Mini Gluten-Free Cheesecakes

mini gluten-free cheesecakes

With gluten-free ginger snap cookies as their base, these mini cheesecakes are easy and delicious.

 
A classic cheesecake is creamy, smooth and slightly dense without cloying sweetness. The simple ingredients have integrity: cream cheese, sugar, eggs and vanilla. An honest cheesecake wouldn’t disgrace itself by being smothered in a sickeningly sweet strawberry sauce.

Preparation of these mini gluten-free cheesecakes — adapted from Bette Hagman’s Gluten-Free Gourmet cookbook — is as simple as the ingredients. Gluten-free ginger snap cookies serve as the base. (I usually use Mi-Del gluten-free ginger snaps or Trader Joe’s gluten-free ginger snaps.) A light creamy topping conveniently hides any cracks in the top of the cheesecakes.

These cute-as-a-cupcake treats are a perfect dairy dessert for Shavuot. On Shavuot, when we celebrate the giving of the Torah, dairy foods traditionally are eaten.

For other dairy Shavuot recipes, check out the Kosher Connection bloggers by clicking on the icon below. Please note that not all of the recipes are gluten-free.

Mini Gluten-Free Cheesecakes

(gluten-free, dairy)
By Gluten-Free Nosh
Printable Recipe

Ingredients:

Mini cheesecakes:

  • 12 gluten-free ginger snap cookies (or other small, round gluten-free cookies)
  • 2 (8-ounce) packages reduced-fat cream cheese
  • 2/3 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons pure vanilla extract
  • 1 teaspoon grated lemon zest

Topping:

  • 1 cup plain, nonfat Greek yogurt
  • 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • Fresh raspberries, blackberries, strawberries or other garnish

Method:

  1. Preheat oven to 325 degrees. Line 12 standard muffin cups with paper liners. Place a ginger snap cookie, flat side down, into the bottom of each cup.
  2. In the bowl of a stand mixer, beat cream cheese and sugar until well-combined, occasionally scraping down the sides of the bowl. Mix in eggs one at a time, beating just until each egg is incorporated and there are no lumps (you don’t want the batter to be too airy). Stir in the vanilla extract and lemon zest.
  3. Pour batter into lined muffin cups, filling each 3/4 full. Bake for 25 to 30 minutes until the centers are mostly firm; remove from the oven.
  4. Prepare the topping. In a medium bowl, stir together the Greek yogurt, sugar and vanilla extract until smooth. Spoon 1 tablespoon of yogurt mixture onto the top of each mini cheesecake. Return pan to the oven and bake for an additional 5 to 8 minutes until topping is set.
  5. Immediately garnish the mini cheesecakes with fresh raspberries, sliced strawberries or any other topping that hits your fancy. Refrigerate mini cheesecakes for at least 1 hour before serving. Store in the refrigerator.

Yield: 12 mini cheesecakes

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Gluten-Free Passover Foods 2014

passover 2014

Gluten-free Passover foods

Passover is a prime time for gluten-free food, since foods that are kosher for Passover do not contain wheat, rye, barley, spelt or oats — although the big exception is that wheat is used in regular matzah and in products using matzah meal or cake meal.

While many Passover products have always been gluten-free, in the past they have used the Yiddish term “non-gebrokts,” which indicates that no matzah (i.e. wheat) was used in the product. But now many Passover brands are recognizing the gluten-free appeal and specifically labeling their products as gluten-free.

Kedem Food Products began introducing products specifically labeled as certified gluten free five years ago, when it introduced Yehuda Gluten Free Matzo-Style Squares (a great gluten-free matzah). Now, many of Yehuda’s products are certified gluten-free, bearing the GIG’s “Certified GF” logo, meaning they’ve been tested to contain less than 10 ppm of gluten. I’m always more confident in buying a food when I see the certified GF logo.

“It started with Yehuda Gluten Free Matzo Style Squares, and grew from there,” notes Harold Weiss, Kedem vice president of sales, in a press release. “Fast forward five years, and we have a complete offering of gluten free items under various brands including cereals, candies, cake mixes and ingredients all certified GF and many now available year round.”

This year, Kedem introduced a number of new certified gluten free items including Yehuda Gluten Free Chocolate Covered Crackers, Yehuda Gluten Free Soup Crackers, Crispy-Os Gluten Free Cereal, Kedem Tilapia Gefilte Fish (exclusively available at Whole Foods) and Shefa Sweet Goodies.

Kedem Gourmet Passover gefilte fish and Kedem Israeli Style gefilte fish, as well as Rokeach Gourmet Sweet and Heimeshe Sweet gefilte fish, do not contain matzah meal and are gluten-free. (Most other brands contain matza meal and therefore gluten.)

All Manischewitz macaroons are certified gluten-free, too. (I’d take a pass on their new pistachio orange flavor, though.)

Some of my favorite returning gluten-free Passover products are Yehuda Gluten-Free Matzo-Style Squares, Lieber’s Knaidel Mix (ie matzo ball mix), Frankel’s frozen Matzo-Free Balls, Jeff Nathan’s Seasoned Panko Flakes, Spring Valley chicken nuggets and blintzes and Gefen tapioca starch in a reclosable canister.

Do yourself a favor and pass over (get it: Passover, ha-ha) any of the gluten-free Passover boxed cake mixes or Passover noodles. They are rarely good.

Find some of my old Passover posts here:
Gluten-free Passover foods 2013
Gluten-free oat matzo 2013
Gluten-free matzo for Passover 2013
Gluten-free Passover foods 2012
Gluten-free Passover foods 2010

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Filed under Jewish holidays, Passover

Gluten-Free Passover Meringues

meringues

I’ve posted a couple of variants on meringues, but these were our prettiest yet, deserving of their own post. Plus, these meringue cookies make for a quick and easy gluten-free, dairy-free Passover dessert, requiring no special equipment or ingredients — pretty much just eggs, sugar and a mixer.

When I first started this blog in 2010, I posted a recipe for chocolate-chip and double chocolate meringues, with a really ugly photo, before I learned that you never, ever want to use a flash for food photography. And I also previously posted a recipe for cute ghost meringues for Halloween.

Piping these meringues seemed like a pain, so my daughter and I originally started by scooping spoonfuls of meringue and flinging the sticky meringue onto a baking sheet. But we found out that piping actually was so much easier and prettier. All you need are disposable pastry bags and a large star tip — OK, and some practice piping, because it does take a while to perfect the skill. (I highly recommend taking a cake decorating class if you foresee making a lot of gluten-free birthday cakes or desserts in your future.)

Meringues are true sugar cookies because the main ingredient is, well, sugar. My youngest daughter is crazy for them.

My oldest daughter is trying a low-FODMAP diet to help with her non-celiac stomach issues, so these meringues are a good low-FODMAP dessert. (FODMAPs are types of carbohydrates that are sometimes poorly digested by the small intestine, causing irritable bowel symptoms like pain, bloating and gas when they pass into the large intestine. … Sorry if I just killed your meringue sugar buzz, but it’s good to know about FODMAPs because they will be increasingly in the health news.)

Gluten-Free Passover Meringues

(gluten-free, dairy-free, pareve, Passover)
By Gluten-Free Nosh
Printable recipe

Ingredients:

  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1/4 teaspoon vanilla extract

Method:

  1. Preheat oven to 250 degrees. Line two cookie sheets with parchment paper and set aside.
  2. Using a mixer, beat egg whites on high speed until foamy. Add cream of tartar and salt, and beat until stiff. Gradually add sugar and continue beating. Beat in vanilla extract.
  3. Put a large star tip on a disposable pastry bag. Fill the bag with the meringue mixture and twist the top to close. Pipe the meringues onto the lined baking sheet.
  4. Bake for one hour. Allow meringues to cool and store in an airtight container.

Yield: About 24 meringue cookies

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Filed under desserts, Jewish holidays, Passover, Recipes

Chicken Baked with Babaganoush

chicken baked with babaganoush

Chicken baked with babaganoush, gluten-free

 

“Chicken, again?!” is a refrain I hear a lot in my house, especially from my oldest daughter … not that I’m pointing fingers or anything.

Let’s face it — unless you are a vegetarian — chicken makes for a good dinner: It’s easy, high in protein, filling and most people like it, so it’s good for guests. But sometimes, it can be rather run of the mill.

Here’s a quick and easy recipe that will elevate your weeknight chicken dish with a burst of flavor: chicken breasts baked with babganoush. The Mediterranean eggplant spread lends its slightly garlicky and smoky flavor to enhance chicken. Plus, the coating of babaganoush helps seal in juices, making for a more moist, flavorful chicken breast.

The awesome folks at Joy of Kosher asked me to develop a recipe using one of Sabra’s Mediterranean salads, for their #ShareSabra campaign. I was happy to, since all of Sabra’s products are gluten-free. Sabra’s babaganoush does not contain sesame, which is a bit untraditional but good with our family, since my father is severely allergic to sesame and I tend to stay away from it out of habit.

 

chicken and babaganoush

To make the chicken, spoon babaganoush on top of each chicken breast, so the top of each breast is evenly covered with a thick layer of babaganoush. Sprinkle the tops with paprika and some fresh parsley, and bake at 400 degrees for about 30 minutes. (You can try this same technique using hummus instead of babaganoush.)

With babaganoush that is labeled kosher for Passover, this dish becomes a quick way to brighten up the Passover table with a burst of flavor. You can’t beat that for ease and convenience.

Please see my full recipe for Chicken Baked with Babaganoush on the Joy of Kosher site.

This post is sponsored by Sabra, but all opinions are my own. With Joy of Kosher’s #ShareSabra contest, you could win $200 just by sharing photos of your food, your family and your friends (and it does not need to be with a Sabra product).

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Filed under entrees, Passover, Recipes

Butternut Squash Latkes, Gluten-Free

butternut squash latkes for Hanukkah, gluten-free

Butternut squash latkes, gluten-free and dairy-free, spice up your Hanukkah menu.

We had an early Hanukkah celebration over the weekend (as if Hanukkah wasn’t early enough this year), and these gluten-free, dairy-free butternut squash latkes were the surprise hit of the night. Moist and flavorful, they stole the show, leaving the ordinary potato latkes sitting on the plate. Spiced with cumin, curry and cinnamon (the perfect trifecta of spices), the latkes have a slight pumpkin taste that’s perfect this year for Thanksgivukkah.

It’s actually easier to make butternut squash latkes than potato latkes, because the squash can be peeled and cut in advance, it doesn’t turn brown when exposed to air and it doesn’t weep water like grated potatoes do. While potato latkes are traditional, Hanukkah is about the miracle of the oil, not about the miracle of potatoes. So fry these butternut squash latkes in some oil and create a new Hanukkah tradition.

Click for Butternut Squash Latkes recipe

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Thanksgivukkah Corn Pancakes

Thanksgivukkah corn pancakes

Thanksgivukkah corn pancakes, topped with sour cream, black beans and cilantro.

Because of a rare quirk in the calendars, this year Thanksgiving and Hanukkah overlap, giving rise to the once-in-a-lifetime holiday of “Thanksgivukkah.” The unusual occurrence has inspired riffs on the holiday like “menurkeys” (turkey-shaped menorahs), funny T-shirts (a turkey holding a sign that says, “Eat latkes”), pithy sayings (“Gobble tov!”) and of course fun food combos (latkes with cranberry applesauce and pecan pie rugelach).

Thanksgivukkah — now that’s meshugenah!

Not only is Thanksgivukkah fun to say, it’s fun to celebrate, as well. There is something to be said for enjoying both holidays with family and friends, honoring liberty and latkes at the same time. (Disclaimer, it may be more fun for me, because I am not hosting it at my house. Thanks, Josh and Jonna!) And with Hanukkah out of the way early, I’m looking forward to taking December easy, relaxing while others are stressing out about shopping, and— best of all — avoiding stores with cloying Christmas songs on a continuous loop.

Consider getting into the Thanksgivukkah spirit with meals that combine some traditions of each holiday. While nothing will take the place of potato latkes, try mixing it up with these gluten-free Thanksgivukkah corn pancakes. The corn pancakes are cooked in a little bit of oil, recalling the oil in the Hanukkah story, yet feature the Thanksgiving staple of corn.

Topped with sour cream and black beans — or for a non-dairy option, a mix of black beans, corn and salsa — the festive pancakes can be served as appetizers before a Thanksgivukkah meal, or for a Hanukkah lunch or brunch.

On this one-and-only Thanksgivukkah — baby’s only Thanksgivukkah! — have fun and be a little silly. In the words of the Dirty Sock Funtime Band, “Thanksgiving and Hanukkah, come light the menurkey. Let’s have a party, we’ll eat lots of turkey!”

The challenge for the Kosher Connection this month was to create a Thanksgivukkah mash-up recipe. Check out the many other creative Thanksgivukkah recipes, by clicking the frog icon below. (Please be aware that not all recipes are gluten-free.)

Let us know what you are doing to celebrate Thanksgivukkah by leaving a comment.

Gobble tov!

Click for Thanksgivukkah Corn Pancakes recipe

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Strawberry-Vanilla Tart in Macaroon Shell

strawberry macaroon tart

Strawberry-vanilla tart in macaroon shell, gluten-free

Here’s a simple dessert that’s gluten-free and kosher for Passover. Use macaroons to make a crisp tart shell, top with a quick vanilla pudding and layer with sliced strawberries. With only a little bit of effort you’ll have an elegant strawberry-vanilla tart in a macaroon shell — perfect for this month’s Kosher Connection challenge to create a Passover dessert.

I strongly recommend making the dessert in a tart pan, not a pie dish. When I first made it in a pie dish, it didn’t cut into pretty slices. With a tart pan, you can remove the sides and keep the tart on the pan’s metal base, or you can slide a knife under the tart and transfer it to a serving plate. One other caveat: After it’s been cut into, this tart does not keep well because the pudding seeps out. So once you start it, it’s best to finish it that day.

The recipe is gluten-free and kosher for Passover. If you want to make a dairy-free strawberry macaroon tart, omit the pudding, pile the macaroon crust full of sliced strawberries and brush the top with melted strawberry jam.

Strawberry-Vanilla Tart in Macaroon Shell

(gluten-free, kosher for Passover)
By Gluten-Free Nosh
Print this recipe

Ingredients:

  • 1 (10-ounce) can macaroons
  • 4 tablespoons (1/4 cup) butter, melted
  • 1/4 cup sugar
  • 2 tablespoons potato starch
  • 1/8 teaspoon salt
  • 2 cups whole milk or half-and-half
  • 1 tablespoon pure vanilla extract
  • 3 cups sliced strawberries

Method:

  1. Preheat oven to 350 degrees. Lightly grease the bottom of a 9-inch tart pan with removable sides.
  2. Chop macaroons finely in a food processor. Pour in melted butter and process until crumbs start to come together. Press macaroon crumbs into bottom and sides of the tart pan. Put the tart shell on a baking sheet, slide into the oven and bake at 350 degrees for 12 to 15 minutes, until firm.
  3. For the vanilla pudding, mix together sugar, potato starch and salt in a medium saucepan. Pour in a small amount of the milk (about 1/4 cup) and whisk to form a smooth paste. Pour in the rest of the milk and stir well.
  4. Cook pudding over medium heat, stirring constantly with a rubber spatula, until it thickens and bubbles around the edges, about 5 minutes. Remove from heat and stir in vanilla extract. Let pudding cool for 5 minutes, then pour it into macaroon tart shell while still warm. Top with sliced strawberries arranged in concentric circles and refrigerate.

Yield: 8 servings

For more Passover desserts, check out this month’s Kosher Connection link-up. Please be aware that not all desserts listed are gluten-free. Click on the frog icon for links to other great blogs:

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Gluten-Free Passover Foods 2013

Because wheat, rye, barley, spelt and oats aren’t allowed on Passover (unless they’re in matzo or matzo meal), Passover can be a great gluten-free holiday. You can find gluten-free versions of foods that you can’t find the rest of the year, like gluten-free matzo ball mix, blintzes, cookies and cakes. But be careful to avoid my eternal mistake (when will I ever learn?), and don’t overbuy Passover products. Passover foods are almost always expensive, but they don’t always taste great.

Many foods are labeled “gluten-free” and some are labeled “non-gebrokts” (which is basically the equivalent of gluten-free). Non-gebrokts foods are increasing in popularity because of the growing Hassidic population and gluten-free population.

passover-2

– My top recommendation is Lieber’s Knaidel Mix. This gluten-free matzo ball mix makes light and fluffy matzo balls (called knaidlach in Yiddish). My guests have asked for seconds, unaware that the matzo balls were gluten-free. Another gluten-free matzo ball option is Frankel’s Matzo-Free Balls. These premade frozen gluten-free matzo balls (six to a package) are convenient when you want to take individual gluten-free matzo balls to a relative’s house to drop in their chicken soup.

passover-3

– Don’t let the “breaded” fool you, Spring Valley Breaded Chicken Pattie Nuggets (sorry, I can’t find an online link) are coated with potato starch – a great find, since it’s hard to find gluten-free kosher chicken nuggets. Make sure the bag is labeled kosher for Passover and non-gebrokts. I also bought Spring Valley Frozen Stuffed Chicken Rolls — a good gluten-free kosher quick lunch. Also, it’s hard to find gluten-free blintzes during the year, so I stock up on gluten-free Spring Valley Blintzes, which come in cheese, apple and blueberry flavors. Make sure the box is labeled kosher for Passover and non-gebrokts, as only the Passover blintzes are gluten-free, not the ones they produce the rest of the year.

– Frankel’s makes a frozen gluten-free Passover cheesecake that’s great, as well as gluten-free potato knishes and gluten-free blintzes.

– Gefilte fish often is part of Passover meals, but most gefilte fish contains matzo meal. For the past few years, I’ve bought Kedem Gourmet Gefilte Fish, which is made without matzo meal, is gluten-free and does not contain MSG. This year, I also spotted Rokeach “Gourmet Sweet” and Rokeach “Heimeshe Sweet” gluten-free gefilte fish. Also, some of the frozen gefilte fish loaves are gluten-free.

– Most macaroons are gluten-free, including Manischewitz and Streit’s macaroons, which also use sulfite-free coconut. This year, Manischewitz introduced a frozen gluten-free macaroon dough.

– There has been a debate the past few years about whether quinoa is kosher for Passover. Quinoa is not a grain, but some want to count it as kitniyot and not permit it. Other rabbis say it’s fine for Passover. For a discussion of quinoa, see this article, “Quinoa, ‘mother of all grains,’ may (or may not) be kosher for Passover” published by the JTA news service, which has a quote at the end from me. (To save you the suspense, here’s the quote: “It’s a tiny powerhouse packed with protein, vitamins and minerals, and it’s an important grain alternative, especially on Passover,” Becker said. “It’s great to have it on Passover instead of the usual potatoes, potatoes, potatoes. Most of the Passover foods just end up tasting like Passover, so we rely on quinoa to be that side staple.”)

– I’ve already discussed gluten-free matzo-style squares and gluten-free oat matzos in other posts, so I’ll be brief here. Yehuda Gluten-Free Matzo-Style Squares are tasty, gluten-free matzos that taste like crispy flatbread crackers. Yehuda also offers a toasted onion flavor and a fiber-enriched version, as well as gluten-free matzo crackers. I still haven’t tried to cook with Yehuda gluten-free cake meal, but some readers have told me that they haven’t been successful with it. This year, Manischewitz came out with its own Gluten-Free Matzo Squares along with gluten-free Passover crackers.

– New this year is a seasoned version of Jeff Nathan Creations Gluten-Free Panko Flakes. I used the plain panko flakes last year as a gluten-free crumb coating for chicken and fish and liked their texture. But they didn’t have much taste, so I’m happy to see a seasoned version.

– I hate it when I open a bag of tapioca starch and get coated in a puff of white powder. So I like the fact that Gefen Tapioca Starch comes in an easily reclosable canister. I also like the reclosable canisters of potato starch from a few Passover brands.

Dr Praeger’s offers some nice gluten-free options year-round and even more during Passover. I bought “Potato Crusted Fishies,” though now my kids have informed me that they will not eat fish sticks. Go figure.

passover food-1

– You can now buy so many gluten-free cookies, crackers and cakes throughout the year, it doesn’t make sense to buy the Passover versions, which are generally less nutritious and less tasty. Sometimes I’m tempted to buy the boxed bakery-style cookies, though most tend to be expensive and sugary. Still, it is sometimes nice to keep a box or two in the freezer. Shabtai Gourmet, a kosher bakery, is dedicated to baking gluten-free Passover goodies year-round. Oberlander’s , Schick’s and Hagadda also have a selection of gluten-free, bakery-style Passover cakes and cookies. I skip the Passover cake mixes; they’re generally not great. There are some frozen cake loaves that can be worthwhile, such as Osem marble cake and pound cake, which are small and easy to keep in the freezer.

– Generally, I skip the Passover noodles, pizza, pancakes and waffles. They usually end up mushy and gummy. Although this year I did buy frozen Heaven and Health gluten-free potato gnocchi.

– I’m always tempted by snack foods. I love all the boxes of chocolate available at Passover, though check the ingredients — not all are gluten-free. For snacks this year, I bought Guiltless Gourmet Crunchies nut squares and Paskesz Soft Crunch granola-style bars.

Click here for my shortened, printable gluten-free Passover shopping list.

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Gluten-Free Matzo for Passover-Part 2

gf matzos

Recently, I wrote a post about gluten-free oat matzo for Passover. Fortunately, there’s also a different kind of gluten-free matzo on the block. These gluten-free “matzo-style squares” are matzo alternatives that taste better than regular wheat matzo or gluten-free oat matzo. With a crisp, cracker consistency, these gluten-free matzos are good enough to be eaten year-round (really!).

Made primarily from potato starch and tapioca starch, and lightly salted, the matzos have a delicate taste, unlike regular dry matzo that leaves you parched and scrambling for water. Yehuda Gluten-Free Matzo-Style Squares have been on the market for the past two years. Not to be left out, Manischewitz came out with its own “Gluten-Free Matzo-Style Squares” this year. (How odd that they have the same name.)

Now, these matzos don’t technically meet the seder requirements of matzo — that’s why you’ll notice a disclaimer on the box that says “not a replacement for seder matzo” or “not for sacramental purposes.” At the seder the Hamotzi blessing is supposed to be said over matzo made from one of five grains: wheat, rye, barley, spelt and oats. That’s why some people turn to gluten-free oat matzo, though the oat matzo tastes like cardboard and is much more expensive, because of the supervision involved in ensuring that it’s both gluten-free and kosher for Passover.

The Manischewitz and Yehuda gluten-free matzo-style squares are very similar — with a crisp, flatbread consistency. Manischewitz is cheaper, which is always a plus, though I like Yehuda’s flavor slightly better. Both are certified gluten-free, and both do not contain oats (doctors now say that most celiacs can tolerate pure, uncontaminated gluten-free oats, but some celiacs still have reactions from oats). Yehuda and Manischewitz also make smaller gluten-free matzo crackers, too.

Last year, Yehuda added a toasted onion flavor, and this year adds a fiber-enriched version. The fiber-enriched version has 3 grams of dietary fiber, compared to 1.2 grams in the regular matzo squares. The additional fiber comes in the form of “apple fiber” and “plant fiber.” The fiber-enriched version is dry, though. If you want fiber, you’d probably be better off eating a fresh apple, which has 4 grams of fiber, instead of eating apple fiber in your matzo.

Depending on where you live, these matzos can be hard to find. I’ve found them at a local Jewel that has a good kosher selection. Some Whole Foods stores (at least in Chicago) carry the Yehuda Gluten-Free Matzo-Style Squares, too. You can also order them online, or ask if your local grocery store can order them for you.

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Gluten-Free Oat Matzo 2013

oat matza2

Gluten-free oat matzo for Passover

This Passover brings more gluten-free matzo choices than ever, which is a welcome relief from a few short years ago when you had to hunt to find any gluten-free options.

Gluten-free matzo falls into two categories. The first is gluten-free oat matzo, which is expensive and tastes like cardboard, but is the ritually correct type of matzo to include in a Passover seder. During the Passover seder, the Hamotzi blessing should be recited over matzo made from one of five grains (wheat, barley, rye, spelt or oats), so gluten-free oat matzo qualifies.

The other type of gluten-free matzo is much more tasty (good enough to eat year-round as a crispy flatbread cracker) and much cheaper, but is made primarily from potato starch and tapioca starch. These “matzo-style squares” don’t meet ritual requirements, because they don’t contain wheat, barley, rye, spelt or oats, so the box states “not a replacement for seder matzo” or “not for sacramental purposes.”  Yehuda has produced matzo-style squares since 2011, and Manischewitz has come out with its own version this year. (For more information, Tablet magazine published an interesting discussion of the merits of gluten-free matzo.)

Gluten-Free Oat Matzo

In this post, I focus on gluten-free oat matzo. Stay tuned for my post later this week about “matzo-style squares.” (Update: Posted 3/8. “Gluten-Free Matzo for Passover Part 2.”)

A few years ago, oat matzo was the only kind of gluten-free matzo on the market, and it cost about $35-$40/box. Now, prices have come down to about $20-$25/box. There are two versions: machine-made matzas, which are square, and handmade matzas, which are round and are kneaded and baked by hand.

Lakewood Matzah uses certified gluten-free oats that are grown, cleaned and ground in a gluten-free environment. The oat matzo is certified gluten-free by the GFCO, making it a safe choice for celiacs. Their matzo comes in two versions: Gluten Free Oat Machine (Square) Matzoh, $25.99 per lb, with nine matzos per pound, and Gluten Free Oat Hand (Round) Matzoh, $25.99 for three hand matzohs (at least half a pound).

Gluten-Free Oat Matzos. Rabbi Kestenbaum’s gluten-free oat matzos were the first, and for many years the only, gluten-free matzos on the market. Based in London, Kestenbaum has been making them for more than 20 years. This year, for the first time, his Gluten-Free Oat Matzos are certified by the GFCO, making them a safe choice for celiacs. They cost about $29.99 per pound.

Click to read our Q&A interview with Lakewood Matzoh

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