Gluten-Free Passover Mandel Bread

Gluten-Free Passover Mandel Bread

Blue Heron Kitchen

Just when you thought you’d given up everything that tasted good, imagine those who observe Passover, aren't Sephardic; and can’t or don’t eat gluten. oy.

In recent years, Kosher for Passover (KFP) foods have catered to people who may eat foods that aren't just chocolate covered marshmallows, gooey, gummy macaroons, weird cake mixes and straight-up, white flour matzo (but the egg matzo is pretty good, isn't it?)

Gluten-free is gospel for those living with Celiac disease. But there are many people who just feel better eating less or no wheat. We can’t argue that wheat has been tampered with and modified so it is disease resistant and produces higher yields. In turn, it’s harder for (some of) us to process.

So, if you don’t eat wheat and you’ve had it (already) with meringues and macaroons and even with macarons, here’s a KFP, gluten-free mandel bread that will become a regular GF addition! 

Equipment: You’re going to need a Vitamix with a dry container. (On mine, it’s the much smaller one.) I’ve ground my own flours from grains like millet and buckwheat. But for this, you’re going to grind your own “gluten-free matzo cake meal.”

Truc: If you don't own one, I recommend purchasing one directly from Vitamix, reconditioned. They are in perfect condition, a fraction of the cost, warrantied, and Vitamix's customer service is awesome/amazing/fantastic. Click above, on word "Vitamix", for a link. 

Matzo cake meal is so finely ground that it has almost no crumb. Be sure you grind your matzo into very powdery cake meal. You’ll need a box (10.5 oz.) plus one sheet (doesn’t that suck?!) of KFP GF matzo. (Yehuda brand, from Israel, is the one I found in my local supermarket.)   

The rest is easy… potato starch, sugar, a little salt and six eggs. You can add nuts or chocolate chips (or chopped chocolate.) I like chocolate chips. You'll need cinnamon-sugar to sprinkle on the top before baking. 

The Jews who were enslaved in Egypt had bubcas. Passover commemorates freedom and renewal, and dessert makes everyone happy. This year, I simply can't wrap myself around celebrating our emancipation from slavery and hatred (hatred, ongoing), while Israel encamps innocents. For shame. 

But it is my personal joy and pleasure to share recipes and other "stuff" with you. Happy spring!

peace and love,

jane

Gluten-Free Mandel Bread

Ingredients:

One 10.5 oz. box plus 1 sheet of Gluten-Free KFP Matzo

            (Yehuda brand “Matzo-style squares”) ground to measure:

2 ¾ c. GF matzo cake meal (scoop and leveled)

¾ c. potato starch (scoop and leveled)

½ tsp. kosher salt

6 eggs, size large, room temperature

8 oz. (two sticks) unsalted butter, room temperature

2 cups granulated white sugar

Additional cinnamon/sugar for topping

Procedure:

Line two baking sheets with parchment paper.

In the dry container of your Vitamix, process GF matzo until consistency of matzo cake meal (VERY finely ground.)

In a medium bowl:  “GF matzo cake meal”, potato starch, salt: whisk together and set aside.

In the bowl of Kitchen Aid or electric mixer, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each egg.

  

Add dry ingredients into egg, butter, sugar mixture and mix until incorporated.

Add optional: 1 cup chopped nuts and 6 oz. chocolate bits or chopped bar chocolate. (Or just chocolate: about 1 ¼ c. chocolate chips)

IMPORTANT STEP: Let batter rest for 15 minutes.

Form into 4 - 2” wide (two loaves per cookie sheet) and sprinkle generously with cinnamon/sugar mix.

Bake at 350º F. for 30-40 minutes, rotating sheets, front to back and top to bottom, half way through. These loaves spread - don't freak out.

Cool on racks. Slice, approximately 1/2" thick, while slightly warm; and cool completely before wrapping and storing. If not serving within a day, I recommend freezing these cookies. Pull them out, as needed; defrost and serve!

Yield:  4 loaves