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8 Days of Latkes

Posted on December 4, 2007 by Glutenfreeda

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Tonight is the first night of Hanukah-a Jewish 8 day mid winter celebration . We light the Hannukiah, spin the dreidels, sing the songs and, of course,…. eat.

Channukah? Hanukkah? Chanukah? Hanukah? As many ways as there are to spell the Hebrew word for “dedication” there are Latke recipes- a simple internet search will astound you with the varieties…apple,Indian, zuchinni.. However I like a simple “no frills” latke though this year I am going to branch out and try Gluten-free bay’s Celery Root and Potato Latkes or maybe the Parsnip and Carrot Latkes. Making gluten free latkes was easy and the Rugelach ,thanks to Victor Dolcourt, is now also back on our gluten-free table. It was the Sufgayinot that was missing. Last year Gluten-free Bay posted a delicious and easy to make gluten free Sufgayinot that will become a holiday tradition at my house. Frankly I was terrified to try these and was delightfully surprised at how easy they came together. There is one staple at our holiday tables and it is my daughter’s’ favorite: Blintz Loaf. Whenever we eat holiday meals at other homes this is the dish we bring. I wish I knew where I got the recipe but over the years it has been copied and rewritten too many times to trace back. If anyone knows of the original we would appreciate knowing so we could give proper credit. Enjoy!

Blintz Loaf (wheat/gluten/dairy free)

Dough:
3/8 c melted margarine ( I use butter)
1/2 c sugar
2 eggs
1/2 c soymilk
3/4 c rice flour
3/4 tsp baking powder
1/4 tsp salt

Filling:
3/4 lb firm or silken tofu crumbled
2 tbsp melted margarine
1 egg
3 tbsp. sugar
Dash of salt

Preheat the oven to 350°. Grease 8” x 8” baking pan.

Mix dough ingredients together well. Pour 1/2 the batter into the prepared pan. In a separate bowl, mix the filling ingredients until just combined. Top the dough with the filling and pour the remaining dough over the top, spreading to cover.

Bake at 350° for 50-55 min or until the corners are set and light brown
Serve with jam and sour cream.

Chag Sameach!



3 Comments

Anonymous

18-Jan-08 at 13:42

>I have a question. How can the Blintz loaf be listed as Dairy free, when it calls for butter, margarine and tofu in the ingredients? I have to eat gluten, dairy, egg and soy free, so I am always looking for recipe’s that I can use. So far, it is extremely difficult finding a butter substitute that doesn’t have dairy or soy. Do you know something that I don’t about a product that fits the criteria? Thanks


Kristine Ganes

23-Jan-08 at 21:46

>Hi:The recipe is Dairy free if you use dairy free margarine!Tofu is also a dairy free food.If you google dairy free margarines there are several brands that pop up. This site has some great substitutions listed for soy and dairy:http://ourgaggleofgirls.com/recipes/2008/01/03/dairy-free-and-soy-free-baking-tips/Hope this helps!


Anonymous

01-Feb-08 at 02:02

>Please tell everyone you know to go vote on the Martha Stewart website on Martha’s blog for the big idea bakeoff. One of the ideas is to launch a new magazine with Martha for people with food allergies and intolerances. Please vote as many times as you can each day for the next week so this dream becomes a reality! Go to http://www.marthastewart.com and then look for Martha’s blog on the upper right hand side.Check it out…we need more press and more resources for Celiacs!


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