Glutenfree Passover recipes

I have been busy celebrating a very important birthday this week with family and friends. But I’ve found a few moments to share some more about GFCF and Passover which starts next week. I was lucky to hear from Nadine Gilder who is the author of the gfcf Passover guide and has many more helpful tips on this subject. Additional information can be found on her website

http://www.autismeducationalservices.net/index.html

You can also order her book at:

http://www.gfcfpassoverguide.com/index0.php

She reminds us that the kosher markings on products immediately alert us whether a product contains milk or meat. Nadine is an autism education specialist and runs her own counseling service.

Below are more Gluten-free Passover recipes that can be made for the holiday or any other time.


Banana Nut Cake
7 egg yolks
1 cups sugar or ½ cup sugar blend Splenda for baking
¼ teaspoon salt
1 cup mashed bananas
¾ cup potato starch sifted
1 cup nuts (chopped) optional
7 egg whites (stiffly beaten)
In large mixing bowl, beat egg yolks until thick; add sugar and salt and beat until fluffy and lemon colored. Stir in the bananas, potato starch and nuts. Fold in egg whites. Pour into tube pan. Bake at 350 for 30 minutes or until the toothpick comes out clean.

Broccoli Soufflé

2 packages of frozen broccoli
3 tablespoons margarine
2 1/2 tablespoon potato starch or potato flour
1/4 teaspoon salt
1 tablespoon mushroom soup mix
1 teaspoon onion soup mix
2 eggs separated
Cook broccoli in microwave for about 5 minutes or until tender.
Drain. In mixing bowl, add all other ingredients except egg whites.
Beat egg whites until stiff and add to vegetable mix. Put in casserole dish and bake in 350 oven for about 30 minutes.

Hope you have good luck with these.