Celiac Disease / Recipes

Gluten-Free Passover Makes Elijah Happy

Or at least that’s what I assume, since he never says otherwise.

Happy Passover, chosen people! Living in a mixed religious home means we get to celebrate, basically everything. And while I’m still searching for some gluten-free challah, there are some pretty awesome gf options for your seder plate tonight.

Read on to prepare a fab gf seder for the celiacs in your clan.

First, big thank you Yehuda for making gluten-free matzo! From this, you may build your seder table, gf style. But you’ll want to eat more than an egg, some unleaven bread, herbs and a shank bone after you’ve gone through the whole slavery, misery, and fleeing talk.

GF Brisket

You can make any brisket recipe celiac-friendly. A lot of people use flour to increase the likelihood of a nice, thick, sauce. But it’s 100% unnecessary. So don’t do it! Here’s an easy brisket recipe.


1 tablespoon olive oil

4 pounds of beef brisket

2 yellow onions, sliced

2 cloves of garlic, sliced

  1. Heat the oil in a large deep skillet or pot over medium-high heat. Season the brisket generously with black pepper. Place in the pan and cook until the surface is a rich brown color, not burnt, but dark. Lift the roast and scatter the onions in the pan. Place the uncooked side of the roast down onto the onions. Repeat the browning process.
  2. Add the garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
  3. Remove the brisket to a serving platter. Bring the broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

GF Noodle Kugel

I made this pre-diagnosis, and it was awesome. So just grab a bag of your favorite gf pasta, and you’re good to go.

16 ounce low fat cottage cheese

16 ounce low fat sour cream

1 cup sugar

5 eggs, beaten

1/2 cup butter, melted

1 tablespoon vanilla

12 ounce package of gf noodles

1 tablespoon cinnamon

  1. Preheat oven to 350 degrees F. Mix all ingredients except noodles and cinnamon sugar until well blended. Stir in noodles.
  2. Spoon into 13×9-inch baking dish; sprinkle with cinnamon sugar.
  3. Bake 50 minutes to 1 hour or until center is set. Cool at least 10 minutes before cutting to serve.

GF Honeybun Cake

My husband’s favorite cake, can be made gf with one of those new Betty Crocker gf cake mixes. Who knew Betty was so celiac-savvy?

The cake:

Vegetable oil spray for misting the pan

1 package (18.25 ounces) plain yellow cake mix

1 cup sour cream 3/4 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower

4 large eggs

The filling:

1/3 cup honey

1/3 cup packed light brown sugar

1 tablespoon ground cinnamon

1/2 cup finely chopped pecans

The sugar glaze:

2 cups confectioners’ sugar, sifted

1/3 cup milk

1 teaspoon pure vanilla extract

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.

2. Place the cake mix, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.

3. Add the filling. Drizzle the honey on top of the batter, then sprinkle on the brown sugar, cinnamon, and pecans. With a dinner knife, swirl through these ingredients to blend them slightly. Place the pan in the oven.

4. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 38 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool while you prepare the glaze.

5. For the glaze, place the confectioners’ sugar, milk, and vanilla in a small mixing bowl and stir until the mixture is well combined. Pour the glaze over the top of the hot cake in the pan, spreading it to the sides with a spoon. Allow the cake to cool for 20 minutes more before cutting it into squares and serving warm.

Happy Pesach! Or really, Happy Chowing Down!

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