Avitrek I am confused by your reply for the following reasons.
1) spelt is NOT gluten free
2) except during Passover most baking that is gluten free is usually NOT kfp. Even most commercial baking is usually NOT kfp, the one recommended above is the exception. Most people that bake gluten free use ingredients like xantan/guar gum, rice flours, cornstarch, millet flour, sorghum flour, teff, amaranth, modified tapioca flour, various bean flours, potato flour (which is made from whole potatoes), in addition to tapioca starch, potato starch, quinoa and nut flours. Except for nut flours most people use a mixture of flours trying to get a balance of starch/protein.
Personally I only have one Passover recipe that I will make during the year and that is a recent addition, otherwise I am like most Jews my Passover dessert recipes are different from my year round recipes.
I do know people that start off using their Passover recipes as a crutch but there are too many excellent recipes available to just make Passover recipes year round.
I am also like everyone else, I have special recipes for Purim, Shavuot, Rosh Hashana, etc. If I stuck to ingredients that were only kfp these recipes would not work or taste as good.
↧