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Gluten Free Passover Ideas.

Gluten Free Passover Preparations, Cooking And Recipes For You And Your Family.

Passover holiday is a very special one and there are so many rules to follow. You can’t have wheat, barley, kamut, oats, spelt and rye. But guess what? You can’t have these grains when you go gluten free anyway.

But during Passover the life of a gluten freek gets more complicated because you also can’t have any beans, rice, corn, soy beans, string beans, peas, lentils, peanuts and other certain nuts, mustard, sesame seeds and poppy seeds.

For people that don’t follow gluten free diet it may be a little easier because they can eat Matzo and have Matzo Meal Substitute instead of a flour. But people not on a gluten free diet really miss their bread. When you and me, gluten freeks, on the other hand, do not have this problem. We can’t have bread...Well, unless it's gluten free anyway.

When it comes to Quinoa, Buckwheat and Tapioca you won’t find a definite answer. One rabbi would tell you that it’s Ok to eat it and another won’t agree because those grains can be commonly used as cereals.

Sefardi people can enjoy gluten free brown rice and gluten free rice for Passover while Ashkenazi Jewish people can’t. 



Gluten Free Passover:

Thankfully, now you would get to find Gluten Free Matzo in the stores and if you are lucky to find a brand Paskesz you can enjoy gluten Free Honey Cake Kosher For Passover, Gluten Free Classic Cookies Kosher for Passover and even Gluten Free Baby Fingers Kosher For Passover.

Now what can you have for Gluten Free Passover?

You can have potatoes, vegetables, fruits, eggs, meat, milk and anything that doesn’t contain flour.

Another words, you go gluten free wheat free during this holiday. And you know what, try to make the best of it. Make this a healthy week for you and your family. Eat more raw vegetables and fruits and less simple carbohydrates like sweets and baked goods. 

Gluten Free Passover Recipes:

Gluten Free Passover Breakfast:

Gluten Free Passover Vegetable Omelet.

Ingredients: • 2 tablespoons light olive oil

• 1 small onion, chopped

• 1 green bell pepper, chopped

• 1 small tomato, chopped

• 4 eggs

• 2 tablespoons milk

• 1/2 teaspoon Kosher salt

• 1/8 teaspoon freshly ground black pepper

• 2 ounces shredded Cheddar cheese

Directions:

1. Melt one tablespoon of light olive oil in a medium skillet over medium heat. Place onion, tomato and bell pepper on the skillet. Cook for about 4 to 5 minutes and stir occasionally until vegetables are soft.

2. While the vegetables are cooking beat the eggs with the milk and add 1/2 teaspoon of Kosher salt and pepper.

3. Shred Cheddar cheese into a small bowl and put it aside.

4. Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon Kosher salt over them.

5. Melt the remaining 1 tablespoon of light olive oil (in the skillet just used to cook the vegetables) over medium heat.

Coat the skillet with the oil. When the oil is hot add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Lift the sides of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.

6. Sprinkle Cheddar cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

This recipe was sent to me by Tamila B.





Gluten Free Passover:

Gluten Free Passover Lunch

Gluten Free Feta Cheese Salad

1 head romaine lettuce, washed and torn

1/4 cup finely chopped red onion

1 large ripe tomato, chopped

1/4 cup black olives packed in water

1 cup crumbled feta cheese

1/4 cup red wine vinegar

1/4 cup olive or sunflower oil (or a mixture of the 2)

Coarse salt and freshly ground pepper to taste

1. In a large bowl combine lettuce, onion, tomato, olives and feta cheese. Chill until ready to serve.

2. In a small bowl, mix the vinegar, oil, salt and pepper with a whisk. Just before serving, drizzle over salad and toss to combine.

This was sent to me by Sarah from Long Island, NY. 



Gluten Free Passover:

Gluten Free Passover Dinner

Beef Brisket

6 beef short ribs, seasoned with kosher salt and pepper

2 cups diced onion

3 Tbsp. minced garlic

5 Tbsp. olive oil, divided

1 can diced tomatoes in juice

1 can (14 oz.) low sodium homemade beef broth

1 cup dry red wine Kosher for Passover

½ cup ketchup Kosher for Passover

¼ cup packed brown sugar

2 Tbsp. cider vinegar

2 Tbsp. gluten free kosher for Passover mayonnaise

2 tsp. minced fresh rosemary leaves

1 tsp. ground cumin

2 bay leaves

Sear 3 ribs in 1 ½ Tbsp. Kosher for Passover olive oil in a large Dutch oven over high heat.

Brown ribs on all sides, 6-8 minutes total, and then transfer to a platter. Brown remaining ribs in the same manner, adding about 1 ½ Tbsp. oil. Remove ribs to a platter. Drain grease from the pot; return to the burner.

Then, sauté onions and garlic in remaining 2 Tbsp. oil over medium to high heat, scraping up any brown bits from the bottom of the pot. Cook until onion is soft, for about 8 minutes.

Then, add tomatoes with juice, broth, wine, ketchup, brown sugar, vinegar, mayonnaise, rosemary, cumin, and bay leaves; bring to a simmer.

Return ribs to the pan, cover with tight fitting lid, and bring to a boil. Reduce heat to a simmer; cook ribs 1 hour.

Once in while check to be sure liquid is bubbling; adjust heat as needed.

Rearrange ribs in the pot, then cover and simmer another 1 ½ hours, or until meat is fork tender and easily comes off the bones. Transfer ribs to platter.

Take off any fat from top of the liquid, then increase heat to high. Boil this liquid for 10 minutes, stirring occasionally, until the liquid is slightly thickened. Remove bay leaves; season sauce with salt and pepper before serving over short ribs.

Serve beef brisket with salad, vegetables and roasted potatoes.

Recipe was submitted from Sarah (Long Island, NY)



I wish you healthy and happy gluten free Passover!

Please, remember to drink lots of great quality water especially during this time. If constipation becomes an issue, read this article. 

Next…Healthy Gluten Free Breakfast 

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