Author Archives: Rella Kaplowitz

Gluten-Free Butternut Squash Mac and Cheese

I try to eat a pretty healthy and mostly unprocessed gluten-free diet, but I do love mac & cheese. This is my new favorite way to make it—a healthier cheese sauce that uses pureed butternut squash and milk as the base with just a bit of shredded cheese, topped off with cheese and buttered breadcrumbs, and baked in the oven until it’s bubbly inside and toasty on top. This is also a great way to get picky kids to eat vegetables—the sauce tastes cheesy, not squashy! For an extra bit of richness, use whole milk instead of 2%.

butternut-squash-mac-1

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Gluten-Free Butternut Squash Mac and Cheese

Posted on June 18, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Gluten-Free Honey Apple Cake


For me, Rosh Hashanah always symbolizes the beginning of Fall (although it is way early this year, practically still summer) and I love celebrating apples at my holiday table.

This sweet, nutty apple cake will be the perfect ending to your Rosh Hashanah or Sukkot meal, and is sure to satisfy even the most gluten-loving guests.

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Gluten-Free Honey Apple Cake

Posted on August 27, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Gluten Free Mini Yogurt Muffins

I like to say that baking is chemistry, and gluten-free baking is a science.

The secret to baking gluten-free goodies that are very close to the real thing lies in producing the “stretch factor” without gluten and using the right mix of gluten-free flours.

Creating the Illusion of Gluten

Gluten is the protein found in wheat, barley, rye and spelt that creates the “stretch factor” in batters and dough. Adding xanthan gum, guar gum, or psyllium husk to the mix helps create the same stretchy properties, and results in a chewy rather than crumbly baked good.

The Right Mix

In general, a mix of gluten-free flours will always be better than a single gluten-free flour. This is because no gluten-free flour can closely mirror glutinous all-purpose flour.

The gluten-free flours I use most frequently are sorghum, millet, brown rice, and tapioca. To add richness, I also sometimes add almond or hazelnut meal into the mix. A lot of my recipes have been developed through trial-and-error, but there are also many resources online for gluten-free baking.

I buy my own flours separately and combine them in different ratios depending on the recipe, but there are also some great gluten-free flour mixes out there: My favorite brand for all of my gluten-free flours is Bob’s Red Mill and Namaste is a close second. You can find gluten-free flours at most mainstream grocery stores these days, although it is usually cheaper to order them online.

Gluten-free baking is a bit more complex than glutinous baking, but I promise the results are so much better than store-bought gluten-free baked goods.

Cranberry pistachio yogurt mini-muffins

These yogurt mini-muffins are the perfect grab-and-go breakfast or snack, packed with whole grains and protein. I offer two mix-in options below (coconut-chocolate chip and cranberry-pistachio), but feel free to add other nuts, dried fruit, or sweet morsels of your choosing. This is recipe is adapted from the Kitchn.

Gluten Free Mini Yogurt Muffins

Posted on June 12, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Roasted Veggie Quinoa Salad

roasted veggie quinoa

I’m gluten-free so quinoa is part of my everyday life, but I think most gluten eaters appreciate quinoa the most on Passover, when more mainstream grains like wheat, barley, and rice are off-limits. This quinoa salad is very versatile in that you can use pretty much whatever vegetables you like depending what is in season. Here I do a roasted veggie medley of sweet potatoes, onions, zucchini, and bell peppers, but asparagus, tomato and scallion would be just as delicious.

Roasted Veggie Quinoa Salad

Posted on March 18, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Yummy Gluten-Free Hamantaschen

Yield:
7-8 dozen small hamantaschen

gluten free hamantaschen v2Food related traditions like hamantashen are some of my favorite parts of being Jewish. I had to work on this hamantashen recipe for a while, because creating a gluten-free cookie dough that can be rolled and cut is no easy task. But I think I’ve finally got it (don’t skip chilling the dough, it really makes all the difference)!

This recipe makes hamentashen that are crispy on the outside but soft and chewy on the inside. If you prefer them to be completely crispy, bake an additional 2-3 minutes.

Yummy Gluten-Free Hamantaschen

Posted on February 19, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Gluten-Free Apple Kugel


gf-apple-kugel-eletterI love apple kugel, and have come to realize that making kugels gluten-free is actually really simple if you have the right ingredients. I keep an all-purpose gluten-free flour on hand that has xanthan gum already included in it (brands like Bob’s Red Mill and Better Batter). Buy yours online and in bulk for the best prices.

Gluten-Free Apple Kugel

Posted on September 10, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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