Passover bakers will delight with the new variety of kosher for Passover flours from Pereg Natural Foods, providing consumers with more and better cooking and baking options for Passover and year-round. (See enclosed recipe)
The line of flours consists of four certified Kosher for Passover (OU-P) varieties including: almond, banana, quinoa and coconut. All are also certified gluten-free and non-GMO, all are 100% percent natural and non-dairy. Pereg is proud of these healthful alternatives to white flour. They are packaged in 16 oz. re-sealable stay-fresh bags, retailing for about $4.99.
Baking with Gluten-Free Flours
It takes a little more work to get a recipe just right when it comes to baking gluten-free, but the payoff is always satisfying. Once you have a good base recipe, experiment a bit and make it your own. Since each gluten-free flour type offers its own unique flavor and baking properties, Pereg offers a guide to using these Kosher for Passover flours in your best and most flavorful culinary creations.
Pereg Quinoa Gluten-Free Flour
Quinoa flour creates soft baked goods but is also a fantastic all-purpose type of flour. Quinoa flour is especially great for baking gluten-free breads because of its protein content. Since gluten is a protein, it is important to use higher protein flours (such as quinoa) to compensate for the lack of gluten when baking gluten-free. The protein in quinoa flour helps to give your bread structure, and will improve the overall texture.
Pereg Gluten-Free Banana Flour – Because of the high starch content in banana flour you can use less flour than specified in your everyday recipes. Rule of thumb is to use 30% LESS banana flour than wheat flour. Banana flour mimics the results of wheat flour remarkably well, making for an easy transition in your everyday baking. Banana flour works well by itself, but also complements most other flours wonderfully. Made from peeled, ripe bananas, the flour has minimal taste. Once baked your final creation will have an earthy, wholesome flavor and a light and fluffy texture.
Pereg Gluten-Free Almond Flour
When you’re baking with almond flour, remember that it does not behave like a “normal” flour. It’s much higher in fat and therefore needs some adjustments. When you bake with almond flour, you’ll notice the texture tends to be more on the tender and cake-like side, that’s because of the higher fat content. Almond flour recipes tend to use more eggs and less fat. The eggs provide more structure and moisture, but won’t give baked goods an egg-y taste! Use almond flour in small amounts. Almond flour batters are almost always thicker than traditional wheat-based or other gluten-free recipes. Refrain from adding more liquid, because if you do, your baked goods won’t bake through. Great uses are in pizza crust, shortbread cookies and chicken nugget coating.
Pereg Gluten-Free Coconut Flour
Baking with coconut flour is like nothing you’ve ever experienced before. It’s super absorbent, but doesn’t have a lot of binding power. You’ll notice that recipes using coconut flour use a lot of eggs and very little flour. That’s because, as it lacks structure, without the addition of other ingredients to add body, it wouldn’t hold its shape well. The eggs provide moisture, act as a binder, and also give the baked goods structure. Like almond flour, if you’re new to baking with coconut flour, stick with recipes that have already been tested and proven to work. If you’re building a coconut flour recipe from scratch, a good rule of thumb is that for every 1/4 cup coconut flour in a recipe, you need to add two eggs. If you’re mixing in other dry ingredients, such as cocoa powder, your egg ratio will need to go up even higher.
Passover Chocolate Chip Banana Pancakes
Courtesy of Koshermoms.com
1 cup Pereg Banana Flour OU-P
1/2 tsp Kosher for Passover baking powder
1/2 tsp Kosher for Passover vanilla
1/4 cup milk
1/4 cup Kosher for Passover Vegetable oil
1/4 cup Sugar or less if you dont want it very sweet
Sprinkling of Pereg OU-P cinnamon
Pinch of Salt
Kosher for Passover chocolate chips
Mix all ingredients together in a bowl, till smooth. Heat pan, put in a little oil to coat. Use a 1/4 cup measuring spoon to scoop up batter, drop the batter in the pan, make sure to have enough space so they don’t touch each other. When the batter begins to bubble, the pancakes are ready to flip. If you are adding chocolate chips, put them on the batter before you flip. Let cook for another minute on the other side. Enjoy!
Megan Whitworth is the former creative director of Texas Forest Country Living. Growing up in East Texas, Megan discovered her love of writing at the age of 11, writing song lyrics and poetry, which turned into essays and articles for publications around East Texas. She later added photography into the mix capturing Friday night football games, the latest fashion looks, and portraits of people around the nation. Megan enjoys karaoke, blogging, reading, and road trips. She resides in Lufkin with her husband, Ryan, and two cats, Felix and Lucy.
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