Passover bakers will delight in the 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.
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 and are 100% natural and non-dairy. They are packaged in 16-ounce resealable stay-fresh bags, retailing for about $4.99. Pereg is proud of these healthful alternatives to white flour.
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.
Gluten-Free Quinoa 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.
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.
Gluten-Free Almond Flour. When you’re baking with almond flour, remember that it does not behave like “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 tender and cake-like 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.
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 quarter cup of 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
(Please ensure all your ingredients are kosher for Passover before use.)
- 1 cup Pereg banana flour
- ½ tsp. baking powder
- ½ tsp. vanilla
- ¼ cup milk
- ¼ cup vegetable oil
- ¼ cup sugar (or less if you don’t want it very sweet)
- 2 eggs
- sprinkling of Pereg cinnamon
- pinch of salt
- chocolate chips
- Mix all ingredients together in a bowl till smooth
- Heat pan, and put in a little oil to coat.
- Use a ¼-cup measuring spoon to scoop up batter, drop the batter in the pan; make sure to leave 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 it.
- Let cook for another minute on the other side and enjoy!
Pereg Natural Foods, established in 1906, is based in Clifton, New Jersey. They first became known for their vast variety of pure and natural spices and spice blends, more than 60 in all, ranging from traditional favorites to exotics from around the culinary world.
In addition to spices, Pereg is a leading producer of premium ancient grains, gluten-free flours, and an extensive line of quinoa and couscous products. They manufacture all their products from start to finish, controlling the quality from the sourcing until the product is packed and ready for the consumer.