converting chametz recipes for pesach...

mushi

Mon, Mar 12 2012, 2:30 pm

B"H

I hope this isn't over kill, thought it may be helpful.
I personally don't use all of these because we do not use spices other than salt and homegrown herbs, but they look interesting!

PESACH SUBSTITUTES

1 cup minus 1 tablespoon granulated sugar
1 tablespoon potato starch
Pulse in a food processor or blender.
Makes 1 cup Passover confectioners' sugar.

5/8 cup of potato starch – equals 1 cup flour

1 oz. baking chocolate = 3 tablespoon unsweetened cocoa powder plus 1 tablespoon oil or melted margarine
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16 oz. semi-sweet chocolate = 6 tablespoon unsweetened cocoa powder plus 1/4 cup oil and 7 tablespoon granulated sugar
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1 cup honey = 1 1/4 cups granulated sugar plus 1/4 cup water
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1 cup corn syrup = 1 1/4 cups granulated sugar plus 1/3 cup water, boiled until syrupy
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1 cup vanilla sugar = 1 cup granulated sugar with 1 split vanilla bean left for at least 24 hours in a tightly covered jar
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1 tablespoon flour = 1/2 tablespoon potato starch

1 cup corn starch = 7/8 cup potato starch

1 teaspoon cream of tarter= 1 1/2 teaspoon lemon juice or 1 1/2 teaspoon vinegar
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1 cup graham cracker crumbs = 1 cup ground cookies or soup nuts plus 1 teaspoon cinnamon
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1 cup bread crumbs = 1 cup matzo meal
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1 cup matzo meal = 3 matzoth ground in a food processor
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1 cup milk (for baking) = 1 cup water plus 2 tablespoon margarine, or 1/2 cup fruit juice plus 1/2 cup water
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1 cup wine= 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon sugar. Mix together and let set for 10 minutes.
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Water Chestnuts- substitute raw jicama

Last edited by mushi on Mon, Mar 12 2012, 2:35 pm; edited 1 time in total