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Forum -> Yom Tov / Holidays -> Pesach
Gluten Free Kishke



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amother
OP


 

Post Fri, Apr 24 2020, 11:06 am
Here is a recipe from YossiMuller.com
I'd like to know how much potato starch to use instead of flour.

Kishke Prep Time: 15 Minutes Cook Time: 2 Hours
2 TBSP. oil or chicken fat
1 large onion- sliced
1 clove garlic - chopped
1 stalk celery - cut into chunks
1 large carrot - peeled and cut into chunks
1 cup whole wheat matzah meal
salt & pepper, paprika, & cayenne pepper to taste

Preheat oven to 425.
Line a baking sheet with a layer of foil and top with a sheet of parchment paper.
Saute onion and garlic in 2 TBSP. of oil in a pan until soft.
Cool for a few minutes and pour the onion, garlic, and oil with all other ingredients into a food processor. Pulse until the mixture becomes a paste.
Transfer mixture to parchment paper and form into an 8 to 10 inch long cylinder.
Enclose parchment and foil firmly around cylinder, folding ends under, and bake for 30 minutes then reduce heat to 350 degrees and cook another hour or until kishke is solid.
Unroll kishke to expose surface.
Return to oven for 15 minutes or until top is lightly
Makes 8 servings - 1 slice counts as 1 dinner side
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penguin




 
 
    
 

Post Fri, Apr 24 2020, 11:20 am
I just found this:

½ teaspoon potato starch for every 1 tablespoon of flour. 5/8 cup of potato starch or matzo cake meal (or a combo) for every cup of flour

Anyone have a potato starch kishke recipe and can confirm this makes sense?
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ra_mom




 
 
    
 

Post Fri, Apr 24 2020, 2:40 pm
Start with 1/2 a cup, kneed, and add a tablespoon more at a time if needed. You'll probably need 2/3 of a cup total.
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amother
OP


 

Post Fri, Apr 24 2020, 2:48 pm
Thank you! Sounds like a good plan.
Would you refrigerate to thicken or just go ahead?
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ra_mom




 
 
    
 

Post Fri, Apr 24 2020, 2:51 pm
amother [ OP ] wrote:
Thank you! Sounds like a good plan.
Would you refrigerate to thicken or just go ahead?

Doesn't need to thicken if you can wrap and twist into a log with foil or parchment and them just drop into the cholent to cook over shabbos.
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amother
Red


 

Post Fri, Apr 24 2020, 4:55 pm
penguin wrote:
I just found this:

½ teaspoon potato starch for every 1 tablespoon of flour. 5/8 cup of potato starch or matzo cake meal (or a combo) for every cup of flour

Anyone have a potato starch kishke recipe and can confirm this makes sense?


I’ve read that potato starch ratio to flour is half cup starch to 1 cup flour—exactly half.
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