There are many traditional foods for Hanukkah (or Chanukkah) that can be made gluten-free and still taste like you remember. Latkes are an easy adaption. Take any latke recipe and substitute gluten-free bread crumbs for regular breadcrumbs. I recommend Kinnikinnick Panko Breadcrumbs for all breadcrumb substitutions. Your latkes will taste great but, the heavy smell from cooking them will still fill your house. I found the Kinnikinnick Panko crumbs at Earth Fare and Mustard Seed.
Streit’s Gluten Free Matzo Ball Soup mix is excellent and tastes exactly the same as the regular mix. I found it at Giant Eagle. I always use a gluten-free chicken broth or homemade broth and really haven’t use the broth that comes in the mix. Everyone has had the matzoh ball that was like a hockey puck and to avoid that, follow the directions on the package carefully. I like to make small matzoh balls and lightly form them. I think not packing them tightly is the key.
I like the brisket recipes that call for beer, onions and Heinz chili sauce. If you make sure the chili sauce and beer and any other ingredients are gluten-free you should be fine. Make sure the beer is really gluten-free! The secret to great brisket is to add lots and lots of onions, more than the recipe calls for, and to cook it the day before. Chill it over night and slice it while cold then before serving warm it in the oven in its own sauce. If you are going to someone’s home for brisket you might make them a care package of the gluten-free ingredients then you can safely eat it or offer to make it and bring it to them.
One last note last Passover there were GF Passover products for sale that are made in Israel that had no directions on them. I also tried their website with no luck. With that said the Gluten-Free Matzo I bought was good.
Enjoy croutons once again! This gluten free salad topping was seen sold with other Texas toast croutons.
