The Jewish Holidays run for several weeks in the fall religiously (yes I made a pun!) each year and always involve A LOT of food. For weeks before they actually even begin you can find Jewish mothers and grandmothers cooking and baking and freezing and shopping, and for those who don’t find themselves skilled at this, there is always ordering in. Either way, they find a way to make the Holidays for their families and that of others plentiful and meaningful.
These holiday traditions involving food are no different for any other religion, I have found as the owner of a baking company; even in Ramadan, where the observer is known to fast all day every day for a month, at night they gather with their family and friends after sundown and the final prayer for a feast that is meant to carry them through to the next evening.
If you have food allergies these family traditions involving food can be anything BUT joyous. They can be times of stress for you or especially parents of children visiting family, where they aren't always sure what is being served or how it was prepared or by whom.You want to have fun, you want your child to have fun, but it’s beyond difficult knowing that at any minute you have to pull out your epi pen. First you are not alone. And WE share you concerns and wish for you a successful holiday season.
I recently spent several days speaking online with a woman who, because of her Celiac Disease, which let us remember IS and autoimmune disease, has develop a candida issue in her body. for those of you who also suffer silently alone THIS IS A COMMON CONDITION so please do not be embarrassed!
This woman I’ve been speaking with would like desperately to enjoy the Jewish holidays with her family, even a little of the sweetness of the challah or desserts. But doing so will only make her condition worse. When you have Candida you must avoid yeast and sugar, the 2 main ingredients in bread—aside from gluten. So what was she to do?????
I spent several days racking my brain thinking about this and I remembered that last year during Pesach I had the dilemma of having to figure out what to bake for my Christian customers for Easter as it happened to fall during Pesach when all the yeast had been locked up by the Rabbi. I remembered that I had used a basic Irish Soda Bread recipe (altered to make it Allergy friendly of course,) for Easter breads and rolls because AT NO TIME does it require yeast! I was very excited! Then of course I had to go through the recipe to determine where there was sugar to be eliminated; The recipe calls for 4 tablespoons of sugar, but seeing as there is no yeast being used, the sugar CAN be eliminated. If it is available to you, you CAN substitute MONK FRUIT. It is a natural sugar alternative, and it is kosher, and allergy free.
According to the USDA:
1Tbsp (6g) orange zest =
from carbohydrate 5.4
from Fat 0.1
from protein 0.3
from alcohol 0.0
Amounts per selected serving %DV
Total Carbohydrate 1.5g 0%
Dietary Fiber 0.6g 3%
The chart goes on, and you can google nutritionaldata.self.com for the rest, but for our purposes, it shows that you can leave the orange peel in the recipe and it will give the bread a sweet flavor. this is good, as you will be removing the sugar and the raisins and the sugar in your bread flour mixture.
There are many different all purpose Gluten Free flour mixtures out there. Try to find one that contains xanthin gum already. If you can’t find one, add 3/4 teaspoon xanthan gum and 1/4 teaspoon psyllium per cup of flour that you use.
Here is the basic recipe:
Allie’s Irish Soda Bread
4 cups Allie’s Sandwich Bread Flour, plus 1tbsp for raisins
4 Tbsp All natural cane sugar (Monk Fruit or none if sugar not allowed)
1 tsp Baking Soda
1 1/2 tsp Kosher Salt
4 tbsp Cold Soy Free Pea Protein Free Earths Balance diced up
1 3/4 cups cold Hemp milk with 1 1/2 tsp lemon juice added and shaken
1 egg slightly beaten (or 1 egg replacer prepared in advance)
1 tsp orange zest
(1 cup of raisins if using)
—Preheat oven to 375F. line a sheet and with parchment paper
—Combine flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the Earths Balance one piece at a time on low speed until all the butter is incorporated into the flour.
—in a measuring cup with a small whisk or a for, beat the egg, the hemp milk and orange zest together.
—with the mixture still on low pour the milk mixture into the four mixture.
—if using raisins combine them in a separate bowl with 1 tbsp of flour, and the mix into the dough on low as well.
—the dough will appear very wet.
—turn out the dough onto a well floured surface and kneed the dough a few times with floured hands and for into a round loaf. Place the loaf onto the parchment covered sheet pan and lightly cut an ‘X’ into the top of the loaf.
—There is no need to proof. Bake for 45-55 minute or until a cake tester comes out clean. when you tap on the loaf it will sound hollow. It will appear somewhat round. remove from pan and allow to cool on wire rack.
You can use this same recipe for rolls as well!
Please send me pictures of your breads by tagging us on instagram and using the hashtag #alliesirishsodabread ! I’d love to see!
Having Celiac disease and Gluten Intolerance and Food Allergies in general is no fun! The more we work together to make it easier for one another, the more pleasant life will be; especially during the holidays!
For all those celebrating, Chag Sameach!