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I’m not usually a fan of creating Pesach versions of all the year-round favorites, but I decided that I must include this dough recipe to be used in different forms. Mostly, I did it for people with picky eaters in the family, who struggle on Pesach as they miss their favorites. But as I made batch after batch of this multipurpose dough, perfecting it (with over 15 batches total!), I realized just how much we all enjoyed the delicious options it provides!
2 cups Gefen Almond Flour
1 and 3/4 cups Gefen Potato Starch
1 and 3/4 cups Gefen Tapioca Starch
4 teaspoons baking powder
2 teaspoons kosher salt
2 teaspoons sugar, optional
1/3 cup oil
1/3 cup water
5 eggs
In a mixing bowl, whisk together almond flour, potato starch, tapioca starch, baking powder, salt, and sugar (if using) until no clumps remain.
Add oil, water, and eggs. Mix by hand to form a dough. At first it will feel somewhat sticky, but keep mixing until you feel no lumps and a smooth dough forms.
Bake according to instructions below. If not baking the dough right away, cover it with plastic wrap so it does not form a crust.
For pizza or flatbread: bake per instructions in this recipe. Yields 2 pizza crusts.
For rolls: fill greased muffin pans two-thirds with dough. Bake at 350 degrees Fahrenheit for about 15 minutes, until set. Yields 10-12 rolls.
For sandwich bread: place about three-quarters of the dough into a greased loaf pan; cut a slit through the center of the dough. Bake for about 50 minutes, until lightly golden and baked through. Use remaining dough to make one of the other options listed. Yields 1 loaf.
Reproduced from Real Life Pesach Cooking by Miriam (Pascal) Cohen with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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This looks amazing! But can something else be used instead of the potato starch? Maybe coconut flour or almond flour?
I assume coconut or almond flour should work. We haven’t tested the recipe, so I’m not sure what the correct ratios would be…