Gluten-Free to Be You and Me
And anyone else you want to invite to a flourless Passover dinner to remember,
courtesy of a new Pesach-friendly gluten-free cookbook.

Spinach and Quinoa Fritters
F or people who avoid gluten,
wither because of celiac dis-
ease or out of dietary con-
cerns, there is no better holiday
than Passover. The proscription
against leavened bread means that
wheat products — the main source
of gluten in diets, although rye
and barley are also major sources
in Ashkenazic diets — are almost
nonexistent during Passover, out-
side of the omnipresent matzah of-
ferings. That is what makes Aviva
Kanoff’s latest cookbook, Gluten
Free Around the World, so handy at
this time of year. While the inven-
tive interpretations of recipes in-
spired by locales ranging from the
American Southwest to Morocco
to Vietnam to France are meant to
be prepared throughout the year,
there are a number of options from
Kanoff — the author of the award-
winning No-Potato Passover — that
are ideally suited to the Passover
table, like the ones featured below.

All recipes are excerpted from Gluten
Free Around the World by Aviva Kanoff.

Reprinted here courtesy of the author and
Brio Publishing.

Spinach & Quinoa Fritters
Parve or dairy
Yield: 4 servings
1 cup quinoa, rinsed
1 large white onion, diced
2 Tbsps. extra-virgin olive oil,
plus more for frying
2 cups diced fresh mushrooms
2 cups chopped spinach
salt, freshly ground black pepper,
and garlic powder to taste
3 large eggs
¼ cup gluten-free panko crumbs like
Jeff Nathan brand
2 Tbsps. shredded cheddar cheese
(optional) 1. Prepare quinoa according to
the directions on the package.

2. In a large frying pan, sauté
onion in 2 Tbsps. oil over medium-
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MARCH 19, 2015
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