HOME > Chowhound > Kosher >
Mar 5, 2012 09:39 AM
Discussion

Help with substitutions for Passover

I saw this recipe on the Smitten Kitchen website for blueberry crumble bars and want to make them for Passover. I am posting the original recipe. Please help me figure out how to substitute matzo meal (matzo cake meal?) and potato starch for the white flour and cornstarch called for in the recipe. Is it an even substitution? more? less? Any suggestions would be welcome.They are for a dairy lunch, so the butter is OK. Thanks!

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. The recipe is a classic from 19th century European kitchens, it was made with cherries that had been put up in jars for the winter.

    You could probably substitute cake meal , i.e., very finely ground matzoh sold as "cake meal"

    The question is, do you really want to? Not everyone cares for the taste of matza-baked-as-dessert.

    My preference is to stick with desserts that do not require substitution. Ones that require only ingredients that are intrinsically kosher for passover.

    1. AdinaA has a point. Cake meal would be the closest substitution, but it doesn't act the same as flour. Probably because it is basically a cooked flour, I've found it more absorbent than flour. I used it in a buttermilk pancake recipe and it required less cake meal than flour (maybe an eighth less or so). The flavor is different than flour and I might add some ground almonds or vanilla sugar in the crumble to give more flavor. Not sure about the thickening power or cornstarch versus potato starch, but information probably available if you google it. Passover baking powder is available and I assume equal to the non Passover counterpart.

      1 Reply
      1. re: sharonfl

        On that very site there are many many Passover desserts already!

      2. i need to concur with my fellow posters. although substitutions may be possible, do you really want to? i'd be concerned that you'll lose the original flavor for something distinctly 'passover-tasting'. better to go with a kosher-for-passover recipe.

        1. Hello

          I am Jewish too. I have researched different flours and have decided that as long as the flour comes from other sources that white or wheat as used during the rest of the year, its good to use on Passover.
          Rice, almond, hazelnut, chestnut, coconut among others are all made into flour.
          I believe the brand Red-Eye has a almond flour, and a rice flour.

          Disclaimer before I go further:
          I am Reform and don't follow labeling unless buying Israeli products, meaning I will make sure my Matzoh is Kosher for Passover but not the seasonings going into my dishes. So when it comes to buying the alternative flours, you may find none exist Kosher for Passover. I am trying to find other ways.

          Okay, I've read up on all-purpose flour vs. rice flour and have learned both can be interchangeable with positive results. A few conflicting variables with rice flour though. 1. Bakers cannot use everyday cookbook recipes and switch all-purpose for rice flours because of measurements and chemistry that makes a final product.
          2. Seek out Vietnamese-French pastries or Asian sweets as rice flour is used for allot of recipes like Vietnamese-French macarons an airy meringue based cookie easy to fill and make sandwich cookies. Consult YouTube. I found awesome bakers teaching the how-to's.
          3. From those videos I learned the rice flour needs more support and thus more eggs, baking soda or powder (Gefen brand makes a Kosher for Passover), cream of tartar and so on. Yes there needs to be a leavening agent but this way you will get the right consistency and hopefully not a dense final product.
          4. Gluten-free does not always mean kosher for passover because many gluten-free uses wheat flour.
          5. See link below to learn about all uses and chemistry http://healthyblenderrecipes.com/info...

          I sure hope I have helped. And no one is upset with me for my advice, You don;t have to follow it - everyone has their own beliefs of what is acceptable.

          Happy Passover. Questions or feedback? dreamwriterpoet@writeme.com Subject: Passover