On this eight-day Jewish holiday, which began on sundown March 30th this year, those who observe its dietary restrictions do not eat any foods made from wheat except for matzoh, and that prohibition includes oat, rye, barley and spelt.
For generations, Passover desserts got a bad rap because bakers had only matzoh flour and potato starch at their disposal, which imparted what came to be known as the "Passover taste." Not a good thing.
Well, an entire industry is now devoted to Passover desserts. The Manischewitz macaroons I grew up with are available in carrot cake and rocky road flavours. Yet I find the store-bought holiday selection generally lacking - and, let's face it, I'm a baker.
Thanks to a growing array of suitable ingredient alternatives, I can tell you that it's possible to bake Passover desserts that are just as good as the ones I make the rest of the year.
Pastry cream, black-and-white cookies and a less sinful chocolate ganache can be made dairy-free, with almond milk. Tapioca flour can be used to make Brazilian cheese bread, and almond flour has allowed me to improve the taste of cookies and cakes once weighed down by dry matzoh cake meal.
The spectrum of suitable recipes has broadened as well, thanks to a focus on gluten-free items and trending flavours.
The Washington Post
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