Website design By BotEap.comJewish Saturday, “Shabbat”, is a beautiful, spiritually elevated day filled with festive foods. Many of the traditional Shabbat foods such as challah, kugels, and gefilte fish are loaded with food allergens. Let’s explore delicious, food-allergic alternatives to some Shabbat classics.

Website design By BotEap.comChallah, the traditional bread eaten at the beginning of all Shabbat meals, is typically made with wheat flour and eggs. Both ingredients are on the “Big Eight” list of common allergens. Make an eggless challah recipe and you will find it difficult to distinguish it from its egg-based counterpart. Make sure to skip the egg glaze so it’s truly egg-free. Sesame seeds are also potential allergens for some people.

Website design By BotEap.comGluten-free shallots are a bit harder to find. Fortunately, we live in incredible times of access to gluten-free products. There are several companies that make ready-to-use gluten-free challot. If you’re ready to make gluten-free challah from scratch, roll up your sleeves, find a good gluten-free challah recipe, and go for it. Make sure it is dairy-free (so it will be suitable for a meat-based Sabbath meal). Also, you’ll want to go through the ingredient list to make sure you have some of the hard-to-find ingredients.

Website design By BotEap.comThe next dish in a traditional Shabbat meal is fish. If you are allergic to fish, just substitute any non-dairy snacks you like. Hot soups, cold soups, salads, fresh fruit, etc. If you are not allergic to fish but have an egg and gluten sensitivity, keep in mind that most prepared gefilte fish loaves contain both egg and wheat. The exception is Easter. During Easter, gefilte breads omit the wheat but still have eggs. Skip the gefilte fish and make a simple non-breaded fish fillet and egg dressing. Salmon, tilapia, flounder, and sole are suitable solutions for gluten- and egg-free fish.

Website design By BotEap.comMoving on to the soup. Steaming bowls of chicken matzo ball soup are a Shabbat classic. These specialty meatballs have both wheat and egg ingredients. You can make gluten-free matzo balls (Easter is a great time to look for gluten-free matzo ball mixes) or skip the matzo balls. Add more carrots, squash, onions, and noodles (wheat-free varieties).

Website design By BotEap.comThe main course of the Shabbat meal doesn’t have to be an obstacle course for food allergies. Serve the chicken without breading. Keep plenty of fresh salads on hand (skip the nuts and croutons) and steamed vegetables. Potatoes or rice make great gluten-free side dishes. If you avoid wheat, don’t make rice pilaf. Pilaf is an orzo wheat-based pasta.

Website design By BotEap.comKugel, a traditional Saturday staple, usually requires wheat flour and eggs. Look for recipes that omit one or both. Potato kugel can be made gluten-free, as can a variety of vegetable souffles.

Website design By BotEap.comNo Shabbat lunch is complete without a meat stew called cholent. Cholent is usually made with stew meat, sliced ​​potatoes, barley, beans, onions, water, and seasonings (cooked in a slow cooker to bring out all the flavors and comply with Jewish Sabbath cooking bans). Cholent can be easily adapted to be gluten-free. Just substitute a bag of successful brown rice for the barley (just leave the rice in a crock pot, not a plastic bag). Also, check condiment labels for gluten-containing ingredients. Teriyaki sauce, onion soup mix, and barbecue (popular chocolate enhancers) may contain wheat.

Website design By BotEap.comNow for the best part of the meal, dessert. Some non-dairy ice cream requires egg ingredients. Opt for soy or rice-based ice cream (look for a pareve designation). Baked goods often have wheat, egg, and nut ingredients, so be especially careful with items that you didn’t make yourself. Buy baked goods from specialized allergy bakeries or look for recipes that omit your allergens (egg-free chocolate chip cookies, flourless chocolate cake, etc.).