OT: Looking for Passover Recipes that are SCD legal

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Hi Mara. Sorry about my delay in replying to your information. I am grateful to you for all the information you provided. Re: Looking for Passover Recipes that are SCD legalPassover starts the evening of April 8th. I am not religious, but I try to follow some of the rules and traditions anyway.For some reason, I would like to make Passover "bagels" or "rolls" this year. I am assuming that I can substitute almond flour for matzo meal, 1:1, because of a note I found online, where Joan recommended replacing 1 cup (wheat) flour with 5/8 cup matzo meal, or replacing 1 cup (wheat) flour with 5/8 cup almond flour.I am not sure how to calculate the replacement of honey for sugar.A sample recipe for these bagels, using non SCD ingredients, is:http://allrecipes.co.uk/recipe/4649/matzo-rolls.aspxThe original ingredients are:150g (5oz) matzo meal350ml (12 fl oz) boiling water120ml (4 fl oz) vegetable oil1 teaspoon caster sugar1 teaspoon salt4 eggs, beatenSo, for an SCD version, I assume that I would use150 g (5 oz) almond flour350 ml (12 fl oz) boiling water120 ml (4 fl oz) grapeseed oil*NOT* kosher in general, let alone for passover -unless you find one with a special KP symbol. E: I had no idea that grapeseed oil was not Kosher.Well, it can be kosher. It's just that grapes are a special category, all to itself,needs extra supervision. So it's better to avoid it on passover if anyoneyou are cooking for remotely cares. Besides in baking I find coconutoil and walnut oil quite delicious. I used to buy KP cottonseed oil for Passover cooking, until I learned that cotton crops are among the most heavily pesticided. The KP bottles weren't organic, and therefore were likely to contain pesticide residues. With my MCS (multiple chemical sensitivities), I try to avoid eating pesticides. MS: You could use walnut oil. Or coconut oil. E: OK, organic walnut oil or coconut oil.1 teaspoon honey - or should I use only 1/2 tsp?MS: 1/2 tsp or to taste. 1 teaspoon salt4 eggs, beaten (I would use large eggs)If this works, I will post the entire recipe, including directions, to this list.I didn't eat matzo or anything using matzo meal or matzo cake meal last year, because I was already on SCD. I won't be eating any matzo products this year either. But I will honour the "unleavened bread" aspect by omitting baking soda from anything I would normally bake, such as nut breads, muffins, or squares, with baking soda.MS: Baking soda *is* kosher for passover. There's no point, theologicallyspeaking, in making up humra's (your own extra strict observances) - it's not Lent. E: Over 40 years ago, when I first learned the rules about foods allowed to be used during Passover, baking soda most definitely was not on the list. Or it might be a matter of geography, as an article in the Wednesday April 1st edition of the Toronto Star referred to beaten eggs being the only leavening allowed in Passover baking. http://www.thestar.com:80/article/611408 <snip>"Making cookies during Pesach (the Hebrew word for Passover) is tricky. According to Jewish laws, flour, grains and traditional leavening agents are verboten during Passover, and since most seders are carnivorous affairs, desserts must be pareve – made with vegetable oil or non-dairy margarine instead of butter so they can be served with meat."..."When it comes to leavening, the egg is the workhorse of the eight-day holiday. But since extra eggs are needed to compensate for the absence of baking powder, cookie dough is generally much softer and more difficult to work with."Thanks for sending the article in the New York Times. I am so happy to see that I can use baking soda after all. MS: If you feel like you want to give stuff up, don't eatlegumes. That's peanut butter and cashew butter. As well as beans,lentils, stuff like that. That's Ashkenazi tradition anyway. So you arestill giving things up. http://www.nytimes.com/2006/04/05/dining/05leav.html?ei=5087 & en=920736630ef189e6 & ex=1144555200 & pagewanted=all E: This article is very interesting. It says not only that baking soda is allowed, but also that legumes are allowed as well. I never understood the reasoning behind not being allow peas or beans during Passover, but it seems to be related to the fact that legume flours were used for baking. There are two reasons, I believe. Flour was made from these items and thepoor people (and nearly everyone was poor) used them as flour extenders.Also, they were transported in the same vessels that were used to transportflour. And since the rule during passover is you cannot have even a speckof chametz - kitniot became disallowed. Even though it says in the Talmudthat you are not allowed to add in extra things to what is already forbidden on Passover. But they kind of ignored that position in the Middle Ages. Perhaps nuts were always more costly than peas/beans and etc., so that flour from them was not used to extend regular flour as liberally. Also, more importantly, Judaism is very consciousof the fact that nuts are from trees and grain is from the earth - thus theyare classified differently - you say different blessings on them - so in thatsense, in terms of agronomic classification, you would not mistake themfor each other. With that logic, I am surprised that nuts have always been allowed, and that most Passover baking recipes used either matzo meal/matzo cake meal/potato starch or finely ground nuts. Then again, how would we make Charoses without nuts?As far as potatoes, they were not around in the middle ages when these "fences" were added to the existent law. On that ground, it's the same reason that you can eat quinoa now - the rabbis of the middle ages never heardof it to disallow it. Though, unlike quinoa, potatoes are not a legume. They're a vegetable. Classification system again. But there's a halachic movement afoot to get rid of all of these extras - allthe kitniot. Personally I'm all for it. http://www.forward.com/articles/104483/Mara