Favorite Passover Ingredients

Over the years many of you have asked for a list of my favorite Passover ingredients. Well here you go –a rundown of the products that will make your grain-free Passover a breeze.

These are the items I have come to depend on for making my Passover Seders since 1998 –the year I was diagnosed with celiac disease. Yes, it’s been a long time since I’ve had gluten, or chametz for that matter! I’ve been kosher for Pesach for close to two decades straight, and I’m happy to share with you the wisdom and experience I’ve gained during that time.

If you’re looking for quick and easy gluten-free, Paleo Passover recipes, check out my Paleo Passover Menu.

  1. Almond Flour
    This might be my all time favorite Passover ingredient. I use almond flour to make Matzo, Matzo Balls and many desserts that are Kosher for Pesach. Almond flour is a fantastic year round choice instead of wheat flour, or chametz, and during Passover I look at it as my gluten-free matzo meal.
  2. Shredded Coconut
    Perfect for making Macaroons; I use shredded coconut in my recipes for both Paleo Macaroons and Egg-Free Macaroons.
  3. Coconut Milk
    A fantastic dairy substitute for your fleishich meals, coconut milk makes unbelievably rich and delicious pareve ice cream.
  4. Coconut Flour
    I use coconut flour in my Egg-Free Macaroons and many other baked goods that are kosher for Passover. It’s a staple in my kitchen all year round.
  5. Horseradish
    Although you can purchase prepared bottled horseradish, I do love buying the whole root fresh and making my own Maror which is incredibly spicy and pungent. For purple Maror try my Beet Maror recipe.
  6. Palm Shortening
    Another great pareve ingredient for the Passover meal, palm shortening is dairy-free, yet rich and creamy like butter. I use Spectrum brand palm shortening which is an ethically and sustainably sourced product.
  7. Chicken Stock
    There’s nothing like homemade chicken stock to cure a cold or serve with matzo balls –so check out my Homemade Chicken Stock recipe! Avoid store bought chicken stock as it can be filled with MSG and certain ingredients that masquerade as healthy, yet contain MSG which can cause headaches and lead to neurological disorders.
  8. Matzo
    I’ve created a matzo recipe for you that is a fantastic vehicle for Maror and Charoset (hello Hillel sandwich, however, it’s not as light and crispy as traditional matzo since it’s made from almond flour. If you can eat grains you may wish to purchase Gluten Free Oat Matzoh. This is the matzo I buy for my older son who has celiac disease. He is 100% gluten-free, and can tolerate some grains so this is a great option for him. When I went grain-free in 2001 I gave up all matzo except my homemade matzo made with almond flour.

My favorite Passover ingredients will help you get through your gluten-free Seder with less stress than ever.

What will you be making for your Seder? Are you gluten-free? Are you grain-free too? Leave a comment below and let us know. Chag Sameach!


14 responses to “Favorite Passover Ingredients”

  1. Hi, Elana,

    We made your almond & coconut flour matzoh for Seder and it won the taste-test, hands down!! Thank you for sharing this recipe!

    At seder we eat a lot of veggies once we dipped the Karpas in salt water; this year we had carrots, celery, and cucumber with guacomole, mock chopped liver (for the vegetarians in the house), and Moosewood’s Salse Verde. Someone also brought sushi. Noam Zion, from the Hartman Institute, shared this heavy hors-d’oeuvres concept with our community a few years back; and we’ve been following it ever since. We love it!

    Then the meal becomes lighter because we are full from the dipping foods, eggs, and gefilte fish. This year we made Living Without’s Braised Tarragon Lemon Chicken (April / May 2014 issue), someone made salmon, we had some side veggies, and a big green salad.

    Dessert was your egg-free macaroons, Kelly Broznya’a (mini) hazelnut chocolate pie, and some fruit salad. The next day I made your Lemon Almond Biscotti (for Passover treats at a school parent coffee), and my child asked for it with poppy seeds. So this morning I’m experimenting. Could you please add this recipe to your Passover list (another life saver – thank you for creating this as well)? It’s been a huge hit? Thanks!

    Chag sameach, and enjoy the rest now that the big meals are behind us!

    Shari from NC

  2. I’ve come to rely on Elana’s recipes. Though I’m not Jewish I found years ago that I could savor and indulge in the traditional foods for Passover, without any problems. I visit a number of great sites and they almost always carry a good selection of recipes. Aish and Jewish World Review are two that comes to mind. Wishing all of you a very blessed and joyous Passover.

  3. It should be noted that for those interested in keeping a strictly kosher-for-Pesach kitchen, most of these prepared items would need a kosher-for-passover hechsher (kosher symbol). I have seen several of them offered with such a hechsher – including almond flour and shredded coconut – and usually buy mine on “Ohnuts.com”. I have not personally ever seen palm shortening or coconut milk with a passover hechsher, though it’s very possible that they exist!

  4. Hag sameach to you too! I’m looking forward to making the Paleo Matzah. I’ve been PAleo for 4 years now. Whilst everyone else is always moaning about how theres no bread, pizza etc on Pesach, it doesn’t bother me as I’ve been eating grain free anyway. all Paleo recipes for Passover anyway as long as you’re not bothered about having hechshered products. BTW is Tapioca flour kosher for Passover?

  5. I stocked up on these ingredients, I also found kosher l’pesach Parev chocolate chips at wholefoods. I am also planning on using coconut aminos and palm sugar. Thank you for your amazing website! I am gonna browse now for recipes to make tomorriw

  6. I love your ideas about food. I have only found one company selling almond flour in Australia (where I live) and it is SO expensive it is really out of the reach of most cooks. I use Almond meal instead, which makes for some interesting results!! Any suggestions for other flours – would coconut be OK in most recipies?

    • I’ve been making Elana’s recipes for 5+ years and I’m so thankful for a site that has delicious treats that are also grain free!

      Unfortunately you can’t sub coconut flour for almond flour. Both of these flours (and other GF mixes) are not cheap so I tend not to want to do too much experimentation.

      That said, I’ve been buying almond meal for the past couple of years and while it results in a denser product than using Honeyville almond flour, all of the recipes still turned out delicious. In Elana’s recipes, I also sub coconut oil for grapeseed or shortening and maple syrup for agave. When we have an egg free friend over for dinner, I sub chia for eggs.

  7. One of my regrets in life, is that I have never known a Jewish family, nor have I ever, to my knowledge eaten any Jewish food, or even know where in Alb., NM, I would go to dine on in the Jewish style..

    • Bill:

      There is a jewish community in Albuquerque and there is a reform temple. Who know there might even be a jewish deli in town. In Santa Fe there are a couple of temples. There is also an Aish center in Santa Fe and Taos.

      • Thank You, Julie, I will try to find a Jewish restaurant here and visit it. I do remember one thing that I ate, that had been checked and pronounced Kosher.
        A long time ago, I worked in a potato chip factory and some Rabbi’s came and checked us out, so the Jewish people here, knew that we were in fact producing Kosher potato chips. Something that I had never thought about.

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