Rabbi Rebecca Joseph is founder and owner of 12 Tribes Kosher Foods in San Francisco and creator of the Parve Baker, a dairy-free baking blog.
I got very excited when I read that, because it sounded like a great thing to share with you. I'm somewhat less excited when I saw that no new posts have been made in over a year. Still, check out what's there.
Rabbi Rebecca is still writing, though. I found her via a review of The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy by Paula Shoyer. You may remember that I posted about it two months ago. Yes, I'm that far ahead of the curve.
Anyway, here's an excerpt from her review.
The real test was the whole wheat challah. I regularly make challah in several varieties, but have never found a whole wheat recipe that I wanted to use again. That is, until now. This one balances white and whole flours, honey, sugar, yeast and eggs perfectly in a bread that looks beautiful as a crown or braid, tastes good, and has a substantial, but delicate texture. The dough rises three times so this is a not project that can be rushed. When you can plan ahead, the time is worth it.
There is so much to like about “The Kosher Baker,” including the many practical tips and attention given to special diets. With her sensitivity to dietary restrictions and commitment to expansion of the parve baker’s repertoire, the only disappointment is that Shoyer does not offer much advice to people who are generally concerned about making desserts and other baked goods more nutritious or are soy-sensitive.