- This topic has 13 replies, 12 voices, and was last updated 6 years, 7 months ago by .
-
Posts
-
Assuming I can be sure that it hasn’t come in contact with water.
I’m running out of pesach food options.
Grind your matzah in a food processor to make matzah meal.
Look up Shulchan Aruch O”CH 453 siman 3 בשעת הדחק מותר ליקח מן השוק look at the Biur Halacha if from a Jew or also a Goy.
Do you mean dry flour?
Because eating plain dry flour can be dangerous.
You can choke by eating plain flour, G-d forbid. It can stuck to your esophagus mid-swallow.
When wet, flour can double as glue if you make a paste (hence the origin of the word “gluten”)
I’m running out of pesach food options.
Matzah with tomato sauce, and potato vodka. What else do you need?
3 eggs
1 ¼ cup potato starch
¼ cup banana powder (if you don’t have any, dry bananas and powder them)
¼ cup ground almonds
2 tablespoons sugar
½ cup oil
Pinch cinnamon
1 teaspoon salt
Undisclosed amount of some sort of cinnamon-sugar mixture
Mix all measured ingredients. Spread it on a baking sheet, sprinkle with cinnamon-sugar mixture, bake it until you think it can be cut, take it out of the oven, cut it into small pieces, and put it back. Remove from oven sometime before it burns.It’s better than raw flour.
Besides the danger in eating dry flour, stam flour (not prepared for matza) is often pre-washed, and could be a major d’oraisa Pesach problem. Many will matir including it in the mechira, but not using it for anything on Pesach. Matza P’shuta, as long as it has a good hechsher, is readily available & inexpensive (there are still supermarkets giving out 5-lb packages with a $25 purchase). If you have a kabbala to use only shmura all week or through 7 days, and you have a real need, you can matir neder, if necessary. Speak with a posek first. If you are in the NY area, contact the Met Council.
Like Ahavas chinam pointed out, today’s flour is generally washed as wheat, and could be osur midi’oraisah. Before I found this out, I actually asked a posek about selling it for Pesach (I don’t sell chametz gamur), and he mamash looked at me like I fell off the moon
Modern day flour is tempered in water for about 18 hours befor milling. In that time many many kernels begin splitting, meaning the inside “flour” was getting wet.
Selling flour to a goy for Pesach for those who don’t sell mamesh chometz is a machlokes amongst modern day poskim.
Rebyid23
You left out the chilli powderWe were told if it’s unbleached flour it’s not chametz gamur so we sold it
NO
Let’s also pretend it’s not dangerous
Then can we also pretend you’re allowed?
Suppose you first bake the flour in a hot oven to kill the bacteria?
Chili powder to taste is implicit in all recipes.
Ry23
Sorry
I stand corrected
- You must be logged in to reply to this topic.