Gluten Free Matzah Balls Recipes

GLUTEN-FREE MATZAH BALLS

GLUTEN-FREE MATZAH BALLS image

Categories Soup/Stew Potato Steam Passover Vegetarian Wheat/Gluten-Free Rosh Hashanah/Yom Kippur

Yield 16 Matzah Balls

Number Of Ingredients 6

Ingredients

6 large eggs
6 Tablespoons chicken fat or margarine
2 tsp salt
1/2 teaspoon xantham gum (optional, but helpful)
2 cups instant mashed potato flakes
4 tablespoons club soda

Steps:

1) Beat eggs and margarine/fat together (by hand is okay.) 2) Add salt and xantham gum to potatoes and mix with fingers to combine. 3) In 3 or 4 batches, add the potato flake mixture to the egg mixture, combining well each time. 4) Add the club soda, mix well and chill for 20-30 minutes. 5) Wet your hands and form the mixture into balls about the size of a walnut (they puff up a lot while cooking.) 6) Cook in simmering soup/broth/hot water for 20 minutes. NOTES: I used "chicken-flavored" instant mashed potatoes to give them even more of a chicken soup kick! If you like heavier matzah balls, substitute 4 tablespoons of broth or water for the club soda.

GLUTEN-FREE MATZO BALLS (KNEIDLACH) - PASSOVER SOUP DUMPLINGS

Gluten-Free Matzo Balls (Kneidlach) - Passover Soup Dumplings image

While nothing will ever be quite as delicious as the "real thing", these gluten-free kneidlach come closer to capturing the texture I was looking for than any other recipe I've tried. Choose a very finely ground blanched almond meal for the best texure. If you aren't vegetarian, you'll find it well worth using chicken fat (such as the fat that you skim off the top of the chicken soup, allowed to cool and solidify) instead of oil. These are very dense - If you'd like to try to get them lighter, I'd recommend whipping the egg whites into stiff peaks and gently folding them into the batter at the last minute. A note about flax seeds: These are considered kosher for Passover by some, and kitniyot by others. If you use them, be sure to use finely ground flax meal. If you consider flax seed to be kitniyot, try omitting this ingredient.

Provided by Whats Cooking

Categories Potato

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup finely ground almond meal
1/4 cup potato starch
1 tablespoon flax seed meal (finely ground flax seeds)
1 egg
1/4 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon minced fresh dill
1 tablespoon vegetable oil or 1 tablespoon softened margarine

Steps:

Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour.
Add additional potato starch, if necessary, until the batter is firm enough to be rolled into balls with your hands - It will still be sticky, but not too wet to handle. Using clean, dry hands roll a tablespoon of dough at a time into balls. Submerge in boiling water or soup.
Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through.
For Vegetarian do not use Chicken fat.

Nutrition Facts : Calories 254, Fat 16.4, SaturatedFat 3.3, Cholesterol 111.2, Sodium 337.9, Carbohydrate 20.4, Fiber 3.6, Sugar 1.5, Protein 7.7

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