Gluten Free Matzoh & Matzoh balls

Gluten Free Matzoh & Matzoh balls (Sara at Delphi Forums)

I had to post this, because I tried everything else out there - including ones with corn these last two years... and nothing worked.


Sara posted this one, and I turned up expecting a baby which has left me more tired than usual so I haven't tried it yet.

Sara ’s GF "Matzoh"

1 cup potato starch
1/2 cup rice flour
1/2 cup almond meal
2 T ground flaxseed meal (optional)
pinch salt, garlic powder, onion powders
4 T olive oil
6T water

mix all ingredients in bowl -texture should be like playdough - if too dry add small amount of extra water. Knead into ball and divide into 6 pieces. Take 1 piece and roll between 1 sheet of parchment paper (on bottom) and ziploc plastic bag (on top) - roll as thinly as possible - be patient - dough will tear easily.
Prick dough all over with fork. Score with knife if you want to break into squares after baking. Bake at 400 degrees for 12-15 minutes, or until lightly browned. Makes about 5 7-inch matzot. Can double recipe.



Mazah Balls:


Sara ’s GF Matzo Balls

4 TBSP rendered chicken fat
4 eggs
1 tsp salt
1/2 cup GF “matzo meal” **use my recipe for matzot, then grind and freeze for later use, or use GF bread crumbs
3/4 cup dried potato flakes

Directions:

1. Blend eggs and chicken fat (with fork, or with cuisinart)
2. Add dry ingredients, and mix
3. Cover and let sit in fridge for at least 30 minutes
4. Have briskly boiling water ready
5. Roll 1 1/2 inch balls from mixture using wet hands, drop into boiling water
6. When all balls are in water, use a long spoon to make sure none of the balls are stuck to the bottom of the pot
7. Cover pot with lid, and cook over medium heat for 35 minutes.
8. Using slotted spoon, transfer balls directly to soup, or to freeze for later use, transfer to waxpaper lined cookie sheet and freeze until hard, then transfer into ziplock freezer bags.

Makes about 11 matzo balls. Recipe can be easily doubled or halved.


If you use too many potato flakes these tend to disintigrate. The breadcrumbs I use contain egg and oil - they are very finely ground,, and somewhat dense.

Also, make sure to turn the heat down after adding all the balls to boiling water, as too fast of a boil can destroy the balls....I turn down to low-medium once all the balls are in the water.

Thanks, I love matzah ball soup and so does everyone I make it for. Now I don't know what to do. I hope this will taste similar, now that soup weather is upon us.

One thing I've learned about the Flax seed, if you use whole you should nick them first ( put in processor with blade and pulse a few times. If you buy flour you need to use it quickly even with storage in the fridge, because of it's oil.

At least they sound healthy!

yeah, i found that one out too once I ordered it and was like "ummm not sure if this is right.." and called my mom

She said you can chop them in the blender too if you don't have a food processor, but be sure to add in some of the flour from your recipe or it gets really gummy. I haven't tried it yet, but I am looking forward to it!

I'll have to find me a nice chicken first to make the stock. I'll let you know how it turns out!

This sounds easy and quick to make, there are also many other Holiday recipes here on this blog.

http://iamglutenfree.blogspot.com/2007/04/gluten-free-matzo-at-last.html

Has anyone here tried any of these yet? I need to choose which to make