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Matzo Balls, Gluten-Free (P)
Yield: 11 matzo balls

[ARCHIVIST'S NOTE: this recipe is not KLP for Ashkenazim. CYLHA (consult your local halachic authority as to the suitability of this recipe.]

4 tablespoons rendered chicken fat
4 eggs
1 teaspoon salt
1/2 cup gluten-free flour
3/4 cup dried potato flakes
Water, boiling

Blend eggs and chicken fat (with fork, or with food processor). Add dry ingredients, and mix. Cover and let sit in fridge for at least 30 minutes.

Have briskly boiling water ready.

Roll 1-1/2" balls from mixture using wet hands, drop into boiling water. 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. Cover pot with lid, and cook over medium heat for 35 minutes.

Using slotted spoon, transfer balls directly to soup. To freeze for later use, transfer to waxed paper lined cookie sheet and freeze until hard, then transfer into zip lock freezer bags.

Poster's Notes:
You can use plain oil instead of the chicken fat, but it's not nearly as good.

I'm not vegan or gluten-free, so I've never tried these, but you might be successful using this recipe and substituting oil for the chicken fat and egg substitute for the eggs.

Posted by Remy Goldberg

Nutritional Info Per Serving: N/A