Recipe - Gluten Free Matzah Balls

4 Eggs
3 tablespoon Chicken fat/ margarine
1 teaspoon Salt
One fourth Teasponn xantham gum
1 cup Instant potato flakes
4 tablespoon Chicken stock

Here is the "maztah free" matzah balls recipie. It came from the gluten
free pantry recipie sheet, but I tinkered a bit when I made it because I
wasn't sure if xantham gum is KLP or not (I omitted it). I tried making
this with One half ground almonds and One half potato and they turned out ok. I found
that I needed to add alot more potato and almonds to make it stiffer, so
fiddle around with the quantities. I was also doing the fat free thing last
year and tried with just egg whites it wasn't as good. I also added in some
soda water (I think you call it club/ seltzer soda) instead of chicken
stock and this made then a bit lighter.

Beat eggs and fat, add salt and gum to potatoes and add to the eggs. Add
stock, mix well and chill for 2030 mins. Wet hands and form into balls,
drop onto plate and steam covered for 20 minutes. or cook in simmering soup
for 20 mins.

Posted to JEWISHFOOD digest by "Debbie Kerry"Debbie.Kerry@dia.govt.nz on
Feb 19, 1998