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Here is a recipe for gluten free kneidlach (matzah balls). I beat the egg whites separately and fold them in for a much lighter end product. 1 tsp minced fresh dill 1 tbsp flax seed meal-finely ground flax seeds 1/4 tsp white pepper 1 tbsp chicken fat or vegetable oil or softened margarine 1 egg - separated 1/4 c potato starch 1/4 c finely ground almond meal . 1/4 tsp salt Directions #1 Beat egg yolk with salt & pepper. Beat egg white until stiff #2 Add remaining ingredients, & mix well. Carefully fold in beaten egg white #3 Refrigerate for 1 hr #4 Add extra 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 tbsp of dough at a time into balls #5 Submerge with slotted spoon into gently boiling broth #6 Allow to cook for approximately 10 mins or until each ball has puffed up a bit and is cooked all the way through
Posted By Leeba (Kelly Rae), Sydney, AU
Posted: Mar 14, 2010
barley shmurah matzo
Does anyone know where I can get barley Shmura Matzo? Thanks!
Posted By tzvi, mitzpa ramon, israel
Posted: Mar 11, 2010
gluten
Chabad: you are awesome. Yet another outstanding service to all the Jewish world. THANK YOU A LOT. Please dear readers if someone has a severe form of celiac (not just a mild intolerance) and are not used to eating oats, it is very important for them to take the time to talk to their doctor. There are allergens that are not gluten but cross-sensitivity is not uncommon, and we don't usually eat oats in our normal diet so we may not be aware. It is no joke. Have a kosher and joyous holiday.
