This recipe comes to us from Julie Bort.

Ingredients:
½ cup brown rice flour
½ cup tapioca flour
½ cup cornstarch
½ Tablespoon potato flour (not starch)
2 Tablespoons Cream of Buckwheat cereal
¼ teaspoon xanthan gum
½ teaspoon gelatin (can be Kosher)
2 eggs
1 teaspoon salt
2 Tablespoons oil
2 Tablespoons chicken soup stock

Directions:
Mix ingredients together. Refrigerate at least a ½ hour. Drop by heaping tablespoons into boiling, salted water. Cook in a wide, covered pot, 35 minutes (Note: they will cook up as free-form shapes and wont be round. They are too soft to roll.). If they stick to the bottom, gently pry them off after the first five minutes. These are delicate and some crumbling will occur in the boiling water. Do not stir or prod them too much. Also, take them out of the boiling water as soon as they are soft enough for your taste. Letting them soak will cause them to crumble too much. They freeze ok (if you have any left to freeze!).

Makes about 12.