In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
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.