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    Scott Adams

    Matzo Balls #2 (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    Ingredients:
    4 tablespoons rendered chicken fat (*you can use plain oil, but its not nearly as good. I use Empire Kosher rendered chicken fat – pre-frozen in tubs)
    4 eggs
    1 teaspoon salt
    ½ cup gluten-free flour
    ¾ cup dried potato flakes

    Directions:

    • Blend eggs and chicken fat (with fork, or with Cuisinart).
    • Add dry ingredients, and mix.
    • Cover and let sit in fridge for at least 30 minutes.
    • Have briskly boiling water ready.
    • Roll 1 ½ inch 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, or to freeze for later use, transfer to waxpaper lined cookie sheet and freeze until hard, then transfer into zip lock freezer bags.



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    Makes about 11 matzo balls. Recipe can be easily doubled or halved.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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