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    Scott Adams
    Scott Adams

    Matzo Balls #2 (Gluten-Free)

    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

    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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    Scott Adams
    1 cup Gifts of Nature French Bread and Pizza Mix or other gluten-free Flour Mix
    1 Egg
    4 Tablespoons water
    Preheat oven to 440 degrees. Mix the ingredients together at medium speed in mixer until you get a dough-like substance. Roll out very thin on parchment paper using more of the flour mix to keep it from sticking. Cut into squares. Pierce with a fork in rows as on regular matzo. Place in oven on parchment paper and cook for 18 minutes until slightly brown on edges. Take out and cool on flat surface. It makes about two large sheets that taste like regular egg matzo.


    Scott Adams
    This recipe comes to us from "debmidge" in the Gluten-Free Forum.

    Ingredients:
    1 stick butter or margerine
    1 cup sugar
    1 egg
    2 tablespoons orange juice (or lemon juice)
    1 teaspoon vanilla
    2 teaspoons baking powder
    ¾ teaspoon xanthan gum
    ¾ cup corn starch *
    ½ cup white rice flour *
    ½ cup brown rice flour *
    ½ cup potato starch *
    ¼ cup tapioca flour *

    *or use 2 ½ cups gluten-free flour of your choice

    Filling: Apricot, prune, or strawberry preserves or jam mini chocolate chips, M&Ms, etc.

    Directions:

    In mixer, cream butter and sugar. Add egg. Add orange juice and vanilla. In separate bowl, combine flour, baking powder and xanthan. Add flour slowly to mixture. Refrigerate dough for several hours ( I do overnight). Roll out dough onto lightly gluten-free floured surface. Roll to 1/8 to ¼ inch thickness. Cut into circles with 2 ½ inch wide glass. Fill each circle with about ½ teaspoonful of filling of your choice. Fold up 3 sides of circle and pinch edges firmly to form triangle with opening at center to let filling peek through. Bakeat 375F degrees on parchment covered cookie sheet for about 15 minutes,or until lightly browned. Let cool before transferring to plate.
    This recipe makes about 26 gluten-free Hamantaschen cookies, and it can be doubled.



    Laurie Levene-Whitehill
    My Grandma Rose's Potted Chicken is easy to make in about two hours.My husband who does not haveto eat gluten-free loves it when I make it.
    Ingredients:
    1 Five Pound Chicken Cut-up
    1 Large Sweet Vidalia Onion
    4 Cups Chicken Broth--No Salt/Gluten Free
    1-1/2 pounds Small Carrots
    1-2 tablespoons Chicken Fat
    Directions:
    First Cut the Vidalia Onion into small pieces brown in one tablespoon Chicken Fat.  While the onion is browning, cut the carrots into small pieces and set aside.  When the onion is finished browning slowly add the chicken pieces to llightly brown on both sides.  Do Not Remove the onion  from the pan.  When all the Chicken is lightly brown,  pour the chicken broth into the pan then add the carrots.

    Cover and let cook on the low flame for about two hours.  Do Not Let Boil.  When finished serve with either White Rice or Gluten Free noodles.  My husband loves it with Rice, he says the Rice helps absorb the Chicken Broth.


    Jules Shepard
    Food and this time of year just getalong. As I ready myself for the cookie making extravaganza thatwill be Christmas, I still yearn for comfort foods equally associatedwith the month of December. These cold winter nights are just madefor customary cuisine like latkes (potato pancakes to theuninitiated).
    Ever a favorite Hanukkah food, latkescan be made of many different ingredients. Originally, they wereactually made with cheese. Religious lore has it that Judith fedcheese to the leader of the Jewish enemies. The cheese made himthirsty, and to quench his thirst, he drank excessive amounts ofwine. After he was drunk, Judith cut off his head ... not veryappetizing, but it apparently did the trick in the day.
    Today, latkes are often made withpotatoes – golden or sweet – and are fried in oil to remindHanukkah celebrants of the miracle of the single pitcher of oil thatshould have lasted only one day, but instead lasted eight days. Inthat time, new oil was prepared to supply oil for the menorah whichwas to have burned throughout the night each night. This festival ofthe miracle of oil, or light, is what we now know as Hanukkah, andcelebrates the re-dedication of the Temple after the revolt againstthe Greeks.
    Traditional Golden Potato Latkes
    Ingredients:
    2 cups grated gold or white potatoes(approximately 1 ½ lbs.)
    1 small onion, grated
    3 eggs, beaten
    2 Tbs. Jules Gluten FreeAll Purpose Flour
    1 tsp. sea salt
    Pepper, to taste
    1 tsp. dried parsley flakes or 1 ½tsp. fresh parsley
    1/8 cup grated Parmesan cheese(optional)
    Vegetable oil for frying
    Applesauce or sour cream as a condiment
    Directions:
    Combine the grated potatoes and onionin a colander to allow the liquid to drain off into a bowl. As theliquid settles, the potato starch will sink to the bottom of thebowl. Pour some of the liquid off and set aside to add to the latkesif you need additional liquid.
    Stir in the beaten egg with a fork,combining in a large bowl with the potatoes and onion.
    In a separate bowl, whisk together thedry ingredients, including the parsley, and slowly add into thepotato mixture, stirring with a fork until combined. If the mixtureis too dry, slowly add in small amounts of the potato starch liquid. The final mixture should hold together in a pancake shape whenscooped into the hot oil.
    Heat about 1 inch of oil in an electricor deep skillet. Bring the oil to between 375 – 400 F. Drop thepotato mixture into the hot oil by large tablespoon measures,flattening the pancake with the back of a spoon when in the oil. Fryeach side until golden brown, flipping with a slotted spatula.
    Drain the latkes on a plate lined withpaper towels. Serve warm with applesauce or sour cream, if desired.The latkes can keep in a warm oven, or you may freeze them oncecooked, drained and cooled. To reheat, bake at 425 convection or 450static for 15 minutes, turning repeatedly until crispy and hot.


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