Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    By Scott Adams •

    Matzo Balls #1 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Julie Bort.

    Celiac.com Sponsor (A12):
    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.


     Share
    Go to articles

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • 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.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Related Articles

    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
    Makes 2 large sheets.
    This recipe comes to us from Bev Wahl.
    1 cup Gluten Free Pantry French Bread mix
    4 tablespoons water
    1 egg
    Mix all ingredients in mixer on high until dough forms a ball. Roll out dough thin in between two sheets of parchment paper dusted with more mix. Cut into squares and prick with a fork to make it look like Matzo and to keep it from rising at all. Bake at 440F on parchment paper for 18 minutes. Remove and cool.
    Scott Adams
    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 ball...
    Jules Shepard
    Although associated with important Jewish holidays like Rosh Hashanah (the Jewish New Year), challah is not only a culturally significant bread at these times of year, but also a delicious and impressive bread to serve at your table any time.
    No matter what your reason for making this delicious bread, celebrate that this quick, easy (yes, I said easy!) and very impressive recipe is at your gluten-free fingertips any time you feel like looking forward to a sweeter day.
    All of you who have seen me at gluten-free cooking classes or demonstrations making yeast breads already know the dirty little secret about gluten-free bread. Shhhh.... don't tell the gluten-eaters! Seriously! It is super quick and shockingly easy to make homemade gluten-free bread! Impress your friends and shock the...

  • Recent Activity

    1. Mmar
      - Mmar posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      Refractory Celiac - doctor?

      Hello! I have been on a strict gluten-free diet for 20 years after my initial diagnosis, but in July had an endoscopy that showed villous atrophy (but multiple ttgs have all been normal). I have gone through everything in my house to eliminate any gluten and have been eating almost no processed foods, and will be getting a second endoscopy in a month because...
    2. knitty kitty
      - knitty kitty replied to GardeningForHealth's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      85

      10 years later, my celiac is progressing

      @GardeningForHealth, On my journey, I found following the Autoimmune Paleo Diet most helpful in reducing reactions to various foods. It's very restrictive, but it really helps improve gut health. It's worth the effort for a few weeks or months. Tea from any grocery store; Tea, organic; Tea, grown in USA, never-sprayed, loose leaf Tea contains...
    3. trents
      - trents replied to Newhere19's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      New to all of this

      Welcome to the forum @Newhere19! Yes, we have had many forum members that for one reason or another cannot go forward with the confirmation step of the endoscopy with biopsy. Usually it is because they have already been gluten free for a significant period and react so severely to gluten ingestion that they cannot undertake the gluten challenge without...
    4. Newhere19
      - Newhere19 posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      New to all of this

      I recently had bloodwork done with a GI specialist and was told that I have celiac.. .but they will not confirm the diagnosis without an endoscopy and biopsy. Due to severe trauma I cannot endure the endoscopy and they made it quite clear full sedation is not an option. So now I have to venture forward assuming this is in fact what is causing all...
    5. trents
      - trents replied to Dana Gilcrease's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Gluten-Free Foods

  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,475
    • Most Online (within 30 mins)
      7,748
    Lilstorm
    Newest Member
    Lilstorm
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • marion wheaton
      6
      Osteoporosis

      By marion wheaton
      Started

    • Jula
      6
      Preliminary diagnoses via blood test in 2009; Is biopsy confirmation worth the contamination required?

      By Jula
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...