Friday, March 26, 2010

Gluten-Free Matzah Balls (for soup)

Matzah Balls, Gluten-Free (for soup)
Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free

4 Eggs
2 teasppons sea salt
1/4 tsp pepper
2 cups almond flour/meal (sifted)

In a medium bowl, beat eggs, 1 tsp salt, and pepper for 2 minutes on medium speed. Stir in the almond flour. When thoroughly combined, refridgerate for 2-4 hours.

When the thick batter is completely chilled, and the moisture is absorbed, remove from the refridgerator and roll it into 1 inch balls.

Drop the balls into a large pot of boiling water (containing 1 tsp salt). Reduce the heat, cover and simmer the balls for 20 minutes. They turn fairly white when they are cooked.

Remove the cooked matzah balls from the boiling water, using a slotted spoon, and add them immediately to chicken soup/stock and serve, or store them in a tightly covered container and refridgerate untill needed.

To re-heat refridgerated matzah balls, simply drop them into hot chicken soup/stock for a few minutes, then serve.

Interesting texture, but pretty good.

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