OMG! I am in Passover heaven - two words that didn't really go together until about 15 minutes ago. You see, not eating "REAL" matzo balls can put you into depression mode, at least for me. Until now! I searched online for the perfect gluten free matzo ball, another phrase that doesn't sound like it should go together. Until now!
I made the chicken stock for the soup last night...froze it...this morning I scraped off the fat, added PACIFIC CHICKEN BROTH AND VOGUE chicken bouillon powder, some fresh dill, s and p to taste!
Then, after making REAL matzo balls for the rest of the family, I took a deep breath, prayed to the gluten free g-ds above, and began. As I searched online I eventually came to a recipe from the Gluten free pantry...
Gluten Free matzo balls
It says one serving but I got a lot of matzo balls...I edited a little also.
3 T chicken fat/margarine (I used butter)
1 tsp. salt
1/4 tsp. xantham gum
1 cup instant potato flakes
4 T chicken stock (I took it from the soup)
Beat the eggs and the fat (whichever you choose)
Mix potato flakes with xantham gum and salt
Add to egg and fat mixture
Add stock, mix well.
Chill for 20-30 minutes.
***At this point, I felt that the batter was not thick enough so I eyeballed about 1/2 cup more potato flakes. Use your judgement.
WET HANDS (A MUST), and form into balls.
I dropped mine into a pot of boiling water for 15-20 minutes COVERED.
It's always better when you let them sit in the soup for a while before eating. They take on the flavor of the soup.
So, please try them, let me know what you think...I challenge you to tell me that they don't taste close to the REAL ones mom used to make. To me, they are the REAL ones now.