Last week I made two gluten-free matzo items. I made a GF matzo ball soup, using the directions on the back of the Yehuda GF matzo mix. I cut the recipe in half.
1/4 cup vegetable oil
1/8 cup water
1/8 cup Italian parsley, chopped
1 tablespoon Kosher salt
1/2 teaspoon white pepper
1 cup Yehuda gluten-free matzo ball mix
1/2 tsp. baking powder
1/8 cup potato starch
1/4 tsp xanthan gum (optional – I used cornstarch)
In a medium bowl whisk together the eggs, oil, water, parsley, salt and pepper. In a separate bowl, combine the Yehuda gluten-free matzo meal, baking powder, potato starch, and optional xanthan gum or corn starch. Whisk into the egg mixture. Cover with plastic wrap and refrigerate overnight.
Once chilled, lightly moisten clean hands with oil. Roll batter into walnut sized balls. Bring a deep pot of salted water to a boil. In batches, as not to overcrowd the pot, carefully place the balls into the rapidly boiling water. Cook for 18-20 minutes, until light and fluffy. Remove from pot and serve immediately in your chicken soup.
Alex sent me this recipe, but I couldn’t find gluten-free matzo farfel. Instead, I crushed up three squares of matzo for the stuffing.
I had a delicious 8 days and I can’t wait to make these dishes again! I hope you, dear readers, will give them a try.