Deliciously Light Gluten-Free Matzo Balls
Experience the cherished flavors of Passover with these Gluten-Free Matzo Balls, also known as Kneidlach. Crafted with a blend of finely ground almond meal and potato starch, this recipe perfectly balances tradition and dietary needs, allowing everyone to enjoy a comforting bowl of matzo ball soup. The addition of dill infuses a fresh herbal note, while the egg provides a rich texture. For those seeking an even fluffier result, our suggestion to whip the egg whites before folding them into the mixture can yield delightful, airy dumplings. Keep in mind that this recipe caters to various dietary preferences; simply adjust the fat source or omit flax seeds as necessary. Dive into a bowl of these light, fluffy matzo balls, making your festive gatherings just a bit brighter.
3
Servings
N/A
Calories
8
Ingredients
Ingredients
Finely ground almond meal
1/4 cup (measured)
Potato starch
1/4 cup (measured)
Flax seed meal
1 tablespoon (finely ground)
Egg
1 (beaten)
Salt
1/4 teaspoon (measured)
White pepper
1/4 teaspoon (measured)
Minced fresh dill
1 teaspoon (chopped)
Vegetable oil or softened margarine
1 tablespoon (measured)
Instructions
1
In a mixing bowl, beat the egg together with the salt and white pepper until well blended.
2
Incorporate the finely ground almond meal, potato starch, flax seed meal, and minced dill into the egg mixture. Stir until fully combined into a smooth batter.
3
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour to help firm up the dough.
4
After chilling, check the dough's consistency. If it's too sticky, gradually add more potato starch until it's workable but still slightly tacky.
5
With clean, dry hands, scoop about a tablespoon of the mixture and roll it into a ball. Repeat this process until all of the dough is formed into balls.
6
Bring a large pot of water (or chicken soup) to a gentle boil. Carefully place the matzo balls into the boiling liquid.
7
Cook for about 10 minutes, or until the matzo balls have expanded and are cooked through, ensuring they are light and fluffy.
8
For a vegetarian option, avoid using chicken fat, and instead stick to all vegetable ingredients.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Gluten-Free Matzo Balls?
They are a version of traditional Jewish dumplings called kneidlach, made without wheat-based matzo meal to accommodate gluten-free dietary needs.
Are these matzo balls suitable for Passover?
Yes, they are designed for Passover using almond meal and potato starch instead of grain-based flour.
What is another name for matzo balls?
They are also traditionally known as Kneidlach.
What are the main substitutes for matzo meal in this recipe?
The recipe uses a combination of finely ground almond meal and potato starch.
How many servings does this recipe yield?
This recipe is designed to make 3 servings.
Can I make these matzo balls vegetarian?
Yes, use vegetable oil or margarine and boil them in water or vegetable broth instead of chicken soup.
What herb is used to flavor the dough?
Minced fresh dill is used to infuse the dough with a fresh herbal note.
How long should the dough be refrigerated?
The mixture should be refrigerated for at least 1 hour to help it firm up.
Why is refrigeration necessary for the dough?
Refrigeration firms up the batter, making it easier to shape into balls without sticking to your hands.
What should I do if the dough is too sticky to handle?
If the dough is too sticky after chilling, gradually add more potato starch until it is workable but still slightly tacky.
How can I make the matzo balls extra fluffy?
For an airier result, try whipping the egg whites before folding them into the rest of the mixture.
How long do the matzo balls need to cook?
They should be boiled for approximately 10 minutes until they have expanded and are cooked through.
Can I cook the matzo balls directly in chicken soup?
Yes, they can be boiled in either water or directly in chicken soup.
What ingredients make up the base of the dough?
The base consists of almond meal, potato starch, flax seed meal, and a beaten egg.
Is flax seed meal mandatory?
The recipe includes it for texture and binding, but it notes that you can omit it if necessary.
How much almond meal is required?
The recipe requires 1/4 cup of finely ground almond meal.
How much potato starch is used?
You will need 1/4 cup of potato starch for the batter.
What type of pepper is recommended for seasoning?
White pepper is used to season the mixture.
Can I use margarine instead of oil?
Yes, the recipe allows for either 1 tablespoon of vegetable oil or softened margarine.
How do I shape the matzo balls?
Scoop about a tablespoon of the mixture and roll it between clean, dry hands to form a ball.
What size should the balls be before cooking?
Each ball should be roughly the size of one tablespoon.
Are these matzo balls dairy-free?
Yes, the recipe uses vegetable-based fats and no dairy, making it pareve and dairy-free.
How many total ingredients are in this recipe?
There are 8 ingredients: almond meal, potato starch, flax seed meal, egg, salt, white pepper, dill, and oil.
How should the dill be prepared?
The dill should be fresh and finely chopped or minced before adding to the batter.
Do I need to beat the egg?
Yes, beat the egg with the salt and pepper until well blended before incorporating the dry ingredients.
What type of almond meal is best?
Finely ground almond meal is best to ensure a smooth texture.
Do the matzo balls expand during cooking?
Yes, they will expand as they cook in the boiling liquid.
What is the first step in making the dough?
The first step is to beat the egg together with salt and white pepper.
Can I use flax seed meal that isn't finely ground?
The recipe specifies finely ground flax seed meal for the best consistency.
How do I know when the matzo balls are done?
They are finished when they have expanded and attained a light, fluffy texture after about 10 minutes of boiling.