Thanks, Marlina - I did google "gluten-free matzoh balls" and came up with this recipe, which looks good. The author claims that they're very heavy, but come close to real matzoh balls. Some people like light ones, and some like heavy ones.
I'm curious as to whether anyone from Bauman has tried to make some, and whether they came out well. I sent this one to my friend.
From
http://glutenfreebay.blogspot.com/2007/03/gluten-free-matzo-balls-recipe-1.htmlGLUTEN-FREE MATZO BALLS (KNEIDLACH)
1/4 cup finely ground almond meal
1/4 cup potato starch
1 Tbsp flax meal (finely ground flax seeds)
1 egg
1/4 tsp salt
1/4 tsp ground white pepper
1 tsp minced fresh dill
1 Tbsp chicken fat, vegetable oil, or softened margarine
Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour. Add additional potato starch, if necessary, until the batter is firm enough to be rolled into balls with your hands - It will still be sticky, but not too wet to handle. Using clean, dry hands roll a tablespoon of dough at a time into balls. Submerge in boiling water or soup. Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through.
